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If you happened to catch my post on How To Skin Hazelnuts , you may remember me saying that I have reawakened my obsession with Nutella. You may also recall me stating that my pantry was in absolute disarray from the holidays. When I finally reorganized it, I happened upon a brand new jar of Nutella that had fallen behind my baking drawer – jackpot!
[donotprint] Fruit topped cheesecakes are one of my most favorite desserts and I am really excited to have one of my most favorite baking friends, Jamie Lothridge of My Baking Addiction , share with us her fabulous Fall recipe for Apple Cinnamon Cheesecake. This dessert would be a great addition to your Thanksgiving menu or for any occasion for hosting family and friends. I am so excited to be doing a guest post for Alice and Savory Sweet Life. I am Jamie, from My Baking Addiction , and I have a delicious recipe for Apple Cinnamon Cheesecake that I created and want to share with you. I can’t thank Alice enough for allowing me to be a part of her website during my favorite baking season of the year!
I saw someone wearing the greatest polka dot rain coat today and it inspired me to make this cheesecake. It needs to be refrigerated overnight so make sure you make it the day before you want to serve it. I find that popping it into the freezer for about 1/2 hour makes it a lot easier to cut. Using a knife dipped in hot water between cuts also helps to make clean edges. If you want to make this into a traditional cheesecake you will need an 8 inch spring form pan.
Warning: do not attempt to view, make or devour this recipe if you do not like chocolate. A lot of chocolate. Copious amounts of deep, dark chocolate. Including a buttery chocolate crust topped with a luscious, creamy, rich cheesecake layer, topped again with a silky, dreamy dark chocolate ganache and topped finally with whimsical chocolate curls.