Rice Krispie Crusted White Chocolate Cheesecake with Spiced Apples 

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These beauties are very tasty and what’s even better is that they’re no bake.  Don’t be afraid that they have several steps.  It comes together easily.  You got this!  I’ve been pondering how I wanted to put this together after I had seen a rice krispie crusted cheesecake on Pinterest.  I knew I didn’t want to use gelatin or non-dairy whipped topping in my cheesecake and I had some apples I needed to use.  G and I couldn’t wait to taste them so we skipped the refrigeration step.  Oh my good golly!

Rice Krispie Crusted White Chocolate Cheesecake with Spiced Apples

To make the Spiced Apple Topping:

4 medium apples (about 4 cups)

3 Tbs. apple juice or water

2 Tbs. unsalted butter

1 tsp. cinnamon

1/3 cup sugar

1/2 Tbs. cornstarch

2 Tbs. water

Peel, core and slice apples.  Melt butter on medium heat in a medium-sized skillet.  Add cinnamon,  apple juice or water, apples and sugar.  Cook for 5 or 6 minutes until apples are tender.  Combine cornstarch and remaining 2 Tbs. water in small bowl, mixing well to remove any lumps.  Pour into apples and cook for 1-2 minutes until slightly thickened.  Set aside to cool.  This will be like pie filling.

To make the crust:

4 Tbs. butter

10 1/2 oz, bag mini marshmallows (about 6 cups)

1/2 cup white chocolate chips

4 1/2 cups crisp rice cereal

Spray a 9 x 13 pan with non-stick cooking spray.  Melt butter in a large pan on medium low heat.  Add marshmallows and white chocolate chips.  Stir until marshmallows are completely melted and smooth.  Add crisp rice cereal.  Stir together until all the cereal is covered with the marshmallow mixture.  Pour into prepared pan and press firmly into the pan with buttered hands.  Set aside.

To make the Cheesecake:

4 oz. or 1/2 cup white chocolate chips, melted and cooled slightly

1 8 oz. brick cream cheese at room temperature

1 cup powdered sugar

1 tsp. vanilla

1 Tbs. freshly squeezed lemon juice

Pinch of salt

1 cup heavy whipping cream

In a small bowl, melt white chocolate chips in the microwave in 20 second intervals, stirring after each interval.  Mine took about a minute.  Set aside to cool while preparing the rest of the cheesecake.  Place cream cheese and powdered sugar in a large mixing bowl.  Beat on low speed with hand-held mixer until incorporated and then increase speed to high until smooth.  Add vanilla, lemon juice, salt and white chocolate.  Beat on high speed until well combined.  Add heavy cream and mix on low until cream starts to hold together and then high until it forms stiff peaks.  Pour cheesecake mixture on top of the prepared cereal crust.  Top with the cooled spiced apples.  Cover pan with foil and place in the refrigerator for about an hour for the cheesecake to set.  Cut into about 15 bars.  Now get a fork and savor the fruits of your labor.

Wishing you love, laughter and cake,

Glenda

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About glendaclark

Hi there! My name is Glenda and I love food. Cooking and baking are my creative outlets. You'll find me in the kitchen laughing, singing, dancing and cooking or baking. I'm wife to my green eyed Irish guy, mother of four and grandmother of four. These are the chronicles of life as Glenda, the good witch of cake. Warning: may contain cartoon moments, butter and sugar.

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