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 are able to read the history of written recipes back into the distant past, certainly as far as the Egypt of the Pharoahs, and possibly even further. However, these, early records were just very basic pictorial, hieroglyphic or cunieform recipes for food preparation.
In an interesting twist, the most ancient recipe found, according to experts are some ancient tablets in ancient Sumerian which recount the baking 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 drank it feel `wonderful`. Later on, in The time of the romans 25BC a man called Apicius compiled a few scripts showing how to cook the recipes cooked by the Romans. In his works, Apicius recounts how the meals were separated into hors d`oeuvres, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he informs us how the chefs of Roman times were skilled in the use of a good variety of spices and herbs, including some that we all recognise such as basil, mint and asafoetida. Continuing our culinary historical journey, there are some interesting books dating from the fourteenth century - a recipe book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Amusingly, these books are not about the indian curry that is served today, but instead descriptions of the types of meals served to the nobility of the period. Later on, in the 15th century, knights returning from the crusades brought us a variety of foods, spices and herbs from the East, including coriander, parsley, and basil. These new spices and herbs caused an increase in recipe books, some of which are now in academic collections. Over the succeeding few centuries, the wealthy families of Wesstern Europe strove to offer the most exotic banquets, and as a result the best cooks and their recipes became highly prized. Even so, it wasn`t until the nineteenth century that cookery and recipe publications rose to prominence. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, spent years to collecting, testing, and recording the recipes that were being prepared for the better households. When we get to the 20th century, recipe publications are greatly in demand due to increased literacy, people having increased free time and disposable income. The TV revolution brought us TV chefs and the accompanying recipe books. Which pretty much brings us up to date and the invention of the internet, allowing everybody to access thousands of recipes such as those found on this site. |
We hope you enjoy this Caramel Apple Cheesecake2 recipe.
