Caramel Apple Banana Cheesecake

Terry, one of Walter's co-workers had a birthday. I asked him what kind of cake he wanted, and he gave me a recipe for a caramel apple cheesecake. Then, he asked if I could add bananas. As you all probably know, I have a bad track record with cheesecakes. However, I gave it a shot, and it turned out great!

Caramel Apple Banana Cheesecake



Terry found the recipe here at Razzle Dazzle Recipes. It was actually surprisingly easy for a cheesecake, and it was apparently very good. I wanted to get a picture of it cut, but I did not. I was told that it was very sweet, which surprises me absolutely none. I added bananas to the recipe per his request, which I am sure only added to the sweetness.

Ingredients
-24 cinnamon graham crackers
-10 Tablespoons butter, melted
-1 cup sugar, divided
-1 21-ounce can apple fruit filling
-2 bananas, sliced thin
-16 ounces (2 packages) cream cheese, softened
-1/2 teaspoon vanilla extract
-2 eggs
-1/2 cup caramel topping
-2 Tablespoons chopped pecans

Directions
1. Preheat oven to 350 degrees.
2. To make crust, crush graham crackers and combine with butter and 1/2 cup sugar. Mix until combined and press into 9-inch greased springform pan. Bake for 8-10 minutes. Remove from oven and cool.
3. Measure 1/2 cup of apple pie filling and set aside. Spoon remaining filling into crust. Layer 1/2 of bananas on top of filling
4. Beat together cream cheese, remaining sugar, and vanilla extract until smooth. Add eggs and beat well. Pour over apple filling.
5. Bake 35 minutes or until center is nearly set. Cool.
6. Mix reserved apple filling and caramel topping in a small saucepan. Heat about 1 minute.
7. Arrange apple banana slices and around outside edge of cheesecake. Spoon caramel sauce onto the cheesecake and spread evenly. Sprinkle with chopped pecans.

White Chocolate Pumpkin Cheesecake

I have two more Thanksgiving dinners to attend. This one is for my father's side.

White Chocolate Pumpkin Cheesecake



I got this recipe from a friend and modified it a bit. I'll just post my final recipe.

Ingredients
-2 cups cinnamon graham cracker crumbs (about 2 sleeves)
-1 cup plus 2 Tablespoons of sugar, divided
-1/4 cup butter, melted
-3 (8oz) packages cream cheese, softended
-3/4 cup pumpkin puree
-3/4 cup white chocolate, melted
-3 eggs
-1 teaspoon pumpkin pie spice
-1 teaspoon vanilla extract
-2 Tablespoons caramel sauce for topping

Directions
1. Preheat oven to 350.
2. For crust, combine graham cracker crumbs (I used a blender to crush them quickly) with melted butter and 2 Tablespoons of sugar. Mix together and press into a lightly greased 9-in. springform pan. Set aside.
3. For filling, mix cream cheese and remaining sugar until smooth. Add pumpkin, white chocolate, eggs, vanilla, and pumpkin pie spice, and mix until combined. Pour into springform pan and place pan on in a shallow baking pan.
4. Bake at 350 degrees for 55 minutes or until center appears nearly set when gently shaken. Let cool for 10 minutes, then remove from pan and drizzle caramel topping over the cake. Chill until ready to serve.