salted caramel apple pecan cheesecake

i know i've already tried to proposition you into making that banana cream pie for Thanksgiving and i've already used up my bossy pants points, but you should really  make this pie for your next potluck. you can save it for the Christmas one mmkay? plus it's all apple-y, so it's more fall/winter worthy than bananas are. there is just so much going on in this pie that it can't not be good.

crunchy cinnamony graham cracker crust. 

oozing salted caramel.

nutty toasted pecans.

comforting luscious brown sugar apples.

creamy savory cheesecake.

not too sweet, and slightly tart.

just try not to fall in love with this pie. it's pretty impossible. 

simple. seems like a lot but really there aren't all that many ingredients

slicing away

this is when your house starts to smell like Cinnabon does at the mall

coated apples

cooked down

isn't that stunning?

it's only getting better

cheesecake layer before baking

try not to eat the whole thing

salted caramel apple pecan cheesecake

ingredients:

crust:
- 1 1/2 c graham cracker crumbs
- 3 tbs sugar
- 1/2 tsp ground cinnamon
- 1/3 c unsalted butter, melted

caramel/pecan layer:
- 3/4 c salted caramel sauce
- 1 cup chopped pecans, toasted

apples:
- 5 tbs unsalted butter
- 1/2 c light brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 5 Granny Smith apples, peeled, cored and thinly sliced

cheesecake:
- 8 oz. cream cheese at room temp
- 1/4 c sugar
- 1 egg at room temp
- 1 tbs lemon juice
- 1 tsp vanilla extract

directions:

make crust:
1. preheat oven to 375 degrees F
2. in a bowl, stir to combine graham cracker crumbs, sugar and ground cinnamon
3. add melted butter and stir until mixture is evenly moist
4. press evenly into pie pan
5. bake until golden brown or about 10-15 minutes
6. remove from oven and set aside to cool

decrease oven temp to 350 degrees F.

after crust has cooled drizzle caramel sauce over the entire bottom of pie crust, then layer with pecans. place pie pan in fridge to cool while you make the apples.

make apples:
1. in a large saucepan, over medium heat, melt butter
2. add brown sugar, cinnamon and salt and cook until melted
3. add apple slices and stir to evenly coat all slices
4. cook until apples have softened and all liquid has evaporated (approx 20 mins), stirring occasionally
5. once ready, take apples off heat and allow to cool for at least 10 minutes
6. evenly layer apples into pie crust
7. place in fridge to cool while you make the cheesecake

make cheese cake:
1. beat cream cheese and sugar until fluffy
2. add egg and beat until completely mixed in. make sure to scrape sides of the bowl
3. add vanilla and lemon and beat until smooth
4. pour cheesecake into pie crust over apples and smooth with spatula
5. bake in oven for approx 30 mins or until the cheesecake loses it's jiggle
6. transfer pie to cooling rack and allow to cool to room temp
7. place pie in fridge for at least 4 hours

garnish the pie with more salted caramel and pecans

chocolate covered strawberry cheesecake

wow... please ignore this monstrosity of a photo. this cheesecake was cut and eaten under the influence of a good amount of vodka

so i was supposed to make a strawberry cheesecake for Mickey's birthday in Sonoma because it's his favorite (i asked). but i couldn't just make a normal strawberry cheesecake, so after searching the internets i found this recipe for chocolate covered strawberry cheesecake, which sounded stellar. i think it came out pretty good, but again, it was eaten under the influence of vodka soooo i can't say for certain. i think i could have maybe baked it a bit longer, but still it turned out decent. i think i'll make it again sometime soon so i can actually enjoy it this time.

macerate thawed frozen strawberries to extract juices

ingredients for the strawberry puree

reduced strawberry juice, strawberry pulp, sugar and lemon all blended to a uniform consistency

a good lookin buttered and floured springform pan

ingredients for crust. just almonds, butter, sugar and salt.

almond crust pressed into pan, ready to be baked

ingredients for cheesecake. cream cheese, sour cream, eggs, sugar, vanilla and strawberry puree

cheesecake, all ready for baking

the pan is double wrapped with heavy duty foil, then placed in a water bath for baking. this evens out the temperature so that you don't have an unevenly cooked cheesecake

ingredients for ganache top

i used 70% dark because dark chocolate is better tasting than not dark chocolate. and healthier...not that a cheesecake is in any way healthy..

chocolate covered strawberry cheesecake

ingredients:

strawberry puree:

- 10 oz. frozen strawberries

- 2 tbs sugar

- 2 tsp fresh squeezed lemon juice

almond crust:

- 2 c whole raw almonds

- 2 oz unsalted butter (at room temp)

- 3 tbs sugar

- 1/4 tsp salt

strawberry cheesecake:

- 1 lb cream cheese at room temp

- 1 c sugar

- 3 large eggs at room temp

- 1 1/2 tsp vanilla extract

- 1/4 tsp salt

- 12 oz sour cream at room temp

- 2/3 c strawberry puree

ganache:

- 4 oz chocolate, finely chopped (i used 70% dark)

- 4 oz. heavy cream

- 1/2 large egg

Directions:

strawberry puree:

1. thaw strawberries

2. put strawberries in a strainer over a bowl and smash to strain juices (reserve pulp)

3. put juice in a small saucepan and simmer until reduced to about 1/3 the original volume (should start around 6 oz. and reduce to 2oz.)

4. add sugar to reduced juice and stir to dissolve

5. in a blender blend juice, pulp and lemon

6. set aside

crust:

1. preheat oven to 400 degrees F and place the rack in the center position

2. butter and flour a 9" springform pan

3. in a blender or food processor pulverize almonds, sugar and salt until crumbly

4. transfer almond mixture to a bowl and add butter

5. with a pastry cutter incorporate butter to combine

6. press into bottom and sides of pan

7. bake for 15-20 minutes or until a golden brown

8. set aside to cool while you make cheesecake

cheesecake:

1. reduce oven temp to 350 degrees F

2. beat cream cheese and sugar until smooth

3. beat in eggs one at a time

4. beat in vanilla, salt and sour cream until smooth

5. beat in strawberry puree

6. wrap the pan with a double layer of heavy duty aluminum foil

7. pour cheesecake batter into crust

8. place cheesecake into a water bath (bigger pan surrounding the 9" springform pan filled with water)

9. bake for 45-55 mins or until it doesn't jiggle when shaken a bit

ganache (start 5-10 mins before cheesecake finished):

1. in a small sauce pan boil cream

2. pour heated cream over chocolate and whisk until chocolate has melted and is smooth

3. whisk in egg

4. spread ganache over hot cheesecake and smooth over

5. bake for 10 minutes or until ganache sets along the sides

-when cheesecake is fully cooked, place on a cooling rack to cool completely.

-once at room temp. refrigerate for 8 hrs before unmolding the springform pan

-run a thin knife around cake pan sides. remove springform. 

-gently slide onto serving plate