Apple Crisp Cheesecake Bars

 Apple Crisp Cheesecake Bars

Serves 9

Ingredients:

Crust:

1 cup graham cracker crumbs

1/4 cup sugar

1/4 cup butter, melted

Cheesecake Layer:

16 oz cream cheese, softened

1/2 cup sugar

2 large eggs

1 teaspoon vanilla extract

Apple Layer:

2 large apples, peeled and diced

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

2 tablespoons sugar

Crisp Topping:

1/2 cup all-purpose flour

1/4 cup oats

1/4 cup brown sugar

1/4 cup cold butter, cubed

1/2 teaspoon ground cinnamon

Directions:

Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper.

In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of the prepared pan to form the crust.

In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, beating well after each addition. Stir in vanilla extract. Pour the cheesecake mixture over the crust.

In a small bowl, toss diced apples with cinnamon, nutmeg, and sugar. Sprinkle the apples evenly over the cheesecake layer.

In another bowl, combine flour, oats, brown sugar, cinnamon, and cold butter. Use a pastry cutter or your fingers to mix until crumbly. Sprinkle the topping over the apples.

Bake for 45-50 minutes or until the cheesecake is set and the crisp topping is golden brown.

Allow to cool completely before refrigerating for at least 2 hours. Slice into bars and serve.

Pumpkin Caramel Cheesecake

 Pumpkin Caramel Cheesecake

Serves 12

Ingredients:

For the Crust:

2 cups graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

For the Cream Cheese Layer:

8 oz cream cheese, softened

1/4 cup granulated sugar

1 large egg

1 tsp vanilla extract

For the Pumpkin Cheesecake Mixture Layer:

16 oz cream cheese, softened

1 cup pumpkin puree

3/4 cup granulated sugar

2 large eggs

1 tsp vanilla extract

1 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground nutmeg

1/4 tsp ground cloves

For the Topping:

1 cup caramel sauce

Whipped cream, for garnish

Directions:

Crust:

Preheat your oven to 325°F (165°C).

In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan.

Bake the crust for 10 minutes, then set aside to cool.

Cream Cheese Layer:

In a mixing bowl, beat the softened cream cheese and sugar until smooth. Add the egg and vanilla extract, and mix until fully incorporated.

Pour the cream cheese mixture over the cooled crust, spreading it evenly.

Pumpkin Cheesecake Layer:

In a large bowl, beat the softened cream cheese until smooth. Add the pumpkin puree, sugar, eggs, vanilla extract, cinnamon, ginger, nutmeg, and cloves, and mix until well combined.

Gently pour the pumpkin cheesecake mixture over the cream cheese layer.

Bake the cheesecake in the preheated oven for 60-70 minutes, or until the center is just set. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.

Remove the cheesecake from the oven and refrigerate for at least 4 hours, or overnight.

Drizzle the caramel sauce over the top of the cheesecake before serving.

Garnish with a generous swirl of whipped cream.

Apple Cinnamon Swirl Coffee Cake

APPLE CINNAMON SWIRL COFFEE CAKE

Serves 8

 Ingredients:

1/3 cup light brown sugar
1 teaspoon ground cinnamon
2/3 cup white sugar
1/2 cup butter, softened
2 eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk
2 apples, peeled and chopped (any kind)

Old-fashioned glaze:
1/2 cup of powdered sugar
2 tablespoons of milk

Directions:

Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
Mix brown sugar and cinnamon together in a bowl. Set aside.
In another bowl, beat white sugar and butter together until smooth and creamy.
Beat in eggs, one at a time, then stir in vanilla extract.

Combine flour and baking powder, then add to the creamed mixture and mix well. Finally, stir in milk until batter is smooth.

Pour half the batter into the prepared pan. Cover with half of the apples, then half of the brown sugar/cinnamon mixture. Pour the remaining batter over apple layer and top with remaining apples and brown sugar/cinnamon mixture.

Bake for 30 to 40 minutes, or until a toothpick inserted into the center of the loaf comes out clean. 

Cool in the pan for about 10 minutes before removing to cool completely on a wire rack.
Whisk powdered sugar and milk together to make the glaze; drizzle over cooled cake.