Dana Slatkin

Down-Home Apple Pie Cheesecake

Apple Pie CheesecakeThere were 24 hungry women in my kitchen last week. They gathered to talk food, catch up with friends, and learn how to cook healthy Southern fare. My mission? To serve them up some Creole comfort, combining high-quality ingredients, low-stress techniques, and down-home decadence.

 

It was almost 100 degrees outside (a typical early fall heat wave here in Los Angeles), so everyone was happy to be sipping glasses of refreshing iced sweet tea, deliciously scented with orange slices and almond extract. We breaded and fried tomatoes. We simmered a hearty cauliflower cheddar soup soused with beer and strewn with homemade cornbread croutons. We blackened spiced tilapia and jumbled up a jambalaya.

 

JambalayaBy the end of the morning, we all felt like retiring to the porch to fan ourselves in rocking chairs. But instead, we dug into this luscious fall dessert. A gorgeous marriage of apple pie and low-fat cheesecake, it’s a must-have for your Halloween or Thanksgiving table. Make it vegan, vegetarian, or reduced-fat dairy…just don’t tell anyone it’s actually good for them.

 

Fried Green TomatoesIn case you couldn’t be in my kitchen that morning, here are some photos of the dishes I taught, courtesy of my friend and fitness guru Kathy Kaehler. Drop me a line and I’ll send you all the recipes from the class. Because y’all deserve a little Southern hospitality, Beverly Hills Farmgirl-style.

 


For more scrumptious fall desserts, try my Chocolate-Caramel Coconut Tart and Easy Tarte Tatin.

You, too, can be a winner! Enter our October Cooking Contest with your favorite apple recipe for a good chance to collect an autographed copy of my book, The Summertime Anytime Cookbook: Recipes from Shutters on the Beach, and a surprise kitchen utensil!

Photo credit: foodnetwork.com

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