In this simple recipe with minimal ingredients, short ribs are cooked in a slow cooker. The best rosemary is fresh, but dried works just as well.
| Prep Time: | 1 hr |
| Cook Time: | 1 hr 30 mins |
| Additional Time: | 10 hrs |
| Total Time: | 12 hrs 30 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 1 ½ cups chopped walnuts
- 3 tablespoons melted butter
- ⅓ cup dark brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon ground cloves
- 4 Gala apples, thinly sliced
- 2 tablespoons lemon juice
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¾ cup all-purpose flour
- ¼ cup white sugar
- ¼ cup chopped pecans
- 1 tablespoon grated lemon peel
- 6 tablespoons cold butter, diced
- 1 egg yolk
- 1 teaspoon vanilla extract
- 5 (8 ounce) packages cream cheese, softened
- 1 ¾ cups white sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- ¼ teaspoon salt
- 4 eggs
- 2 egg yolks
- ¼ cup heavy whipping cream
- 1 (16 ounce) container caramel dip (such as Marzetti®)
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line the bottom of a 10-inch springform pan with parchment paper, then close the ring around it for each removal of the cheesecake after baking.
- Place walnuts in a bowl and drizzle melted butter on top. Toss until evenly coated. Sprinkle dark brown sugar, cinnamon, and cloves on top and toss nut topping well.
- Place sliced apples in a bowl, add lemon juice, and toss well. Add cinnamon and cloves and toss apple topping. Set both toppings aside.
- Mix flour, sugar, chopped pecans, and lemon peel together in a bowl until well combined. Cut in butter slowly, 1 tablespoon at a time. Add egg yolk and vanilla extract and mix well. Press crust mixture into the bottom of the prepared springform pan.
- Bake in the preheated oven until edges are lightly browned, 10 to 12 minutes. Remove from oven and cool crust on a wire rack. Reduce oven temperature to 325 degrees F (165 degrees C).
- Place cream cheese in a bowl and beat with an electric mixer until smooth. Add sugar slowly, 1/4 cup at a time, mixing well to ensure it is dissolved after each addition. Add flour, vanilla extract, lemon juice, and salt.
- Combine egg and egg yolks in a bowl and add to cream cheese mixture. Beat in heavy cream and whip on high speed for 2 to 3 minutes. Pour into the cooled crust and decorate with the cinnamon apples. Sprinkle just some of the nut topping on top.
- Fill a 9×13-inch baking pan with water and place on the bottom rack of the hot oven.
- Bake the cheesecake on the middle rack of the hot oven until set, about 80 minutes.
- Turn oven off and let cheesecake sit, untouched, for 1 hour to finish cooking throughout.
- Cool on a wire rack until room temperature, about 1 hour. Place cheesecake in the refrigerator for 8 hours to overnight.
- Run a knife around the edge of the pan to loosen chilled cheesecake. Remove sides of pan.
- Crush remaining nut topping into a crumble and use to decorate around the sides of the cheesecake.
- Melt caramel topping in a microwave oven for 30 seconds at a time until pourable. Drizzle on top of cheesecake and top with more walnuts, if desired.
Nutrition Facts
| Calories | 980 kcal |
| Carbohydrate | 91 g |
| Cholesterol | 252 mg |
| Dietary Fiber | 4 g |
| Protein | 14 g |
| Saturated Fat | 34 g |
| Sodium | 515 mg |
| Sugars | 69 g |
| Fat | 64 g |
| Unsaturated Fat | 0 g |