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Tuesday - Saturday: 9am - 6pm
Sunday: 10am to 5pm
Monday: Closed

PLEASE HELP RECYCLE!

Drop off your plastic bags and canning jars at the orchard and we'll re-use them!

We're always looking for wagons for people to use when they go to our pumpkin patch - feel free to drop off your old or un-used wagons at the orchard!

We're also happy to take any picnic tables you're getting rid of - even if it's just the 'bones' of the table.

Thanks!

Other Edibles at the Orchard

  • Apple Butter
  • Apple Pie in a Jar
  • Applesauce (smooth and chunky)
  • Caramel Apple Jam
  • Caramel Apples
  • Caramel Coating
  • Caramel Topping
  • Honey
  • Honeycrisp Applesauce
  • Maple Syrup
  • Rhuby Razz
  • Seedless Raspberry Spread
  • Spiced Cider Syrup

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Where Can you Find Us?

We are NOT a pick-your-own apple orchard. We are open for the 2017 season:
Click here for our seasonal daily hours.

N1959 Kroncke Road
Poynette, WI 53955

Take Hwy 51 North from Madison, go straight onto Hwy 22, turn east (right) onto Hwy 60 almost immediately. Drive 2 miles and go North (left) onto Kroncke Road. We're just over a mile on the left-hand side.

Want to talk to someone?
(608) 635-4780

Friday, November 8, 2013

Caramel Apple Cheesecake Pie

When I made a caramel apple cheesecake a few years ago, I was smitten. I decided to tweak the original recipe into a pie version for the orchard's pie contest. Although I actually prefer the cheesecake version, the pie is still a tasty treat. Check out my blog Nonesuch Exists for the cheesecake version.

Funny story on the streusel topping for this pie: My 2-year-old son helped me top the pie with the streusel. He thought the topping was sausage until he tried a piece. Then his verdict was it was "cookie."

Caramel Apple Cheesecake Pie
Crust
Use your favorite pie crust (You only need one crust)
Cheesecake
3/4 cups + 2 Tbsp. sugar
1/4 cup light sour cream
1 1/2 Tbsp. all-purpose flour
1/2 tsp. cinnamon
3/4 tsp. vanilla
1/8 tsp. nutmeg
12 oz. cream cheese, softened
2 large eggs
Topping
2/3 cup sugar
1/4 cup + 2 Tbsp. water
1 tsp. lemon juice
2 Tbsp. butter
1/4 cup half-and-half
3 1/2 cups thinly sliced peeled apple
1/4 tsp. nutmeg
Streusel
1/4 cup flour
1/2 cup brown sugar
1/4 tsp. cinnamon
1/8 tsp. nutmeg
1 vanilla bean (use the seeds scraped from it)
4 Tbsp. butter 

Preheat oven to 400ºF. Line a large pie plate with the crust, and crimp the edges. Place a sheet of buttered aluminum foil in the pan, and fill with pie beans. Bake 25 minutes, checking after 15 and 20 minutes to make sure the crust isn't browning too much. Remove from oven, and reduce oven to 300ºF.

Combine cheesecake ingredients, except for the eggs, together in a food processor until smooth. Add eggs, one at a time, and process until blended. Pour cheesecake into pie crust.

Bake for 50 minutes or until cheesecake center barely moves when the pan is touched. (Check at 40 minutes.) Remove from the oven, and cool on a wire rack to room temperature. (Your cheesecake will likely deflate some,which is a good thing, so you have room for your apple topping.) Cover, and chill at least 8 hours.

To prepare streusel topping, combine all ingredients in a baking dish. Bake at 350ºF for 20 to 30 minutes until slightly crunchy, stirring every 10 minutes. (The streusel will harden more as it cools.) Set aside to cool. This can be prepared a day ahead, and kept covered on the counter until it is used.

To prepare topping, combine sugar, water and lemon juice in a small saucepan. Cook on medium-high heat until sugar dissolves, stirring frequently. Cook 4 minutes or until golden without stirring. Remove from heat. Add butter, and gently stir until butter melts. Stir in half-and-half. Cool slightly.

Heat a nonstick skillet over medium-high heat. Coat pan with cooking spray. Add apple to pan, and saute 5 minutes or until lightly browned. Stir in sugar mixture and nutmeg. Pour apple mixture on top of cooled cheesecake. Top with streusel topping.

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