Monday, September 5, 2016

Apple Crumble Cheesecake





Apple Festival is almost here and I've been saving this beauty for just this occasion!  She's a little long on baking time but oh so worth it!  My house smells amazing and I can't wait to drizzle this baby and grab a cold glass of milk!  I shopped a lot this weekend so those calories have had a preemptive strike! :~)

You'll Need:

For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
3/4 teaspoon ground cinnamon
6 tablespoons butter, melted
 
For the Filling:
3 ( 8 ounce) cream cheese, at room temperature
1 cup granulated sugar
6 large eggs
3/4 cup sour cream
1/4 cup all-purpose flour
1 (21 ounce) apple pie filling
For the Crumb Topping:
1 cup all-purpose flour
1/4 cup light brown sugar, packed
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
6 tablespoons butter, melted
For the Drizzle:
2/3 cup confectioners' sugar
1 tablespoon water
 
 
For the Crust:
Preheat oven to 350 degrees.
Combine cracker crumbs, sugar and cinnamon; stir in butter.
Press into a 9-inch spring form pan on the bottom and up the side of the pan 1-inch.
Bake 6 minutes.
 
For the Filling:
In a large mixing bowl add the cream cheese and sugar; beat until light and fluffy.  Beat in the eggs (one at a time), sour cream and flour.  Fold in the pie filling; pour into crust. Bake 45 minutes.
 
For the Crumb Topping:
In a medium bowl whisk together the flour, brown sugar, granulated sugar and cinnamon. Use a pastry cutter or fork to cut in the butter. Sprinkle over hot cheesecake; bake an additional 45 minutes or until crumbs are lightly browned. Turn oven off; let cake stand in the oven with the door closed 1 hour. Run a knife around the edge to loosen. Uncover cheesecake; remove side of pan.
 
Cool on rack; cover and refrigerate 8 hours or overnight.
 
For the Drizzle:
In a medium bowl whisk together the confectioners' sugar and water. Using a fork, drizzle over cake.
 

Sunday, August 7, 2016

Cinnamon Roll Cake



I have to give credit where credit is due!  The applause for this delicious creation goes to my Sister-In-Law, Kathy.  She served this when I was at home a few weeks ago and I ate almost every bite she sent home to the hubs!  I've never baked with sour cream but this came out wonderful!!!  I baked a few in wide mouth pint mason jars - the presentation was amazing!  We love this and I hope you do too!

1 (18 1/4 ounce) box yellow cake mix
 eggs
34 cup oil
1 cup sour cream
1 cup brown sugar
1 tablespoon cinnamon
2 cups white powdered sugar
4 tablespoons whole  milk

Preheat oven to 325°F Grease a 9 x 13 inch baking pan.

Mix together cake mix, eggs, oil and sour cream. Pour into prepared baking pan.

In a separate bowl combine brown sugar and cinnamon. Sprinkle evenly over cake batter then swirl into batter with a knife. The more you swirl, the more combined it will be so don't over-swirl otherwise the cinnamon/sugar will not be swirly.

Bake for 40 minutes.
 
 
For icing (optional) combine milk with icing sugar and mix thoroughly. Pour over slightly cooled (10-15 minutes on cooling rack) cake.  I had to take this to a picnic so I covered the cooled cake with wax paper then sealed with press and seal.  Traveled GREAT!!!