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The Inn At New Town Farm
Presented by Chef | Activist Tim Groody
Pumpkin Apple Cheesecake Sandwich
Cheesecake
2 # cream cheese at room temperature
1 ¼ cup sugar
½ cup sour cream
1 tsp vanilla
1 ½ cup pumpkin puree hand made or unsweetened canned
5 eggs
1 tsp cinnamon
½ tsp allspice
Cream cheese in a mixer until smooth. Add sugar, and sour cream. Mix until combined. Add vanilla and eggs. Mix to incorporate. Beat 5 minutes on medium speed. Add pumpkin and spices. Pour into a parchment lined and greased 13" x 18" x1" sheet pan. Bake in a 350* oven for 10 minutes. Rotate 180* and lower oven to 325*. Bake 10 minutes longer or until set in center. The cheesecake should be a little jiggly in the center. Remove from oven and run a knife between the cake and the side of the pan. This will loosen the cake and prevent cracking. Let cool. Remove from pan when completely cooled and center is set. Best to make cake the day before needed and let cool refrigerated over night. Unmold the cake and cut into 24 equal sized squares. Layer apple compote on top of one piece and place another cheesecake square on top. Forming a sandwich. Drizzle with caramel. Enjoy!!!!!
Apple Compote
6 granny smith apples
3 T butter
½ cup sugar
1/8 tsp cinnamon
pinch allspice
Peel, core and cut apples into thin wedges. In a saute pan heat butter until bubbling. Add apples and cook for 5 minutes, stirring often. Add sugar and spices. Cook until tender. Cool or use warm.
Caramel
1 cup sugar
3 T butter
½ cup cream
In a deep-sided pot mix sugar with some water to make a wet sand consistency. Place over medium high heat stirring to dissolve sugar. Let boil until amber in color. Away from the heat add the butter. Stir with a wooden spoon. BE CAREFUL the sugar is extremely hot and the butter and cream with cause splattering. When the butter is incorporated add the cream slowly. Stir in. bring back to one boil and let cool in the pot. Drizzle warm caramel on top of the cheesecake. Enjoy!!!!!
