Caramel Apple Cheesecake Bars





I made this recipes exactly as stated and certainly it was very tasty! Two little issues though: There is too much crust and it tends to get quite hard to cut with a fork; the filling is delicious as is the apple topping. I think there is too much streusel topping as well and it’s kind of hard to tell if the cheesecake is done with the streusel on top so I had to sort of shake the pan to see if the filling was too jiggly or not. Mine cooked in probably 50 minutes. On a scale of 1-10 with 10 being the best I would rate them about a 8.

Recipe >> Caramel Apple Cheesecake Bars @ the-girl-who-ate-everything.com

Komentar

Posting Komentar

Postingan populer dari blog ini

Apple Pie Oatmeal Cookies

Gambar
Made these last night and they are tastyyyy Here’re my changes (for you gluten free folks :): -Subbed whole wheat for 3/4c oats ground with my coffee grinder, 1/4 buckwheat, 1/4 whole unground old fashioned oats. -Chia egg for real egg -added some almond extract and raisins Rolled the whole thing in plastic wrap and froze it, now I slice it off when I want fresh cookies! Reduced the sugar so they’re breakfest-y but sometimes I roll them in cinnamon-sugar like snickerdooodles 😛 Happy baking! Recipe >> Apple Pie Oatmeal Cookies @ amyshealthybaking.com
Baca selengkapnya

Cannoli Poke Cake

Gambar
You are going to love this cake! A vanilla cake, soaked with sweetened condensed milk, covered in sweet cannoli filling. Ah-mazing! The thing about this cake that really appealed to me was that it’s not at all a typical cake.  The frosting is sweet, but it’s not “buttercream-sweet.”  It’s creamy, it’s rich, and when you get a little burst of chocolate, it’s like a little bonus – an extra bit of flavor – and it’s ALL good. Recipe >> Cannoli Poke Cake @ lemon-sugar.com
Baca selengkapnya

Vintage Banana Cake

Gambar
I made this today for my sister’s birthday. I consider myself a pretty good baker and my batter was very thick. Since I only had all-purpose flour I followed a recipe I found for substituting that for cake flour. I omitted 2 tablespoons per cup and replaced it with 2 tablespoons of cornstarch. I then sifted the flour five times. My cake didn’t rise as much as a cake batter should but the little I tasted wasn’t as dense as banana bread. I’m thinking either the cornstarch was a bad idea (even though the recipe swears by it) or I mixed the batter to much. Or both. Hoping it’s not a total flop tonight for dessert. Recipe >> Vintage Banana Cake  @ bakethiscake.com
Baca selengkapnya