Thanksgiving is for Pie

[TripletDaddy]

I sincerely apologize for posting this thread and contributing to your rightful frustration over the unanswered questions in this thread. We really do need this to be the Breaking Bad of pie threads, not the Lost of pie threads. In my contributions, I have made sure that all loose ends are tied. However, I realize that the apple/green chile pie may, again, make you regret not committing to a bushel of chiles.

i was actually going to ask to borrow some greens to take a stab at making the apple pie. I already regretted not buying them before you bumped this frustrating thread.

[Donuthole]

I had Mrs. D email me the recipe so I wouldn't forget.

Cheesecake:
65 vanilla wafers (50 crushed finely (approx. 1-1/2 cups); 15 whole for edge of cake)
1/4 cup melted butter
3 pkg. (8 oz. each) cream cheese, softened
1-1/4 cup sugar (divisions: 1/4 cup; 1 cup)
1/2 cup sour cream
1 tsp. vanilla
3 eggs

Directions:
1. Preheat oven to 325°F.

2. Crush approximately 50 wafers finely; mix with 1/4 cup sugar and margarine. Press onto bottom of 9-inch springform pan. Stand remaining wafers around edge, pressing gently into crust to secure.

3. Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.

4. 45 to 50 min. or until center is almost set. Run small knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

Topping:
1 cup chopped Pecans
Caramel topping of choice (homemade, melted caramel candies (25 individually wrapped melted with 3 Tbsp milk), or jarred caramel ice cream topping all work)

Pour cooled caramel sauce over cooled cheesecake. Top with pecans and refrigerate for one more hour before serving.

[MartyFunkhouser]

Wow. That apple green chile pie looks heavenly.

It is not difficult and with your New Mexico hookup for green chile, you should definitely give it a try.

[Dwight Schr-ute]

Since there have been some previously shared cheesecakes, here's my contribution: Apple Crisp Cheesecake.



Ingredients
1/2 cup graham cracker crumbs
1/4 cup quick-cooking oats
4 teaspoons brown sugar
3 tablespoons butter, melted

FILLING:
2 packages (3 ounces each) cream cheese, softened
1/4 cup packed brown sugar
1 egg, lightly beaten
3 tablespoons sour cream
1/2 teaspoon ground cinnamon
1/8 teaspoon ground ginger
2/3 cup sliced peeled apple

TOPPING:
1 tablespoon all-purpose flour
1 tablespoon quick-cooking oats
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon
2 teaspoons cold butter

Directions:
In a small bowl, combine the cracker crumbs, oats and brown sugar; stir in butter. Press onto the bottom of a 6-in. springform pan coated with cooking spray; set aside.
For filling, in a small bowl, beat cream cheese and brown sugar until smooth. Add egg; beat on low speed just until combined. Stir in the sour cream, cinnamon and ginger. Pour over crust Arrange apple slices over filling. For topping, combine the flour, oats, brown sugar and cinnamon in a bowl. Cut in butter until crumbly. Sprinkle over apple.
Bake at 350° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Just before serving, remove sides of pan.