Case in point: my grocery store sells packaged caramel apples from late September through Halloween. They’re delicious. They’re covered in peanuts and I buy two packages a week. It’s so major in my household that my kids get way too excited on my behalf when they see them.
But as soon as the end of October hits, my supply abruptly dries up. The first year that happened, I actually called the company. It was a pretty embarrassing conversation. They told me that they don’t make the caramel apples after Halloween, and I actually begged them to make an exception for me. I offered to pay them more. They very politely refused. And I hung up, realizing I just had one of those crazy lady moments.
When something like that happens, the only feasible solution is to make a cheesecake. Cheesecake is always insane, so you can just be in that crazy place with your dessert. It’s ideal.
This one is a new favorite. It’s easy and the caramel apple topping is to die for. Plus, the cheesecake base itself is skinny. I usually make a skinny base because, let’s face it: even a skinny cheesecake is a decadent splurge.
The caramel topping goes on in the last part of the cheesecake baking, and it’s made primarily out of apple pie filling. There’s also a brown sugar drizzle on top that creates a lovely caramelized finish.
You might want to be careful, though. During one of those crazy moments we all have, you might eat way too much of this cheesecake. So I shared quickly with all my friends. I just wish I could send some to the caramel apple people. I’d feel better about myself if they could just see that I’m not always a maniac.
Ingredients
Instructions
- Preheat the oven to 350. Spray a spring form pan with cooking spray. Set aside.
- In a bowl, mix the melted butter with the brown sugar and graham cracker crumbs until the crumbs are moistened. Press into the bottom of the prepared pan and bake for 15 minutes.
- While the crust is baking, beat the cream cheese and sugar in the bowl of a stand mixer until creamy. Add the yogurt and vanilla and beat again. Finally, add the eggs and beat until just incorporated.
- Pour the filling into the graham cracker crust and bake for 50 minutes. Do not open the oven door while baking.
- Make the topping. Melt the dark brown sugar with the tablespoon of butter until the mixture is smooth and liquidy.
- Pull the cheesecake rack out from the oven. Spread the apple pie filling evenly over the cheesecake, starting in the middle and working outward.
- Sprinkle the cinnamon on top of the apple pie filling and then, working carefully to not burn yourself, drizzle the brown sugar mixture over the cinnamon.
- Return the cheesecake to the oven and bake for an additional 15 minutes.
- When the cheesecake is done, turn the oven off and crack the door for about 15 minutes before removing the cheesecake to cool. Allow the cheesecake to cool completely.
- Chill overnight before serving.
]]>
As a warm-weather enthusiast, I greet cooler temperatures with about as much joy as a toddler greets a shot-wielding nurse. Over the past two weeks, my fellow awesome food bloggers have pulled out the pumpkin, heralding an early start to autumn. It’s still August, people! Rage against the dying of the light!
I’m going to hold out against pumpkin for a bit longer. I mean, I love pumpkin. But I want to use it when I really need it, i.e., when the long sleeves start coming out of my closet.
This applesauce bread is a nice compromise. It has hints of autumn in it, but it can be made all year round. And the maple glaze on top is the best! Thick and totally dangerous. It’s one of those situations where I have to wash the bowl right away or whatever’s left will be scraped out with a spoon. And then I’ll get that sugar crash going.
This bread can be made with flour, but I chose to use gluten-free oat flour. That way, my husband can enjoy it. Also, the oat flavor pairs perfectly with the applesauce, and it lends the bread more moisture. That’s a winning situation in my book!
To make life even better, there’s no mixer involved here. You literally dump in all the ingredients, mix and bake. Just as easy as a mix, but from scratch.
This bread is so moist and dense, and the glaze is just pure amazingness. It’s thick and with the pure maple syrup base, you’ll be ready to snuggle up to a fireside even when it’s still 90 degrees out.
A quick bread in every sense of the word, this gluten-free version is the answer to your worries. Bake one up and breakfast is taken care of!
Bread:
- 1 cup sugar
- 1 tablespoon canola oil (any vegetable oil is fine)
- 1 cup unsweetened applesauce
- 1 egg
- 1 teaspoon real vanilla extract
- 1 cup oat flour (labeled gluten-free)
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
Glaze:
- 3/4 cup powdered sugar
- 1 teaspoon vanilla
- 4-6 tablespoons real maple syrup
Instructions:
Preheat the oven to 350. Line the bottom of a loaf pan with parchment paper cut to fit and spray the sides with pan-release spray (Pam will work).
In a bowl, combine all of the ingredients for the bread and stir until smooth. Pour into the loaf pan and bake for 45-50 minutes. Test the bread’s doneness by inserting a toothpick into the center.
Cool the bread completely. Once the bread is cool, make the maple glaze. Combine the powdered sugar and vanilla. Gradually stir in the maple syrup until the glaze is thick but spreadable.
Using a knife or offset spatula, smooth the glaze over the bread and let it set.
Cut into slices and serve.
]]>