Baked Caramel Apple Cheesecake Dumplings

by Julie Ruble on October 20, 2013 · 14 comments

Baked Caramel Apple Cheesecake Dumplings
Baked Caramel Apple Cheesecake Dumplings

Baked Caramel Apple Cheesecake Dumplings



Recipe by: Willow Bird Baking, adapted from Brown Eyed Baker and Taste of Home
Yield: 4 servings

Baked Apple Dumplings with a cinnamon cheesecake center. These are a heavenly fall dessert!

Pastry Ingredients:
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 cup lard or vegetable shortening, chilled
1/4 cup butter, chilled and cut into cubes
3 tablespoons ice water

Apple Ingredients:
4 medium apples, peeled
2 1/2 tablespoons granulated sugar
2 teaspoons ground cinnamon

Cheesecake Ingredients:
1 (8-ounce) package cream cheese, softened
3 tablespoons teaspoons sugar
2 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1 egg

Sauce Ingredients:
3/4 cups light brown sugar
1/2 cup water
1/4 cup butter, cubed
pinch salt
Werther’s Original® Baking Caramels, melted
toasted pecans*

Directions:
*Note: To toast pecans, spread them out on a baking sheet and bake at 350 degrees F for about 6 minutes or until fragrant, tossing several times.

Make the pastry: Pulse the flour and salt together in the bowl of a food processor to combine. Add the lard in hunks and pulse for about 10 seconds until it’s the texture of coarse sand. Add in the chunks of cold butter and pulse for about 10 pulses until butter pieces are no larger than small peas. Add 3 tablespoons of ice cold water and turn food processor on low — the dough should form a dough ball in a few seconds. If the dough remains crumbly and doesn’t come together, add another tablespoon of water. Add as little water total as is required for the dough to form a ball. Divide the dough into 4 equal portions on sheets of plastic wrap, form each into a disk, and chill for at least 20-30 minutes while completing the rest of the recipe.

Make the cheesecake: In a medium bowl, mix the cheesecake filling ingredients together. Scrape the filling into a ziplock bag and chill while you complete the rest of the recipe.

Prepare the apples: Core each of your peeled apples, taking out a core of about 1 to 1 1/2-inch diameter so you have space for your cheesecake filling. Mix together the 2 1/2 tablespoons sugar and 2 teaspoons cinnamon to form a cinnamon-sugar mixture and roll each apple in the mixture. Reserve any leftover cinnamon-sugar mixture.

Assemble: Preheat the oven to 350 degrees F and spray a 9 x 13-inch baking dish with cooking spray. Roll out each portion of the pie pastry on a lightly floured surface to a rough 7-inch square. Place an apple on the center of each. Cut off the corner of the ziplock bag of cheesecake filling and pipe filling into the center of each apple. Then pull up the corners of the pie pastry and tuck each corner into the center of the apple, pinching the dough together to seal. Place the apples into the prepared baking dish and sprinkle with the remaining cinnamon-sugar mixture.

Make the sauce: Heat the brown sugar, water, and butter in a medium saucepan over medium-high heat until it boils, stirring occasionally. Pour the sauce over the apples and bake them, basting occasionally, for 50 to 55 minutes or until tender and golden brown. If the cheesecake seems to be getting too dark on top, cover it with a snippet of foil. Serve warm with vanilla bean ice cream, a drizzle of melted Werther’s caramel, and toasted pecans.

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