Apple Caramel Crumble Cheesecake


Apple Caramel Crumble Cheesecake
Saw this recipe on facebook but the ingredients were incorrect or misleading. Have redone the recipe. It is delicious. It has a cookie crumb base, the middle a classic cheesecake topped with a caramel cinnamon apple layer then a buttery oat streusel.
Recipe type: Dessert
  • Caramel Apple Layer
  • 4 cored, peeled, cored and diced apples
  • ½ cup sultanas’ raisins
  • ½ cup brown sugar
  • 1 tsp cinnamon
  • Crumb base
  • 14 biscuits digestive (about 1 ½ cups of crumbs)
  • ¼ cup melted butter
  • Streusel Topping
  • ½ cup oats
  • ½ cup softened butter
  • ½ cup dark brown sugar
  • ¾ cup flour
  • Pinch of salt
  • Cream Cheese Filling
  • 3 8 oz packages Philadelphia cream cheese
  • 2 tablespoons sour cream
  • 2 tablespoons whipping cream
  • 3 medium eggs
  • ½ cup sugar
  • 1 teaspoon vanilla
  • Amazing Caramel Sauce
  1. Baked Apple layer
  2. Heat the oven to 350°F
  3. In a baking tray mix apples, sugar, cinnamon and sultanas and bake for 25 minutes.
  4. Remove from oven
  5. Turn the oven down to 320°F.
  6. Crumb base
  7. In a food processor, add digestive cookies and melted butter and pulse until it is a soft, crumbly texture, set aside.
  8. Streusel Topping
  9. In a food processor add oats, butter, brown sugar, flour and salt blend until the butter has mixed in and everything is soft and crumbly then set aside. Can be mixed with fingers also until lumpy.
  10. Cheesecake Filling
  11. In the food processor add the cream cheese, whipping cream, sour cream, sugar and vanilla process add eggs pulse until smooth
  12. In a parchment paper lined springform release tray (sides only) press down the biscuit base until compact, then add the cheesecake filling and smooth down with a spatula. Finally, add the chopped apples in a layer and pour over any caramel juice from the pan then sprinkle the crumble topping on top of the apples.
  13. Bake for 60 to 70 minutes at 320° F or until a toothpick comes out clean when inserted in the center. Remove from oven, Drizzle some amazing caramel sauce over the top and allow to cool and set for at least three hours in the fridge.
If you do not have a food processor--just a bowl and electric beater works just as well

The original recipe called for mascarpone which is hard to find. If you prefer and you can find Mascarpone use a 8 oz. tub of Mascarpone and remove the 1 8 oz. package of cream cheese, the 2 tablespoons whipping cream and the 2 tablespoons of sour cream from the above recipe.

You can use the light cream cheese, no fat sour cream and substitute Splenda for the sugar and the Splenda brown sugar blend. Will save a few calories.

Apple-Caramel-Crumble-CheeseCake-MinisHave also made this as a mini cupcake apple crumble cheesecake cupcake. Instead of the springform pan use the mini cheesecake baking sheets with removable bottoms. To save time use a cookie as the base layer. I used Celebration Caramel Truffle Butter Cookies.

Celebration Caramel Truffle Butter Cookies


This Video has incorrect ingredient amounts ignore and use the above recipe’s amounts instead. Does show you how to put it together correctly.



Grasshopper Pie Mini Dessert Parfaits


Grasshopper Pie Mini Dessert Parfaits
Minty, marshmallow grasshopper parfaits with an Oreos cookie crust layered with a chocolate ganache is the modern version of the retro grasshopper pie dessert. This make-ahead dessert is great for that unexpected company or holiday meal.
Recipe type: Dessert
Serves: 8 mini desserts
  • 6 oz. (180 gm) Oreo cookies
  • Ganache
  • 8 oz. (226 gm) of whip cream
  • 4 oz. (113 gm) of semi sweet chocolate
  • Mint filling
  • 2 (7-ounce) (213 gm) jars marshmallow fluff
  • 1 (8-ounce) (226 gm) container Cool Whip
  • 3 ounces (89 ml) crème de menthe
  • 1-2 drops green food coloring
  • Toppings
  • 2 tablespoons chocolate shavings
  • 1 bunch, fresh mint, leaves only
  1. Make the Ganache (see below for directions) as this will be added on top of the cookie crust.
  2. In a food processor chop the complete cookie until coarsely chopped. Spoon 1 tablespoons of ground Oreos into each mini dessert glass. Use the back end of a wooden spoon handle to press and firmly pack the cookie crumbs.
  3. Add the ganache on top of the cookie crumb base and chill while making the parfait filling.
  4. In a large bowl, whip marshmallow fluff, Cool Whip, crème de menthe, and green food coloring together until well-combined. Set in freezer for 15 minutes.
  5. Spoon the grasshopper filling into each mini glass. Sprinkle with chocolate shavings. Freeze for 2 hours to set.
  6. When ready to serve, serve straight from the freezer. Garnish each mini glass with mint leaves.
  7. Ganache
  8. This recipe will make enough to double the recipe (which I normally I do as it disappears so quickly)
  9. Directions
  10. Heat the cream: Pour the cream into a small saucepan and place it over medium-low heat for a few minutes. Keep an eye on the cream — it's not necessary to boil or simmer it. It just needs to get hot. The cream is ready when you can place a finger in the cream and keep it there for 3 to 4 seconds. Turn off the heat and remove the cream from the stove.
  11. Chop the Chocolate: While the cream is heating, chop the chocolate into fine pieces (a food processor works great for this).
  12. Add the chocolate: Scoop the chocolate into the cream. Stir gently to distribute the chocolate through the cream and then let it sit for a few minutes to give the chocolate time to soften and melt.
  13. Stir the mixture: With a spatula or wooden spoon, stir the ganache. At first, it might look spotty and broken but keep stirring until it comes together in a creamy mass. Cool a little (it will harden as it cools, so you will need to use it when slightly thickened to be able to spread it over the cookie crust.)
This is a great make-ahead dessert.

Crack Peanut Butter Cup Brownies

Crack Peanut Butter Cup Brownies
These are amazing especially if you like peanut butter.
Recipe type: Dessert squares
Serves: 3 dozen
  • 1 box brownie mix (not family sized), prepared according to package directions in a 9x9 pan
  • ½ cup chopped salted or honey roasted peanuts
  • 12 peanut butter cups, chopped
  • 2 cups semi-sweet chocolate chips
  • 1 Tbsp. butter
  • 1 heaping cup creamy peanut butter (or 1¼ cups)
  • 1¾ cups crispy rice cereal
  • 1 tsp vanilla extract
  • ¼ tsp salt
  1. Bake brownies according to package directions in a 9x9 pan lined with foil.
  2. During last 5 minutes of baking, remove from oven and sprinkle chopped peanut butter cups and chopped peanuts on top. Return to oven for remaining 5 minutes to melt the chocolate.
  3. As soon as you pull them out of the oven, spread the melty peanut butter cups/peanuts to smooth over the top. Let brownies cool.
  4. Next in a microwave safe bowl combine chocolate chips, peanut butter, and butter. Heat in microwave for 1 minute, stirring when done. If needed, continue heating in 20-second increments until chocolate chips melt.
  5. Stir in cereal, vanilla and salt until evenly combined.
  6. Pour over brownies and smooth. Chill chocolate until set about 2 hours.
  7. Cut into squares to serve
Store in airtight container. You can store these at room temperature or in the refrigerator.


Root Beer Float Pie

Root Beer Float Pie
This Root Beer Float Pie is creamy, dreamy, and ultra delicious! You'll be shocked at how close to a root beer float it tastes! It is sure to bring back childhood memories. An added bonus the calories have been cut down to make this more of a quilt free dessert.
Recipe type: Dessert
  • For the Crust
  • 1½ cups crushed graham cracker crumbs
  • ¼ cup sugar
  • ⅛ teaspoon salt
  • 6 tablespoon butter, melted
  • For the Filling
  • 1 8 oz. container lite frozen whipped topping, thawed
  • ¾ cup cold root beer diet
  • ⅓ cup milk
  • 1 1 oz package sugar-free instant vanilla pudding mix
  • 2 teaspoon Root Beer concentrate, optional
  • whipped cream, for garnish
  1. Preheat oven to 350. Lightly spray a 9-inch pie plate with non-stick cooking spray.
  2. For the Crust
  3. Combine graham cracker crumbs, sugar, and salt in a bowl.
  4. Add in melted butter and stir until graham cracker mixture is coated.
  5. Press mixture into prepared pie plate.
  6. Bake for 8 minutes or until crust just starts to turn light golden brown. Remove to a wire rack to cool completely.
  7. For the Filling
  8. In a large bowl, whisk together root beer, milk, pudding mix, and root beer concentrate for about 5 minutes, or until mixture starts to thicken.
  9. Carefully fold in whipped topping until combined.
  10. Pour mixture into cooled pie crust. Refrigerate for 4 hours or until set.
  11. Top with whipped cream and serve.
Root Beer FloatPie Chocolate SauceThis pie is easily prepared with a pre-made crust and decorated with chocolate sauce or sprinkles for a party. Can also be frozen if not using right away
Nutrition Information
Serving size: 1 piece Calories: 185 Fat: 8 g Saturated fat: 4 g Carbohydrates: 27 g Sugar: 14 g Sodium: 275 mg Protein: 1 g Cholesterol: 0


 Here’s a Video on how this is made.

Low Fat Sugar Free Zucchini Brownies

Low Fat Sugar Free Zucchini Brownies
A very dense, rich, moist chocolate brownie that is low in fat and sugar-free. Made from zucchini, bananas, and applesauce, without any oil or eggs
Cuisine: Dessert
Recipe type: adapted from
Serves: 21
  • ½ cup unsweetened applesauce
  • 2 small or medium bananas mashed
  • 1 ½ cup Splenda or other sugar substitute
  • 2 tsp. vanilla extract
  • ½ cup cocoa powder
  • 1 ½ tsp. baking soda
  • ½ tsp salt
  • 2 cups finely shredded zucchini
  • 1 ¾ cups all purpose flour
  • ½ cup walnut pieces
  1. Prehe. Grease and flour an 9×13-inch baking pan.
  2. In a large bowl, mix together the applesauce, mashed bananas and sugar substitute. Add vanilla and cocoa and mix together. Then add baking soda, salt, and zucchini and mix together. Add flour and walnuts and mix together. Spread evenly into a prepared pan. Bake for 25 minutes until brownies spring back when gently touched.
These brownies get moister and denser the day after if they last that long.
Nutrition Information
Serving size: 30 g Calories: 73 Fat: 1.1 g Carbohydrates: 13.4 g Sugar: 8.4 g Sodium: 79 mg Fiber: .8 g Protein: 1.2 g Cholesterol: 0 mg


Chocolate Cake Simply the Best

Chocolate Cake Simply the Best
This cake is dark, moist, rich and incredibly decadent. The most intense and delicious chocolate cake that you will ever taste.
Recipe type: Dessert
  • For the Cake
  • 1 ¾ cups all-purpose flour
  • 1 ½ cups of sugar
  • ¾ cup cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt or sea salt
  • 1 cup buttermilk, shaken
  • ½ cup vegetable oil
  • 2 extra-large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup freshly brewed coffee
  • For the Frosting
  • 6 oz. good semisweet chocolate (or cocoa powder)
  • 2 sticks unsalted, at room temperature
  • 1 extra-large egg yolk, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 ¼ cups sifted confectioners' sugar
  • 1 tablespoon instant coffee powder if you
  1. For the Cake
  2. Preheat the oven to 350 degrees. Butter two round cake pans. Line with parchment paper, then butter and flour the pans.
  3. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
  4. Place one layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.
  5. For the Chocolate Frosting
  6. Beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed until smooth. Dissolve the coffee powder in 2 teaspoons of the hottest water. On low speed, add the chocolate or cocoa and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.
Serve with raspberries and ice cream

If using chocolate Chop, the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature


Caramel Mousse with Sea Salted Caramel Sauce & Chocolate Ganache

Caramel Mousse with Sea Salted Caramel Sauce & Chocolate Ganache
Crushed cookies covered with a layer of salted caramel, topped with a creamy caramel mousse and finished with a rich dark chocolate ganache. Inspired by ®Delici’s Sea Salt Caramel whipped mousse and cookie crumbs Dessert
Recipe type: Dessert
Serves: 16
  • For the Cookie Crust:
  • 1 cup finely crushed chocolate wafer cookie crumbs, about 20 cookies
  • 2 tablespoons butter, melted
  • ⅛ teaspoon sea salt
  • Salted Caramel Sauce:
  • ½ cup Amazing Caramel sauce
  • ⅛-¼ teaspoon coarse sea salt
  • For Caramel Mousse
  • ½ cup warm Amazing Caramel Sauce
  • 2 tsp powdered gelatin
  • 2 tbsp. cold water
  • 2 cups cold heavy (whipping) cream
  • For Chocolate Ganache
  • 4 ounces’ semisweet chocolate, chopped
  • 8 ounces heavy (whipping) cream
  • --------------
  • **Amazing Carmel Sauce (double recipe)
  1. Make the Amazing Carmel Sauce Double the Recipe
  2. For the cookie crumb base
  3. In a small bowl, mix the cookie crumbs, 2 tablespoons butter and ⅛ of a teaspoon of salt. Set aside 2 tablespoons of the mixture in a covered bowl and refrigerate (you will use this for garnish later) Press 1 tablespoon of the crumbs into the bottoms of each of the mini dessert glasses
  4. For the Salted Caramel Sauce:
  5. ½ cup of Amazing Caramel Sauce stir in the ¼ teaspoon of coarse sea salt. Spoon about a tablespoon of sauce in each of the dessert glasses or jars
  6. For the Mousse
  7. Mix gelatin and cold water in a small bowl and set aside to soften for about a minute, then whisk the gelatin mixture into the ½ cup of warm caramel sauce until gelatin completely dissolves add ⅛ to ¼ teaspoon of coarse sea salt. If Caramel mixture is cold, you can warm it up in the microwave for about 30 seconds.
  8. Place 2 cups cream in a large mixing bowl and whisk with an electric mixer on high until it reaches stiff peaks. Add the salted caramel & gelatin mixture sauce to the bowl and gently fold in until combined.
  9. Pour equal amounts into the individual mini dessert glasses. Chill until set, at least, 2 hours. While the mouse is chilling, make the ganache.
  10. For the Chocolate Ganache
  11. Weigh out the amount of chocolate
  12. Pour 8 ounces (about a cup but weigh it as it the weight in proportion to the chocolate that is important) of the whipping cream into a small saucepan and place it over medium-low heat for a few minutes. Keep an eye on the cream — it's not necessary to boil or simmer it. It just needs to get hot. The cream is ready when you can place a finger in it and keep it there for 3 to 4 seconds. Turn off the heat and remove the cream from the stove.
  13. While the cream is heating, chop the chocolate into fine pieces. Can use a small food processor:
  14. Add the chocolate into the cream. Stir gently to distribute the chocolate through the cream and then let it sit for a few minutes to give the chocolate time to soften and melt.
  15. Stir the mixture: With a spatula or wooden spoon, stir the ganache. At first, it might look spotty and broken but keep stirring until it comes together in a creamy mass.
  16. Chill the ganache until it is thick but still soft, and then beat in a stand mixer or with a hand-held mixer, until the ganache is fluffy and has lightened in color, about 1 or 2 minutes.
This dessert takes a little time and effort to make but so good and totally worth it. Make these either the day before or you can freeze them for up to 3 months.

To make the Amazing Caramel Sauce plus the mouse and ganache, you will need 4 cups of whipping cream.

Make the Amazing Caramel Sauce first as you will need it to cover the cookie crumb base and then flavor the mousse. Make a double batch any leftover caramel sauce can be stored in a jar in the fridge to drizzle over ice-cream apple, cakes, etc.

I used ⅓ cup mini dessert glasses makes 16.

Apple Cinnamon Cake

Apple Cinnamon Cake
A “Very Tasty” buttery white cake infused with apple and cinnamon and brown sugar that comes together in minutes but tastes like you spent all day making it
Recipe type: Dessert
  • ⅓ cup brown sugar
  • 1 teaspoon ground cinnamon
  • ⅔ cup white sugar
  • ½ cup butter, softened
  • 2 eggs
  • 1½ teaspoons vanilla extract
  • 1½ cups all-purpose flour
  • 1¾ teaspoons baking powder
  • ½ cup milk
  • 1 apple, peeled and chopped
  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.
  2. Mix brown sugar and cinnamon together in a bowl.
  3. Beat white sugar and butter together in a bowl using an electric mixer until smooth and creamy. Beat in eggs, 1 at a time, until incorporated; add vanilla extract.
  4. Combine flour and baking powder together in a bowl; stir into creamed butter mixture. Mix milk into batter until smooth. Pour half the batter into the prepared loaf pan; add half the apples and half the brown sugar mixture. Lightly pat apple mixture into batter. Pour the remaining batter over apple layer; top with remaining apples and brown sugar mixture. Lightly pat apples into batter; swirl brown sugar mixture through apples using a finger or spoon.
  5. Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 30 to 40 minutes.
Adding a handful of raisins gives an additional layer of taste. Also trading the sugar for spender will reduce the calories with no change in the flavor.

An Old Fashion Carrot Cake with Cream Cheese Icing


An Old Fashion Carrot Cake with Cream Cheese Icing
This is a Rich and Moist Carrot Cake well worth the calories
Recipe type: Dessert
  • For the cake:
  • 1½ cup cooking oil
  • 2 cup white sugar
  • 3 eggs
  • 1½ tsp. baking soda
  • 3 cup flour
  • 1½ tsp. cinnamon
  • 1½ tsp. salt
  • 2 tsp. vanilla
  • 2 cups grated or shredded raw carrot firmly packed (4 to 5 big carrots)
  • 1 cup crushed pineapple including juice
  • 1½ cup coarsely chopped walnuts or pecans
  • For the icing:
  • 1 8 oz package of cream cheese
  • ½ cup margarine
  • 1 tsp. vanilla
  • 1 cup sifted icing sugar
  1. For Cake: In a bowl measure oil sugar & eggs & beat 5 minutes at high speed. Add carrot & pineapple and blend for 1 more minute. Sift flour, baking soda, cinnamon & salt. Add ½ of the dry ingredients to mixture and mix well about 1 minute. Mix in balance of dry ingredients and blend well. Stir in nuts .
  2. Bake in greased & floured tube pan or Bundt pan. Line bottom of pan with waxed paper. Bake 1 hour 35o degrees F. then reduce the heat to 300 degrees F. for 30 minutes or until done.
  3. Put cookie sheet under cake pan for time it cooks at 300 degrees. Cool for 10 to 15 minutes and remove cake from pan. Frost with cream cheese frosting
  4. For frosting: Beat all ingredients until well blended and velvety. Spread on Carrot cake.


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