34 recipes. Page 1 of 4.
Apple crisp dessert pizza is a shallow pie-crust base covered with cinnamon apples, oat crumbs and caramel. It uses pastry, not yeast pizza dough. The important checks are underneath the crust, inside a thick apple slice and across the crumb topping. A golden surface cannot tell you whether the bottom is still pale or the apples retain a hard center.
This nine-inch-square apple crumb cake has three components: butter cake with diced apples, a cold-butter crumb topping and a warm brown-sugar drizzle. The drizzle contains cinnamon but no apple juice or puree. Keeping the components separate makes the ingredient list easier to follow and prevents the topping’s flour or butter from accidentally entering the cake batter.
This baked Oreo cheesecake uses a 9-inch springform pan, a chocolate cookie crust, and a vanilla cream cheese filling with cookie pieces. Bake at 325°F, then cool and refrigerate for at least six hours. Plan on about eight and a half hours before serving, or make it the day before. The optional ganache is a soft chocolate topping.
Warm baked pears are filled with goat cheese and a separately cooked fresh-cranberry topping. The cranberries soften in honey while the pears roast. Three pears make six halves; keeping the berry mixture separate allows you to judge its tartness and divide it evenly at serving.
A shortbread-style base supports cheesecake filling, blueberries and a buttery crumble in these chilled bars. Keep the crust, filling and topping ingredients in separate groups. Slice only after the center is cold and firm.
These cookies enclose a small cream-cheese center and a spoonful of cooked blueberry filling. Cool the berry mixture before shaping, and leave enough dough around each filling to seal it. A test tray helps establish the best filling amount for the dough portions.
Peach wedges sit over a light caramel beneath an almond-flour cake batter. After baking, invert the cake while the caramel is still warm enough to release. The bourbon is divided between caramel and batter; baking does not establish that the finished cake is alcohol-free.
A measured refrigerated sugar-cookie dough roll forms the base of this sour cream cheesecake. Pre-bake the crust before adding filling, then mix the eggs gently to limit trapped air. Chill the finished cheesecake thoroughly before releasing the springform ring.
A baked graham crust supports a chilled cheesecake layer topped with cherry filling. Add the cherries after the cheesecake is cold and firm. Low-speed egg mixing helps avoid unnecessary air in the custard.