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May 1, 2015

pumpkin pie thanksgiving essential recipe deb standing in kitchen
Apple Crisp Cheesecake

As much as I enjoy cooking, I am not much of a baker at ALL!!  So I am very fortunate to have some extremely talented friends that I can lean on for decadent desserts for those special events I love to host. My girlfriend Amanda has to be one of the most talented bakers out there, she use to work at the Redcliff Bakery and any type of cheesecake are her specialties. This week she came over and we took on a new favourite for everyone who tried it!!! This is the best of both worlds, it's like an Apple pie with the perfect amount of cheese to compliment it. Of course she also brought over a yummy treat to eat while we baked, chocolate cover strawberries and a lil'vino.

Britt and Deb signature
ingredients
  • 1 cup graham cracker crumbs
  • 3 tablespoons brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup unsalted butter, melted
  • 2 (8 ounce) packages cream cheese, softened1/2 cup white sugar
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 4 cups apples - peeled, cored and thinly chopped
  • 1/3 cup brown sugar
  • 1/2 teaspoon ground cinnamon
  • 7 oz of caramel candies
  • 2.5 oz of condensed milk
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    directions

    Preheat oven to 350f degrees F (175 degrees C). In a large bowl, stir together the graham cracker crumbs, 3 tablespoons brown sugar, 1/2 teaspoon cinnamon and melted butter; press into the bottom of a 9 inch springform pan.

    In a large bowl, combine cream cheese and 1/2 cup sugar. Mix at medium speed until smooth. Beat in eggs one at a time, mixing well after each addition. Blend in vanilla; pour filling into the baked crust.

    In a small bowl, stir together 1/3 cup brown sugar and 1/2 teaspoon cinnamon. Toss the cinnamon-sugar with the apples to coat. Spoon apple mixture over cream cheese layer. Bake in preheated oven for 60 to 70 minutes. With a knife, loosen cake from rim of pan. Let cool, then remove the rim of pan.

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    Caramel Topping

    In a medium size saucepan, add caramel and begin to melt on medium. Stir in the condensed milk until the consistency of the caramel is quite thin.  Using a large spoon scoop and drizzle the caramel topping all over the finished cheesecake. Let chill in the refrigerator before serving 

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    the VINTAGE SOCIETY CO. team

    What started out as a duo of Brittany and Deborah has now expanded into a TEAM! 

    B-Vintage-Style

    Deborah McDOnald

    CO-FOUNDER

    AKA @bvintagestyle

    Small town girl, renovating our 117 year old home little by little. Sharing simple life on an urban farm.

    Brittany Hislop

    Brittany Hislop

    Co-Founder

    AKA @white.farmhouse

    Living a simple life in a rural Alberta town and painting her house white and photographing it as she goes!

    create a life you love ...

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