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blend and aerate, 15 seconds; reserve.
Place the sugar and butter in a large
bowl. Mix on Speed 2 to cream until
well blended, 1 minute. Add eggs and
vanilla; mix on Speed 2 until smooth and
creamy, about 50 seconds. Add the flour
mixture; mix on Speed 1 until combined
and smooth, 1 minute. Batter will be very
thick. Spread two thirds of the batter in
the prepared pan. Top evenly with the
apple and cranberry mixture. Spoon the
remaining batter randomly over the top
of the apple mixture. Bake in preheated
oven for 55 to 60 minutes, until a tester
inserted in the center comes out clean.
Cool in pan on a wire rack for at least
30 minutes before cutting.
* About 1
1
⁄2 pounds apples before trimming.
Nutritional information per serving
(based on 24 pieces):
Calories 253 (31% from fat) • carb. 56g
• pro. 3g • fat 9g • sat. fat 5g • chol. 75mg
• sod. 151mg • calc. 31mg • fiber 2g
Cappuccino Cheesecake
Coffee and dessert, all in one!
Makes 12–16 servings
2 tablespoons instant espresso powder
1
⁄2 cup half-and-half
cooking spray
3 tablespoons unsalted butter,
cut into
1
⁄2-inch pieces
2
1
⁄2 cups granulated sugar, divided
3
⁄4 cup unbleached, all-purpose flour
1
⁄4 cup unsweetened cocoa
1
⁄2 teaspoon cinnamon
1
⁄4 teaspoon baking powder
1
⁄8 teaspoon salt
1 large egg yolk
16 ounces cream cheese (regular),
at room temperature
16 ounces lowfat cream cheese, at
room temperature
4 large eggs, not cold from refrigerator*
2 tablespoons cornstarch
2 teaspoons vanilla extract
chocolate curls for garnish, optional
In a small bowl dissolve the espresso
powder in the half-and-half; reserve.
Preheat oven to 350°F. Lightly coat a
9 x 3-inch springform or cheesecake pan
with cooking spray.
Place the butter and
1
⁄4 cup of the sugar
in a medium bowl. Mix on Speed 2 to
cream, 1
1
⁄2 minutes. Add flour, cocoa,
cinnamon, baking powder, and salt; mix
on Speed 1 until combined, 30 seconds.
Add egg yolk and mix on Speed 1 until
crumbly, 15 seconds. Press into bottom
of prepared pan. Bake in preheated oven
for 10 minutes, until slightly puffed (crust
may have cracked appearance – that is
normal). Place on a rack to cool. When
the pan is cool to touch, wrap a sheet
of aluminum foil around the bottom and
sides of the pan so that it comes up at
least 2 inches.
Place cream cheeses and remaining
sugar in a large mixing bowl. Beat on
Speed 1 until combined and smooth,
2 minutes. Using Speed 1, add eggs,
one at a time, mixing for 15 seconds
after each addition. Scrape the bowl. Add
cornstarch; mix on Speed 1, 20 seconds.
Scrape the bowl. Add half-and-half
mixture and vanilla; mix on Speed 1
until smooth and completely combined.
Pour the mixture over the cooled crust.
Place the pan in a larger aluminum pan
and place in the oven; add enough
hot water to the outer pan so that it is
1
⁄2-inch deep. Bake in the preheated
350°F oven for 60 to 70 minutes, until
the cheesecake is pulling away from the
sides of the pan; the center will be jig-
gly. Remove from the oven, remove the
foil and let cool completely on a rack.
Refrigerate at least 4 hours before serv-
ing. Garnish with chocolate curls
if desired.
* Warm cold eggs safely before using
by placing in a bowl of hot (not boiling)
water for 10 minutes. They will incorpo-
rate more easily into your mixture.
Nutritional information per serving
(based on 16 servings):
Calories 368 (48% from fat) • carb. 41g
• pro. 8g • fat 20g • sat. fat 12g • chol. 116mg
• sod. 290mg • calc. 89mg • fiber 1g
Variation:
After the cheesecake is mixed, add
3 ounces each chopped white and
bittersweet chocolate using Speed 1,
and mix for 15 seconds to combine.
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