Wednesday, October 19, 2011

Tutorial and Recipe for Caramel Apple Pumpkin Swirl Mini Cheesecakes

 Warning....lots of pics
 I will post full recipe at the bottom of this post.
Okay, here goes.........

Regena Florenti's Caramel Apple, Pumpkin Swirl, Streusel Topped Mini Cheesecakes

 Try and have all ingredients at room temperature.

Pre-heat oven to 350ºf  and fill a cookie sheet 1/3 deep with water
And prepare you muffin tins for filling

The crust: 
in a food processor or heavy duty plastic bag

add 2/3 of a 16 ounce bag of ginger snaps


1/4 cup sugar


1 stick of melted and cooled butter

Pulse the cookies until they look like really coarse cornmeal and all the big chunks are gone.

Add butter and pulse until mixture holds tightly together


Put one heaping tablespoon of crust mixture in each muffin cup.
There will be some leftover to use as part of the topping.

 Compress the crust. I used my rolling pin

The actual amount and the smushed crusts 
set aside. No, I don't precook the crusts

The filling: 
In a mixer (or mixing bowl) 
3 packages (8oz) of cream cheese
3/4 cups of sugar
Mix it until the sugar is all mixed in.

add: 
1 teaspoon of vanilla extract
1/2 cup sour cream
pinch of salt

mix for a few seconds

Add four eggs and mix well 
( I know you only see three, these pics are from my first testing and it really needed the extra egg)

Take out one cup of the filling and mix with 1/2 to 3/4 cup pumpkin pie filling 
and 1 teaspoon of corn starch . If you use plain pumpkin, add pumpkin pie spice to taste...1/2 to 1 teaspoon should do it.

Divide plain batter evenly between 24 muffin cups

Divide pumpkin batter evenly between 24 muffin cups. you can make them a lot pumkinny or not, your choice. :-)  I did a lot.

Take a skewer or toothpick and swirl the pumpkin

clean the stick a lot

They should look something like this...or better if you are a good swirler.

Topping 1:
1 large or two small tart apples
1/2 teaspoon of cinnamon
pulse

It's not as pretty as doing a fine chop, but it worked for me. Yes, you can chop them too. I'm lazy. :-)

Put a good amount on each little cheesecake

Topping 2: Streusel
To the leftover gingersnap mixture add:
1/2 to 3/4 stick soft butter
big hand full of quick cooking oats
1/8 cup hard packed brownsugar
2 tablespoons of flour


Mix until it holds together when you give it a little squeeze. If you need to add a bit more butter. Or if it's too sticky, add some more oats and flour a teaspoon at a time.

Cover the apple topping

Not even cooked and they look yummy!

Bake at 350º for 25 to 35 minutes

Drizzle with caramel sauce when partly cooled.



Recipes:

Crust:
2/3 of a 1 pound bag of gingersnaps
1/4 cup sugar
1 stick melted and cooled butter

Cheesecake filling:
3 packages (8oz) creamcheese
3/4 cup sugar
pinch of salt
1 teaspoon of vanilla extract
1/2 sour cream
4 whole eggs

Into the one cup of plain mix:
1/2 to 2/3 cup pumpkin pie filling
1 tablespoon cornstartch

Topping one:
1 large or two small tart apples finely chopped
1 teaspoon cinnamon

Topping two:
leftover gingersnap mixture
1/8 cup brown sugar
big ol handful of oats (1/4 to 1/2 cup)
2 to 3 tablespoons of flour

You can use store bought caramel sauce or make your own:

caramel sauce:
1/4 cup water
1/2 cup sugar
1 teaspoon corn syrup
1/2 cup heavy cream
pinch of salt
1/4 teaspoon vanilla extract
1/4 teaspoon fresh lemon juice (optional, but a nice tasty finish)

Directions for caramel sauce
put water in heavy sauce pan. tall sides are good.
pour sugar directly into the center of the pan..try to not get any on the sides of the pan
pour corn syrup over sugar mountain

cover and bring to a boil over high heat. Keep an eye on this stuff...it goes really fast!
once it boils, take the lid off and boil until the syrup is a very light golden color (dry straw) and measures 300º on a candy thermometer (or 5-7 minutes)
reduce to medium heat and cook until a dark golden color, like maple syrup

meanwhile, warm the cream and the salt..don't let it boil

Remove syrup from the heat, carefully  add part of the cream. It's gonna go nuts. After is stops bubbling, pour in the rest of the warm cream, vanilla and lemon juice.
whisk until smooth. It will stay hot for quite some time. serve warm or at room temp.


7 comments:

  1. Looks tastey.....but when do you add in the chocolate donettes?????

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  2. those are for snacking as I cook. lol

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  3. These were scrum-dilly-icious! Thanks for sharing the recipe. I still think you should enter it into some sort of contest.

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  4. Looks yummy! Thanks for sharing! :)

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  5. Great, just as I was telling my guy I need to start eating better, I come across this?! Regena, this looks amazing! Thanks for sharing!

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  6. Yummy, I am going to be making these!

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