This Cinnamon Roll Cheesecake is made with a buttery cinnamon sugar filling between layers of rich, creamy cheesecake in a buttery graham cracker crust. No water bath and no cracks!

Make sure to check out my other cinnamon roll recipes like Cinnamon Roll Cake, Cinnamon Roll Pretzel Bites, and this Easy Cinnamon Roll Casserole!

This Cinnamon Roll Cheesecake is like a cinnamon roll in cheesecake form! It combines my favorite Baked Cheesecake recipe with layers of cinnamon filling throughout for a bakery-level dessert. 

I’ve also included my secret method to making the perfect cheesecake so you won’t get any cracks and you won’t need to mess with a pesky water bath. Now, you have no excuse not to make this swoon-worthy dessert!

Why we love this Cinnamon Roll Cheesecake recipe:

• Impossible to mess up: This recipe is perfect for those who’ve struggled with undercooked or cracked cheesecakes. My method works every time!
• The perfect flavor combination: If you love cinnamon rolls and cheesecake, this recipe will become your new favorite dessert. 
• Make-ahead friendly: This cheesecake needs to chill in the fridge overnight, so it’s the perfect make-ahead dessert!

Cinnamon Roll Cheesecake Ingredients:

Cinnamon Roll Filling Ingredients:

• Brown sugar: Makes the filling sweet and adds a deep caramel-like flavor! Use light or dark brown sugar, depending on how rich you want the flavor.
• All-purpose flour: Helps thicken the filling so it holds together without being runny.
• Melted butter: Binds the filling ingredients together and adds richness. 
• Cinnamon: For that classic cinnamon roll flavor. 

Crust Ingredients:

• Graham cracker crumbs: This is the base for our crust! Regular graham crackers or another variety would work for this recipe.
• Butter: Melted butter binds the crumbs together. 
• Brown sugar: Adds sweetness and a slight molasses flavor to the crust. 
• Cinnamon: Adds just enough warmth. 

Cheesecake Filling Ingredients:

• Full-fat cream cheese: You can’t have cheesecake without it! Make sure to use the block-style cream cheese and not the kind that comes in a tub. 
• Granulated sugar: Sweetens the cheesecake and helps balance out the tanginess from the cream cheese. 
• Eggs: For structure and helping the cheesecake set.
• Vanilla extract: Adds a depth of flavor. 
• Sour cream or Greek yogurt: This is essential for a rich and creamy cheesecake! 

Whipped Cream Ingredients:

• Heavy whipping cream: The base for the whipped cream. 
• Powdered sugar: Sweetens and thickens the whipped cream. 

How to make Cinnamon Roll Cheesecake:

This cheesecake is a labor of love but it’s worth every creamy, cinnamon-y bite! Don’t forget to check the recipe card for the full list of instructions.

• Make the crust then press it into a pan and bake.
• Add the cinnamon roll filling ingredients into a bowl.

• Mix the filling ingredients until a crumbly mixture forms.
• Beat the cream cheese until smooth, then add sugar and mix.

• Add eggs, vanilla, salt, and sour cream or yogurt.
• Assemble the cheesecake and bake until set.

How to store Cinnamon Roll Cheesecake:

Store the cheesecake covered in the fridge for up to five days or in the freezer for up to 3 months.

To freeze, make sure to wrap the cheesecake in plastic wrap and aluminum foil to prevent freezer burn! Let it thaw in the fridge overnight before eating.

More cheesecake recipes you’ll love:

• Pumpkin Cheesecake — for the pumpkin lovers!
• Blueberry Cheesecake — great for those summer berries.
• BEST Easy Cheesecake Recipe — no baking and perfectly fluffy!
• Easy Key Lime Cheesecake — sweet and tangy.

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Cinnamon Roll Cheesecake

Cinnamon Roll Cheesecake is loaded with gooey cinnamon sugar layers and a creamy, dreamy cheesecake filling nestled in a homemade graham cracker crust.

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 30 minutes minutes

Cook Time 3 hours hours

Chilling time: 8 hours hours

Total Time 11 hours hours 30 minutes minutes

Servings 16 servings

Calories 408cal

Author Ashley Fehr

Ingredients

Cinnamon Roll Filling

• 1 cup brown sugar (215 grams)
• ⅓ cup all purpose flour
• ¼ cup melted butter
• 2½ teaspoons cinnamon

Crust

• 2½ cups graham cracker crumbs
• ½ cup butter, melted
• 1 tablespoon brown sugar
• ½ teaspoon cinnamon

Cheesecake Filling

• 3 packages full fat cream cheese (750 grams or 24 oz total) room temperature
• 1¼ cups granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• ¼ teaspoon salt
• 1½ cups sour cream or Greek yogurt

Whipped Cream

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar

Instructions

Cinnamon Roll Filling

• In a medium bowl, combine brown sugar, flour, melted butter and cinnamon with an electric mixer on low speed.
• Set aside to cool.

Crust

• Preheat the oven to 325℉ and line a 9″ Springform pan with parchment paper (I like to pinch it between the top and bottom for easy removal). Wrap a piece of foil around the bottom to catch any leaks.
• In a medium bowl, combine graham cracker crumbs, melted butter, brown sugar and cinnamon. Press into the prepared pan and about 1 inch up the sides. Bake for 12-14 minutes or until firm no longer moist. When done, reduce the oven heat to 275℉.

Cheesecake Filling

• In a large bowl, beat cream cheese with an electric mixer until smooth. Add the sugar and beat until smooth. Add the eggs, vanilla and salt and beat on low speed until smooth, scraping down the sides as necessary. *Do not overmix.
• Add sour cream or yogurt and beat on low until combined, scraping down the sides as necessary.

Cinnamon Roll Cheesecake assembly

• Pour ⅓ of the cheesecake filling into the crust and top with ⅓ of the cinnamon roll filling. Repeat two times, ending with the cinnamon roll filling on top.
• Bake at 275℉ for about 1 hour 45 minutes to 2 hours or until the outer 2 inches are set but the center is still jiggly.
• Turn off the oven and let sit in the warm oven for 1 hour. Remove from the oven and let sit for 15 minutes before carefully running a knife around the edge of the pan to loosen the cheesecake.
• Let cool to room temperature before chilling in the fridge completely (chill at least 8 hours before serving), then remove from the pan and serve.

Whipped Cream

• Beat heavy whipping cream and powdered sugar with an electric mixer on high until stiff peaks form.
• Serve with the cooled cheesecake as desired.

Notes

Ingredients and Substitutions:

• Graham crumbs: you can swap these for any dried cookie crumbs — vanilla wafer cookies or gingersnaps would also work great!
• Whipped cream: you can swap the whipped cream for cream cheese frosting for more classic cinnamon roll flavor (we find this a little too sweet, but you do you!)

Storage:

• Refrigerator: this cheesecake can be stored in the refrigerator for up to 5 days.
• Freezer: this cheesecake can be wrapped and frozen for up to 3 months. Thaw overnight in the refrigerator before serving.

Nutrition

Calories: 408cal | Carbohydrates: 49g | Protein: 11g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 94mg | Sodium: 562mg | Potassium: 256mg | Fiber: 1g | Sugar: 37g | Vitamin A: 641IU | Vitamin C: 0.3mg | Calcium: 240mg | Iron: 1mg

The post Cinnamon Roll Cheesecake appeared first on The Recipe Rebel.

These Cookies and Cream Cookies are everything you love about the classic combo in chewy cookie form! They’re made with Oreo cookie chunks, white chocolate chips, and a basic cookie base for a fun twist on the iconic duo. 

Want more cookies and cream combos? You’ll love this Homemade Cookies’ n’ Cream Ice Cream with Nutella Swirl, Oreo Ice Cream Cake, and No Churn Oreo Ice Cream Cupcakes!

This Cookies and Cream Cookies recipe uses my Mom’s Chocolate Chip Cookie recipe as a base, which provides the perfect crisp chewy cookies!

Then, I mixed in white chocolate chips and chopped Oreos for that cookies and cream flavor. 

These cookies are ready in less than 30 minutes and hold up well, so they’re great for holiday trays or packing for your kids’ lunches!

Serve with a big old glass of milk for the most delicious cookies that are guaranteed to disappear in minutes. 

Why we love these Cookies and Cream Cookies:

• No chilling required: There is no need to chill the dough for this recipe! You can make the entire recipe in less than 30 minutes flat. 
• Cookies and cream flavor: If you love the flavor of the Oreo cookie bars or cookies and cream ice cream, you’ll love these cookies!
• Make-ahead friendly: You can prep cookie dough balls ahead of time (store them in the refrigerator or freezer!) and pop them in the oven for Cookies and Cream Cookies on demand.

Ingredients for white chocolate Oreo cookies:

• Unsalted butter: I like to use unsalted butter to control the salt levels in this recipe, but you can use salted butter and omit the salt if needed!
• Brown sugar: Provides a rich flavor and helps keep the cookies chewy! Light or dark brown sugar will work depending on how much caramel flavor you like. 
• Granulated sugar: Adds sweetness and produces crisp edges. 
• Eggs: Binds the ingredients together and add structure. 
• Vanilla extract: Adds a depth of flavor.
• All-purpose flour: Provides structure and keeps the cookies tender.
• Baking soda: The leavening agent that helps the cookies to rise slightly. 
• White chocolate chips: Any type of high-quality white chocolate chips will work for this recipe!
• Oreos (chopped): Chopped Oreos add crunch and that classic cookies-and-cream flavor! Stick to regular Oreos for this recipe. 

How to make Cookies and Cream Cookies:

These cookies are practically painless to make and always come out perfect! Make sure to check the recipe card for the full list of instructions.

• Cream the butter and sugars together until light and fluffy.
• Beat the eggs and vanilla at high speed until smooth.

• Mix in the flour, salt, and baking soda until combined.
• Stir in the white chocolate chips and chopped Oreos.

How to store baked cookies: 

Store the cookies in an airtight container at room temperature to keep them fresh and chewy for up to one week. You can also freeze cookies for 4-6 months.

If you want to warm them up, pop them in the microwave for a few seconds!

Make-ahead option:

Make the dough as directed in the recipe and scoop it onto a baking sheet. Pop the sheet in the freezer to let the dough firm up before transferring it to a freezer bag or airtight container.

You can bake straight from frozen, adding just a few minutes to the baking time!

More cookie recipes you’ll love:

• Oatmeal Cranberry Cookies — perfectly chewy!
• Double Chocolate Chip Cookies — for those who can’t get enough!
• Soft Peanut Butter Cookies — for the peanut butter lovers.
• Chocolate Crinkle Cookies –a personal favorite!

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Cookies and Cream Cookies

These Cookies and Cream Cookies are a fun twist on a classic pairing, packed with chunks of Oreos and creamy white chocolate chips. Ready in less than 30 minutes!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 9 minutes minutes

Total Time 24 minutes minutes

Servings 24 cookies

Calories 317cal

Author Ashley Fehr

Ingredients

• 1¼ cup unsalted butter
• 1 cup lightly packed brown sugar
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla
• 3 cups all purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1½ cups white chocolate chips
• 1½ cups chopped Oreos

US Customary – Metric

Instructions

• Preheat oven 350℉.
• With an electric mixer on medium speed, cream together butter and sugars until light and fluffy.
• Add in eggs and vanilla and beat until smooth.
• Add flour, salt, and baking soda and beat on low speed until combined. Stir in chocolate chips and chopped Oreos.
• Roll cookie dough into 1½" balls and place about 2" apart on a baking sheet lined with parchment paper. Bake for 8-10 (the exact time will vary depending on the size) minutes until just starting to brown at the edges (don't overbake!).
• Allow to cool for at least 10 minutes before removing from the pan.

Video

Nutrition

Calories: 317cal | Carbohydrates: 42g | Protein: 3g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 41mg | Sodium: 293mg | Potassium: 88mg | Sugar: 27g | Vitamin A: 320IU | Vitamin C: 0.1mg | Calcium: 39mg | Iron: 1.7mg

The post Cookies and Cream Cookies appeared first on The Recipe Rebel.

Pies are hands-down one of our favorite desserts, and they’re so versatile, too! They’re perfect for all kinds of holidays, family get-togethers, and even different seasons.

This list has any type of pie you need for any occasion! From no-bake pies to fruit pies and cream pies, there’s something for everyone on this list.

I’ve even left some tips at the bottom of the post to make sure your pies come out perfect every time, so don’t forget to check that out!

Classic Pie Recipes

Perfect Apple Pie recipe

This really is the Perfect Apple Pie! Thick, gooey, and sweet apple filling is baked in a soft, buttery homemade pie crust.

Check out this recipe

Chocolate Cream Pie

This Chocolate Cream Pie is luscious, rich and chocolatey — made from scratch with a chocolate pudding filling and a flaky pie crust, topped with homemade whipped cream!

Check out this recipe

Easy Lemon Meringue Pie

This easy Lemon Meringue Pie is cool, creamy and tangy — the perfect dessert for any occasion! Go totally homemade or take some shortcuts if you’re out of time  

Check out this recipe

Coconut Cream Pie

This easy Coconut Cream Pie recipe is completely made from scratch, right down to the easy pie crust and coconut custard filling! It’s the perfect Easter dessert or anytime dessert!

Check out this recipe

Pecan Pie Recipe – Tastes Better From Scratch

This EASY old-fashioned Pecan Pie recipe is the BEST, with its rich caramel pecan filling paired with a flakey, buttery crust.

Check out this recipe

This Pumpkin Pie Recipe is the BEST!

This easy pumpkin pie recipe makes the BEST pumpkin pie! Includes a recipe video and all of the tips you need to make the perfect holiday pie!

Check out this recipe

No-Bake Pie Recipes

French Silk Pie (the easy way!)

This easy French Silk Pie is made with a fluffy, rich chocolate filling and easy homemade pie crust, topped with sweetened whipped cream and chocolate shavings. Easier than most, and no raw eggs!

Check out this recipe

No Bake S’mores Pie Recipe

This No Bake S’mores Pie is an easy no bake dessert made with a chocolate pudding filling, no bake graham crust and loaded with homemade marshmallow cream!

Check out this recipe

Grasshopper Pie

This Grasshopper Pie has a chocolate cookie crust and a fluffy mint-marshmallow filling that’s cool, creamy, and refreshing. It’s a no bake, make-ahead dessert that’s perfect for the holidays or any special occasion!

Check out this recipe

Turtle Pumpkin Pie (no-bake option!) + VIDEO

This Turtle Pumpkin Pie is made on a flaky pie crust, topped with pecans, caramel and a no bake pumpkin pie filling! Make it in a graham cracker or Oreo crust for a completely no bake Thanksgiving dessert! Includes step by step recipe video.

Check out this recipe

No Bake Peanut Butter Pie

This Peanut Butter Pie is completely no bake and made with a chocolate Oreo crust, peanut butter cream cheese filling, and topped with more chocolate!

Check out this recipe

Fresh Strawberry Pie (No Bake)

Satisfy your sweet tooth with a delicious fresh strawberry pie. This easy no-bake dessert is perfect for summer.

Check out this recipe

No Bake Chocolate Peanut Butter Pie

No Bake Chocolate Peanut Butter Pie is the perfect dessert for peanut butter lovers! Made with a chocolatey Oreo crust, it's filled with a chocolate and creamy peanut butter filling, topped with rich chocolate ganache!

Check out this recipe

Banoffee Pie

This Banoffee Pie is made with a no bake graham cracker crust, sliced bananas, dulce de leche or thick caramel, and a generous layer of sweet whipped cream! It's totally no bake and totally delicious!

Check out this recipe

Grasshopper Ice Cream Pie

This Grasshopper Ice Cream Pie is a fun quick-prep dessert for any time of the year! It's made with Chapman's Yukon ice cream sandwiches and Mint Chip ice cream in a no-bake chocolate cookie crust. It's easy to make but looks impressive!

Check out this recipe

Lemon Icebox Pie

This Lemon Icebox Pie is the perfect combination of sweet and tangy, made with condensed milk, egg yolks and tons of fresh lemon, topped with sweetened whipped cream for an irresistible lemon dessert!

Check out this recipe

Marshmallow Pie

Marshmallow Pie is here to make your dessert dreams come true! This no-bake pie is as easy as it is delicious, with a creamy, marshmallow-filled center and a crunchy graham cracker crust.

Check out this recipe

Cream Pie Recipes

Strawberry Cream Cheese Pie

This Strawberry Cream Cheese Pie is decadent and surprisingly easy to make! It's made with a homemade pie crust, a rich and creamy filling, and a fresh strawberry topping.

Check out this recipe

Banana Cream Pie

This Banana Cream Pie is made with a homemade pie crust, lots of fresh bananas and a secret ingredient in the homemade custard filling that takes it to the next level! 

Check out this recipe

Homemade Dark Chocolate Pudding Pie

This Homemade Dark Chocolate Pudding Pie is the dessert for chocolate lovers! It is rich, smooth, creamy and made from scratch — perfect for your holiday dessert table!

Check out this recipe

No Bake Reese Peanut Butter Chocolate Banana Cream Pie

A no bake graham cracker crust filled with bananas, chocolate peanut butter ganache, homemade vanilla pudding and whipped cream, topped with peanut butter cups, chocolate shavings and salted peanuts — the best banana cream pie you'll ever have!

Check out this recipe

Cranberry Orange Custard Pie

Cranberry Custard Pie is a unique pie recipe perfect for the holidays with a flaky pie crust, silky sweet orange custard and tart cranberries.

Check out this recipe

Cream Cheese Pumpkin Pie

This Cream Cheese Pumpkin Pie is made with a no bake cheesecake filling, a homemade pumpkin pudding and topped with whipped cream!

Check out this recipe

Easy No-Bake Lemon Cream Pie

Try this easy and quick Lemon Cream Pie recipe, perfect for a tart and tangy dessert! This no-bake lemon icebox pie is filled with a creamy, dreamy lemon sour cream filling that might just be the best pie you’ve ever tasted.

Check out this recipe

Fruit Pie Recipes

Streusel-Topped Fresh Strawberry Pie + RECIPE VIDEO

This Streusel-Topped Fresh Strawberry Pie is loaded with fresh strawberries (though you could use any berries!) and topped with a crunchy brown sugar streusel. The best way to use your summer berries! Perfect for 4th of July or summer cookouts. Includes step by step recipe video.

Check out this recipe

Apple Crumble Pie

This Apple Crumble Pie is loaded with tender apples, warm spices, and a crunchy oat brown sugar streusel that takes it over the top!

Check out this recipe

Triple Berry Rhubarb Slab Pie_Like Mother, Like Daughter

Triple Berry Rhubarb Slab Pie, is a yummy way to serve pie in a bar form, using frozen berries and fresh rhubarb.

Check out this recipe

Peach Blueberry Pie (Double Crust or Crumble) – Crazy for Crust

Peach Blueberry Pie is an easy fruit pie from scratch – fresh or frozen fruit! Top it with a double crust or make a crumble topping!

Check out this recipe

Peach Pie

This Peach Pie is the best summer dessert. It's made with a buttery homemade pie crust filled with a sweet and saucy peach filling.

Check out this recipe

Blueberry Pie

This Blueberry Pie is made with fresh or frozen blueberries and a buttery homemade pie crust! Make with crumble or pie crust topping!

Check out this recipe

Libby’s Pumpkin Pie Recipe • updated!

The ultimate Guide to baking Libby’s Pumpkin Pie Recipe ~ everything the label doesn’t tell you (with video + step by step instructions.)

Check out this recipe

Apple Cranberry Pie

Apple Cranberry Pie is a cran apple pie with orange flavor in a homemade pie crust – the perfect thanksgiving apple pie recipe.

Check out this recipe

Tips for the best Pie Recipes:

• Chill everything for a flaky crust: Cold ingredients are key! Keep your butter, water, and dough as cold as possible. This helps create a flaky, buttery crust!
• Blind bake for a crisp crust: If you’re doing a custard or cream pie, blind baking is a must! This just means pre-baking your crust before adding your filling to keep it crisp and prevent sogginess.
• Use a pie shield: If you’re worried about your crust getting too dark, use a pie shield or make your own with foil. It’ll protect the edges so they don’t burn before the filling is ready!
• Use the best ingredients: The better your ingredients, the better your pie. Real butter, full-fat cream cheese, fresh fruit, high-quality vanilla, etc. It makes all the difference!

The post 30+ Pie Recipes: No Bake, Cream Pies, Minis & More! appeared first on The Recipe Rebel.

Everyone needs a perfect, easy pie crust recipe, and it’s time to share this one!

I’ve been using this pie crust recipe for years now (in this Coconut Cream Pie, this Banana Cream Pie and this Chocolate Cream Pie to start!), and it’s never failed me.

With a simple combination of flour, butter, sugar, salt and water, it’s easy to throw together and really makes those homemade pies stand out!

It works in both sweet and savory dishes (like this homemade Chicken Pot Pie!), and is great for other uses like tarts, galettes, quiche and more!

How to make pie crust:

I use my food processor whenever I make pie crust, but it is almost as easy to make by hand! Here I’ll include tips for both, as the method is the same overall. See the complete recipe down in the recipe card.

• Combine the dry ingredients
• Add cold butter: cut it into small cubes and break it up with a pastry cutter or in the food processor, by pulsing on and off for a couple seconds until the butter is broken into pea-sized chunks.
• Add cold water, just a little at a time until the pie dough comes together! Use your hands or the food processor (again, always use the “pulse” button and not “on”) to work it until a ball forms.
• Press the pie crust into a thick disc, wrap in plastic wrap and refrigerate or freeze until well chilled. I confess I have skipped this step a time or two in a pinch, and you can also chill after rolling if that’s easier.

How to blind bake a pie crust:

This method is essential for pies where the filling isn’t baked!

• Press your pie dough into the pan however you want it to look. Use a fork to poke holes in the bottom and sides of the pie crust (which allows steam to escape and can help prevent bubbles).
• Place a piece of parchment paper in the middle of the crust, and pour in some dried beans or pie weights.
• Bake at 425 degrees F for 10-12 minutes until the edges are light golden brown, then remove the pie weights and continue baking for 5-10 minutes until the bottom is cooked through.

How to store pie pastry:

Pie pastry is one of those things I love to have stashed away in the fridge or freezer! They are a big help when I need a quick dinner or dessert, and I don’t have to turn to store-bought if I have some on hand.

In the refrigerator:

Wrap your pie crust disc in plastic wrap and refrigerate for 3-4 days before using.

In the freezer:

Pie dough is easily frozen, as well! Simply place your wrapped disc of pie dough in the freezer for up to 3 months.

To use, let thaw overnight in the refrigerator before rolling out and using to make your favorite pies.

See more tips and tricks on pie crust below the recipe card.

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Pie Crust Recipe

This easy Pie Crust recipe is perfect for any pie! Make it by hand or in the food processor, plus tips for storage and freezing.

Course Dessert, How to

Cuisine American, canadian

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 8 servings

Calories 175cal

Author Ashley Fehr

Ingredients

• 1 ¼ cup all-purpose flour (163 grams)
• 1 tsp sugar
• ½ tsp salt
• ½ cup cold unsalted butter, cubed (112 grams)
• 3-4 tablespoons cold water

US Customary – Metric

Instructions

• NOTE: this recipe is for a single pie crust. If you need a bottom and a top, make a double batch.
• Stir together flour, salt and sugar in a large bowl. Cut in cold butter with a pastry cutter (or use your hands!) until crumbly — the butter should be in roughly pea-sized chunks. (FOOD PROCESSOR: combine flour, salt, sugar by pulsing a few times. Add in butter cubes and pulse until crumbly)
• Stir in 2-3 tbsp cold water and work dough with your hands until it comes together in a ball, adding in additional ice water if necessary. (FOOD PROCESSOR: Add water and pulse until dough starts to form a ball, then press dough together into a ball)
• Shape into a fat disc and wrap in plastic wrap. Refrigerate for at least 1 hour — see tips above for making ahead and storing for later.
• Preheat oven to 425 degrees F. Roll out dough so that it is a couple inches larger than the pie plate you're baking it in.
• Place the pie crust in pie plate, press down and up the edges. Trim only the edges that are very long. Fold the overhang under and pinch to form a very thick edge (see video for visual). Crimp as desired.
• Fill with fruit filling, or blind bake (empty). To blind bake, place a piece of parchment paper in the center of the unbaked pie crust. Fill with pie weights or dried beans.
• Bake for 12-15 minutes until edges are light golden brown. Remove pie weights and parchment and bake for another 10 minutes or until bottom of pie crust looks dry and is starting to brown. Cool and fill as desired.

Video

Nutrition

Calories: 175cal | Carbohydrates: 15g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 148mg | Potassium: 24mg | Fiber: 1g | Sugar: 1g | Vitamin A: 355IU | Calcium: 7mg | Iron: 1mg

The post Pie Crust Recipe appeared first on The Recipe Rebel.

We all love a dolled up cookie around Christmas time, right? Chocolate Peppermint Icebox Cookies, Chocolate Crinkle Cookies, and Millionaire Shortbread I’ve got it all!

But sometimes the best way to satisfy a cookie craving is to keep it simple. Enter these classic Snickerdoodle cookies!

Snickerdoodles bring cookie baking back to the basics with a simple list of ingredients and just one bowl. The result is soft, thick, chewy, and perfectly sweet cookies that are coated in cinnamon and sugar and ready in just 25 minutes.

Snickerdoodle Ingredients:

• Unsalted Butter: bring the butter to room temperature so it mixes easily with the sugars.
• Granulated Sugar and Brown Sugar: Snickerdoodles utilize both sugars to add sweetness but the addition of brown sugar provides more moisture for a softer, chewier texture.
• All-Purpose Flour: for the best results, I recommend weighing your flour so you don’t have too much or too little. You can also lightly fluff and scoop it into the measuring cup with a spoon so it doesn’t get too packed in.
• Cream of Tartar: one of the key ingredients that sets Snickerdoodle cookies apart from classic sugar cookies. The cream of tartar gives the cookies an extra chewy texture and adds a subtle tangy flavor.
• Granulated Sugar and Cinnamon: coats the cookie dough balls before the baked for the signature Snickerdoodle finish.

How to make easy Snickerdoodle cookies

This simple and easy Snickerdoodle cooke recipe comes together in a total of 25 minutes! Check the recipe card for detailed instructions.

1. Combine all ingredients: You’ll beat together the wet ingredients, then mix in the dry ingredients directly.
2. Roll cookie dough into balls.
3. Roll them in the cinnamon sugar mixture.
4. Bake: Place the dough balls on two baking sheets lined with parchment paper (12 on each sheet), and bake. They should be slightly puffed but not browned and no longer gooey in the middle!

Tips and tricks for Snickerdoodle cookies

• Line the baking sheet. I always line the baking sheet with parchment paper before baking the cookies. This makes for easier cleanup and
• Weigh the flour. This recipe yields a thick cookie that is still soft. The best way to get the perfect chewy Snickerdoodle texture is to weigh the flour so you get exactly the right amount. Too much flour and you’ll get a dry, crumbly cookie.
• If you accidentally add too much flour and the dough is to dry to roll into balls, don’t worry! You can work in 1 teaspoon of oil at a time until the dough is moist enough that it can be rolled into balls.
• For a thinner Snickerdoodle, you can use 1 ¾ cups of flour instead of the full 2 cups.

See my full list of cookie FAQs below the recipe card.

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The Best Snickerdoodle recipe

This really is The Best Snickerdoodle Recipe! Classic sugar cookie dough is made into Snickerdoodle cookies with the addition of brown sugar and cream of tartar. The result is a big batch of soft, thick, and chewy cinnamon sugar cookies that are guaranteed to be a hit at any party!

Course Dessert

Cuisine American, canadian

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 24 cookies

Calories 113cal

Author Ashley Fehr

Ingredients

• ½ cup unsalted butter (room temperature)
• ½ cup granulated sugar (100 grams)
• ½ cup brown sugar (100 grams)
• 1 large egg
• 1 teaspoon vanilla
• 2 cups all purpose flour, fluffed and levelled* (260 grams)
• 1 teaspoon cream of tartar
• ½ teaspoon baking soda

Cinnamon Sugar

• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F and line two baking sheets with parchment paper.
• In a large bowl, beat butter and sugars with an electric mixer on high until light and creamy (about 2-3 minutes).
• Add egg and vanilla and beat until combined.
• Add flour (be sure to fluff it or weigh it!), cream of tartar and baking soda and beat on medium speed until combined, scraping down the sides as necessary.
• In a small bowl, combine the sugar and cinnamon for the Cinnamon Sugar.
• Roll cookie dough into 1" balls and roll in cinnamon sugar. Place 12 on each baking sheet.
• Bake for 9-10 minutes, until slightly puffed but not browned, they may have a slight sheen but not be gooey in the middle. Remove from the oven and allow to cool on the baking sheet for 10 minutes before removing to a cooling rack.

Video

Notes

*These Snickerdoodles have just the perfect amount of flour that yields a thick cookie that is still soft. Therefore, it is very important to either weigh the flour (the best method!) or lightly fluff and scoop the flour into the measuring cup with a spoon. If you accidentally overdo it and your dough is too dry to roll, work in 1 teaspoon of oil at a time until you can just roll it into balls.

*For a thinner Snickerdoodle, use 1 ¾ cup flour instead of the full 2 cups

Notes:

• Line the baking sheet. I always line the baking sheet with parchment paper before baking the cookies. This makes for easier cleanup and
• If you accidentally add too much flour and the dough is to dry to roll into balls, don’t worry! You can work in 1 teaspoon of oil at a time until the dough is moist enough that it can be rolled into balls.

 

Storage:

If we’re not going to eat our cookies within a few days, I like to store them in the freezer to keep them fresh.
They will last about 1 week at room temperature or 3 months in the freezer.

Nutrition

Calories: 113cal | Carbohydrates: 18g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 28mg | Potassium: 42mg | Fiber: 1g | Sugar: 10g | Vitamin A: 128IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg

The post The Best Snickerdoodle Recipe appeared first on The Recipe Rebel.

This baked Pumpkin Cheesecake has a super creamy filling and is packed with warm spices and cozy pumpkin flavor! It’s easier than the rest, thanks to one secret method. No water bath and no cracks!

If you’re a pumpkin lover, then you have to try this Pumpkin Chocolate Chip Bread, No Bake Pumpkin Pie Icebox Cake, and Cream Cheese Pumpkin Pie!

This is the most luxurious, creamy, smooth Pumpkin Cheesecake recipe, and it’s made easier than most!

It has just the right amount of pumpkin pie spice and pumpkin puree to give it tons of flavor — like the best pumpkin pie and cheesecake mash-up you’ve ever had 😉.

This recipe comes together just like many other baked cheesecakes with a homemade graham cracker crust and a creamy cheesecake filling. 

The only difference is we add some pumpkin puree and pumpkin pie spice for a fall dessert that’s perfect for Thanksgiving or enjoying during the fall season!

Why you’ll love this creamy Pumpkin Cheesecake:

• No water bath: Since this cheesecake recipe doesn’t use a water bath, it’s easier than the rest.
• No cracks: Because of my favorite cheesecake method, you’ll end up with a perfectly baked cheesecake without cracks.
• Fall flavors: Classic cheesecake gets a fall makeover with real pumpkin puree and pumpkin pie spice. It’s creamy, cozy, and downright addicting!

Classic Pumpkin Cheesecake ingredients:

• Graham cracker crumbs: These are the base for your crust. You can swap for any other hard cookie crumbs.
• Butter: This helps hold the crust together and gives it that rich, buttery flavor.
• Cream cheese: This is the heart of the cheesecake filling, making it smooth and creamy. Make sure to grab full-fat cream cheese and let it come to room temperature so it mixes smoothly!
• Granulated sugar: Sweetens up the filling. 
• Pure pumpkin puree: This gives the cheesecake its pumpkin flavor. Canned pumpkin puree is the way to go, not pumpkin pie filling! Premade pumpkin pie filling is sweetened and will be too sweet for this recipe. 
• Eggs: These bind everything together and give the cheesecake structure. 
• Vanilla extract: Just a little splash to round out the flavor and make everything taste a bit richer.
• Pumpkin pie spice: A mix of cinnamon, nutmeg, and ginger that brings all the cozy fall flavors.
• Sweetened whipped cream: A light, fluffy topping that balances the creamy, dense cheesecake with a little extra sweetness.

How to make Pumpkin Cheesecake:

This is the easiest Pumpkin Cheesecake you’ll ever make! Don’t forget to scroll down to the recipe card for the full list of instructions. 

• Press the crumb mixture into a baking pan and bake until firm and lightly golden.
• Beat cream cheese until smooth, then add sugar and mix.

• Stir in pumpkin, eggs, vanilla, and pumpkin pie spice until combined. Then, pour the filling over the crust.
• Bake until the top is set, but the center is still a little jiggly. Cool down gradually for the best results.

Variations and Substitutions

• Crust options: try swapping gingersnaps or chocolate baking crumbs for the graham crackers.
• Topping options: Top with whipped cream and add on caramel or chocolate sauce, toffee bits, candied or toasted nuts, marshmallow sauce — whatever your heart desires!
• Mix-ins: You can get a little crazy here, but just don’t overdo it. Try crushed Oreos, toffee bits, or toasted nuts.

How to store Pumpkin Cheesecake:

This Pumpkin Cheesecake is a great Thanksgiving dessert because you can do all the prep and baking ahead of time and store it for quite a while in the fridge or freezer to pull out when you need it!

Here are a few tips to keep it at its best.

In the refrigerator:

You can keep this cheesecake, once baked, in the refrigerator for 6-7 days. Cover tightly or place in an airtight container.

Note that if you have topped it with fresh whipped cream, the whipped cream may not last as long as the cheesecake. If you know you’re going to be storing it and not serving it right away, hold off on any toppings until just before serving.

In the freezer:

Cheesecake freezes perfectly!

You can wrap it tightly in the original pan and freeze it, or remove it from the pan and place it in an air-tight container. Alternately, you can slice and wrap individual slices so they are easy to pull out one at a time.

Cheesecake can be frozen for up to 3 months.

To serve, let thaw in the refrigerator overnight (for a whole cheesecake) or several hours (for a slice).

More Pumpkin Cheesecake recipes you’ll love:

• No Bake Pumpkin Cheesecake Recipe — skip the oven!
• Flourless Pumpkin Cheesecake Brownies — chocolate and pumpkin is a winning combination.
• Pumpkin Cheesecake Bars Recipe + VIDEO — perfect for a potluck!
• Frozen Pumpkin Dessert — for those warm fall days.

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Pumpkin Cheesecake

This Pumpkin Cheesecake is made with a creamy pumpkin filling and graham cracker crust for a fall-flavored dessert! No water bath required and uses a secret method for foolproof results.

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 2 hours hours 15 minutes minutes

Total Time 2 hours hours 25 minutes minutes

Servings 12 servings

Calories 460cal

Author Ashley Fehr

Ingredients

Crust

• 2½ cups graham cracker crumbs about 375 grams
• ⅓ cup melted butter

Pumpkin Cheesecake Filling

• 3 packages cream cheese room temperature (750g or 24 oz)
• 1¾ cups granulated sugar 350 grams
• 1¾ cups pure pumpkin puree 370 grams
• 3 large eggs
• 2 teaspoons vanilla extract
• 2 teaspoons pumpkin pie spice
• sweetened whipped cream for serving

US Customary – Metric

Instructions

Crust

• Preheat the oven to 325℉ and line 9" Springform pan with parchment paper (I like to pinch it between the top and bottom). Wrap a large piece of tin foil around the bottom and partially up the sides of the pan.
• In a medium bowl, combine graham cracker crumbs and melted butter. Press into the prepared pan and up the sides about 1 inch up the sides. Bake for 12-14 minutes or until firm and no longer moist.
• When done, reduce the oven heat to 275℉.

Filling

• Meanwhile, prepare your filling. In a large bowl, beat cream cheese with an electric mixer until smooth. Add sugar and beat until combined.
• Add pumpkin, eggs, vanilla and pumpkin pie spice and beat on low until combined, scraping down the sides as needed — you don't want to incorporate too much air into the cheesecake.
• Pour into crust and smooth the top. Bake at 275℉ for 1 hour 30 minutes to 2 hours, or until the top is dry but the center is still slightly jiggly.
• Turn off the oven and let sit in the warm oven for 1 hour.
• Remove from the oven and carefully run a knife around the edge of the pan to loosen the cheesecake. Let cool to room temperature before chilling in the fridge completely (overnight is best!), then remove from the pan and serve with whipped cream.

Video

Notes

Ingredients and Substitutions:

Graham cracker crumbs: you can swap the crumbs for any hard cookie crumbs. Gingersnaps or chocolate crumbs would also be fabulous!

Pumpkin pie spice: if you don’t have pumpkin pie spice, you can swap this for ground cinnamon. If you like, you can add in a pinch of nutmeg, ginger and/or cloves as well.

 

Nutrition

Calories: 460cal | Carbohydrates: 49g | Protein: 7g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 112mg | Sodium: 351mg | Potassium: 200mg | Fiber: 2g | Sugar: 37g | Vitamin A: 6537IU | Vitamin C: 2mg | Calcium: 88mg | Iron: 2mg

The post Pumpkin Cheesecake appeared first on The Recipe Rebel.

This Apple Bundt Cake is a super moist cake dotted with chunks of fresh apples and crunchy pecans and smothered in a homemade praline glaze. Make it all year round to enjoy the best of fall. 

Whether it’s apple season or not, I’m making these apple desserts all year round: Easy Apple Crisp, Apple Fritter Cake, and Baked Maple Glazed Apple Crisp Doughnuts (Donuts)!

A classic bundt cake never goes out of style, and that’s why I’m obsessed with this Apple Bundt Cake recipe! 

It’s made with sour cream, oil, and spices for a warm, moist cake with fresh apple chunks throughout. 

This delicious Apple Bundt Cake is topped with a buttery brown sugar glaze and topped with chopped pecans for an indulgent finish. 

Enjoy a warm slice with a hot cup of coffee for breakfast, a snack, or a cozy autumn treat!

Why we love this Apple Cinnamon Bundt Cake:

• Moist: The sour cream and oil create a very moist cake that melts in your mouth. 
• Apple flavor: The fresh apples in this recipe give this cake a vibrant apple flavor that’s perfect for fall or any time of the year. 
• One bowl: You can make the cake using only one bowl, so you can forget about doing a pile of dishes afterward!

Apple Bundt Cake ingredients:

• Canola oil: Keeps the cake moist and tender. You can substitute it with vegetable oil if needed!
• Sour cream or Greek yogurt: adds so much moisture to the cake! 
• Eggs: Bind everything together and provide structure.
• Vanilla: Adds a depth of flavor.
• Brown sugar: Provides moisture and rich molasses flavor to the cake. It’s also used to make the glaze! Light or dark brown sugar will work. 
• Leavening agents: Baking powder and baking soda help the cake to rise and keep it fluffy. 
• Cinnamon: You can’t have an apple dessert without cinnamon! You can also add or swap with other fall spices like allspice, cloves, or nutmeg. 
• All-purpose flour: Provides structure and the best crumb for a bundt cake. 
• Apples: I used a combination of shredded and chopped apples to mix up the texture, but you can cut them up however you like! I prefer tart apples like Granny Smith apples for this recipe, but you can swap with Honeycrisp or McIntosh. 
• Chopped toasted pecans: For crunch and nutty flavor. If you’re not a fan of pecans, swap them out for walnuts or omit. 
• Glaze: You’ll need light cream or whole milk, butter, brown sugar, and powdered sugar to make the glaze. Keep in mind that the higher the fat content in the milk, the creamier and richer the glaze will be!

How to make a moist Apple Bundt Cake:

This Apple Bundt Cake is totally worth the effort! Don’t forget to check the recipe card for the full list of instructions.

• In a large bowl, whisk together oil, sour cream (or yogurt), eggs, and vanilla.
• Stir in brown sugar until smooth.

• Add baking powder, baking soda, salt, cinnamon, and flour to the wet mixture, whisking until just combined.
• Fold in chopped and shredded apples, then add pecans. The batter is supposed to be thick!

• Pour the batter into the prepared bundt pan and bake until a toothpick comes out clean.
• Let the cake cool in the pan for a bit, then transfer to a cooling rack to cool completely.

Variations and Substitutions

• Caramel sauce: If you don’t want to make the glaze, you can drizzle some store-bought or homemade caramel sauce on top for a different flavor!
• Cream cheese frosting: Another fun way to make this Apple Bundt Cake your own is to spread some cream cheese frosting on top to add a bit of tanginess. 

How to store Apple Bundt Cake

To store this apple cake, keep it in an airtight container at room temperature for one day. 

If you want it to last longer, refrigerate it for up to 1 week or store individual slices in the freezer for up to 3 months. Let the slices thaw in the fridge or on the counter before eating. 

To reheat, just pop individual slices in the microwave for about 10-15 seconds!

Do I have to peel the apples? 

I always like to peel my apples because they soften much more in the cake as it bakes.

However, you can absolutely leave the peels on if you prefer more texture. It’s up to you!

More apple dessert recipes you’ll love:

• Apple Crumble Pie — swap the top crust for a crisp crumble!
• Cinnamon Apple Bread — for breakfast or snacks.
• Cinnamon Apple Muffins Recipe — perfect for on the go!
• Apple Coffee Cake with Crumb Topping Recipe — bring this one to a potluck and watch it disappear.

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Praline-Glazed Apple Bundt Cake

This praline-glazed Apple Bundt Cake is everything you want in a fall dessert! It's moist and flavorful with chunks of tender apples, crunchy toasted pecans, and a decadent praline glaze that soaks into every bite.

Course Bread and Baked Goods

Cuisine American

Diet Vegetarian

Prep Time 20 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 14

Calories 484cal

Author Ashley Fehr

Ingredients

• 1 cup canola oil
• 1 cup light sour cream or Greek yogurt
• 4 large eggs
• 3 teaspoons vanilla
• 2¼ cups lightly packed brown sugar
• 3 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1½ teaspoons cinnamon
• 3 cups all purpose flour
• 2 apples peeled and finely chopped
• 1 apple peeled and shredded
• 1½ cups chopped toasted pecans, divided

Glaze

• 1 cup brown sugar
• ⅔ cup light cream or whole milk
• 1 tablespoon butter
• 1½ cups powdered icing sugar

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F and grease a 10 cup bundt pan.
• In a large bowl, whisk together oil, sour cream, eggs and vanilla. Add brown sugar and whisk until smooth.
• Add baking powder, baking soda, salt, cinnamon and whisk until combined. Stir in flour just until combined. Stir in chopped and shredded apples and 1 cup pecans.
• Pour into greased bundt pan and bake for 50-55 minutes, until a toothpick comes out clean. Let cool in pan for 20 minutes before inverting onto a cooling rack to cool to room temperature.

Glaze:

• In a medium saucepan, combine brown sugar and milk. Bring to a boil over medium heat and cook for 3-4 minutes, whisking constantly.
• Remove from heat and stir in butter until melted. Stir in powdered sugar and whisk until smooth. Let cool 5-10 minutes to thicken slightly before pouring over cooled cake. Sprinkle with remaining ½ cup pecans.

Video

Nutrition

Calories: 484cal | Carbohydrates: 88g | Protein: 7g | Fat: 12g | Saturated Fat: 1g | Cholesterol: 50mg | Sodium: 171mg | Potassium: 316mg | Fiber: 2g | Sugar: 63g | Vitamin A: 135IU | Vitamin C: 1.9mg | Calcium: 126mg | Iron: 2.2mg

The post Praline-Glazed Apple Bundt Cake appeared first on The Recipe Rebel.

These easy Apple Turnovers are filled with a sweet apple filling inside store-bought puff pastry sheets and drizzled with a luscious maple glaze. It’s like apple pie wrapped up in a flaky, buttery pocket of goodness!

Can’t get enough apple desserts? Then, you have to try this Apple Fritter Cake, Cinnamon Apple Bread, and Apple Crumble Pie!

Apple Turnovers are like apple pie in handheld form and are way easier than they look!

All you have to do is make a homemade apple filling with fresh apples, butter, sugar, cinnamon, and a cornstarch slurry to thicken it. 

You’ll spoon the filling into sliced store-bought puff pastry sheets, bake, and you’re done! You get the gooey apple pie filling and flaky crust all in one bite.

Since the pastry is buttery, like a pie crust, I like to make a maple glaze to add a little extra sweetness! Plus, any maple + apple combo is always a win in my book.

Why we love these homemade Apple Turnovers:

• Gooey apple pie filling: This recipe makes a homemade filling that tastes just like apple pie!
• Simple ingredients: This recipe comes together with a few basic ingredients and even uses store-bought pastry sheets to make things easier. 
• Make-ahead friendly: You can assemble the turnovers and then freeze them before baking. When you’re ready to eat them, just pop them in the oven for a quick treat!

Easy Apple Turnover recipe ingredients:

• Salted butter: Used for sautéing the apples and creating a rich, buttery flavor. If you need a dairy-free version, you can swap it for margarine or coconut oil.
• Firm baking apples: Choose firm apples that can hold up to cooking. Granny Smith apples are tart and work well in most apple desserts!
• Sugar: Since we’re using tart apples like Granny Smith, granulated and dark brown sugar help to sweeten the filling. You can swap the dark brown sugar with light brown sugar if needed!
• Ground cinnamon: A classic spice that adds that warm fall feel! Feel free to add extra spices like nutmeg or allspice if you like it more spiced.
• Cornstarch: Mixed with water to thicken the apple mixture to prevent it from being runny inside the pastry.
• Puff pastry: The flaky, buttery pastry that gives the turnovers their signature light and crispy texture. I use a store-bought puff pastry because it’s easier, but you can totally make a homemade puff pastry if you like!
• Egg: Mixed with water to create an egg wash to brush over the top of each turnover for a flaky texture and golden brown sheen.
• Powdered sugar and maple syrup: This is for the sweet glaze that goes on top of the turnovers. I highly recommend using pure maple syrup for the best flavor! If you don’t want maple flavor, just swap it with regular milk.

How to make puff pastry Apple Turnovers:

These Apple Turnovers may look fancy, but they’re super easy to make! Make sure to check the recipe card for the full list of instructions!

• Melt butter in a medium saucepan, then add chopped apples, sugar, brown sugar, and cinnamon.
• Cook until apples are soft and the mixture has thickened.

• Drop a spoonful of the apple mixture into the center of each square of puff pastry.
• Bake until golden brown.

Variations and Substitutions

• Caramel sauce: If you don’t want to make the maple glaze, you can swap it for store-bought or homemade caramel sauce!
• Powdered sugar: If you like to keep things simple, you can do a simple dusting of powdered sugar on top of the warm turnovers. 

How to store Apple Turnovers:

Store leftover Apple Turnovers in an airtight container at room temperature for 1 day. If you want to keep them longer, refrigerate them for up to 5 days. Place on a piece of paper towel so they don’t get soggy.

You can also pop them in the freezer for up to 3 months! Just let them thaw in the fridge overnight before reheating. 

Reheat in the oven or air fryer at 350°F for 5–7 minutes to bring back that crispy texture.

Make-ahead option:

If you want to make Apple Turnovers ahead of time, it’s super easy! 

Prepare the apple filling and assembling the turnovers as usual, but don’t add the egg wash yet.

Place the turnovers on a baking sheet and flash-freeze until frozen. Once frozen, store them in an airtight container for up to 3 months. 

When you’re ready to bake, take them out of the freezer and bake as usual, adding a few extra minutes to the baking time if needed!

More apple desserts you’ll love:

• Maple-Glazed Apple Crisp Cookies
• Apple Crisp Blondies
• Maple Glazed Apple Crisp Cinnamon Buns
• Apple Crisp Cheesecakes

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Easy Apple Turnovers

These Apple Turnovers are the perfect balance of flaky puff pastry, sweet cinnamon apple filling, and a touch of maple glaze on top. The perfect fall dessert!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 8 turnovers

Calories 491cal

Author Ashley Fehr

Ingredients

Apple Filling

• ¼ cup salted butter
• 4 firm baking apples peeled and chopped
• ¼ cup granulated sugar
• ¼ cup dark brown sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon corn starch
• 1 teaspoon water

Apple Turnovers

• 2 sheets puff pastry (about 454 grams or 1lb) thawed if frozen
• 1 egg
• 1 tablespoon water

Maple Glaze

• ½ cup powdered sugar
• 2-3 tablespoons maple syrup divided

Instructions

Apple Filling

• In a heavy bottom pan over medium heat, melt the butter.
• Add the peeled, chopped apples, granulated sugar, brown sugar, and cinnamon.
• Cook until apples are softened, about 6-10 minutes (depending on how thick they are chopped).
• Stir together corn starch and water and add to the pan while the apples are simmering. Cook for 1-2 minutes to thicken.
• Set aside to cool at least 20 minutes (you can speed this up in the refrigerator).

Apple Turnovers

• Roll out puff pastry sheets on a lightly floured surface, into a 12" by 12" square.
• Cut into 4 even squares, trimming as necessary.
• Spoon 1-2 tablespoons of apples into the middle of each square, then dampen your finger and run it along the edge (this helps it to seal completely). Fold in half diagonally, press to close and crimp the edges with a fork.
• Place on two parchment-lined baking sheets, cut two slits in the top of each turnover, and place in the refrigerator while you preheat the oven.
• Preheat the oven to 400℉.
• In a small bowl, beat together the egg and water and brush over the tops of the turnovers. Bake for 15-20 minutes, until golden on the outside.

Maple Glaze

• Whisk together the powdered sugar and 1 tablespoon maple syrup. Add just enough maple syrup so that a glaze comes together and drizzle over the warm turnovers before serving.

Video

Notes

Ingredients and Substitutions:

Apples: any firm baking apple will work, but I prefer to use Granny Smith.

Butter: you can swap the butter for vegan margarine, or your cooking fat of choice (if using oil, reduce to 1-2 tablespoons).

Cinnamon: you can leave this out or add in additional warm fall spices.

Maple glaze: if you don’t like maple, you can swap the syrup for milk.

*You can cut each puff pastry sheet into 9 and make smaller turnovers if desired.

Nutrition

Calories: 491cal | Carbohydrates: 52g | Protein: 5g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 36mg | Sodium: 209mg | Potassium: 68mg | Fiber: 1g | Sugar: 24g | Vitamin A: 208IU | Vitamin C: 0.01mg | Calcium: 25mg | Iron: 2mg

The post Easy Apple Turnover Recipe appeared first on The Recipe Rebel.

These Apple Crisp Cookies are packed with chunks of fresh apple, topped with a brown sugar cinnamon streusel, and finished with a maple glaze. You get all the flavors of an apple crisp in one chewy cookie!

If you’re a sucker for an apple crisp dessert like me, check out these Apple Crisp Cheesecakes, Overnight Apple Crisp French Toast, and Baked Maple Glazed Apple Crisp Doughnuts (Donuts)!

These Apple Crisp Cookies are like a homemade apple crisp in cookie form! 

They’re made with a brown sugar cookie base packed with fresh apples, topped with streusel, and finished with a maple glaze. 

With some basic ingredients, you can make these chewy, fall-inspired cookies that taste better than anything you can buy at the store. 

The hardest part about this recipe is waiting for the cookie dough to chill in the fridge!

Why we love these Apple Crisp Cookies:

• Easy: This recipe comes together in 20 minutes and uses basic pantry staples you probably have in your kitchen right now!
• Flavors of fall: Tart apples, cinnamon sugar streusel, and maple are the classic flavors of fall that make you feel warm and cozy as soon as you take a bite. 
• Make-ahead friendly: You can freeze the unbaked cookie dough balls for months, so you can enjoy them whenever those fall cravings strike!

Ingredients for Apple Crisp Cookies:

• Butter: gives us the perfect crisp chewy texture.
• Brown sugar: Adds a warm caramel flavor and sweetness. You’ll also need it for the streusel topping! Dark or light brown sugar will work.
• Granulated sugar: Adds the right amount of sweetness while helping the cookies spread into perfectly round, slightly crispy edges. It also helps sweeten the streusel topping!
• Vanilla: Adds a depth of flavor. 
• Eggs: These act as a binder and give those cookies that perfect chewy texture we all love.
• Flour: Helps create the dough and the streusel topping. 
• Baking soda: Helps the cookies spread out and rise slightly!
• Apple: Granny Smith apples have the perfect tart flavor that is balanced by the sweetness in these cookies.
• Cinnamon: The warm, cozy spice that pairs perfectly with apples and streusel!
• Rolled oats: These add texture to the streusel, making it chewy and hearty.
• Maple glaze: This is a mixture of powdered sugar and maple syrup. I recommend pure maple syrup for the best flavor!

How to make Apple Crisp Cookies:

All it takes is 20 minutes to make a batch of these chewy apples cookies! Check out the recipe card for the full list of recipe instructions.

• ​Cream together softened butter and sugars. Add eggs and vanilla, mixing until smooth.
• Add dry ingredients into the wet ingredients.

• Mix in the chopped apples and chill.
• Combine cold butter, sugars, cinnamon, flour, and oats. Use your fingers or a pastry cutter to make it crumbly. Roll the cookie dough and top with streusel before baking.

Variations and Substitutions

• Walnuts or pecans: Swap the apple chunks for chopped nuts like walnuts or pecans to add a crunchy texture and extra flavor to the cookie.
• Maple glaze alternative: If you’re not a fan of maple, you can make a vanilla glaze instead. Just mix powdered sugar with a splash of milk and a drop of vanilla extract for a more subtle flavor.

How to store Apple Crisp Cookies:

Store the cookies in an airtight container at room temperature for up to one day, or refrigerate them for up to one week.

For longer storage, you can freeze the cookies for up to three months.

Make-ahead option:

Making these maple glazed Apple Cookies ahead of time is super easy!

You can prepare the cookie dough and store it in the fridge for up to 24 hours. Just cover the bowl with plastic wrap and let it chill until you’re ready to bake.

You can also scoop the dough into balls and freeze them. Just place the dough balls on a baking sheet, flash-freeze them for about 30 minutes, then transfer them to a freezer bag.

When you’re ready to bake, pop them right onto a baking sheet and bake as usual. No need to thaw!

More apple recipes you’ll love:

• Apple Fritter Cake — serve this one warm from the oven!
• Easy Apple Crisp — you can’t beat this crispy streusel
• Apple Coffee Cake with Crumb Topping Recipe — breakfast or dessert?
• Apple Upside Down Cake — don’t forget the vanilla ice cream!

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Maple Glazed Apple Crisp Cookies

These maple glazed Apple Crisp Cookies combine soft cookie dough with fresh apple chunks, topped with a brown sugar oat streusel and drizzled with a sweet maple glaze.

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 20 minutes minutes

Cook Time 8 minutes minutes

Chilling time: 1 hour hour

Total Time 1 hour hour 28 minutes minutes

Servings 36 cookies

Calories 187cal

Author Ashley Fehr

Ingredients

• 1¼ cups butter room temperature
• 1 cup brown sugar
• 1 cup granulated sugar
• 1 teaspoon vanilla
• 2 large eggs
• 3¼ cups flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 medium apple, peeled and finely chopped (about 1 ¾ cups of apple)

Streusel

• ¼ cup butter, cold
• ¼ cup brown sugar
• ¼ cup granulated sugar
• ½ teaspoon cinnamon
• ¼ cup flour
• ⅓ cup rolled oats

Glaze

• ½ cup powdered icing sugar
• 2-3 tablespoons maple syrup

US Customary – Metric

Instructions

• In a large bowl with an electric mixer, cream together butter and sugar until light and fluffy. Add the eggs and vanilla and beat until smooth.
• Add the flour, salt, and baking soda and beat just until combined.
• Dry chopped apples on a paper towel to remove excess moisture. Add apples and mix until just combined.
• Cover with plastic wrap and refrigerate 1 hour (I find the juices from the apples makes the dough a bit stickier than normal — the chilling helps with this).

Streusel

• While your cookie dough is chilling, make the streusel. Combine butter, brown sugar, granulated sugar, cinnamon, flour and oats with a pastry cutter (or your fingers!) until crumbly. Set aside until needed.
• Preheat the oven to 350℉ and line baking sheets with parchment paper.
• Roll cookie dough into 1″ balls and dip in streusel, pressing the streusel into the top of the cookie with your fingers if needed (you only want the streusel on the top half).
• Place on a baking sheet 2″ apart and bake for 8-9 minutes, until edges are just golden and centers are set. Refrigerate any extra pans of cookies that are waiting to be baked. Cookies will be slightly puffed but will sink down as they cool.

Glaze

• Combine powdered icing sugar and just enough maple syrup to make a smooth glaze. Drizzle over cookies and allow to cool until set (the glaze will firm up nicely so the cookies can be stacked).

Video

Notes

Ingredients and Substitutions:

Apples: you can omit the apples for a coffee cake type cookie. 

Cinnamon and spices: you can add an additional ½ teaspoon cinnamon to the cookie dough, or a pinch of nutmeg, ginger or allspice for extra spice.

Storage:

These cookies can be store at room temperature for 1 day, in the fridge for 1 week or in the freezer for 3 months. Keep in mind that the streusel may become less crisp in the fridge.

 

Nutrition

Calories: 187cal | Carbohydrates: 27g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 29mg | Sodium: 173mg | Potassium: 38mg | Fiber: 1g | Sugar: 17g | Vitamin A: 252IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg

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I’m a sucker for warm, gooey desserts, and this Apple Upside Down Cake is no exception! If you’ve got some apples lying around, you’re good to go! The rest of the ingredients are easily found in the pantry.

This recipe starts with a homemade caramel sauce that goes in the bottom of a pie dish. The sliced apples lay right into the sauce, soaking up all that caramel-y goodness.

The cake is infused with vanilla and warm apple pie spice, which is poured on top and baked until golden. 

The best part of this recipe is flipping the cake upside down, revealing those tender caramelized apples that are begging to be topped with a scoop of vanilla ice cream!

For more fall favorites, check out this Apple Fritter Cake, Apple Coffee Cake with Crumb Topping Recipe, and Praline-Glazed Apple Bundt Cake!

Why we love this Caramel Apple Upside Down Cake:

• One bowl: You can forget about doing a pile of dishes after this recipe! You only need one bowl to make the batter. 
• Perfect fall combo: Tender apples rest in a homemade caramel sauce that infuses the cake with fall flavors. 
• Beautiful presentation: The apples on top of the cake produce the perfect presentation that looks super fancy but is so easy to do!

Apple Upside Down Cake Ingredients:

• Unsalted butter: This adds richness to both the caramel sauce and cake. I always recommend unsalted so you can control the salt levels yourself.
• Brown sugar: Gives the caramel sauce that deep, molasses-like sweetness and contributes to the gooey texture. 
• Heavy cream: Cream adds richness and helps create that velvety texture that makes the caramel sauce extra luxurious!
• Baking apple: You’ll want to use a tart apple like Granny Smith for this recipe. They hold up well in baking and don’t produce a ton of extra juice.
• Applesauce: Adds moisture to the cake without making it too heavy. It enhances the apple flavor and keeps the cake light and soft.
• Egg: The egg binds everything together and helps the cake rise, producing a fluffy texture.
• Vanilla extract: Adds a warm, aromatic flavor that provides depth. 
• All-purpose flour: Gives structure and produces a tender crumb. You can use whole wheat flour for a slightly heartier version, but the texture may be denser.
• Apple pie spice: This blend of cinnamon, nutmeg, and allspice adds that comforting, warm flavor to the cake. If you don’t have apple pie spice, cinnamon will work just fine too!
• Leavening agents: Baking powder and baking soda make the cake rise and give it that light, airy texture.

How to make an Apple Upside Down Cake:

With 15 minutes of prep time, you can make this show-stopping Apple Upside Down Cake! Check out the recipe card for the full list of recipe instructions.

• In a small saucepan, melt butter, brown sugar, and cream to make the caramel sauce.
• Peel and slice the apples.

• Pour the caramel sauce into the baking dish and arrange apple slices on top. Any pattern will work!
• Pour the cake batter over the apples, spreading it evenly. Bake until cooked through.

How to store leftover Apple Upside Down Cake:

Leftover cake can be stored in an airtight container at room temperature for up to 2 days.

If you want to keep it fresh for longer, you can refrigerate it for up to 5 days. Just reheat in the oven or microwave before serving for that fresh-baked taste.

Can I freeze Apple Upside Down Cake?

This is one apple dessert that freezes perfectly and will reheat easily as well!

Simply cool to room temperature after baking, then cover the pan in plastic wrap and foil (my Grandma always double-wrapped to prevent freezer burn, and I still do!). Freeze on a flat shelf so that the sauce doesn’t run. It will last in the freezer for up to 3 months!

To reheat, leave at room temperature for 3-4 hours until thawed (or mostly thawed), then remove plastic wrap and replace the foil (or a lid). Place in a 300-degree oven for 20 minutes or until heated through. Serve.

More easy apple dessert recipes:

• Apple Crumble Pie — we love a crumble topping on anything!
• Cinnamon Apple Bread — perfect for breakfast or snacks.
• Apple Crisp Blondies — a mash up we love!
• Cinnamon Apple Muffins Recipe — perfect for on the go.

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Apple Upside Down Cake

This Apple Upside Down Cake is a simple yet delicious dessert made with caramel sauce, tender apples, and a moist cake batter. It’s the perfect treat with a scoop of ice cream!

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 8 servings

Calories 418cal

Author Ashley Fehr

Ingredients

Caramel Sauce

• ½ cup unsalted butter
• ¾ cup brown sugar packed (105 grams)
• ¼ cup heavy cream

Cake

• 1 baking apple peeled and sliced
• ¼ cup unsalted butter melted
• ½ cup brown sugar packed (70 grams)
• ½ cup unsweetened applesauce
• 1 egg
• 1 teaspoon vanilla
• 1 cup all purpose flour (125 grams)
• 1 teaspoon apple pie spice or cinnamon
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt

US Customary – Metric

Instructions

Caramel Sauce

• In a small pot, combine butter, brown sugar and cream and cook over medium heat until melted, stirring often. 
• Bring to a boil over medium heat, stirring constantly, and boil for 1 minute. Remove from heat.

Cake

• Preheat oven to 350 degrees F.
• Lightly grease an 8″ round cake pan or pie plate. Pour half of the caramel sauce into the bottom and reserve the other half for topping.
• Arrange apple slices along the bottom of the pan in the caramel sauce.
• In a large bowl, whisk together butter and brown sugar until smooth. Add applesauce, egg and vanilla and whisk until combined.
• Add flour, apple pie spice, baking powder, baking soda and salt and stir just until combined. Gently drop the cake batter over the apples and spread to cover.
• Place a piece of foil under the cake pan and bake at 350 degrees F for 40 minutes or until cake is set and dry (a toothpick inserted in the center comes out mostly clean).
• Let sit for 10 minutes before inverting onto a large plate. Serve with additional caramel sauce, warmed, if desired.

Video

Nutrition

Calories: 418cal | Carbohydrates: 57g | Protein: 2g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 76mg | Sodium: 165mg | Potassium: 210mg | Fiber: 2g | Sugar: 42g | Vitamin A: 710IU | Vitamin C: 3.3mg | Calcium: 71mg | Iron: 1.3mg

The post Apple Upside Down Cake appeared first on The Recipe Rebel.