728huey said:

Here's my own recipe for a great Thanksgiving dessert.

Huey's awesome apple cumb cheesecake

Cheesecake filling:

4 8-oz packages Kraft Philadelphia brand cream cheese, brought to room temperature

5 large eggs (separated into yolks and whites)

1/4 cup all-purpose flour

1-1/2 cups granulated sugar

1 tablespoon vanilla extract

1-1/2 tablespoons concentrated lemon juice

1/4 cup heavy cream

1 teaspoon cinnamon

Outer cookie crust:

1 cup all-purpose flour

1 stick (8 tbsps) unsalted butter

1/4 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

Apple filling and topping:

1 extra large or 2 medium Granny Smith apples, peeled and chopped

1/2 cup granulated sugar

1/3 cup water

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ground cloves

1 tablespoon unsalted butter

1 to 2 tablesppons corn starch

Crispy crumb topping:

1 cup all-purpose flour

1/2 cup brown sugar

1 stick (8 tbsps) unsalted butter

Prepare the cookie crust first. In a small to medium size mixing bowl, slice butter into small bits with a slicer or fork and mix in flour and sugar until granular in nature. Beat in one large egg and mix until blended in. Then add one teaspoon vanilla extract and mix in until dough is ready to be formed into one large flat cookie. Set aside, preferrably in the refrigerator until ready for baking.

In a large mixing bowl, combine cream cheese, sugar, and flour and mix in until all are blended into a soft consistency. Add egg yolks one at a time until all are incorporated into the mixture. Then add lemon juice and vanilla extract and mix until well incorporated, followed by the teaspoon of cinnamon and heavy cream. In a separate bowl, whip the egg whites until they make soft peaks. Slowly fold the whipped egg whites into the cream cheese mixture until fully blended in.

Preheat oven to 450 degrees. Cut about 1/3rd of cookie crust and roll out until it fits the bottom of a springboard pan. Place into the oven and bake for about ten minutes or until the crust turns golden brown but just barely. Pull out of oven and let cool for about five minutes. Then attach the sides of the springform pan to the bottom with the crust on it. Roll out the remaining 2/3rds uncooked cookie crust and line the sides of the pan until it reaches the top while pressing the bottom into the cooked crust. Fill the pan with the prepared crust with the cream cheese mixture and place into the center rack of the oven. Bake at 450 degrees for about 15 iminutes but do not open the oven. After 15 minutes, adjust the temperature to 200 degrees and bake for an additional 45 minutes until the top is golden brown on the edges. Let cool for about an hour.

Prepare the apple filling. Peel and core the Granny Smith apples and slice into small chunks. In a medium saucepan, combine the sliced apples, water, sugar, cinnamon, nutmeg, and cloves and bring to boiling, stirring frequently. In a small cup, mix corn starch with cold water and dissolve into a white liquid. Slowly pour corn starch liquid into hot apple mixutre and stir constantly for about two minutes until the sauce thickens into a fairly thick paste. Turn off heat and mix in one tablesoon of butter until melted in and incorporated into mixture.

Reheat oven to about 350 degrees. In a small mixing bowl, combine flour, brown sugar, and sliced butter and mix until it reaches a granular consistency. Place the granulated flour mixture on a cookie sheet and spread evenly. Place the cookie sheet into the oven and cook for about ten minutes until crust is golden brown. Remove from oven and let cool for about five minutes. Then chop the baked cookie mixture into small crumbs. Spoon the apple filling onto the top of the cheesecake and sprinkle the crumb mixture on top of the apple filling until evenly covered. Place the cheesecake into the referigerator and let chill for at least 3 hours or longer until ready to serve.

[Edited 11/18/10 19:36pm]

This may be the Christmas dessert this year! I think that it would go perfectly with the prime rib!!! And I'll tell them I got it from the Org. And my guests will all be like

728huey said:

Here's my own recipe for a great Thanksgiving dessert.

Huey's awesome apple cumb cheesecake

Cheesecake filling:

4 8-oz packages Kraft Philadelphia brand cream cheese, brought to room temperature

5 large eggs (separated into yolks and whites)

1/4 cup all-purpose flour

1-1/2 cups granulated sugar

1 tablespoon vanilla extract

1-1/2 tablespoons concentrated lemon juice

1/4 cup heavy cream

1 teaspoon cinnamon

Outer cookie crust:

1 cup all-purpose flour

1 stick (8 tbsps) unsalted butter

1/4 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

Apple filling and topping:

1 extra large or 2 medium Granny Smith apples, peeled and chopped

1/2 cup granulated sugar

1/3 cup water

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ground cloves

1 tablespoon unsalted butter

1 to 2 tablesppons corn starch

Crispy crumb topping:

1 cup all-purpose flour

1/2 cup brown sugar

1 stick (8 tbsps) unsalted butter

Prepare the cookie crust first. In a small to medium size mixing bowl, slice butter into small bits with a slicer or fork and mix in flour and sugar until granular in nature. Beat in one large egg and mix until blended in. Then add one teaspoon vanilla extract and mix in until dough is ready to be formed into one large flat cookie. Set aside, preferrably in the refrigerator until ready for baking.

In a large mixing bowl, combine cream cheese, sugar, and flour and mix in until all are blended into a soft consistency. Add egg yolks one at a time until all are incorporated into the mixture. Then add lemon juice and vanilla extract and mix until well incorporated, followed by the teaspoon of cinnamon and heavy cream. In a separate bowl, whip the egg whites until they make soft peaks. Slowly fold the whipped egg whites into the cream cheese mixture until fully blended in.

Preheat oven to 450 degrees. Cut about 1/3rd of cookie crust and roll out until it fits the bottom of a springboard pan. Place into the oven and bake for about ten minutes or until the crust turns golden brown but just barely. Pull out of oven and let cool for about five minutes. Then attach the sides of the springform pan to the bottom with the crust on it. Roll out the remaining 2/3rds uncooked cookie crust and line the sides of the pan until it reaches the top while pressing the bottom into the cooked crust. Fill the pan with the prepared crust with the cream cheese mixture and place into the center rack of the oven. Bake at 450 degrees for about 15 iminutes but do not open the oven. After 15 minutes, adjust the temperature to 200 degrees and bake for an additional 45 minutes until the top is golden brown on the edges. Let cool for about an hour.

Prepare the apple filling. Peel and core the Granny Smith apples and slice into small chunks. In a medium saucepan, combine the sliced apples, water, sugar, cinnamon, nutmeg, and cloves and bring to boiling, stirring frequently. In a small cup, mix corn starch with cold water and dissolve into a white liquid. Slowly pour corn starch liquid into hot apple mixutre and stir constantly for about two minutes until the sauce thickens into a fairly thick paste. Turn off heat and mix in one tablesoon of butter until melted in and incorporated into mixture.

Reheat oven to about 350 degrees. In a small mixing bowl, combine flour, brown sugar, and sliced butter and mix until it reaches a granular consistency. Place the granulated flour mixture on a cookie sheet and spread evenly. Place the cookie sheet into the oven and cook for about ten minutes until crust is golden brown. Remove from oven and let cool for about five minutes. Then chop the baked cookie mixture into small crumbs. Spoon the apple filling onto the top of the cheesecake and sprinkle the crumb mixture on top of the apple filling until evenly covered. Place the cheesecake into the referigerator and let chill for at least 3 hours or longer until ready to serve.

[Edited 11/18/10 19:36pm]

Looks damn tasty

KatSkrizzle said:

Instead of sweet potato pie, I do a sweet potato cheesecake. My in-laws request it every t-day. I don't even know if it tastes good anymore, I make it so much. But everyone that has it loves it.

say what! Never heard of it sounds nice

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