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(15-cup) with cooking spray. Place the
apples, lemon juice, brown sugar, cin-
namon, nutmeg, and dried cranberries
in a medium bowl. Toss gently to com-
bine; reserve.
Place the flour, baking powder, and salt
in a medium bowl.
Mix on Speed 1 to
blend and aerate, 15 seconds; reserve.
Place the sugar and butter in a large
bowl. Mix on Speed 1 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 mix-
ture. Bake in preheated oven for 55–60
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 (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 in
1
⁄
2
-inch pieces
2
1
⁄
2
cups granulated sugar, divided
3
⁄
4
cup 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 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 corn-
starch; 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 60–70 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
serving. Garnish with chocolate curls if
desired.
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