Caramel Apple Mini Cheesecakes with Streusel Topping


Caramel Apple Mini Cheesecakes with Streusel Topping

 Yields:  18 mini cheesecake



10 graham crackers sheets, finely crushed (1 1/3 cups)

2 1/2 Tbsp granulated sugar

1/4 tsp ground cinnamon

6 Tbsp unsalted butter, melted


1/2 cup all-purpose flour

1/4 cup quick oats

1/4 cup + 2 Tbsp packed light-brown sugar

1/4 tsp ground cinnamon

1/8 tsp ground nutmeg

1/8 tsp salt

1/4 cup unsalted butter, cold and diced into 1/2-inch cubes


2 (8 oz) pkgs cream cheese, softened

2/3 cup granulated sugar

2 large eggs

1/4 cup sour cream

1 tsp vanilla extract

1 lb granny smith apples, peeled, cored and finely chopped*

2 tsp lemon juice


Salted caramel sauce, homemade (recipe here) or store bought


  • For the crust:
  • Preheat oven to 325 degrees. In a mixing bowl, whisk together graham cracker crumbs, sugar and cinnamon. Pour in butter and using a fork, stir until evenly moistened. Divide mixture among 18 paper lined muffin cups, adding a rounded tablespoon to each cup. Press into an even layer. Bake in preheated oven 5 minutes, then remove from oven and allow to cool.
  • For the streusel:
  • In a mixing bowl, whisk together flour, quick oats, brown sugar, cinnamon, nutmeg and salt. Add cold butter and using fingertips, rub butter into dry mixture until it comes together it small crumbles and pieces of butter are no longer visible. Transfer to refrigerator while preparing apples and filling.
  • For the filling:
  • In a bowl, toss chopped apples with lemon juice, set aside.
  • In a mixing bowl, using an electric hand mixer set on medium-low speed, cream together cream cheese with sugar just until smooth. Mix in eggs one at a time, then blend in sour cream and vanilla.

1a 1b

  • To assemble cheesecakes:
  • Divide cheesecake batter evenly among 18 muffin cups pouring filing over crust (I used a 1/4 cup and filled it about 3/4 full). Divide apples evenly over cheesecake layer, then finish by sprinkling a heaping tablespoon of the streusel over tops. Bake in preheated oven 23 – 25 minutes. Cool at room temperature 30 minutes, then transfer to fridge and chill 3 hours. Serve with caramel sauce.
  • *This is about 3 small granny smith apples. I recommend chopping very small so they can cook all the way through, almost mincing them (even smaller than that pictured because mine weren’t quite tender all the way through).

source : cookingclassy


Apple Pie Spice


Apple Pie Spice

Yield : 9″x 9″


4 tablespoons ground cinnamon
1 tablespoon all spice
2 teaspoons nutmeg
1 & 1/2 teaspoon ground ginger
1/2 teaspoon cardamom *optional
1/4 teaspoon ground cloves


Mix all of the spices together and store in an airtight container. Use where recipes call for apple pie spice or in place of cinnamon.

source : whatmegansmaking

Apple Cardamom Cheesecake

apple cardamon cheesecake mcCormick

Apple Cardamom Cheesecake

 Yields:  9″ cheesecake

Prep time: 1hr 10 mins
Baking time: 20 min


Graham Cracker Crust

1 1/2 cups graham cracker crumbs

1/3 cup butter, melted

1/4 cup sugar

3/4 teaspoon McCormick Gourmet™ Cardamom, Ground

Glazed Apples

4 medium apples, such as Honey Crisp or Golden Delicious, peeled and cored

1/4 cup (1/2 stick) butter

1/4 cup sugar

3/4 teaspoon McCormick Gourmet™ Cardamom, Ground

Cheesecake Filling

2 packages (8 ounces each) cream cheese, softened

2/3 cup sugar

2 teaspoons McCormick® Pure Almond Extract

1/2 teaspoon grated lemon peel

4 eggs



  • Preheat oven to 325°F. For the Crust, mix all ingredients in medium bowl. Press firmly onto bottom and 1 inch up side of 9-inch springform pan. Set aside
  • For the Glazed Apples, cut apples into thin slices (about 1/4-inch thick). Add remaining ingredients to apples in large skillet. Cook on medium heat 5 to 10 minutes or until apples begin to caramelize, turning frequently. Arrange apples on bottom of crust
  • For the Filling, beat cream cheese in large bowl with electric mixer on medium speed until fluffy. Gradually beat in sugar, vanilla and lemon peel. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Spoon evenly over apples
  • Bake 60 to 70 minutes or until center is almost set. Turn oven off and allow cheesecake to cool in oven 1 hour with door slightly ajar. Run small knife or metal spatula around rim of pan to loosen cheesecake. Cool in pan on wire rack
  • Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator

 source:  mccormick

Pumpkin Banana Muffins with Apples and Cinnamon

Pumpkin banana muffins with apples and cinnamon

Pumpkin banana muffins with apples and cinnamon

Yields:  12 pcs
Total time: 60mins



4 tablespoons unsalted butter, very soft, room temperature

1 cup regular white sugar

2 eggs

2 very ripe bananas, mashed

1/2 cup Greek yogurt

1/2 cup pumpkin puree

1 teaspoon vanilla extract

2 cups all-purpose flour, sifted

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon cinnamon

2 cups sliced apple chunks, or about 2 medium size apples (cored), or 1 large size apple (cored)


 Use a regular 12-cup muffin pan

  1. Preheat oven to 350 Fahrenheit. In a medium bowl, using electric mixer, beat 4 tablespoons of butter and 1 cup of white sugar on high speed for 1 minute until well-combined. You will get coarse looking mixture (not creamy).
  2. Add 2 eggs to the butter-sugar mixture and continue beating for another minute until very creamy and very smooth.
  3. Add mashed bananas, Greek yogurt, pumpkin puree, and vanilla extract to the butter-sugar-eggs mixture, and continue beating, using electric mixer, until well combined – for about another minute.
  4. In a separate medium bowl, combine sifted flour (do not overpack the flour, when measuring it using measuring cups!), baking powder, baking soda and cinnamon. Mix until well combined.
  5. Add dry ingredients into wet ingredients, and mix, using large spoon, just until combined. DO NOT OVERMIX. If there are lumps – they will work themselves out during baking. Fold in apple chunks.
  6. Place the muffin cup liners into the muffin pan. No need to grease the pan or muffin cup liners. Fill muffin liners 3/4 full. Bake for about 25 minutes. Cool on a rack for a little bit, then remove muffins from the pan and let them cool some more.

source : juliasalbum

Crumb Apple Pie


Crumb Apple Pie

Yields: 0ne 9″ pie


For the Crust:

  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup butter, diced and chilled
  • 3-4 tablespoons of ice water

For the Filling:

  • 6 or 7 large Granny Smith apples
  • ¼ – ½ cup sugar
  • ¾ teaspoons cinnamon

For the Crumb:

  • 2/3 cup sugar
  • 1 ½ cups flour
  • 12 tablespoons butter, slightly softened


  1. Make the Crust: Combine flour and salt in food processor. Add butter and process until it resembles coarse crumbs.
  2. Add water, one tablespoon at a time, until mixture forms a ball.
  3. Two options for the next step: wrap in plastic and refrigerate 4 hours or overnight, until ready to use OR roll out crust immediately between two pieces of wax paper and press into pie plate. Chill at least 30 minutes, while you are getting the rest of the filling ready.
  4. This recipe makes one crust. Double recipe to make a two-crust pie.
  5. Make the Filling and Assemble: Peel and slice apples to desired thickness. Place one inch of water in the bottom of a large pot. Add apples and cook, stirring occasionally, approximately 5 minutes. You want the apples semi-opaque but not mushy.
  6. While apples are cooking, add the crumb ingredients to a large bowl. Using a fork or pastry cutter, cut the ingredients together until they form coarse crumbs, about the size of a pea.
  7. Drain apples well and place in chilled pie shell. Sprinkle remaining ¼ – ½ cup sugar (depending on your desired sweetness) and cinnamon over apples. Add your crumb mixture evenly on top. Place pie on a cookie sheet to avoid mess in the oven.
  8. Bake at 400° for 35-40 minutes. You may need to cover center of pie with foil during baking if your crumb topping is browning too fast.
  9. To make the star toppers, I used a refrigerated pie crust I had laying around. Cut your shapes and add to the top of the crumb before baking.
  10. Pie may be made a day in advance. Refrigerate overnight. Serve with whipped cream or ice cream.

source : crazyforcrust

German Apple Cake


German Apple Cake

Yield : 1 serving


½ cup butter, softened

1 cup sugar (granulated)

2 eggs

1 cup plain (all purpose) flour

1 teaspoon baking powder

1 teaspoon vanilla essence

⅓ cup sugar

1 teaspoon cinnamon

4 large apples, peeled and cored


  1. Beat butter, sugar, and eggs. Add flour, baking powder, and vanilla. Mix in well. Pour into a greased and lined springform tin (23 cm diameter/9 inch).
  2. Slice apples thinly and combine with extra sugar and cinnamon. Arrange slices on top of cake and press in lightly.
  3. Bake for 50 – 60 mins in 180 deg C (350 deg F) oven. Cool. Serve dusted with icing (confectioners) sugar.

source : aspoonfulofsugardesigns

Brown Sugar Apple Blondies


Brown Sugar Apple Blondies

Yield: 8″x 8″


½ cup butter, softened (1 stick)

1 cup brown sugar, firmly packed

1 egg

1 cup all-purpose flour

½ teaspoon baking powder

½ teaspoon salt

½ teaspoon cinnamon

2 apples, peeled, cored, and diced

½ cup chopped pecans

  1. Preheat the oven to 350 degrees F. Cream the butter and sugar together in a large bowl. Add the egg and mix well.
  2. In another bowl, whisk the flour, baking powder, salt, and cinnamon together.
  3. Gradually mix the dry ingredients into the wet ingredients. Once combined, stir in the apples and pecans.
  4. Spread the batter into an 8×8 inch baking pan that has been lightly coated with non-stick cooking spray. Bake 40 to 50 minutes or until golden brown and set. Cool and cut into squares.


source:  southernbite

German Apple Cake


German Apple Cake

Yield : 1 serving

A simple, old fashioned, delicious apple cake recipe


4 cups peeled, diced apples (about 3 large)
2 cups sugar
1 cup canola oil
2 eggs
1 tsp vanilla
2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1/2 cup chopped walnuts



Preheat oven to 350. Grease and flour a 9×13 pan and set aside. In a mixing bowl, combine the sugar, oil, eggs and vanilla. Add the flour, baking soda, salt and cinnamon and mix well. Stir in the apples and nuts. The batter will be very thick. Spoon the batter into the pan and smooth the top with a spoon. Bake for 50-55 minutes. Let cool before cutting.


source : whatmegansmaking