Pumpkin Apple Cheesecake
With sugar cookie crust
Sorry for the unseasonable time of this post, but it has been on my mind to share.
One of my passions is baking, specifically cheesecake. Not having enough time, due to the amount of love and time that goes into creating this delight, my baking has been delayed.
My latest creation was a pumpkin apple cheesecake. It was an idea that formed a few years back. It was my third attempt at making pumpkin apple cheesecake, and it turned out perfect. Presentation, although I failed to capture the moment (you’ll have to trust me), and taste. All who partook wanted more.
I share this masterpiece with you now. You may want to wait until the proper season or rebel against norms and try your hand at it now. Do let me know how it turns out, nonetheless.
Recipe from start to finish:
Sugar cookie crust
1 stick of butter softened
½ cup sugar
1 1/4 cup flour
2 tsp cinnamon
Preheat oven to 350 degrees F (177 degrees c). In a bowl, mix butter, sugar, flour, cinnamon and mix.
Press into buttered spring-form pan. Only butter bottom of spring-form for now, as we will need to butter sides prior to next layer going in. Bake 8–10 minutes, remove and cool.
Optional: put baking parchment at bottom of springform pan and cut remaining from outer edges. My preferred method.
While cookie crust is cooling, combine pumpkin apple cheesecake Ingredients.
4 pkgs softened cream cheese
1 c sugar
1 small can pumpkin pie puree
1 tsp vanilla
2 royal gala apples skinned, sliced and chopped
Add to mixing bowl: cream cheese, eggs, sugar, pumpkin puree and vanilla. Mix on low until nice and creamy. Turn down oven temp to 325 degrees F (163 degrees C). Triple aluminum coat outer spring-form pan
While cheesecake is mixing, butter sides of cool spring-form pan. Pour batter into pan, bake for 1 ½ hours at 325 degrees F. Using water bath is favored method to avoid cracking with water level ½ ¾ way up sides of inner baking pan. Line outside of springform pan with three layers of aluminum foil.
Crack door to broil position, let cool for an hour slowly.
Remove from oven, remove aluminum and chill for four hours minimum. Easiest if overnight in fridge
1 pkg softened cream cheese
½ cup powdered sugar
½ stick of softened butter
1 tsp vanilla extract
Much gratitude for those who take time to read, ponder, and allow the inner workings of self to come forward. Grateful for the feedback, love shared, and, more importantly, the Dance with Inspiration. Deep Peace.