Apples and Cream
Cheesecake Dessert
Yakima Fresh
¾ cup all-purpose ;our
1 teaspoon baking powder
½ teaspoon salt
1 3.4-ounce package
dry vanilla pudding mix
(not instant)
3 tablespoons butter or
margarine, softened
1 large egg
½ cup milk
APPLES
2-3 large Yakima Fresh*
Gala apples, peeled
and sliced
Preheat oven to 350°F. Butter a 9-inch pie pan.
In a large mixer bowl, combine ;our, baking
powder, salt, pudding mix, butter, egg and milk.
Beat for 2 minutes at medium speed. Pour into
the prepared pan.
To prepare the apples, combine apples and sugar.
Spread over the batter.
To prepare the cream cheese ;lling, combine cream
cheese, sugar and apple juice in a small mixer bowl.
Beat for 2 minutes at medium speed. Spoon over
the apples to within 1 inch of the edges.
To prepare the topping, combine sugar and
cinnamon. Sprinkle over the cream cheese ;lling.
¼ cup sugar
CREAM CHEESE FILLING
1 8-ounce package cream
cheese, softened
Bake for 30-35 minutes, or until the ;lling is pu;y.
Let cool, then refrigerate for 2-3 hours, or until
chilled. Makes 8 servings.
Tip: This can also be made with pitted Yakima Fresh
cherries or other fresh seasonal fruit.
½ cup sugar
* Brands may vary by region; substitute a similar product.
3 tablespoons apple juice
TOPPING
1 tablespoon sugar
½ teaspoon ground
cinnamon
Vanilla Cheesecake Bites with
Madeleine Pecan Crust
Sugar Bowl Bakery
CRUST
;⁄; cup packed
light brown sugar
3 tablespoons pecan pieces
8 ounces Sugar Bowl
Bakery* Madeleines
2 tablespoons butter,
melted
FILLING
1 pound cream cheese,
at room temperature
¾ cup sugar
3 large eggs
1 egg yolk
1 teaspoon vanilla extract
2 tablespoons cornstarch
Preheat oven to 325°F.
To prepare the crust, combine brown sugar, pecans
and Madeleines in a food processor. Add butter and
blend until the mixture comes together.
To prepare the ;lling, using a paddle attachment,
blend cream cheese, sour cream and sugar until
fully combined, scraping down the sides of the
bowl several times to make sure there are no
lumps. Add eggs and yolk one at a time and mix
until combined. Blend in vanilla and cornstarch.
To assemble, use a mu;n pan with 2-inch-diameter
cups. Press 1 teaspoon of the crust mixture into
the bottom of each mu;n cup, then top with
1 ounce ( 2 tablespoons) of cheesecake ;lling. Bake
for 10 minutes, or until set. Let cool completely
before unmolding. Makes 24 servings.
* Brands may vary by region; substitute a similar product.
Desserts 211
