I guess this week was unofficially apple week around here.
Sunday kicked things off with a KILLER Maple Apple Tarte Tatin. Tuesday was all about the ultimate fall comfort food, Apple Fritters. Wednesday was a delicious cozy Cider Roasted Chicken. And today, today’s post is all about Swedish Cheesecake with…wait for it…caramel apples – cider caramel apples. Ahhh! And all is complete with the world.
Also, it’s FRIDAY!! It was kind of a looongggg week….some fun..some stressfull (hello Pinterest spam flag…UGH). Lots of time spent with the brother (Malachi/Kai)…filming things. FYI, I really have a hard time being in front of the camera. I much, much, much prefer being behind the lens. But so many of you have said that you really enjoy videos, so I’m trying my best to make it happen.
But OK, I’ve got to make today’s post just a teensy bit on the quick side because it’s the first Friday of fall, and it’s totally time to chill…plus make Swedish cheesecake!!
What is Swedish Cheesecake you ask? Um, only the best dessert….errr, breakfast/lunch ever… well at least according to mom and I!! Swedish cheesecake is made with strained cottage cheese, as opposed to cream cheese, and it’s also made with almond meal. Think of Swedish Cheesecake as the lighter, fluffier version of American Cheesecake.
Personally, the Swedish have me SOLD. I am not really the biggest cheesecake fan, but this cheesecake is SO different. It reminds me a lot of a dutch baby, but just a little more dense. It’s honestly something you must try, AND it’s basically no fuss. You just add all the ingredients into a blender, blend and bake. You don’t need to worry about the cake cracking, and you don’t need to do anything special (like place a dish of water in the oven while the cake bakes). I’m telling you, if you’re on the fence about cheesecake, just try this Swedish version. It’s my new favorite fall
Maybe my favorite part about this Swedish Caramel Apple Cheesecake is the fact that you can eat the cake warm. Like you can literally eat it straight out of the oven. Warm desserts are where my happy place is at. They have my heart and soul, no joke.
Oh but wait!
No, my favorite part to this recipe is definitely the caramel apples. Well, they are really apples that get drizzled with a cider caramel sauce, but close enough.
I could not think of a better fall sweet treat than caramel apples, you know? I’m even semi-debating in my head about whether to make caramel apples this October. Do you think I should, are you looking for a new caramel apple recipe? I have ideas, but I don’t know, maybe you guys have seen enough caramel apple recipes from me? I mean, do you all remember this cake from last year?
Still kind of freaking out about that recipe, it was SO good! Oh, oh, you should totally make this Swedish Cheesecake for lunch tomorrow, and then make that caramel apple snickers cake for dessert on Sunday. <–Sugar Coma Fall weekend? Well okay… if you insist.
Ok, and I am kind of outta things to say. Man, Friday’s got me and it’s not even close to quittin’ time. YIKES.
Thinking I might just need to take an hour lunch break today and make me some Swedish Cheesecake (I know my mom will happily come down and join me). I mean, all that cottage cheese has a heck of a lot of protein. That oughta keep me moving till quittin’ time, don’t you think?
Sorry, now I am just rambling.
Sooo, BRING ON THE WEEKEND!
Easy Warm Swedish Caramel Apple Cheesecake.
Servings: 8 Servings
Calories Per Serving: 782 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- Preheat oven to 350 degrees F. Grease a 3 quart baking dish.
- In the bowl of a food processor or high powdered blender, add the cottage cheese, sugar, flour, almond meal, heavy cream, vanilla and eggs. Purée until smooth, about 2-3 minutes. Pour into prepared baking dish. Bake until browned and slightly puffed, 45 minutes to an hour. Let cool just slightly before serving.
- Meanwhile, make the caramel + apples. Add the apple cider to a medium sauce pot and bring to a boil, boil for about 15 to 20 minutes or until the cider has reduced to about 1/3 cup and is thick and syrupy. Reduce the heat and add the brown sugar, 4 tablespoons butter and the cream. Bring back to a boil, reduce the heat and simmer for about 5 to 10 minutes or until the the caramel is thickened and dark in color. Remove from the heat and stir in 1 teaspoon vanilla. Set aside to cool slightly.
- Heat a medium size skillet over medium heat, add 2 tablespoons butter. Add the apples, cinnamon and salt, cook, stirring occasionally for about 10 minutes. During the last minute add 1 teaspoon vanilla and cook another minute. Remove from heat.
- To serve, add a dollop of whipped cream to each piece of cheesecake. Top with apples and then drizzle with caramel. ENJOY!
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*To strain the cottage cheese, just place a thin kitchen towel inside a strainer set over a large bowl. Place in the fridge and let sit overnight. **To make mini cheesecakes, divide the batter among 18 greased cupcake tins and bake for 10-15 minutes or until puffed and lightly golden. Serve as directed above. ***Inspired by [this recipe | http://shesimmers.com/2010/03/ostkaka-swedish-cheesecake-recipe-from-mikael.html].
With a large side of Swedish Cheese Cake, cause I kind of NEED it right now.