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This recipe takes the (cheese)cake
Staff Writer I would say this week's recipe for Cinnamon Apple Cheesecake would definitely be considered a cream-of-the-crop way to enjoy delicious apples so abundant this year. I made this cheesecake for our son's birthday this week when we invited our children and grandchildren for dinner. The combination of apples, caramel and pecans is guaranteed to win you more compliments than anything else.
Apple Cinnamon and Pecan Cheesecake
Serving Size: 12
1 cup graham cracker crumbs
3 tablespoons sugar
1 teaspoon cinnamon
1/4 cup butter, melted
2 tablespoons pecans, finely chopped
Filling:
3 8-ounce packages cream cheese, softened
3/4 cup sugar
3 eggs
1 teaspoon vanilla
Topping:
2-1/2 cups apples, peeled and chopped
1 tablespoon lemon juice
1/4 cup sugar
1/2 teaspoon ground cinnamon
6 tablespoons caramel ice cream topping, divided
Sweetened whipped cream
Chopped pecans to sprinkle on top
Combine the first five ingredients; press onto the bottom of a lightly greased 9-inch springform pan. Bake at 350 degrees for 10 minutes; cool. In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low just until combined. Stir in vanilla. Pour over crust. Toss apples with the lemon juice, sugar and cinnamon; spoon over filling. Bake at 350 degrees for 55-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edges of pan to loosen. Drizzle with 4 tablespoons caramel topping. Cool for 1 hour. Chill overnight. Remove sides of pan. Just before serving, garnish with whipped cream. Drizzle with remaining caramel; sprinkle with pecans. Store in the refrigerator.
Day After Ham Bake
Serving Size: 6
3 medium potatoes, peeled and thinly sliced
2 cups fully cooked ham, cubed
1 medium onion, sliced and separated into rings
8 slices American cheese (I also have used Velveeta)
1 10-3/4 ounce can cream of mushroom soup, undiluted
3/4 cup frozen peas, thawed
In a greased 3-quart baking dish, layer half of the potatoes, ham, onion, cheese and soup. Repeat layers. Cover and bake at 350 degrees for 1-1/4 hours or until potatoes are almost tender. Sprinkle with peas. Bake, uncovered, for 10 minutes or until heated through.
Layered Ham 'n' Egg Pizza
Serving Size: 6 servings
1 tube refrigerated crescent rolls
3 eggs
2 tablespoons milk
1/8 teaspoon pepper
2 cups fully cooked ham, chopped
1 cup frozen shredded hash browns
1 cup cheddar cheese, shredded
1/2 cup Parmesan cheese, shredded
Unroll crescent roll dough and place on an ungreased 12-inch pizza pan. Press onto the bottom and 1/4-inch up the sides, sealing seams and perforations. Bake at 375 degrees for 5 minutes. In a bowl, beat eggs, milk and pepper. Sprinkle ham, hash browns and cheddar cheese over crust. Carefully pour egg mixture over cheese. Sprinkle with Parmesan. Bake for 25-30 minutes or until eggs are set.
FOOD FOR THOUGHT: He who laughs ... lasts.
GARY'S TIP: Remove grease and grime from appliances by scrubbing with undiluted vinegar.
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