Maple Cheese­cake with Ap­ple Com­pote

AC­TIVE TIME: 30 min. TOTAL TIME: 51⁄2 hrs. SERVES: 16

First For Women - - Make Way For Wow -

A food pro­ces­sor makes quick work of prep­ping this bakeshop-beau­ti­ful, from-scratch de­li­cious fall treat

3 cups wal­nuts

3⁄4 cup al­mond but­ter

21⁄2 cups maple syrup, di­vided

1 Tbs. ap­ple pie spice, di­vided

4 eggs, at room temp.

16 oz. cream cheese, at room temp. 2 cups ap­ple juice

2 Gala ap­ples, sliced into thin rounds 1⁄2 cup brown sugar

1 Heat oven to 325°F. In food pro­ces­sor, pulse wal­nuts. Add al­mond but­ter, 1⁄2 cup maple syrup and 1⁄2 Tbs. pie spice. Press into parch­ment-lined 9" spring­form pan. Bake 15 min. In clean pro­ces­sor, purée eggs, cream cheese and 1 cup maple syrup. Pour over crust. Bake 1 hr. Cool; chill 4 hrs.

2 In saucepan over medium-high heat, sim­mer ap­ple juice. Add ap­ple slices. Sim­mer 10 min. Strain ap­ples.

3 In saucepan over high heat, mix re­main­ing maple syrup, re­main­ing pie spice and brown sugar. Bring to a boil; sim­mer 5 min. Pour over cheese­cake. Top with ap­ples. Gar­nish with wal­nuts. Per serv­ing: Cal. 513 Pro. 9g Carb. 55g Fiber 3g Sug. 43g Chol. 78mg Sod. 112mg Total fat: 33g Sat. 8g Trans. 0g


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