Yummy, yummy! I saw this recipe the day before I went apple picking and I knew I was going to make it with my freshly picked apples. Since I had so many apples, I wanted to make my own apple butter. Making apple butter is super easy! Just dice some apples, cook them until they are really soft, and then puree. I had always assumed apple butter was difficult to make and fancy, but I was wrong.
This post was supposed to go out on Friday, but somehow it just didn’t seem right. This whole blogging thing seems trivial and I could be doing so many more useful things with my time then typing up recipes, taking pictures, and writing about them. It’s a shame because this amazingly delicious recipe is being overshadowed by the dark cloud over my heart.
People don’t have heat, electricity, warm food, or clean water, and I’m writing about apple cheesecakes. It all seems inappropriate. Hurricane (Post-Tropical Storm) Sandy has left us, yet the devastation left in her wake is still being uncovered. Saturday I made the decision to push forward and find some degree of normalcy. Time has not stopped, life is pushing forward and I need to move with it.
I’ve been out of work for a week and I have used that time to volunteer, gather what supplies I can for those who need it, and reach out to those I care about. Eventually I will find the balance I need to help those in need and do the things that bring me joy. If you want to know what you can do to help, please email me – firstname.lastname@example.org. Thank you!
These mini apple cheesecakes really are wonderful! They have a crunchy, cinnamon-filled crust and a simple, sweet, no-bake cheesecake filling. The apple-walnut compote on top adds the extra burst of appleness this recipe needs. This dessert was well received by the roommates and co-workers. I believe this would make an excellent addition to any Thanksgiving dinner!
And this seems so silly, but I’m in love with the pictures I took! I struggle with my photography so much! Nothing is straight, almost all the pictures are blurry, and I just don’t have great natural light spots. These pictures were taken in the early evening out on the back porch. Everything just works. It’s a rare moment I’m impressed by my own photography, this is one of those occasions!
Apple Pie Cheesecakes
Adapted from Shutterbean
Yield – 12 individual cheesecakes
1 1/4 cups graham cracker crumbs
1/3 cup walnuts
1/4 teaspoon salt
1/2 teaspoon cinnamon
7 tablespoons unsalted butter
8 ounces 1/3-fat cream cheese, room temperature
1/2 cup powdered sugar
1/2 teaspoon vanilla
3/4 cup heavy cream
1/2 cup apple butter, see recipe below
2 tablespoons unsalted butter
1 medium apple
2 tablespoons brown sugar
1 teaspoon cinnamon
1/3 cup walnuts, coarsely chopped
- Preheat the oven to 375 F and make the apple butter if you’re making it from scratch. If you have store bought, use it!
- Pulverize the graham crackers and then measure 1 1/4 cups into a small bowl. Pulverize the walnuts as well and add to the graham crackers.
- Melt the butter and add it along with the salt and cinnamon to the walnut/graham cracker mix. Stir until everything is moistened.
- Spray silicone cupcake molds with cooking spray and press 2 tablespoons of the crust mixture into each cupcake mold. Use your fingers to press the crust into the bottom and up the sides.
- Bake for 12-15 minutes or until the crusts are brown. Let cool completely befroe filling.
- Beat the cream cheese for 2-3 minutes or until light and fluffy. Beat in the powdered sugar, vanilla, and apple butter.
- In another bowl beat the heavy cream on high until stiff peak form. Gently fold the whipped cream into the cream cheese.
- Use a standard size ice scoop to portion the cream cheese mixture into each crust. Smooth the tops with a spatula. Refrigerate at least 1 hour before serving.
- To make the apple-walnut topping melt 2 tablespoons of butter in a small saucepan. Chop up one apple into small pieces and add it to the butter.
- Add in the walnuts that are coarsely chopped and the cinnamon. Sprinkle in a pinch of salt. Stir and heat until the apples are soft and a nice sauce has formed. Set aside to cool.
- Place about 1 tablespoon of the mixture on top of each cheesecake.
Adapted from Chef in You
Yield ~ 3 cups
2 pounds chopped apples
2 tablespoons apple cider
splash of water
- Add the chopped apples to a medium sized sauce pan with the apple cider. Stir and cover with a lid.
- Cook until the apple are easily mashed with a wooden spoon. If the mixture becomes too dry, add in a splash of water.
- Use an immersion blender to puree into a smooth mixture.
- Store the mixture in the fridge in an airtight container.