This should make a little dent. It's pretty good.

{{!gwi}}

Here is a link that might be useful: Apple Tart

Cheese cake.....
butter well a 9 inch springform pan.
Coat with ground nuts ( pecans or hazel nuts are good) tilt and shake the pan to coat well....
Mix the 4 8 oz packages of cream cheese ( at room temp of course) with 4 large eggs and 1 1/4 cups sugar....blend well, should be totally smooth.
Add 1/4 cup sout cream and 2 T flour.....sprinkled over the top of the batter....blend and add 1 1/2 tsps of pure vanilla extract....
pour mixture into prepared pan and bake in a 350 oven for 1 hour....turn off the oven and leave the door ajar for an hour....remove....cool at room temp until cool, cover and refrigerate.
Meanwhile ( don't ya love that??) pare apples, cut up into pieces no larger than 1/2, you'll need about 4 cups of apples....
Add 1 1/2 cups brown sugar and a stick of butter to a fry pan....and cook until melted....add the apples and cook slowly until soft and browned.....add a bit of liquor of your choice as you take tham off....calvados is good....vanilla extract is a must.....cuantro os also good as is B and B....
Don't add all those things....just vanilla and something else....
Cool and serve warm ontop of a slice of chilled cheese cake.
Notice no cinnamon?....
Somewhere I have another recipe for a pie....uses one 8 oz pkg cream cheese.....abd topped with apples baked and then crumbs....but I sure don't know where that one is!!
Linda C

They both look so good!!!!

Smacking forehead - cheesecake! That'll take care of the brick. Cindy, I'll save that recipe for when I have one container of CC, looks fabulous, thanks!

Jessy =

Thank ya, Shaun.

Thank ya, Shaun.

Glad I looked...needed a good ...heehaw

Now Wizard, whats so funny about this thread?

(hhmmm...where is my slingshot...think I can just about hit Traverse City from here with that cream cheese brick...maybe I just oughta mail it reeeaaaaaallll slllooowwwww...)

Hey, Jessica, that reminds me of something I've been meaning to ask you about. You once mentioned using Trader Joe's Triple Gingersnaps to make cheesecake crust. I've got some that aren't going to get eaten; the summer batch wasn't as good as the winter. Do you have a recipe for the crust, or is it the kind where you just sprinkle crumbs around on a buttered pan? And what kind of cheesecake do you use them with? I've got a brick of cream cheese that I froze... I know I shouldn't have... I'm hoping it will make decent cheesecake.

I'd just add melted butter to the gingersnap crumbs and proceed like reg cheesecake.

What flavores do you like with gingersnaps? Lemon? Mango? Peach? That's what I would do, just google for cheesecake and pick you favorite.

Jess..... you're brave. You know I'd get you back...

Nancy

There's a Mango-Ginger Stilton Blue Cheese on the market that is to die for, that's why a Mango Cheesecake popped into my head. Mango and ginger are very good together.

Nancy

Cloudy, wow, your memory cells are working better than mine. I have NO recollection of that post. Yup, what Nancy said. Just toss those cookies (no, I don't mean throw up) in a food processor, whirl away,and sprinkle.

Nancy I saw a Mango-chili vinegar today and I ALMOST put it in my cart for you. Luckily I found an open bottle on the sample shelf. Glad I passed on it.

OK I ended up making the cheesecake last night without the apples since I ran out of kitchen energy. Boo hoo. Couldn't get to the 'puter for Linda's recipe, so I borrowed a 1995 Cook's Illustrated one I knew about...whaddya know, pretty much exact same recipe. Except I put in 1/2 tsp Boyajian lemon oil. Almost too much. That stuff is strong enough to epilate hair off my legs.

DH the critic said it was very, very good cheesecake. Why don't my pants fit this morning?

Still gotta use up those apples, too hot to make apple butter. Grrrr.

Make applesauce instead ... takes less time.

Jessica, my memory is probably a lot worse than yours. Somebody else must have talked about the gingersnap crust!

HanArt, Applesauce...yup...that'll give my stick blender a work out...Thank you sheshebop for that one!

Jessy, really easy applesauce recipe and it's so good! I use whatever apples I have in the house!

10 Minute Apple Sauce (Alton Brown)

3 Golden Delicious apples, peeled, cored, and quartered
3 Fuji apples, peeled, cored, and quartered
1 cup unfiltered apple juice (I used clear apple juice)
2 tablespoons Cognac or Brandy
2 tablespoons butter
3 tablespoons honey
1/2 teaspoon ground cinnamon

In a sealable microwave-safe container, combine apples with all other ingredients. Close lid, leaving one corner of lid open to allow steam to escape. Microwave on high for 10 minutes.

Using a hand blender or potato masher, blend to desired consistency. Serve hot immediately or chill for later use.

Applesauce freezes well. I like to freeze it in small batches. Why do they only sell huge jars of applesauce? I use it as a lower calorie pancake topping and mixed with yogurt for a parfait. That only works for homeade, the store bought stuff is tasteless.

Laurie, it really does freeze ok? I never thought to try that. I canned some a few years ago, but freezing would be so much easier. Thanks!