Christmas Wishes and a New Recipe
I'm sharing below a poem written in 1976 by Norman Wesley Brooks. A friend posted it on Facebook. Thirty-five years after it was written, it's still a good message.
I seldom make desserts except at the holidays or on special occasions, so it's fun to try something new once in a while. Yeoldfurt came home with a recipe for Caramel Apple Cheesecake the other day. He got it from a co-worker who just raved about it. Since we will have a full house for Christmas this year, I decided this would be a good time to give it a try. It's in the oven now and smells wonderful.
Reserve and set aside 3/4 cup of the apple pie filling. Spoon the remaining filling evenly into the cooled pie crust. Combine the softened cream cheese, sugar, vanilla and lemon juice in a large mixing bowl and beat until creamy and smooth. Add eggs one at a time and continue beating until well blended. Pour cream cheese mixture into the pie crust and spread evenly over the apple pie filling. Bake for 35 minutes at 350 degrees or until center is set. Cool to room temperature.
Mix the reserved apple pie filling with the caramel topping. Next time I make it, I will dice the apple slices to make it easier to spread them evenly over the top. If the mixture is too thick to spread evenly, heat in a saucepan or microwaveable dish for approximately one minute. When smooth and spreadable consistency, pour evenly over the top of the cooled cheesecake. Refrigerate until ready to serve.
The above is the original recipe, which fills a 9-inch pie pan and supposedly serves eight. Whoever wrote the recipe obviously doesn't know how much my husband and son-in-law like cheesecake. I doubled the ingredients and made it in a 9x13 pan. It still looks yummy, don't you think?