And finally....thanksgiving dessert

There are things in life that just make you happy:



The colour orange

A Michael Buble song

Finding $20 in your winter jacket from last year

One of your staff showing up with a latte for you in the a.m. because they know you'll have a rough day.

And cheesecake.



Yes.....cheesecake. There is something about that first bite of cheesecake that just makes everything right in the world. That creamy texture, the slightly tangy bite, the sweet crust....I mean really, what else do you need at that point?


I am talking about Apple Pie Cheesecake.


I made this recipe last Thanksgiving as well (although in a different venue 900 km's away). These aren't the best pictures (we were on our 2ND bottle of wine and having fun), but there is a thin little apple pie layer at the bottom of the cheesecake. For whatever reason, it seemed kind of skimpy (although very tasty) this year. I would recommend doubling what the recipe calls for.

While delicious on it's own, the whipping cream and caramel sauce that went with it made this an outstanding dessert.

Apple Cheesecake adapted from Tish Boyle's- The Cake Book

apple layer

2 medium Granny Smith apples

1 tablespoon freshly squeezed lemon juice

2 tablespoons (1 oz/28g) unsalted butter

2 tablespoons (0.9 oz/ 25g) granulated sugar

3 tablespoons (45ml) heavy cream

Graham Cracker Crust

1 1/4cups (5.3 oz/150g) graham cracker crumbs

3 tablespoons (1.3 oz/ 37g) granulated sugar

4 tablespoons (2 oz/57g) unsalted butter, melted

Cream Cheese Filling

3 blocks of cream cheese (1 original and 2 1/3 Less Fat Neufchâtel ), softened.

1 1/2cups (10.5 oz/300g) granulated sugar

2 teaspoons vanilla extract

Pinch of salt

1/4 tsp ground cinnamon

1/4 tsp ground nutmeg

1/2 cup (4.2 oz/ 121g) sour cream, at room temperature

1 tablespoon cornstarch

4 large eggs, at room temperature

Position a rack in the center of the oven and preheat the oven to 350F. Grease a 9x3 inch springform pan and wrap the sides with heavy duty aluminium foil.

To make the apple layer, Peel, core and slice the apples into 1/4-inch. Toss with lemon juice until all slices are evenly coated.Melt butter in a large skillet over medium heat. When the butter is bubbling, add the apple and saute for 2 minutes. Sprinkle the sugar over apple and continue to cook, stir frequently until the apple slices are nicely browned, about 5 minutes. Add in cream and cook until apples are tender,about 10 minutes. Remove from heat and set it aside to cool.

To make the crust,In a medium bowl, combine the crumbs, melted butter and granulated sugar. Pat the mixture evenly into the bottom of the prepared pan. Bake for 8 minutes until the crust turns golden.Reduce the oven temperature to 325F after the crust is baked.Let the crust cool on wire rack while working on the cream cheese filling.

When the apples are cool, arrange a tight circle of slices, without overlapping them, around the edge of the pan, on top of the crust. Arrange another circle of slices in the center, covering the crust completely. (Save the remaining apples for garnish/ camouflage the cracks later)

To make the filling,In a bowl of an electric mixer, using the paddle attachment, beat the cream cheese at medium low speed until creamy and smooth, about 2 minutes. Gradually add granulated sugar and beat until blended. Add the vanilla extract, salt, cinnamon, ground ginger, sour cream and cornstarch and mix until well blended. At low speed, add in eggs, one at a time, mixing well after each addition and scraping down the sides of the bowl with a rubber spatula as needed.Scape the batter over the apple layer.

Place the pan in a roasting pan or a large baking pan. Pour enough hot water into the roasting pan to come about 1 inch up the side of the springform pan. Bake the cake in the water bath for 70 to 80 minutes (Mine was not baked in a water bath and hence was done in about 45 minutes.) until the center is set but slightly wobbly (the cake will continue to set as it cools). Remove the pan from the water bath, if using, and set it on a wire rack to cool completely.Refrigerate the cheesecake for at least 4 hours before serving.