Getting to the (Apple)Bottom of a Honeycrisp Three-Way

Siiri Sampson 2011

Apples are seemingly a boring, common little fruit that serve as a background staple, but frequently get passed up for something a little more flashy. But with a sordid past (Adam and Eve, anyone?!), the apple has been around the block a few times, and has over 7,500 varietal offspring to prove it.

Among the thousands of pomaceous siblings is the 20-year-old Honeycrisp. It's just tart enough to eat on its own, holds its firmness for what seems like a lifetime, and bakes up with the best of them. Coming into season in the nick of time for crumbles, crisps, and fritters, this week gives you a few different ways to slice it. Apples aren't just for breakfast and baking--although if that's how you're cooking it when we come over, we're still asking for seconds.

Decadent: Apple Praline Cheesecake
This recipe hails from the South originally, and has only been slightly modified. It still tastes absolutely decadent, without sending you to the emergency room for a triple bypass (seriously, don't send us the bill). The Honeycrisp gives the richness of the cheesecake a tart, firm kick to get fall started in the right direction:

Siiri Sampson 2011

Ingredients:
1.5 Cups crushed walnuts (for a nutty and gluten-free alternative, or use traditional graham crackers if you're boring or allergic)
2 Tbsp melted butter + 2Tbsp nonfat yogurt
1.5 Cups plus 2 tbsp packed brown sugar
4 Packages (8oz) cream cheese, softened
1 Tsp vanilla extract
1 Cup sour cream
4 Eggs
4 Cups chopped Honeycrisp apples (about 3 regular-size or one and a half jumbos)
3/4 Cup chopped pecans
1 Tsp ground cinnamon

Directions:

• Heat oven to 325 degrees.

• Butter a 13×9 inch pan or a round springform pan, line with parchment, and spray paper with cooking spray

• Mix crumbs, butter, yogurt, and 2 Tbsp brown sugar.

• Press onto bottom of pan.

• Bake for 10 minutes.

• Beat cream cheese, 1 cup sugar, and vanilla with mixer until blended.

• Add sour cream and blend. Add eggs, 1 at a time, mixing on low speed after each just until blended.

• Pour over the crust.

• Mix the remaining 1/2 cup sugar, apples, pecans, and cinnamon; spoon over batter.

• Bake 1 hour to 1 hour and 5 minutes Let it cool Refrigerate 4 hours.

• Use parchment paper to lift cheesecake from pan (or remove outer springform coil) before cutting to serve.