Spring Hill Ranch Caramel Apple Blondie Cheesecake Recipes

BAKED CARAMEL APPLE BLONDIE CHEESECAKE

Steps:

• Make the caramel sauce linked in the ingredients above and set aside to cool.
• 2. To make the apple blondie, prepare a 9-inch springform pan with a parchment paper circle in the bottom and grease the sides. Preheat oven to 350°F (176°C).
• . Combine the flour, baking powder, salt, cinnamon and nutmeg in a medium sized bowl and set aside.
• . In a large mixing bowl, whisk the melted butter and brown sugar together until well combined.
• . Add the egg and vanilla extract and whisk together until well combined.
• . Add the dry ingredients and whisk together until well combined. Fold in the chopped apple, then spread the batter evenly in the prepared pan.
• . Bake for 28-32 minutes or until a toothpick inserted in the middle comes out clean.
• . While the blondie bakes, make the cheesecake filling. In a large bowl, beat the cream cheese, brown sugar and flour on low speed until well combined and smooth. Be sure to use low speed to reduce the amount of air added to the filling, which can cause cracks. Scrape down the sides of the bowl.
• . Add the sour cream, caramel sauce, vanilla extract, cinnamon and nutmeg and mix on low speed until well combined.
• 0. Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined. Set aside until the blondie is done baking.
• 1. When the blondie is done baking, reduce the oven temperature to 300°F (148°C). Remove the blondie from the oven and pour the cheesecake batter evenly over the blondie (I like to remove the blondie and wash the pan, then add a new parchment circle and re-spray the sides of the pan with non-stick spray before adding the cake blondie to the pan and adding the cheesecake filling on top, but you don't have to. I just think the sides come out nicer that way). 12.
• rap the outside of the pan with aluminum foil, then place the springform pan inside another larger pan. (See my tutorial for preventing springform pans from leaking. I also like to use a slow cooker liner.) Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan. 13.
• ake for 1 hour 40 minutes. The center should be set, but still jiggly. 14.
• urn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well. 15.
• rack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking. 16.
• emove the cheesecake from the oven and water bath wrapping and refrigerate until firm, 5-6 hours or overnight. Once completely cool and firm, remove from the springform pan. 17.
• o make the cinnamon apples, combine the apples, lemon juice, nutmeg, cinnamon and brown sugar in a medium saucepan and toss to coat. 18.
• dd the butter and cook apples on medium-high for about 15 minutes, or until at preferred softness. Set aside to cool a bit. 19.
• o make the whipped cream, add the heavy whipping cream, powdered sugar, vanilla extract and cinnamon to a large mixer bowl. Whip on high speed until stiff peaks form. 20.
• rizzle some of the remaining caramel sauce down the sides of the cheesecake, then pipe the whipped cream around the outer edge. Finish it off with the cinnamon apples in the center, a little more caramel sauce, then serve. I recommend serving the cheesecake cold with the apples warm, but you can definitely store leftovers in the fridge and eat it all cold as well. The cheesecake should be well covered and refrigerated and consumed within 4-5 days or as long as the apples hold up.

SPRING HILL RANCH'S CHOCOLATE TURTLE CHEESECAKE

Steps:

• 1. Adjust an oven rack to the center position and preheat the oven to 325°. Put a couple quarts of water on to boil for the bain marie. Cover the bottom of a 9" spring-form pan with two layers of heavy duty aluminum foil to create a water-tight seal. Butter the inside bottom and sides of the spring-form pan.
• 2. In a food processor or blender, break up the chocolate sandwich cookies, complete with their filling, into pieces. Process them in pulses until they are about the consistency of wet sand. Transfer the crumbs to a medium mixing bowl and combine them with the melted butter until they are thoroughly mixed. Press the mixture evenly into your prepared pan, covering the bottom and about 2" up the sides.
• 3. In a small microwaveable mixing bowl, microwave the caramels and milk on HIGH in 1 minute increments, stirring after each minute, until the caramels are completely melted, about 3 minutes. Stir in the pecans. Pour half the mixture into the crust. Refrigerate the pan for 10 minutes. Refrigerate the remaining caramel mixture for later use.
• 4. Using a hand- or stand mixer, beat the cream cheese, sugar, and vanilla until they are well blended. One at a time, add the eggs, mixing on low speed after each just until it is blended. Pour this mixture over the caramel layer in the crust.
• 5. Place the spring-form pan into a roasting pan and add boiling water up to half the height of the spring-form pan. Slide the pan into the preheated oven and bake it until the center is almost set, but with the center still a little jiggly, about 1 hour 5 minutes to 1 hour 10 minutes. Remove the cheesecake (still in the bain marie) and run a sharp knife around the rim of the pan to loosen the edge of the cheesecake. It will shrink slightly while cooling and if you have not loosened the edge, the top may crack. Allow the cheesecake to cool for 1 hour in the water bath and another 1 hour on a cooling rack before removing the pan's rim. Refrigerate the cheesecake for at least 4 hours.
• 6. Microwave the reserved caramel mixture for 1 minute and give it a stir. Pour it over the cheesecake. Melt the chocolate as directed on the package and drizzle it over the cheesecake.

SPRING HILL RANCH CARAMEL-APPLE BLONDIE CHEESECAKE

Steps:

• Line the bottom of a 9 inch spring-form pan with parchment paper and grease the sides. Adjust an oven rack to the center position and preheat the oven to 350°.
• For the apple-spice blondie base: In a microwave safe bowl, melt the butter using 10-second increments. Transfer the melted butter to a large mixing bowl. Add the brown sugar and whisk to combine. Add the vanilla, egg and egg white and whisk until incorporated.
• In a medium mixing bowl, whisk together the flour, cinnamon, apple pie spice, baking powder, baking soda and salt. Slowly add the dry ingredients to the wet ingredients, stirring until combined. Fold in the chopped apple. Pour this batter into your prepared pan and bake it for 30-33 minutes. Allow it to cool for about 5 minutes, then remove the blondie to a cooling rack to finish cooling.
• Meanwhile, make the caramel sauce: In a medium saucepan over medium heat, melt the butter. Add the brown sugar and heavy cream and whisk constantly over medium heat until sugar is dissolved. Bring the pan to a boil and allow it to boil for 3 minutes, no more. Remove the pan from the heat and allow it to cool completely. You can store the caramel in refrigerator.
• Once the blondie and caramel are cool, make the cheesecake: In a large mixing bowl or the bowl of a stand mixer, mix the cream cheese, white sugar and brown sugar until smooth. Add 3/4 cup of the caramel sauce and apple pie spice and mix until well combined. Fold in the Cool Whip. Place the blondie back into the spring-form pan. Spread cheesecake mixture evenly on top of the blondie base, then put it in the refrigerator until it is firm, 3-4 hours.
• In a medium mixing bowl, combine the apple slices, lemon juice, nutmeg, cinnamon and brown sugar in a medium saucepan, tossing to coat. Add the butter and cook over medium-high for about 15-20 minutes, until the apples have softened. Cool them for 10-15 minutes, then place them on top of the cheesecake.
• Make the cinnamon whipped cream: Freeze a metal bowl and whisk attachment for 10-15 minutes. Remove bowl from freezer, add the heavy cream, and whip on high speed until it begins to thicken. Add the powdered sugar and cinnamon and whip until it you get stiff peaks.
• Pipe the whipped cream around the edges of your cheesecake. Drizzle more caramel sauce over finished cheesecake.