Caramel Apple Cheesecake

While apples are not one of my favorite fruits, I still like to try different recipes with apples....particularly when the weather changes and your resort back to your old tried and true comfort foods. Somehow, apples just fit in.  I guess my favorite way to eat apples is fried with some butter, cinnamon, and sugar on top of a homemade butter biscuit and of course, a fried apple hand pie.  This recipe for Caramel Apple Cheesecake is similar in that, it has all the components of a good apple pie....butter, sugar, cinnamon, there is the added depth of the caramel that really makes this recipe.  My husband said that this is a restaurant quality cheesecake.  I agree; however, I think it was too sweet for my liking and the next time I make it I will cut back on the sugar.

Recipe from: Annie's Eats

Caramel Apple Cheesecake
Ingredients:
For the crust:
1½ cups graham cracker crumbs
3 tbsp. sugar
½ tsp. cinnamon
5 1/3 tbsp. unsalted butter, melted
½-¾ cup caramel
1 cup chopped pecans

For the apple filling:
5 tbsp. unsalted butter
1/4 cup light brown sugar, tightly packed
¼ tsp. salt
1 tsp. cinnamon
5-6 Granny Smith apples, peeled, cored and thinly sliced

For the cheesecake:
8 oz. cream cheese
¼ cup sugar
1 tsp. vanilla extract
1 large egg
1 tbsp. freshly squeezed lemon juice

For the topping:
¾ cup heavy cream
3-4 tbsp. confectioners' sugar
¼-½ cup caramel
Chopped pecans

Directions:
To make the crust, preheat the oven to 375° F.  Line the bottom of a 9-inch round springform pan with parchment paper.  In a medium mixing bowl, combine the graham cracker crumbs, sugar, cinnamon and melted butter.  Toss with a fork until all the crumbs are moistened and the ingredients are evenly mixed.  Transfer the mixture to the prepared springform pan and press the crumbs in an even layer over the pan bottom and about half to two-thirds of the way up the sides of the pan.  Bake for 6-8 minutes, until golden in color.  Let cool for about 10 minutes.  Pour a layer of caramel into the bottom of the crust and sprinkle evenly with the chopped pecans.  Refrigerate the crust while you prepare the filling.

To make the apple filling, melt the butter in a large skillet over medium heat.  Mix in the brown sugar, salt and cinnamon and cook for 1 minute, until bubbling.  Mix in the apple slices and toss well to coat.  Cook over medium to medium-high heat until tender and most of the liquid has been reduced, about 15-20 minutes.  Let cool for a few minutes and pour into the prepared pie shell.  Set aside.

Reduce the heat of the oven to 350° F.  To make the cheesecake layer, combine the cream cheese and sugar in the bowl of an electric mixer and beat on medium speed until smooth, about 1 minute.   Mix in the vanilla, egg and lemon juice until fully incorporated and smooth, 1-2 minutes.  Spread the cheesecake filling into an even layer over the top of the cooked apples in the crust.  Bake until a knife inserted in the center comes out clean, about 30 minutes.  Remove from the oven, transfer to a wire rack and let cool to room temperature.  Refrigerate for at least 4 hours.

To serve, carefully remove the sides of the springform pan.  In the bowl of an electric mixer fitted with the whisk attachment, beat the heavy cream and confectioners' sugar on medium-high speed until stiff peaks form (being careful not to overbeat.)  Spread gently over the top of the chilled cheesecake layer.  Top with dollops of caramel sauce and swirl with a knife to create a marbled effect.  Sprinkle with a handful of chopped pecans if desired.  Slice with a long, thin knife to serve. 

Beer Can Chicken

There are so many variations to the recipe that I think it really doesn't matter how you make this bird.  It's always going to turn out great.  It is a summer staple in my house. 

Here's the recipe:

1. One roaster chicken with insides (neck and gizzards) removed. Wash and pat dry with a paper towel.
2. Get a can of beer (and take several swigs out of it and put fresh rosemary sprigs inside the beer can...it doesn't matter how much you put in there.  It's a matter of personal taste.  I always stick a lot in my beer can).
3. Spray the chicken with some canola spray and rub it down with equal parts kosher salt, pepper and garlic powder. Make sure you cover every inch with the rub so it can flavor up the meat.
4. Go underneath the chicken skin with a sharp knife and separate the skin from the chick and stick pats of butter under the skin as well as sprigs of rosemary, and sliced lemon.  Again, it's all about your personal taste, so put as much or as little as you like. 

Once this is done, put the chicken on the can of beer and put it in a sturdy, grill proof pan ( I use a cast iron skillet and line it with aluminum foil). If you have a meat thermometer, place it in the meatiest part of the breast.  Preheat your grill to about medium in temperature. Place the cast iron skillet with beer and chicken intact, cover and cook until the thermometer reads 160 degrees (* I have found that if I go higher than 160, I will have a dry chicken). If the skin gets dark or black, be sure to lightly cover  the chicken with aluminum foil.  Depending on your grill....the cook time could range from 25 minutes to an hour.  Just keep a watch on the thermometer.   Take the chicken off of the grill and allow the chicken to rest for about 10 minutes. Carefully pull the chicken off of the beer can with tongs (you will probably need someone to help you with this), carve and eat. 

The Most Incredible Cinnamon Rolls

While I have made many a cinnamon roll in my day, these are undoubtedly "The Best" I have ever eaten.  The dough is light and airy but very moist and buttery. What makes these cinnamon rolls different than other cinnamon rolls is the fact that you have layers of cream cheese melded into the dough and you have the added flavor of maple syrup to the cinnamon sugar mixture. Better yet, days later, they are still as scrumptious as the day I baked them.

This is definitely a "keeper" recipe to pass down through MANY generations.

If you really want to be bad, add a scoop of vanilla ice cream to these wonderful Cinnamon Rolls to make a yummy dessert.

Gingerbread Bars with Lemon Curd Cream Cheese Icing

Can I just say that....I love Fall.  I love everything about it.  The cool nights, the nip in the air, the harvest moon, colored leaves and of course, my all time favorite comfy foods.  There are always the "standard" foods I fix but I always love looking for new recipes to try. 

My dear friend, Justine gave me a tin filled with these luscious Gingerbread Bars with Lemon Curd Cream Cheese Icing.  I knew once I had tasted these incredible bars, I had to have the recipe.  This one was going to become one of my Fall "standards." 

These Gingerbread bars are not like your normal Gingerbread consistency.  They are dense and moist and packed full of flavor.  You add the combination of the Lemon Curd Cream Cheese and it is just plain yummy goodness in your mouth.