Caramel Apple Crisp Cheesecake
Ingredients
Graham/Oats Crust:
¼ cup brown sugar
1 cup graham cracker crumbs
¾ cup rolled oats
½ cup melted butter
Cheesecake:
2 8oz package softened cream cheese
2 tbsp corn starch
¼ cup brown sugar
¼ cup white sugar
⅛ tsp ginger
2 tsp vanilla extract
½ tsp cinnamon
Apple Crisp Topping:
¼ cup all purpose flour
¼ cup rolled oats
¼ cup brown sugar
½ tsp cinnamon
2 tbsp coconut oil
2 medium to large apple, peeled and thinly sliced
Caramel Topping, if desired
Prep time 20 mins
Cook time 40 mins
Total time 1 hour
Instructions
Preheat your oven to 350F.
In a mixing bowl combine graham cracker crumbs, rolled oats, melted butter and brown sugar together.
Press inside the bottom of a 9 or 10 inch springform pan.
Bake for 5 minutes. Remove from oven to cool.
Meanwhile in the bowl of your electric mixer blend together cream cheese, brown sugar, white sugar, cinnamon, ginger, cornstarch and vanilla.
Once well combined, pour on top of your graham cracker/oat crust.
To start your apple layer, arrange the thinly sliced apple on top of the cheesecake in a single layer.
Top with the Apple Crisp Topping. Bake at 350F for 40-50 minutes.
Once it's done cooking, cool for 15 minutes, then refrigerate overnight
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Crab & cream cheese snacks
1-8 oz. tube crescent roll dough
3 oz. cream cheese, softened
1/4 cup mayonnaise
3/4 cup cooked crabmeat, chopped
2 green onions, chopped
1/8- 1/4 teaspoon cayenne pepper
salt and pepper, to taste
How to make it :
Heat oven to 375°F. Spray cookie sheet with cooking spray. Unroll dough on work surface. Pinch seams to seal and roll with a rolling pin to create an even rectangle. Cut into 6 rows by 4 rows to make 24 squares.
In small bowl, mix cream cheese, mayo, crabmeat, onion, and red pepper. Salt and pepper to taste. Divide crab mixture evenly among the squares, dropping it by spoonfulls that are 1/2 inch from 1 corner of each square. Starting with same corner, fold dough over filling, and tuck end tightly underneath filling; continue rolling to within 1/2 inch of opposite corner. Roll opposite corner of dough over roll; press to seal. Place on cookie sheet. Brush with egg white, if desired.
Bake 10 to 15 minutes or until golden brown. Remove from cookie sheet. Serve warm.
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