Cuisinart CHM-5 manual Cappuccino Cheesecake

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Preheat oven to 350°F. Lightly coat a 13x9x2-inch rectangular baking pan (15-cup) with cooking spray.

Place the apples, lemon juice, brown sugar, cinnamon, nutmeg, and dried cranberries in a medium bowl. Toss gently to combine; 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 2 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 mixture. 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 11⁄2 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

2tablespoons instant espresso powder

1⁄2cup half-and-half cooking spray

3tablespoons unsalted butter, cut in 1⁄2-inch pieces

21⁄2 cups granulated sugar, divided

3⁄4cup all-purpose flour

1⁄4cup unsweetened cocoa

1⁄2teaspoon cinnamon

1⁄4teaspoon baking powder

1⁄8teaspoon salt

1 large egg yolk

16ounces cream cheese (regular), at room temperature

16ounces lowfat cream cheese, at room temperature

4large eggs, not cold from refrigerator*

2tablespoons cornstarch

2teaspoons 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, 11⁄2 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 alu- minum 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 mix- ture 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 serv- ing. Garnish with chocolate curls if desired.

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