An Early Taste of Fall

It has been a crazy week in the residence…a crazy week of food. Five days, five snacks (three of which were birthday snacks).

“If you really want to make a friend, go to someone’s house and eat with him… The people who give you their food give you their heart.” -Cesar Chavez

Coming together in the evenings for a celebration and a snack has allowed the girls an extra moment in the day to bond, chat, ask questions, get to know each other more, and most importantly, just be with each other.

It is so easy for teenagers today to retreat to their rooms, throw in a movie on their computer and just disconnect from the world. These evening moments bring the girls together and just let them enjoy being themselves, surrounded by supportive and loving friends.

Tonight’s mini autumn cheesecakes are the perfect combination of silky smoothie cheesecake with a warm vanilla taste, and topped with season-perfect stewed apples with cinnamon and brown sugar.


Mini Autumn Cheesecake

Recipe adapted from Life, Love and Sugar

Crust

  • 1 cup graham cracker crumbs
  • 2 tablespoons white sugar
  • 4 tablespoons butter, melted

Filling

  • 12 ounces cream cheese, room temperature
  • 1/2 cup white sugar
  • 2 tablespoons flour
  • 1/2 cup sour cream
  • 1 tablespoon vanilla extract
  • 2 large eggs

Topping

  • Apples, peeled
  • Butter
  • Brown sugar
  • Cinnamon

Preheat oven to 325°F. Add cupcake liners to a regular-sizes cupcake pan (not mini).

Combine the graham cracker crumbs, sugar and melted butter. Divide the mixture between the cupcake liners (about 2 tablespoons per cup) and press into the bottoms.

Bake the crusts for 5 minutes then remove from oven. Allow to cool while you make the filling.

Reduce oven to 300°F.

In a large bowl (or in your stand mixer with the paddle attachment) mix the cream cheese, sugar, and flour until just combined (use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.

Add the sour cream and vanilla extract. Beat on low speed until well combined.

Add the eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.

Divide the filling between the cheesecake cups until the cups are mostly full.

Bake the cheesecakes for 15 minutes, then turn off the oven and leave the door closed for another 10 minutes.

Crack the oven door and allow cheesecakes to cool for 15-20 minutes, then put in the fridge to finish cooling.

To prepare apple topping, chop apples into half-inch pieces. Add apples to melted butter, and add cinnamon and brown sugar. Stew apples until they are soft and golden brown.

Cool, and top the cheesecakes with the apple mixture.

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