No Bake Caramel Swirl Apple Butter Cheesecake Recipe by Chocolate Moosey ✿✿If you love recipes and DIY ideas - join my free group for more -> fb/groups/Luv2Cook Ingredients No Bake Caramel Swirl Apple Butter Cheesecake 1 1/2 cups graham cracker crumbs 4 tablespoons butter, melted 1/2 cup heavy whipping cream 1/2 cup granulated sugar 16 ounces cream cheese, softened 1 teaspoon vanilla extract 1 cup apple butter 1/4 cup caramel sauce (homemade or store bought)recipe below for homemade (Serves 16-25 squares) Homemade Caramel Sauce 1 cup sugar 6 tablespoons unsalted butter, softened and cut into 6 pieces 1/2 cup heavy whipping cream, preferably room temperature (Makes 1 cup) Directions No Bake Caramel Swirl Apple Butter Cheesecake Mix together the graham cracker crumbs and butter. Press into the bottom of a 9×9 pan. Refrigerate while you prepare the batter. In a medium bowl, beat the cream until stiff peaks form (pull beaters straight up and the peaks should not fall). Set aside. In a large bowl, beat together the sugar, cream cheese, and vanilla then beat in the apple butter. Fold in the whipped cream. Spread evenly into the prepared pan. In a small microwavable bowl, microwave the caramel until slightly softened (10-15 seconds). Drop by spoonfuls on top of the cheesecake batter then swirl with a knife. Refrigerate for at least 4 hours before serving. Homemade Caramel Sauce Have all of the ingredients ready to go because the process will go by quickly. Place the sugar in the bottom of a heavy, deep saucepan and heat over medium heat. As the sugar melts, start whisking. Once it comes to a boil, stop stirring. As soon as all of the sugar is a light amber color, carefully add the butter and whisk until melted (the sugar should look lighter than you would like because it will keep cooking. If you wait until the right shade of amber, it will burn once it is finished). Remove the pan from the heat. Carefully and slowly add the cream then once it settles down, whisk to incorporate*. Let cool in the pan for a few minutes then transfer to a heat-proof container. Cool to room temperature before storing in the refrigerator for up to two weeks. Warm before serving. Notes *If your caramel seizes (clumps) up when adding the cream, put it back over low heat and carefully whisk until smooth again. If needed, strain the sauce before cooling to remove any small clumps. group.grandmotherskitchen.org/recipes/no-bake-caramel-swirl-apple-butter-cheesecake.html ✿✿If you love recipes and DIY ideas - join my free group for more -> fb/groups/Luv2Cook ✿✿Join here for healthier recipes ->https://facebook/groups/taynab/ Check out Skinny Fiber so you can enjoy some of these great recipes in moderation without feeling guilty!! taynab.skinnyfiberplus
Posted on: Wed, 14 Jan 2015 01:00:04 +0000
Trending Topics
Recently Viewed Topics
© 2015