Sprinkle Cheesecake Ball

Our favorite old-school appetizer gets the dessert treatment.

Total Time: 1:10

Level: Easy

Yield: 12 servings

Ingredients:

• 16 oz. cream cheese, at room temperature
• 1 stick butter, at room temperature
• 1/2 tsp. vanilla extract
• 1 c. powdered sugar
• 2 tbsp. brown sugar
• 1 1/2 c. rainbow sprinkles
• Graham crackers, for serving
• Teddy Grahams, for serving

Directions:

1. Combine first 5 ingredients in a medium bowl. Stir until smooth and evenly combined. Refrigerate 1 hour.
2. Shape the mixture into a large ball, then roll in sprinkles to cover completely. Transfer to serving plate. Refrigerate until ready to serve.
3. Serve with graham crackers and/or Teddy Grahams for dipping.

Source:  delish.com

Maple Walnut Bars

The savory warmth from maple syrup is the key ingredient to these tasty Maple Walnut Bars. They're made with Duncan Hines Classic Yellow Cake Mix, so they're guaranteed a winner at bake sales, community events, and club gatherings. 

• Hands-On Time: 15 Minutes
• Total Time: 1 Hour 30 Minutes
• Servings: 24 Bars
• Difficulty: Super Simple

Ingredients:

• 1 package Duncan Hines® Classic Yellow Cake Mix
• ⅓ cup butter or margarine, melted
• 4 large eggs, divided
• 1⅓ cups maple syrup
• ⅓ cup firmly packed light brown sugar
• ½ tsp. vanilla extract
• 1 cup chopped walnuts

Directions:

1. Preheat oven to 350°F. Grease 13x9-inch baking pan. Reserve 2/3 cup dry cake mix.
2. Combine remaining cake mix with butter and 1 egg until well blended. (Mixture will be crumbly.) Press into prepared pan.
3. Bake 13 to 15 minutes or until golden brown. Cool completely on wire rack.
4. Combine reserved cake mix, maple syrup, remaining 3 eggs, brown sugar and vanilla in large bowl. Beat with an electric mixer at medium speed 2 minutes. Pour over crust and sprinkle with walnuts.
5. Bake 26 to 28 minutes or until filling is set. Cool completely on wire rack. Cut into bars.

Source:  duncanhines.com

Strawberry Brownie Shortcake

A modern twist on a traditional favorite calls for our Double Fudge Brownies as the base. Weave in layers of fresh strawberries, whipped cream and pudding and you've created a sweet masterpiece! Strawberry Brownie Shortcake is a terrific dessert for the whole family to enjoy. Shortcake never tasted so good! 

• Hands-On Time: 20 Minutes
• Total Time: 1 Hour
• Servings: 12 slices

Ingredients:

• 1 package Duncan Hines® Double Fudge Decadent Brownie Mix
• 1 (3.4 oz.) package vanilla instant pudding and pie filling
• 1½ cups milk
• 2 cups frozen whipped topping, thawed
• 1½ cups sliced strawberries
• 2 large eggs
• 2 Tbsp. water
• ⅓ cup vegetable oil

Directions:

1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans, then line them with parchment paper.
2. Combine brownie mix with water, oil and eggs in large bowl with wooden spoon until blended. Pour into prepared pans.
3. Bake 18 to 20 minutes or until toothpick inserted 1 inch from edge of pan comes out clean.
4. Cool brownies on wire rack for 25 minutes. Remove brownies from pans and cool completely.
5. Blend pudding mix and milk in large bowl. Chill 5 minutes. Fold in whipped topping. Chill until mixture thickens.
6. Spread flat side of one brownie layer with half the pudding mixture. Arrange strawberry slices on top. Place second brownie layer over the strawberries and spread with remaining pudding mixture. Garnish, if desired, with whole strawberries.

Source:  duncanhines.com

These five-ingredient truffles are a fun twist on a favorite holiday cookie.

• 30 min prep time
• 4 hr 15 min total time
• 5 ingredients
• 26 servings

Ingredients:

1        package (16 oz) Pillsbury™ Ready To Bake!™ refrigerated sugar cookies

3        tablespoons sugar

1 1/2  teaspoons ground cinnamon

1       package (8 oz) cream cheese, cut into cubes

10     oz vanilla-flavored candy coating (almond bark), chopped

Directions:

• 1. Heat oven to 350°F. Shape dough into 1-inch balls. In small bowl, mix half each of the sugar and cinnamon. Roll dough balls in cinnamon-sugar. On ungreased cookie sheet, place balls about 2 inches apart.
• 2. Bake 10 to 14 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely.
• 3 . Line cookie sheet with cooking parchment paper. Place cookies in food processor. Cover; process until fine crumbs form. Add cream cheese. Cover; process, using on-and-off pulses, until mixture is smooth. Shape into 1-inch balls; place on cookie sheet. Refrigerate 3 hours.
• 4. In microwavable bowl, microwave candy coating uncovered on Medium (50%) 1 minute, then in 15-second intervals, until melted; stir until smooth. In small bowl, mix remaining sugar and cinnamon. Dip chilled truffles in melted coating; tap off excess. Roll in cinnamon-sugar. Return to cookie sheet; let stand until set.

Source:  pillsbury.com

Gelatin Pretzel Salad Dressed Up For Thanksgiving

Enjoy this creamy pretzel salad with cranberry-flavored gelatin - perfect for Thanksgiving side or dessert.

• 20 min prep time
• 10 hr 20 min total time
• 11 ingredients
• 16 servings

Ingredients:

2 1/2     cups pretzel sticks

3          tablespoons packed brown sugar

1/2       teaspoon pumpkin pie spice

2/3       cup unsalted butter, melted

2          cups boiling water

2          packages (4-serving size each) cranberry-flavored gelatin

1 1/4    to 1 1/2 cups cold water

1         can (11 oz) mandarin orange segments, drained, juice reserved

1         package (8 oz) cream cheese, softened

1        cup granulated sugar

1       container (8 oz) frozen whipped topping, thawed

Directions:

• 1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• 2. Place pretzels in resealable food-storage plastic bag; smash with rolling pin or flat side of meat mallet until crushed. In medium bowl, mix crushed pretzels, brown sugar and pumpkin pie spice. Stir in butter. Press mixture onto bottom of baking dish. Bake 9 to 11 minutes or until set. Cool on cooling rack.
• 3. Meanwhile, in large heatproof bowl, pour boiling water on gelatin; stir until gelatin is dissolved. Add enough cold water to reserved juice to equal 2 cups; stir into gelatin. Refrigerate until partially set, about 1 hour 45 minutes.
• 4. In medium bowl, beat cream cheese and granulated sugar with electric mixer on medium speed until light and fluffy. Fold in whipped topping. Spread mixture evenly over pretzel crust.
• 5. Finely chop mandarin orange segments; gently stir into partially set gelatin. Carefully pour over cream cheese layer. Refrigerate 8 hours or overnight. Cut into squares.

Source:  pillsbury.com

Peach Melba Molded Salad

Looking for a wonderful fruit dessert? Then enjoy this colorful gelatin based salad made with peaches and raspberries.

• 20 min prep time
• 8 hr 20 min total time
• 8 ingredients
• 10 servings

Ingredients:



Directions:

• 1 
  In medium bowl, pour 1 cup boiling water over peach gelatin; stir until gelatin is dissolved. Add 3/4 cup ginger ale. Chill until slightly thickened, about 1 hour.
• 2 
  Lightly brush 5-cup mold or 1 1/2-quart bowl with vegetable oil. Spoon 1 inch layer of peach gelatin into mold. Arrange peach slices over gelatin. Spoon remaining peach gelatin on top. Refrigerate until set but not firm, about 1 hour.
• 3 
  In blender or food processor, place raspberries. Cover; blend on low speed 5 to 10 seconds or until smooth. Press through strainer to remove seeds. Add enough additional ginger ale to raspberries to measure 3/4 cup.
• 4 
  Meanwhile, in medium bowl, pour 1 cup boiling water over raspberry gelatin; stir until gelatin is dissolved. Stir in raspberry mixture; let stand until room temperature, about 20 minutes. Spoon raspberry mixture over peach gelatin layer. Cover and refrigerate at least 6 hours but no longer than 24 hours.
• 5 
  To unmold salad, quickly dip the mold, almost to the top, into warm (not hot) water for several seconds. Loosen edge of salad with tip of knife, then tip mold slightly to allow air in and to break vacuum. Rotate mold so all sides are loose. Place serving plate brushed lightly with water upside down on top of mold (the water will let you move gelatin on plate in case it doesn’t come out in the center.) Holding both mold and plate firmly, turn mold upside down and shake gently. Carefully lift mold off gelatin. If gelatin doesn’t come out, repeat steps. Refrigerate salad until serving. If using decorative bowl, do not unmold; scoop salad from bowl to serve.

Source: pillsbury.com

Crescent Turkey Shaped Veggie Platter

Charm your guests at Thanksgiving with this tasty turkey appetizer. Change up the veggies if you like!

• 30 min prep time
• 45 min total time
• 7 ingredients
• 16 servings

Ingredients:

1       can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet

1       container (8 oz) chives-and-onion cream cheese spread

1       cucumber slice

3/4    cup small cauliflower florets

1/2    cup spring mix salad greens

1/2    cup thinly sliced red and yellow bell peppers (1 1/2 inches long)

1       ripe olive, sliced

Directions:

• 1  
  Heat oven to 375°F. Remove dough from can; do not unroll. Using serrated knife, cut roll into 20 slices.
• 2  
  Place slices, cut side down, on ungreased cookie sheet to form turkey as follows: Place 9 slices in half-circle shape. Place 5 slices below that, then another 3, then 1 in center for head of turkey. Place 2 slices to form feet of turkey, about 1 inch from head; squeeze dough to elongate.
• 3 
   Bake 10 to 13 minutes or until golden brown. Cool 1 minute; carefully loosen with pancake turner, and slide onto cooling rack to cool. Place on serving platter. Spread cream cheese spread over turkey.
• 4  
  Top with cucumber slice for head, cauliflower florets, salad greens and sliced bell peppers. Add olive slices for eyes, cut yellow pepper beak and red pepper wattle for turkey. Cover and refrigerate until serving time. To serve, pull apart or cut into pieces.

Source: pillsbury.com

Peanut Butter Pumpkin Cookies

The trick to these easy treats? Refrigerated cookie dough, colored sugar, and a bit of pretzel.

• 60 min prep time
• 60 min total time
• 5 ingredients
• 28 servings

Ingredients:

1       roll (16.5 oz) Pillsbury™ refrigerated peanut butter cookies

1       egg yolk

1/2    cup all-purpose flour

1/3    cup orange decorator sugar crystals

14     twisted butter-flavor pretzel sticks, broken in half

Directions:

• 1 Heat oven to 350°F. Spray cookie sheets with cooking spray. In medium bowl, stir cookie dough, egg yolk and flour until well mixed.
• 2 Pour sugar crystals into small bowl. Shape dough into 28 (1-inch) balls; roll in sugar crystals. Insert 1 pretzel piece into each ball for pumpkin stem. Using toothpick or tip of teaspoon, make lines around sides for pumpkin ridges. Place balls 2 inches apart on cookie sheets.
• 3 Bake 9 to 11 minutes or just until set in center when touched with fingertip. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 10 minutes

Source:  pillsbury.com

Thanksgiving Turkey Cookies

Keep little fingers busy decorating holiday refrigerated sugar cookies!

• 20 min prep time
• 60 min total time
• 5 ingredients
• 16 servings 

Ingredients:

1        roll (16.5 oz) Pillsbury™ refrigerated sugar cookies or 1 package (16 oz) Pillsbury™ Ready To Bake!™ refrigerated sugar cookies (24 cookies)

1       container (16 oz) chocolate creamy frosting

        Candy corn

        Orange decorating icing

        Miniature candy-coated chocolate baking bits

Directions:

• 1 Bake cookies as directed on roll or package. Cool completely, about 10 minutes.
• 2 Spoon chocolate frosting into 1-quart Ziploc® Brand storage bag; seal bag. Cut off tiny bottom corner of bag. On each cookie, pipe frosting on outer edge of half of cookie. Arrange candy corn over frosting for feathers.
• 3 Pipe orange icing onto each cookie to resemble turkey face and feet. Use orange icing to attach baking bits to turkey face for eyes. Pipe black gel on baking bits for centers of eyes.

Source:  pillsbury.com

Strawberry-Mascarpone-Hazelnut Chocolate Tart

It's a fancy-pants chocolate dessert with just 30 minutes prep - everyone wins! 

Bake-Off® Contest 47, 2014

Pamela Shank

Parkersburg, West Virginia

• 30 minutes prep time
• 1 hr 55 min total time
• 7 ingredients
• 8 servings 

Ingredients:

1       roll Pillsbury™ refrigerated chocolate chip cookie dough

2       (8 oz) containers mascarpone cheese

1/2    teaspoon Watkins™ Pure Vanilla Extract

1       cup powdered sugar

1/2    cup Jif® Chocolate Flavored Hazelnut Spread

3       cups halved large strawberries (about 2 pints)

1/4    cup white chocolate candy melts or coating wafers (1 1/2 oz) or 1/4 cup white vanilla baking chips

Directions:

• 1  
  Heat oven to 350° F. Press cookie dough evenly in bottom and 1 1/2-inches up side of ungreased 9-inch tart pan with removable bottom. Bake 15 to 25 minutes or until golden brown and edges are set. Cool completely in pan on cooling rack, about 1 hour.
• 2 Meanwhile, in a large bowl, beat mascarpone cheese, vanilla and powdered sugar with electric mixer on medium speed, 2 minutes or until well blended; set aside.
• 3 
  Reserve 2 teaspoons of the hazelnut spread. Spread remaining hazelnut spread evenly in bottom of cooled cookie crust. Spoon and carefully spread mascarpone mixture over hazelnut spread to within 1/4 inch from edge. Arrange strawberries over mascarpone.
• 4  
  In small microwavable bowl, microwave reserved hazelnut spread uncovered on High 20 to 30 seconds or until drizzling consistency. Drizzle over strawberries. In another small microwavable bowl, microwave candy melts uncovered on High 30 to 60 seconds, stirring once or until drizzling consistency. Place melted candy melts in small resealable food-storage plastic bag. Cut off small corner of bag. Squeeze bag to drizzle melted candy melts over strawberries. Store in refrigerator.

Source: pillsbury.com

Mississippi Mud Cupcakes

A cupcake version of the classic sheetcake, these treats are the perfect ending to dinner around the campfire. Bake and freeze cupcakes in advance, and frost before serving.

Yield:

Makes 1 dozen

Total time: 1 Hour, 20 Minutes

Ingredients:

1/3 cup butter, softened

2/3 cup sugar

2 large eggs

1 cup all-purpose flour

1/3 cup unsweetened cocoa

1/4 teaspoon salt

1/2 cup sour cream

3/4 teaspoon baking soda

1 (4-oz.) semisweet chocolate baking bar, finely chopped and divided

12 paper baking cups

Vegetable cooking spray

Marshmallow Frosting

1/3 cup roasted glazed pecan pieces 

Directions:

1. Preheat oven to 350°. Beat butter at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add eggs, 1 at a time, beating just until blended.
2. Combine flour, cocoa, and salt. Stir together sour cream and baking soda. Add flour mixture to butter mixture alternately with sour cream mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in half of chopped chocolate.
3. Place paper baking cups in a 12-cup muffin pan, and coat with cooking spray; spoon batter into cups, filling two-thirds full.
4. Bake at 350° for 18 to 20 minutes or until a wooden pick inserted in center comes out clean. Remove from pan to a wire rack, and cool completely (about 30 minutes).
5. Pipe Marshmallow Frosting onto cupcakes; sprinkle with pecans and remaining chopped chocolate.

 

Source:  southernliving.com/recipes 

The Ultimate Carrot Cake

Looking to make a tall layer cake, a rustic upside-down treat, or a cheesecake brimming with the taste of fall? Take the chill off the cool evenings when you bake one of these.

Yield:

Makes 12 servings

Total time: 4 Hours, 35 Minutes

Ingredients:

1 1/2 cups chopped pecans

1 tablespoon butter, melted

1/8 teaspoon kosher salt

2 1/2 cups all-purpose flour

2 teaspoons baking soda

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon table salt

1/2 cup butter, softened

1 cup granulated sugar

1 cup firmly packed light brown sugar

1/2 cup canola oil

3 large eggs

3/4 cup buttermilk

2 teaspoons vanilla extract

3 cups grated carrots

1 cup peeled and grated Granny Smith apple

1 cup sweetened flaked coconut

Candied Carrot Curls

Brown Sugar-Cream Cheese Frosting
 
Directions:

1. Preheat oven to 350°. Toss together first 3 ingredients; spread in a single layer in a foil- lined pan. Bake 10 minutes or until toasted, stirring once.
2. Stir together flour and next 4 ingredients. Beat butter and both sugars at medium speed with an electric mixer until blended. Add oil; beat until blended. Add eggs, 1 at a time, beating just until blended.
3. Add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in vanilla; fold in carrots, next 2 ingredients, and 1 cup toasted pecans. Spoon batter into 3 greased (with shortening) and floured 9-inch round cake pans.
4. Bake at 350° for 23 to 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 15 minutes. Remove from pans, and cool completely. Spread Brown Sugar-Cream Cheese Frosting between layers and on top and sides of cake. Top with Candied Carrot Curls and remaining toasted pecans.

Source:  southernliving.com/recipes

Tennessee Jam Bundt

The best way to enjoy this blackberry and caramel confection is with friends—it makes 12 satisfying servings.

Yield:

Makes 12 servings

Total time: 4 Hours, 30 Minutes

Ingredients:

Cake:
 

1 1/2 cups chopped pecans

1 1/2 cups granulated sugar

1 cup butter, softened

4 large eggs

3 cups all-purpose flour

2 tablespoons unsweetened cocoa

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon ground allspice

1/4 teaspoon ground nutmeg

1 cup buttermilk

1 teaspoon baking soda

1 1/2 cups seedless blackberry jam

2 teaspoons vanilla extract

Shortening 

 

Caramel Frosting:

 

1/2 cup firmly packed dark brown sugar

1/4 cup whipping cream

1/4 cup butter

1 teaspoon vanilla extract

1 1/4 cups powdered sugar 

 

Garnishes:

 

Fresh mint, blackberries

Directions:

1. Prepare Cake: Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Cool completely in pan on a wire rack (about 30 minutes). Reduce oven temperature to 325°.
2. Beat granulated sugar and 1 cup butter at medium speed with a heavy-duty electric stand mixer until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
3. Stir together flour and next 5 ingredients. Stir together buttermilk and baking soda. Add flour mixture to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Add jam and vanilla, and beat just until blended. Stir in toasted pecans. Grease (with shortening) and flour a 10-inch (12-cup) Bundt pan. Pour batter into prepared pan.
4. Bake at 325° for 1 hour to 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 20 minutes; remove from pan to wire rack, and cool completely (about 2 hours).
5. Prepare Frosting: Bring brown sugar and next 2 ingredients to a boil in a 2-qt. saucepan over medium heat, whisking constantly; boil, whisking constantly, 1 minute. Remove from heat; stir in vanilla. Gradually whisk in powdered sugar until smooth. Gently stir 3 to 5 minutes or until mixture begins to cool and thicken. Immediately pour frosting over cooled cake.

Source:  southernliving.com/recipes

Apple-Pecan Carrot Cake

Top a showstopping crown of Mascarpone Frosting with swirls of Apple Cider Caramel Sauce and a scattering of salty-sweet Spiced Pecans (minus the ground red pepper). Caramel sauce, rather than frosting, sandwiches together the moist cake layers.

Yield:

Makes 10 servings

Total time: 3 Hours, 30 Minutes

Ingredients:

2 1/3 cups finely chopped lightly toasted pecans, divided

2 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons apple pie spice

1/2 teaspoon table salt

3 large eggs, lightly beaten

2 cups sugar

3/4 cup vegetable oil

3/4 cup buttermilk

2 teaspoons vanilla extract

2 cups peeled and grated Granny Smith apples

1 1/2 cups grated carrots

2/3 cup plus 2 Tbsp. Apple Cider Caramel Sauce

Mascarpone Frosting
Directions:

1. Preheat oven to 350°. Sprinkle 1 1/3 cups toasted pecans into 2 well-buttered shiny 9-inch round cake pans; shake to coat bottom and sides of pans.
2. Stir together flour and next 3 ingredients.
3. Stir together eggs and next 4 ingredients in a large bowl until blended. Add flour mixture, stirring just until blended. Fold in apples, carrots, and remaining 1 cup pecans. Pour batter into prepared pans.
4. Bake at 350° for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely (about 1 hour).
5. Place 1 cake layer, pecan side down, on a serving plate. Spread top of cake layer with 2/3 cup Apple Cider Caramel Sauce; top with remaining cake layer, pecan side down. Spread Mascarpone Frosting over top of cake. Drizzle 2 Tbsp. Apple Cider Caramel Sauce over frosting, and swirl sauce into frosting. Serve immediately.

Source:  southernliving.com/recipes

Cranberry-Apple-Pumpkin Bundt

The topping on this bundt—a maple glaze with sugared pecans and pumpkin seeds—will make your guests ooh and ahh.

Ingredients:

1 1/2 cups peeled and diced Granny Smith apples

2 tablespoons butter, melted

1/2 cup finely chopped sweetened dried cranberries

1/2 cup firmly packed light brown sugar

3 tablespoons all-purpose flour

2 cups granulated sugar

1 cup butter, softened

4 large eggs

1 (15-oz.) can pumpkin

1 tablespoon vanilla extract

3 cups all-purpose flour

2 teaspoons baking powder

2 teaspoons pumpkin pie spice

1/2 teaspoon baking soda

Sugared Pecans and Pepitas

Maple Glaze
Directions:

1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 6 to 8 minutes or until toasted, stirring halfway through. Cool 15 minutes. Reduce oven temperature to 325°.
2. Toss diced apples in 2 Tbsp. melted butter to coat in a medium bowl; add cranberries, next 2 ingredients, and toasted pecans, and toss until well blended.
3. Beat granulated sugar and 1 cup butter at medium speed with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Add pumpkin and vanilla; beat just until blended.
4. Stir together 3 cups flour and next 3 ingredients. Gradually add flour mixture to butter mixture, beating at low speed just until blended after each addition. Spoon half of batter into a greased and floured 10-inch (12-cup) Bundt pan. Spoon apple mixture over batter, leaving a 1/2-inch border around outer edge. Spoon remaining batter over apple mixture.
5. Bake at 325° for 1 hour and 10 minutes to 1 hour and 20 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 15 minutes. Remove from pan to wire rack; cool completely (about 2 hours).
6. Meanwhile, prepare Sugared Pecans and Pepitas.
7. Prepare Maple Glaze; immediately spoon onto cooled cake. Arrange pecans and pepitas on cake.

Source:  southernliving.com/recipes

Caramel Apple-Brownie Cheesecake

If the title of this dessert recipe doesn't send you running for the kitchen, then you need to read it again. We've packed all your favorite desserts into one must-try indulgence. Cheesecake, brownies, and caramel apples... What more could you want?

Ingredients:

3/4 cup chopped pecans

2 (8-oz.) packages cream cheese, softened

1/2 cup granulated sugar

1 teaspoon vanilla extract

4 large eggs, divided

1/2 cup firmly packed light brown sugar

1/2 cup butter, melted

1 cup all-purpose flour

1 teaspoon ground cinnamon

1 teaspoon baking powder

1/4 teaspoon salt

1 1/2 cups peeled and diced Granny Smith apples

Caramel Apple Topping

Caramel Sauce
Directions:

1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until lightly toasted and fragrant, stirring halfway through. Reduce oven temperature to 325°. Sprinkle pecans over bottom of a greased and floured shiny 9-inch springform pan.
2. Beat cream cheese, granulated sugar, and vanilla at medium speed with a heavy-duty electric stand mixer until blended and smooth. Add 3 eggs, 1 at a time, beating just until blended after each addition.
3. Whisk together brown sugar, melted butter, and remaining egg in a large bowl until blended.
4. Stir together flour and next 3 ingredients; add to brown sugar mixture, and stir until blended. Stir in apples. Spoon batter into prepared pan. Carefully spoon cream cheese mixture over batter.
5. Bake at 325° for 1 hour and 10 minutes or until set. Remove from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove sides of pan.) Cool completely in pan on a wire rack (about 2 hours). Transfer to a serving plate.
6. Meanwhile, prepare Caramel Apple Topping and Caramel Sauce. Reserve 1 cup Caramel Sauce for another use. Spoon topping over cheesecake; drizzle with 1/2 cup Caramel Sauce.

Source:  southernliving.com/recipes