Louisburg Cider Mill

 

 

Calling all cheesecake lovers- if you love cheesecake and love apple butter, this is a no-brainer recipe. Unfortunately, I accidentally used whipped cream cheese, so my cheesecake did not set up correctly, so make sure you use regular cream cheese for this recipe, but it still had the same great flavor.

CRUST:

• 16 Full Graham cracker sheets, crushed (approx. 3 cups)

• 1/2 tsp. Cinnamon

• 1/2 C. (1 stick) Unsalted Butter, melted

FILLING:

• 2 pkg. (16 oz.) Cream cheese softened

• 1 C. Granulated sugar

• 2 C. Heavy whipping cream

• 3/4 tsp. Fresh lemon juice

• 1/2 C. Louisburg Apple Butter

To Make The Crust:

In a medium bowl, combine the graham cracker crumbs and cinnamon. Add the melted butter to the crumbs. Using a fork, mix well. (You want every crumb coated in the butter, as this will be the glue that holds it together.) Pour the graham crackers into the sprayed springform pan. Pat them flat with your hand. Start at the center and work out to and up the sides. Set aside.

 

Filling:

In a large mixing bowl, beat the cream cheese and sugar with a handheld mixer until creamy and smooth. Add in the heavy cream and lemon juice and beat for 1-2 minutes, or until fluffier. Pour the cheesecake mixture into the prepared crust. Top with dollops of apple butter. Using a knife, swirl the apple butter into the filling, being careful not to scrape the crust. Refrigerate until the filling is firm and cold, about 6 hours to overnight, before cutting and serving.

 

It may not be fall, but we couldn’t wait that long to try this recipe using our apple cider caramel sauce on top of these cupcakes! Super moist and loaded with all the flavors of fall with shredded apples and applesauce, these will be a definite hit for an afternoon treat.

Ingredients:

• 2 Eggs, room temperature

• 1/2 C. Brown Sugar

• 1/2 C. Granulated Sugar

• 1/2 C. Unsweetened Applesauce OR Vegetable Oil

• 2 tsp. Vanilla Extract

• 1 1/4 C. All-Purpose Flour

• 2 tsp. Baking Powder

• 1/2 tsp. Ground Cinnamon

• 1/2 tsp. Salt

• 1 1/2 C. Shredded Apple (Rome, Granny Smith, or other baking apples)

Caramel Frosting:

• 1/2 C. Louisburg Apple Cider Caramel Sauce

• 2 Tbs. Heavy Whipping Cream

Preheat oven to 350º. Line a muffin tin with baking liners and set aside. In a large bowl, whisk together the eggs, brown sugar, and granulated sugar until smooth. Whisk in the applesauce and vanilla extract. In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt. Stir the flour mixture into the wet mixture until combined. Stir in shredded apples. Evenly divide the batter between the 12 cups. Bake for 25 to 30 minutes or until an inserted toothpick comes out clean. Transfer cupcakes to a cooling rack and let cool completely. Frosting: Stir heavy whipping cream into caramel sauce, mix thoroughly. Drizzle over top of cupcakes.

 

 

All the flavors of fall mixed into one cake, from the pumpkin butter in the mix, apple butter in the frosting, and the caramel sauce drizzled over the top.

INGREDIENTS:

APPLE CIDER CARAMEL SAUCE

• 2 C. Louisburg Cider Mill Apple Cider

• 1 C. Brown Sugar, packed

• 1/3 C. Heavy Cream

• 1/2 tsp. Vanilla

• 1/2 tsp. Kosher Salt

CARAMEL APPLE CHUNKS

• 3 Tbsp. Unsalted Butter

• 3 Apples, peeled, cored and diced into 1/2 inch chunks

• 1/2 tsp. Cinnamon

• 1 Tbsp. Sugar

• Pinch of Kosher Salt

• 1/2 C. Louisburg Apple Cider Caramel Sauce

CARAMEL APPLE NO-CHURN ICE CREAM

• 14 oz. can Sweetened Condensed Milk

• 1 tsp. Pure Vanilla Extract

• 1/2 tsp. Ground Cinnamon

• 2 C. Heavy Cream

• Caramel Apple chunks

INSTRUCTIONS:

Apple Cider Caramel Sauce: First, heat the apple cider in a saucepan set over high heat until reduced to a 1/2 cup. Next, add the brown sugar and bring to a boil. Reduce the heat to medium-high. Finally, add the heavy cream, vanilla, and salt and cook until it reaches 250º on a candy thermometer. Makes 1 cup of caramel sauce. You’ll need a 1/2 cup for the apples. Reserve 1/2 cup for serving. The caramel sauce can be stored in the refrigerator and gently warmed for serving.

Caramel Apple Chunks: Secondly, heat the butter over medium heat, until just golden brown with a slightly nutty aroma (foam will subside and you’ll see little brown flecks). Then, add the apples, cinnamon, sugar, and pinch of salt. Cook until softened, but not mushy. The apples should just begin to caramelize, about 10 minutes. Last, stir in half a cup caramel sauce and cool to room temperature.

Ice Cream: Whisk the sweetened condensed milk, vanilla, and cinnamon together in a large bowl. In a separate large bowl, whip the heavy cream until you have stiff peaks. Fold the whipped cream into the condensed milk mixture. Scrape 1/3 of the ice cream into a loaf pan and swirl 1/3 of the caramel apple mixture over the top. Repeat two more times, finishing with the apples. Last, cover with plastic wrap and freeze until firm, at least 5 hours. Serve with warmed, reserved caramel sauce.

All the flavors of fall mixed into one cake, from the pumpkin butter in the mix, apple butter in the frosting, and the caramel sauce drizzled over the top.

INGREDIENTS:

• 2 1/2 C. plus 3 Tbs. All-Purpose Flour

• 2 C. Granulated Sugar

• 1/2 tsp. Baking Soda

• 1 1/2 tsp. Baking Powder

• 1 tsp. Salt

• 2/3 C. Shortening, packed

• 1/4 C. Unsalted Butter, at room temperature

• 1 C. Full-Fat Sour Cream

• 1/2 C. Lost Trail Root Beer

• 3 Large Eggs

• 4 tsp. Root Beer Extract or Concentrate

• 2 tsp. Butter Flavoring

FOR ROOT BEER FROSTING

• 18 Tbs. (1 C. plus 2 Tbs.) Unsalted Butter, at room temp

• 5 C. Powdered Confectioner’s Sugar

• 3 tsp. Root Beer Extract or Concentrate

• 1/2 tsp. Salt

• 12 oz. Cream Cheese softened

• 1 C. Shortening, packed

• Maraschino Cherries, to garnish

• 34 Paper Straws, to garnish

INSTRUCTIONS:

Preheat oven to 325º. Line a muffin tin pan with paper cups; set aside.

First, in a bowl fitted with the paddle attachment, whisk together flour, sugars, baking soda, baking powder, and salt. With the mixer on low, slowly beat in chunks of shortening and butter. Finally, turn the mixer to medium and beat until the mixture has small crumbs.

In another medium bowl, whisk together sour cream, root beer, eggs, root beer extract/concentrate, and butter extract. With the mixer on low, slowly pour the mixture into dry ingredients. Finally, turn the mixer to medium and beat until incorporated; about 1 minute. Last, wipe down the sides of the bowl with a spatula and stir to mix.

Finally, spoon 2 1/2 tablespoons of cake batter into each cupcake. Carefully drop muffin tin pan against countertop to rid batter of air bubbles.

Bake in the oven for 27 minutes or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool.

To make the frosting: In a bowl fit with a mixer, beat butter, powdered confectioner’s sugar, salt, and root beer flavoring. Once smooth, turn the mixer up to medium and beat in chunks of cream cheese and shortening, mix frosting until smooth.

Fill a pastry bag with a cupcake tip and frost each cupcake. Before frosting, you will need to chill in a pastry bag. Chill frosted cupcakes then top with cherry and paper straw right before serving.

All the flavors of fall mixed into one cake, from the pumpkin butter in the mix, apple butter in the frosting, and the caramel sauce drizzled over the top.

INGREDIENTS:

CAKE

• 2 C. Flour

• 2 tsp. Cinnamon

• 1 tsp. Baking Powder

• 1 tsp. Baking Soda

• 1/2 tsp. Fine Grain Sea Salt

• 1 2/3 C. Sugar

• 4 Eggs, slightly beaten

• 1 C. Vegetable Oil

• 1 Louisburg Cider Mill Pumpkin Butter, 17-ounce jar

• 1 tsp. Vanilla

FROSTING

• 8 oz. Cream Cheese, at room temperature, cut into small cubes

• 1/2 C. Unsalted Butter (1 stick), at room temperature, cut into small cubes

• 1 C. Powdered Sugar

• 1 tsp. Vanilla Extract

• 1/2 C. Louisburg Cider Mill Apple Butter

• Louisburg Cider Mill Caramel Sauce, if desired

INSTRUCTIONS:

Preheat oven to 350ºF and butter a 9×13 or bundt pan or spray with non-stick cooking spray. In a medium bowl, stir together dry ingredients: flour, cinnamon, baking powder, baking soda, and salt.

In a separate bowl using an electric hand mixer, mix together sugar and eggs until lightened in color. Mix in oil, pumpkin butter, and vanilla until well combined. Add the dry ingredients to the pumpkin mixture, and mix at low speed until the batter is smooth. Spread batter into the prepared pan, and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cake to cool in the pan completely on a wire rack before frosting.

*Note: Baking in a bundt pan, may require longer to bake.

To make the frosting, place the cream cheese in a large bowl. Using a hand mixer, beat until smooth, add in the butter,  continue beating until smooth and well blended. Next, add powdered sugar and vanilla, and beat until just combined. Mix in the apple butter, and then spread over the cake.

Drizzle Louisburg Cider Mill Caramel Sauce over the cake and serve.