Apple Pie Cheese Ball Food

CHEESY APPLE PIE

Steps:

• Heat oven to 400°F.
• Place 1/2 cup cold butter and 5 slices cheese into food processor bowl fitted with metal blade. Pulse until cheese and butter are well mixed. Add 2 cups flour and salt. Process until mixture resembles coarse crumbs. With processor running, add 1 tablespoon water at a time, just until dough forms ball.
• Divide dough in half; shape each half into ball. Flatten slightly. Wrap 1 ball dough in plastic food wrap; refrigerate. Roll out remaining dough, on lightly floured surface, into 12-inch circle. Place dough into 9-inch glass pie pan, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Lay cheese evenly over bottom crust. Cover loosely with plastic food wrap; set aside.
• Combine 1/3 cup sugar, brown sugar, 3 tablespoons flour and cinnamon in bowl. Add apples; toss to coat. Spoon apple mixture into prepared crust.
• Roll out remaining dough, on lightly floured surface, into 12-inch circle. Fold into quarters. Place dough over filling; unfold. Trim, seal and crimp or flute edge. Cut 5 or 6 large slits in crust. Brush with melted 1 tablespoon butter; sprinkle with 1 teaspoon sugar. Cover edge of crust with 2-inch strip of aluminum foil.
• Bake 35 minutes; remove aluminum foil. Continue baking 10-12 minutes or until crust is lightly browned and juices begin to bubble through slits in crust. Cool 30 minutes; serve warm. Store refrigerated.

APPLE PIE CHEESE BALL

Steps:

• Beat cream cheese and butter together in a bowl using an electric mixer until smooth and creamy; add 1/4 cup brown sugar, confectioners' sugar, apple pie spice, 1/2 teaspoon cinnamon, and vanilla extract and beat until smooth. Transfer cheese mixture to a piece of plastic wrap. Wrap plastic wrap around cheese, forming a ball; refrigerate until set, at least 2 hours.
• Mix pecans, 2 tablespoons brown sugar, and 1/4 teaspoon cinnamon together on a shallow plate. Unwrap cheese ball and roll in the pecan mixture until evenly coated, pressing to help topping stick to cheese ball.

APPLE PIE WITH CHEDDAR CHEESE CRUST

Steps:

• Make the crust: Combine the flour, granulated sugar and salt in a food processor and give it a quick pulse to blend the ingredients. Add the butter and pulse until the mixture looks like crumbly sand. Add the cheese and pulse again until the cheese is in small chunks and combined into the mixture. Turn the mixture out into a bowl, drizzle in 6 tablespoons cold water and mix with a rubber spatula until the flour is moistened. Add another tablespoon of water only if needed. Divide the dough in half, shape each half into a ball and flatten into a disk. Wrap in plastic and refrigerate 30 minutes.
• Meanwhile, make the filling: Combine the apples, flour, granulated sugar, brown sugar, cinnamon and nutmeg in a large bowl and toss to combine.
• Put a baking sheet on the middle oven rack and preheat to 425 degrees F. Roll out 1 disk of dough into a 12-inch round on a lightly floured surface. Transfer to a 9-inch pie dish. Add the apples in an even layer and dot with the butter. Lightly brush the edges of the crust with the egg wash. Roll out the other disk of dough slightly smaller than the first. Place on top of the pie and press the edges together to seal. Trim the crust so you are left with a 1-inch overhang. Tuck the crust edge under itself and crimp. Brush the top crust with the egg wash and sprinkle with the turbinado sugar. Make several air slits in the center of the pie.
• Place the pie on the hot baking sheet and bake for 25 minutes. Reduce the oven temperature to 350 degrees F and bake until golden brown and bubbling, 1 hour to 1 hour 15 minutes longer. Let cool at least 3 hours before slicing.

APPLE PIE WITH CHEDDAR CHEESE CRUST

Steps:

• For the pie crust: Combine the flour, sugar and salt in the bowl of the food processor and give it a quick pulse to blend the ingredients. Add the butter and pulse until the mixture looks like crumbly sand. Add the cheese and pulse again until combined and cheese is worked into the mixture and cut into small chunks. Turn the mixture out into a bowl, drizzle in 6 tablespoons cold water, and mix in with a rubber spatula until the flour is moistened. Add another tablespoon of water, only if needed. Divide the dough in half, shape each half into a ball and flatten to a disc. Rest the dough to relax the gluten, 30 minutes.
• For the filling: Combine the Granny Smith apples, Braeburn apples, sugar, flour, light brown sugar, cinnamon and nutmeg in a large bowl and toss to combine.
• Preheat the oven to 425 degrees F. Adjust the baking racks to the center of the oven.
• Roll out 1 disc of the dough on a lightly floured surface to a 12-inch round. Transfer to a 9-inch pie dish. Add the apples in an even layer and dot with the butter. Lightly brush the edges with egg wash. Roll out the next dough round, slightly smaller than the first. Cover the top of the apples with the second pie dough, pressing the edges to seal the crust. Trim the crust so you are left with a 1-inch overhang. Tuck the crust underneath itself so it's flush with the edge of the pie plate. Crimp the edges decoratively. Brush the pie with the egg wash and sprinkle with the turbinado sugar. Make 5 air slits in the center of the pie. Place the pie on baking sheet and bake for 25 minutes.
• Lower the oven temperature to 350 degrees F and bake for 45 minutes longer. Cool to room temperature, at least 3 hours, before slicing.

APPLE PIE BARS

Steps:

• Heat oven to 400ºF.
• Beat cream cheese and butter in large bowl with mixer until blended. Gradually add 3 cups flour, mixing on low speed after each addition just until blended. Shape into 2 balls. Place 1 ball on large lightly floured sheet of waxed paper; flatten slightly. Cover with second floured sheet of waxed paper. Roll out dough to 15-1/2x10-1/2-inch rectangle. Discard top sheet of waxed paper.
• Spray 15x10x1-inch pan with cooking spray; invert over rolled-out dough. Flip dough and pan together. (Pan will be on bottom.) Remove second waxed paper sheet; gently press dough onto bottom and up side of pan. Toss apples with combined granulated sugar, cinnamon and remaining flour; spread onto bottom of crust.
• Repeat rolling out of remaining dough ball to make second rectangle. Remove top sheet of waxed paper; carefully flip dough over apples. Discard waxed paper. Tuck edges of dough down sides of pan to enclose apples. Cut several slits in top crust to vent steam.
• Bake 35 to 40 min. or until golden brown. Cool 15 min.
• Mix powdered sugar and water; drizzle over dessert. Cool 30 min. before cutting into bars.

APPLE PIE CHEESECAKE RECIPE BY TASTY

Steps:

• Preheat oven to 300˚F (150˚C).
• Line a springform pan with a pie crust, pressing it around the sides of the pan until smooth.
• In a medium bowl, beat the cream cheese, sugar, vanilla, cinnamon, and nutmeg until smooth.
• Add the sour cream and mix together. Add in one egg at a time, whisking until smooth.
• Pour mixture into the springform pan and bake for 1 hour and 15 minutes.
• After baking, turn off the oven and let the cheesecake cool inside for 1 hour without opening the oven door.
• Turn up the oven temperature to 425˚F (220˚C).
• In a saucepan, add the apples, sugar, cinnamon, nutmeg, cornstarch, and water over medium-low heat. Stir occasionally until apples are soft (about 10 minutes), then remove from heat. Let cool.
• Once cool, spread apple pie filling over cheesecake.
• Cut the other pie crust in to ¼-inch (6 mm) strips and make a lattice pattern across the top.
• Brush with egg wash.
• Bake for 25 minutes, until golden brown.
• Chill until set then serve.
• Enjoy!

APPLE CHEESE BALL

Steps:

• Process first 4 ingredients in a food processor until smooth, stopping to scrape down sides. Chill 30 minutes.
• Shape cheese mixture into a ball, and make an indentation in the top to resemble an apple. Chill ball 30 minutes.
• Coat ball heavily with paprika; cover and chill 1 hour.
• Insert cinnamon stick and bay leaf into indentation to resemble apple stem and leaf. Serve with assorted crackers.

CHEESE BALL

Steps:

• Beat cream cheese, cheddar cheese, onion, Worcestershire sauce, garlic, salt and cayenne pepper with a mixer until combined.
• Shape into a ball.
• Roll in pecans.