A few dessert lovers in my office decided to become a baking club. Once a month, we would have a themed dessert tasting. The very first one is going to be a Fall theme.
Having done pear last year and pumpkin recently, I decided to make use of the apples. It is relatively painless and passed my husband’s taste test. We’ll see how folks think of them tomorrow 🙂
Sugar 1 & 1/8 cups ∙ Light Corn Syrup 6 tbsp ∙ Butter 6 tbsp ∙ heavy cream ½ cup ∙ Brandy 4 tbsp ∙ graham cracker crust 1 cup ∙ Walnuts 1 cup ∙ Cream Cheese 16 oz ∙ egg 1 ∙ Apple Sauce 2 cups ∙ Crème fraiche 4 oz
Apple Brandy Caramel Sauce
Heat up ½ cup of sugar, 3 tbsp of butter, 6 tbsp of corn syrup in a medium sauce pan. Do not disturb until caramelized (amber color). Slowly whisk in ½ cup of heavy cream. Turn off the heat and add in 2 tbsp of brandy. Cool down.
Ground up the walnuts and mix it with the cracker crust and 1/8 cup of sugar. Melt 3 tbsp of butter and mix well with the crust. Push the crust down on the bottom of the baking pan(s) and bake in 350F oven for about 10 minutes or until golden. Let cool down.
Use a hand mixer to mix up the cream cheese, crème fraiche, egg, apple sauce, ½ cup of sugar, 2 tbsp of brandy.
Pour the cheese mixture into the baking pan(s). Bake in 300F oven until very lightly golden (about 10 minutes for mini pans). Don’t wait for golden brown or it will get over cooked.
After cool down, put in fridge for at least couple of hours.
Top the cheese cake with 1 tbsp of the caramel sauce or a slice of roasted apple (optional)