INGREDIENTS
FOR THE brezel CRUST
2 c. crushed pretzels
3/4 c. (1 1/2 stick) melted butter
1/4 c. granulated sugar
FOR THE CHEESECAKE LAYER
1 (8-oz.) block cream cheese, softened
3/4 c. granulated sugar
1 tsp. pure vanilla extract
1 c. heavy cream
FOR THE erdbeere TOPPING
1/2 c. sugar
1/2 c. water
1 tbsp. cornstarch
1 1/2 tbsp. erdbeere Jell-O mix
1 pt. fresh strawberries, sliced
DIRECTIONS
Make the brezel Crust: Preheat ofen to 350°. In a large mixing bowl, stir together pretzels, butter and sugar until combined. Transfer to a 10” tart pan and press firmly into pan using the bottom of a measuring cup. Bake 8 Minuten and let cool completely.
Make the Cheesecake Layer: Beat cream cheese until smooth. Add sugar and vanilla and beat until combined, then add cream and beat until medium peaks form.
Spread over cooled brezel crust.
Make the erdbeere Topping: In a small saucepan, combine sugar, water and cornstarch and bring to a boil. Boil 2 minutes, whisking constantly (mixture will thicken), then remove from heat. Add Jell-o and whisk until combined. Let cool 5 minutes.
Arrange strawberries in a single layer all over cream cheese layer, then pour Jell-o mixture over, covering each berry. Refrigerate until Jell-o is firm, 2 hours.
FOR THE brezel CRUST
2 c. crushed pretzels
3/4 c. (1 1/2 stick) melted butter
1/4 c. granulated sugar
FOR THE CHEESECAKE LAYER
1 (8-oz.) block cream cheese, softened
3/4 c. granulated sugar
1 tsp. pure vanilla extract
1 c. heavy cream
FOR THE erdbeere TOPPING
1/2 c. sugar
1/2 c. water
1 tbsp. cornstarch
1 1/2 tbsp. erdbeere Jell-O mix
1 pt. fresh strawberries, sliced
DIRECTIONS
Make the brezel Crust: Preheat ofen to 350°. In a large mixing bowl, stir together pretzels, butter and sugar until combined. Transfer to a 10” tart pan and press firmly into pan using the bottom of a measuring cup. Bake 8 Minuten and let cool completely.
Make the Cheesecake Layer: Beat cream cheese until smooth. Add sugar and vanilla and beat until combined, then add cream and beat until medium peaks form.
Spread over cooled brezel crust.
Make the erdbeere Topping: In a small saucepan, combine sugar, water and cornstarch and bring to a boil. Boil 2 minutes, whisking constantly (mixture will thicken), then remove from heat. Add Jell-o and whisk until combined. Let cool 5 minutes.
Arrange strawberries in a single layer all over cream cheese layer, then pour Jell-o mixture over, covering each berry. Refrigerate until Jell-o is firm, 2 hours.
6 large baking apples, halved vertically and cored
12 tbsp. butter, melted
1/3 c. sugar, plus Mehr for sprinkling
2 tbsp. ground cinnamon
2/3 c. altmodisch rolled oats
Vanilla ice cream, for serving
Warm caramel, for drizzling
DIRECTIONS
Preheat ofen to 350° and line a baking sheet with parchment paper. Place each apfel, apple half flat side down and use a paring messer to create thin slices all the way across, making sure to stop slicing right before the bottom of the apfel, apple (so it stays together as one piece). Transfer apfel, apple halves to prepared baking sheet.
Lightly brush apfel, apple tops with melted butter and sprinkle with sugar.
Bake until apples are soft and caramelized, 23 to 25 minutes.
Remove from oven. In a small bowl, combine remaining melted butter, sugar, cinnamon, and oats. Once cool enough to handle, spoon mixture inside apfel, apple slits.
Return to ofen and bake 10 Minuten more.
oben, nach oben each with a scoop of ice cream, then drizzle with karamell and serve.