CRUST
1 1/2 cup graham cracker crumbs
1/4 cup sugar
1/4 cup butter or margarine, melted
FILLING
1 lb caramels
1 can evaporated milk
1 cup pecans
16 oz cream cheese,softened
1/2 cup sugar
2 eggs
1 1/2 cup golden delicious apples,chop
1 tbsp flour
1/2 tsp cinnamon
Directions
Preheat oven of 350 F. Combine graham cracker crumgs. 1/4 cup sugar
and butter, press onto sides and bottom of a 9" springform pan. Unwrap
caramels; place in a 2-qt heavy saucepan. Add evaporated milk. Melt
caramels over low heat, stirring until smooth. reserve 1/2 cup melted
caramel mixture. Pour remaining caramel mixture over crust in pan.
Sprinkle half of the chopped pecans over caramel in crust. Beat cream
cheee and 1/2 cup sugar until smooth. Add eggs, one at a time,
beating until smooth after each addition. Toss together 1 cup chopped
apple, flour and cinnamon, fold into cream cheese mixutre. Spoon
cream cheese mixture over caramel crust. Bake 40 minutes. Combine
reserved caramel and remaining 1/2 cup chopped apples. Spread over
cheesecake, sprinkle with remaining pecans. Continue baking 15
minutes. Loosen cake from rim of pan. Chill before serving.
Refrigerate unused portion. Makes 12 servings!!!
Servings: 12 servings
Caramel Apple Cheesecake2 Recipe brought to you by Recipe Ideas
Categories: Candy; Cheesecake; Dessert; Fruit
The History of Recipes
We can read the history of `recipes` back into antiquity, certainly as far back into history as early Egypt, and maybe further still. Interesting though that maybe, mostly, these ancient cookbooks were just very basic hieroglyphic instructions for preparing meals.
In fact, the oldest recipe in existence, according to academics are a few stone tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel blissful and exhilarated. Later on, in Roman times around 25BC a man called Apicius compiled a collection of scripts detailing recipes enjoyed by the Romans. He recounts how the meals were split into appetizers, main course and desserts, something that is very familiar to us today. He also tells us how the cooks of his times were skilled in the use of a wide range of spices and herbs, including some that we all recognise for example thyme, fennel and asafoetida. Later on, there are a couple of recipe books which were published in the 14th Century - a cookery book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Although the titles sound familiar, these two books are not about the indian curry that appears on menues today, but rather accounts of the types of meals prepared by the cooks of the wealthy. Later on in the 1400s, the Crusaders brought back a variety of foods and herbs from Arab countries, including coriander, parsley, and rosemary. The introduction of these new herbs and spices created a torrent in books on cookery, some of which still exist in private cookery archives. For the next few years, the wealthy families of the West competed to serve up the most extravagent meals, and as a consequence, the best cooks and their recipes were at a premium. Even so, it was during the nineteenth century that cookery and recipe publications really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted much of their lives to assembling, testing, and recording recipes of the day. By the advent of the twentieth century, cooking books were highly popular mostly as a result of more people being able to read, people having more spare time and having more disposable income. The introduction of the TV brought us TV cooks and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing everyone to access massive numbers of recipes just like those on this recipe site. |
We hope you enjoy this Caramel Apple Cheesecake2 recipe.
