Crust

 

2 cups of graham cracker crumbs

1/2 cup of unsalted butter, melted

1/4 cup of granulated sugar

Cheesecake Filling

 

3 (8 oz) packages of cream cheese, softened

1 cup of granulated sugar

1 teaspoon of vanilla extract

3 large eggs

1/4 cup of sour cream

Caramel Apple Topping

 

3 large apples, peeled, cored, and diced

1/4 cup of unsalted butter

1/2 cup of brown sugar

1 teaspoon of ground cinnamon

1/4 teaspoon of ground nutmeg

Caramel Sauce

1 cup of granulated sugar

6 tablespoons of unsalted butter, cubed

1/2 cup of heavy cream

1 teaspoon of vanilla extract

Pinch of salt

Step-by-Step Recipe

1. Preparing the Crust

SWEET

Decadent Caramel Apple Cheesecake

 

Crust

 

2 cups of graham cracker crumbs

1/2 cup of unsalted butter, melted

1/4 cup of granulated sugar

Cheesecake Filling

 

3 (8 oz) packages of cream cheese, softened

1 cup of granulated sugar

1 teaspoon of vanilla extract

3 large eggs

1/4 cup of sour cream

Caramel Apple Topping

 

3 large apples, peeled, cored, and diced

1/4 cup of unsalted butter

1/2 cup of brown sugar

1 teaspoon of ground cinnamon

1/4 teaspoon of ground nutmeg

Caramel Sauce

1 cup of granulated sugar

6 tablespoons of unsalted butter, cubed

1/2 cup of heavy cream

1 teaspoon of vanilla extract

Pinch of salt

Step-by-Step Recipe

1. Preparing the Crust

 

Combine Ingredients: In a medium bowl, mix the graham cracker crumbs, melted butter, and granulated sugar until well combined.

Form the Crust: Press the mixture firmly into the bottom of a 9-inch spring form pan, creating an even layer. Use the bottom of a measuring cup to press the crumbs firmly.

Bake the Crust: Preheat your oven to 350°F (175°C) and bake the crust for 10 minutes. Remove from the oven and let it cool while you prepare the filling.

2. Making the Cheesecake Filling

Beat the Cream Cheese: In a large mixing bowl, beat the softened cream cheese until smooth and creamy.

Add Sugar and Vanilla: Add the granulated sugar and vanilla extract, and continue to beat until well combined.

Incorporate Eggs: Add the eggs one at a time, beating well after each addition. Be careful not to overbeat the mixture to avoid incorporating too much air.

Add Sour Cream: Finally, add the sour cream and mix until smooth.

Pour the Filling: Pour the cheesecake filling over the cooled crust, spreading it evenly.

3. Baking the Cheesecake

Prepare a Water Bath: Wrap the bottom of the springform pan with aluminum foil to prevent water from leaking in.

Place the pan in a larger roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.

Bake the Cheesecake: Bake in the preheated oven at 325°F (160°C) for 55-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.

Chill the Cheesecake: Remove the cheesecake from the water bath and let it cool completely at room temperature. Then refrigerate for at least 4 hours, or overnight.

4. Preparing the Caramel Apple Topping

 

Cook the Apples: In a large skillet, melt the butter over medium heat. Add the diced apples, brown sugar, cinnamon, and nutmeg. Cook, stirring occasionally, until the apples are tender and caramelized, about 10 minutes.

Cool the Topping: Remove the apple mixture from the heat and let it cool to room temperature.

5. Making the Caramel Sauce

 

Melt the Sugar: In a medium saucepan, heat the granulated sugar over medium heat, stirring constantly until it melts and turns a deep amber color.

Add Butter: Carefully add the butter, stirring until fully melted and combined.

Incorporate Cream: Slowly pour in the heavy cream while stirring constantly. The mixture will bubble vigorously, so be cautious.

Add Vanilla and Salt: Stir in the vanilla extract and a pinch of salt. Remove from heat and let the caramel sauce cool slightly.

6. Assembling the Cheesecake

 

Add Apple Topping: Once the cheesecake is fully chilled, spoon the cooled caramelized apple mixture over the top of the cheesecake.

Drizzle with Caramel Sauce: Drizzle the homemade caramel sauce generously over the apples and cheesecake.

Final Chill: Chill the assembled cheesecake for at least another hour to allow the flavors to meld together.

Crispy Spring Rolls

 

Ingredients:

For the Filling:

1 cup cabbage, finely shredded

1/2 cup carrots, julienned

1/2 cup bean sprouts

1/2 cup mushrooms, finely chopped

1/2 cup cooked chicken or shrimp, finely chopped (optional)

2 cloves garlic, minced

1 tablespoon soy sauce

1 teaspoon sesame oil

Salt and pepper to taste

For the Spring Rolls:

20 spring roll wrappers

1 egg, beaten (for sealing)

Vegetable oil, for frying

Instructions:

Prepare the Filling:

In a large skillet or wok, heat a tablespoon of vegetable oil over medium-high heat.

Add the garlic and sauté until fragrant, about 30 seconds.

Add the cabbage, carrots, bean sprouts, and mushrooms. Stir-fry for 3-4 minutes until the vegetables

are tender but still crisp.

If using, add the cooked chicken or shrimp and stir to combine.

Season the mixture with soy sauce, sesame oil, salt, and pepper. Stir well and cook for another 2

minutes.

Remove the filling from the heat and let it cool completely.

Assemble the Spring Rolls:

Lay a spring roll wrapper on a clean, dry surface with one corner facing you (like a diamond shape).

Place about 2 tablespoons of the filling near the bottom corner of the wrapper.

Fold the bottom corner over the filling, then fold in the sides and roll up tightly.

Brush a bit of the beaten egg on the top corner to seal the roll.

Repeat with the remaining wrappers and filling.

Fry the Spring Rolls:

In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C).

Carefully add the spring rolls in batches, making sure not to overcrowd the pot.

Fry the spring rolls for 3-4 minutes, or until they are golden brown and crispy.

Use a slotted spoon to remove the spring rolls from the oil and drain them on paper towels.