RED, White, and Boom in Columbus, Ohio…Carmel-Apple Cheesecake

41      Cook Out or Cook In…What to do tomorrow?  It has not stopped raining in Central OHIO Area for the last few weeks.  We need some sunshine although we have missed the heat from out West.  RED. White, and Boom in Columbus is kind of thing of the past for George and I.  We used to take our girls every year…right down in the crowd…where George for sure could eat all the “carnival food” through out the day.  Kids loved it…included taking family from Slovakia (they were amazed that so many people were permitted to gather together in our country) , neighbors from Germany, and many friends…trip to Nationwide Children’s Hospital (Emily fell off George’s shoulders when returning to our car), thunderstorms…great show, but we are content to watch on TV these days.  I will know I am really getting older when I give in to watching the Michigan Game on TV.

I made a Carmel-Apple Cheesecake for George’s BDAY that he loved…his favorite desserts are cheesecake and apple pie.  This combination  seemed to be a winner. 

 

 Ingredients:

6 Granny Smith Apples

1 2/3 cups of Brown Sugar

1 T. Butter

2 cups Cinnamon Graham Cracker Crumbs

1/2 c. Melted Butter

1/2 c. Chopped Pecans…I left these out…

3  8oz. of Cream Cheese

2 t. Vanilla

3 Large Eggs

1/4 c. Apple Jelly….difficult to find

Sweetened Whipped Cream

 

1.  Peel apples, and cut into 1/2 inch thick wedges.  Toss together apples and 1/3 c. of brown sugar.  Melt 1 T. butter in a large skillet over medium-high heat; add apple mixture, and saute 5 to 6 minutes or until crisp -tender and golden.  Cool for 30 minutes.  I also added a little cinnamon.

2. Meanwhile, preheat oven to 350.  Stir together cinnamon cracker crumbs, pecans, and 1/2 c. melted butter.  Press mixture on bottom and sides of 9-inch springform pan.  Bake 10-12 minutes or until lightly browned.  Cool for about 30 minutes.

3. Beat cream cheese, vanilla, and remaining 1 1/3 cups brown sugar at medium speed with a heavy-duty electric stand mixer until blended and smooth.  Add eggs, 1 at a time, beating just until blended after each addition.  Pour batter into prepared crust.  Arrange apples over cream cheese mixture. 

4.  Bake at 350 for 55 minutes.  Remove from oven and gently run a knife around outer edge of cheesecake to loosen from sides of pan. Do not remove sides of pan until completely cool.  Cover and chill for 8-24 hours. 

5.  Cook apple jelly and 1 t. of water in a small saucepan over medium heat, stirring constantly, 2-3 minutes or until jelly is melted; brush over apples on top of cheesecake.  Serve with whipped cream. 

ATC-Balloon_w120Looking at eleven very affordable houses today in WESTERVELLE  with a former WESTERVILLE NORTH WARRIOR.  This is always fun!  I have several buyers looking in this particular price range so I will be “shopping” for several buyers today.  Love the journey…LOVE the PEOPLE!

 

        HAPPY FOURTH!  CELEBRATE our FREEDOM.  BE SAFE and ENJOY the TIME with FAMILY and FRIENDS.

 

 

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