Time 1h20m Yield 10-12 serving(s) Number Of Ingredients 12 Steps:
Combine all crust ingredients and press on bottom and sides of greased 9-inch pie plate. Bake crust 10 minutes at 350 degrees, and cool on rack. For filling, melt 2 T butter over medium heat in large skillet; stir in brown sugar, lemon juice, and cinnamon. Stir in apples and cook uncovered over medium heat for 25 minutes (or until apples are very tender), stirring occasionally. When finished cooking apple mixture, cool 15 minutes. Meanwhile, beat cheese, sugar, and amaretto with electric mixer on medium speed for 30 seconds, until light and fluffy. In separate bowl beat whipping cream until soft peaks form, and beat into cheese mixture on low speed until combined. Alternate layers of apple and cheese mixtures in crust, making four layers and ending with the cheese mixture. Cover loosely and chill at least 4 hours/up to 24 hours.
Time 11h45m Yield 12 to 16 servings Number Of Ingredients 12 Steps:
For the crust: Preheat oven to 350 degrees F. Tightly wrap the outside of a 9-inch diameter springform pan with 2 3/4-inch-high sides with 3 layers of heavy-duty foil. Finely grind the almonds, cracker crumbs, and sugar in a food processor. Add the butter and process until moist crumbs form. Press the almond mixture onto the bottom of the prepared pan (not on the sides of the pan). Bake the crust until it is set and beginning to brown, about 12 minutes. Cool. Decrease the oven temperature to 325 degrees F. For the filling: Using an electric mixer, beat the cream cheese, mascarpone cheese, and sugar in a large bowl until smooth, occasionally scraping down the sides of the bowl with a rubber spatula. Beat in the lemon juice and vanilla. Add the eggs, 1 at a time, beating just until blended after each addition. Pour the cheese mixture over the crust in the pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour 5 minutes (the cake will become firm when it is cold). Transfer the cake to a rack; cool for 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days. For the topping: Combine the chocolate-hazelnut spread and cream in a small bowl. Heat in the microwave until warm, stirring every 20 seconds to blend, about 1 minute. Cut the cake into wedges. Drizzle the chocolate sauce over the wedges and serve.
Time 1h5m Yield 6-8 servings. Number Of Ingredients 17 Steps:
In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add cold water, tossing with a fork until a ball forms. , Roll out pastry to fit a 9-in. pie plate; flute edges. Toss apples with sugar and cinnamon; pour into crust. Bake at 375° for 20 minutes. , Meanwhile, in a small bowl, combine the first four topping ingredients. Stir in the egg, butter and vanilla until smooth. Add coconut. Spoon over hot apples, carefully spreading to cover. Bake 30 minutes longer or until apples are tender.
Time 1h20m Yield 8 Number Of Ingredients 13 Steps:
Preheat an oven to 350 degrees F (175 degrees C). To make the topping, combine the oats, 1/2 cup brown sugar, 1/4 cup flour, slivered almonds, and 1/4 teaspoon cinnamon. Cut in the butter until the mixture resembles coarse crumbs; set aside. Roll out the pie dough into a circle and transfer it to a 9-inch pie plate. Trim the pastry and crimp the edge. Toss the apples with the lemon juice in a bowl to prevent browning. Combine the 1 tablespoon flour, 1/2 cup brown sugar, and 2 teaspoons cinnamon; toss with the apples to coat. Drizzle 1/4 cup of caramel sauce over the bottom of the pie shell. Add the spiced apple mixture; drizzle with remaining 1/4 cup of caramel sauce. Sprinkle the crumble topping evenly over the apples. Bake the pie in the preheated oven for 50-60 minutes, or until the apples are tender and the crust is browned.
