Caramel Apple Blondie Cheesecake

Boy, have I got a new yummy recipe to show you!

I was scrolling through Tumblr and found myself drooling over this. I love cheesecake; so much between all desserts, that will always be my choice.

This is a blondie, it has cinnamon apples and, my favourite: CARAMEL.

Here’s the magic ingredients:

Apple Spice Blondie
3/4 cup butter
1 1/2 cup brown sugar
3 tsp vanilla
1 egg
1 egg white
1 1/2 cup flour
1/2 tsp cinnamon
3/4 tsp apple pie spice
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 apple, chopped
Caramel Cheesecake
16 oz cream cheese, room temperature
1/2 cup sugar
1/2 cup brown sugar
3/4 cup caramel sauce*
1/2 tsp apple pie spice
4 oz cool whip
Cinnamon Apples
1 1/2 apples, thinly sliced
2 tsp lemon juice
pinch of nutmeg
1 tsp cinnamon
4 tbsp brown sugar
1 tbsp butter
Cinnamon Whipped Cream
1/2 cup heavy whipping cream
1/4 cup powdered sugar
1/4 tsp cinnamon
*recipe for caramel sauce makes about 1 1/2 cups worth of caramel. Of the whole recipe about half of it was used  in the cheesecake and some of the rest you can drizzle it over the top of the cheesecake. You’ll end up with leftover caramel, they reckon
Now, I haven’t really tried it, but as a crazy baking lady I am definitely trying. If you do it first, please let me know!!!!
Here are the instructions:
1. Line the bottom of a 9 inch springform pan with parchment paper and grease the sides. Preheat oven to 350 degrees.
2. Melt the butter in a microwave safe bowl, then transfer to a mixing bowl.
3. Add brown sugar and whisk to combine.
4. Add the vanilla, egg and egg white and whisk until incorporated
5. In another bowl, combine dry ingredients.
6. Slowly add dry ingredients to wet ingredients until combined.
7. Fold in finely chopped apples.
8. Pour batter into springform pan and bake for 30-33 minutes.
9. Allow to cool for about 5 minutes, then remove to finish cooling.
10. Make the caramel sauce and allow to cool completely.
11. Once the blondie and caramel are cool, make the cheesecake. Beat cream cheese and sugars until smooth.
12. Add about 3/4 cup of caramel sauce and apple pie spice and mix until combined.
13. Fold in Cool Whip.
14. Place blondie back into the springform pan.
15. Spread cheesecake evenly on top of blondie, then put in refrigerator until firm about 3-4 hours.
16. Combine apples, lemon juice, nutmeg, cinnamon and brown sugar in a medium saucepan and toss to coat.
17. Add butter and cook apples on medium-high for about 15-20 minutes, or until at preferred softness.
18. Allow apples to cool for 10-15 minutes, then put on top of cheesecake.
19. To make cinnamon whipped cream, freeze a metal bowl and whisk attachment for 10-15 minutes.
20. Remove bowl from freezer, add heavy whipping cream, and whip on high speed until it begins to thicken.
21. Add powdered sugar and cinnamon and whip until it you get stiff peaks.
22. Pipe whipped cream around edges of cheesecake.
23. Drizzle more caramel sauce over finished cheesecake, if desired.
Oh my God, how much does this makes you want to go running to the kitchen??
Here’s some pictures from the blog I got this from:
Caramel_Apple_Blondie_Cheesecake5
Caramel_Apple_Blondie_Cheesecake7
You can see this and more here
Have fun baking!!!
Claudia xx
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Finger licking cinnamon rolls!

Hello my sweets!

Today, in order to be a bit different I will share with you a wonderful recipe that is just too good let it go unnoticed.

The question is not wether you like cinnamon rolls or not. The real question is: HOW much do you love them? – Or, in my case, how many can you have before passing out from sugar overdose?

So here is a beautiful recipe; enjoy!

First things first: this recipe is for about 12 fat rolls.

On to the dough! You will need:

  • 4 1/2 cups of bread flour
  • 1/2 cup of sugar 
  • 10grams instant dry yeast (1 tablespoon)
  • 15grams kosher salt (1 tablespoon)
  • 4 eggs plus one yolk (cold from the fridge they say is the best)
  • an almost full cup of milk (1 cup minus 2 tablespoons)
  • around 18 tablespoons of soft unsalted butter, plus more for the pan (18 tablespoons)

For the yummy filling:

  • unsalted butter, melted (12 tablespoons) – I can already feel the diabetes coming!!!!
  • 1/2 cup + 1 tablespoon of brown sugar 
  • 1/4 cup of granulated sugar 
  • 1 1/2tablespoons ground cinnamon
  • pinchfreshly grated nutmeg
  • Egg wash, for finishing

For the delicious icing:

  • 3cups powdered sugar
  • 1/3cup heavy cream, plus more as needed
  • 1teaspoon vanilla extract

All set? Go!!!!

Make the dough the day before you want to make the cinnamon rolls. To make the dough, combine the bread flour, sugar, yeast, and salt in the bowl of an electric mixer fitted with the dough hook.

  1. Add the eggs and milk and mix on low speed until the mixture forms a ball around the hook, 4 minutes. Increase the speed to medium and mix until the dough is very smooth, 5 more minutes. (Note: If you are planning to make the cinnamon rolls on the same day, use room temperature eggs and warm milk.)
  2. Continue mixing the dough on medium speed and add the butter 1 tablespoon at a time, mixing well to incorporate after each addition. All of the butter should be added over 3 minutes of mixing.
  3. Transfer the dough to a large, oiled bowl and let rise, covered, for 1 to 1 1/2 hours. The dough is very enriched, so it may not expand much.
  4. While the dough rises, prepare the filling. In a medium bowl, combine the melted butter, brown sugar, granulated sugar, cinnamon, and nutmeg. Let the mixture firm up to a spreadable consistency at room temperature. Reserve at room temperature.
  5. Transfer the dough to a parchment-lined baking sheet and pat out into a rectangle with about 1-inch thickness. Cover directly with plastic wrap and refrigerate overnight. (Note: If you want to make the cinnamon rolls the same day, refrigerate the dough for 1 hour or freeze for 15 to 20 minutes at this point, then continue.)
  6. Preheat the oven to 190º C (375ºF). Grease a large casserole or 9- x 13-inch baking dish generously with softened butter.
  7. Lightly flour your work surface, then turn the dough out onto it. Remove the parchment from the dough, and flour the top surface of the dough. Roll the dough out into a rectangle about 1/2-inch thick.
  8. Dollop the prepared filling all over the dough, then use an offset spatula to spread the filling into an even layer. Try to spread the filling all the way to the edges of the dough so it is fully covered.
  9. Starting with the long side closest to you, begin to roll the dough into a tight spiral. Use your thumbs to prop the dough off the work surface and use your fingers to keep the roll tight while you work.
  10. Slice the finished roll into pieces 1 1/2-inch wide using a serrated knife. Arrange the rolls inside the prepared baking dish, leaving about 1/4 inch between each one. Cover the rolls loosely with plastic wrap or a clean kitchen towel and let rise in a warm place for about 30 minutes.
  11. Brush the top of the rolls with egg wash and bake until they are golden on the surface and the filling is bubbly, 25 to 30 minutes. While the rolls bake, combine the ingredients for the frosting in a medium bowl. Cover and reserve at room temperature.
  12. When the rolls are baked, let them cool for 10 to 15 minutes, then spread or drizzle the icing on top. Serve warm.

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How scrumptious is that?

I will be honest, I did cheat on some things like the sugar and salt, but it was still heavenly! It did not look as good as the picture from the recipe but I am guessing that’s because I am clumsy and, again, a do a lot by eye – ups!

For this recipe and many more, please visit Food52.

Good luck! And enjoy!

Claudia x