apple pie cheesecake bars [and holiday nights with old friends]

Cranberry-cinnamon tea. 

I arrived home yesterday evening to an empty house, parents both out and about and Yusra off with friends. I didn't expect anything different, really, and so took my suitcase and backpack upstairs to a room that's been vacant for weeks, freshly cleaned for my arrival. After gracelessly dropping my things haphazardly in the space next to my bedside table, I put my hands on my hips and looked around, letting the breeze wafting in through the half-open window chill my bare arms, still adjusting to the new house. A deep sigh, closing my eyes for just a moment to let everything sink in, breathing out the stresses from a semester of constant work, and then back downstairs for a glass of water and, perhaps, a piece of fruit.

And it was then that I noticed that almost every inch of counter space was covered in gift baskets and fruit bowls, obligatory gifts from drug reps and secretaries at my father's office. [It's Christmas season, after all.]

And then I grinned.


As mundane and predictable as most of them are, full to the brim with boxes of stale pretzels and commercially-cloned milk chocolate truffles, the odd basket or two is full of delightful surprises. A small bottle of olive oil, caramels wrapped in colorful foil [the ones that only seem to make an appearance this time of year and virtually disappear from existence for the remaining eleven months], a wheel of chevre, a tin of cranberry-cinnamon tea.

I horde all of these for myself, naturally, as the rest of my family is content with the chocolate and crackers [which, admittedly, I enjoy quite a lot as well] and have little interest in odd teas and cheeses. It's bizarre, but it's the little things from gift baskets that really solidify this time of year. The end of a semester. A break from academics. A time to spend the day away in pajamas and a sweatshirt, lounged upon the sofa with a book, iPod plugged into Aine Minogue and Dean Martin, perhaps a mug of cranberry-cinnamon tea at hand.

And occasionally, a Christmas party or two.

Matt's parents graciously invited me to their home this evening for a small party, which was in and of itself one of the most delicious events I have ever attended. There is never a shortage of incredible food whenever Matt's family is involved, particularly when smoked brisket, turkey and cranberry, and the most diverse selection of homemade cookies are at one's fingertips.

When I was first told of the party, I immediately jumped at the opportunity to bake something as a thank-you, to which Matt's parents happily accepted. And so, for days I pondered about what would be worthy enough for individuals which such impeccable taste, and eventually decided on these: apple pie cheesecake bars, which I dedicate utterly and unconditionally to Matt's incredible family.

Apple Pie Cheesecake Bars
Adapted from The Girl Who Ate Everything.
Makes 24-32 bars.

For the crust, you'll need:

• 2 cups flour
• 1/2 cup firmly packed brown sugar
• 2 sticks butter, softened and cut into cubes

For the cheesecake layer, you'll need:

• 3 8-oz packages cream cheese, softened
• 3/4 cup sugar
• 3 eggs
• 1 tsp vanilla

For the apple layer, you'll need:

• 3 large apples, peeled, cored, and cut into small cubes [Grannysmith, Gala, and Golden Delicious are ideal, or any combination of the three]
• 2 tbsp sugar
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg, or a few pinches of freshly grated nutmeg

For the streusel topping, you'll need:

• 1 cup flour
• 1 cup brown sugar
• 1/2 cup rolled oats
• 1 stick butter, softened

For the caramel, you'll need:

• 3/4 cup sugar
• 3/4 cup water
• 1/2 cup heavy cream

To prepare the bars:
Preheat oven to 350 degrees Fahrenheit and line a 9x13-inch pan with aluminum foil. Grease the bottom and sides of the foil. In the bowl of a food processor, combine flour and brown sugar. Add in butter and pulse until dough has the consistency of bread crumbs. Pour dough onto bottom of the pan and press evenly. Bake for 15 minutes, until golden brown. Do not turn off the oven.

While the crust is baking, prepare the cheesecake layer by beating cream cheese and 1 cup sugar on medium-high speed until light and fluffy, 3-5 minutes. Add eggs, one at a time, until incorporated, scraping down the sides of the bowl as necessary. Add vanilla. Pour the cheesecake filling onto the baked crust, spreading evenly with a spatula.

Toss the apples, 2 tbsp sugar, cinnamon, and nutmeg together in a bowl. Spoon the apples evenly over top of the cheesecake filling.

In a large bowl, combine the flour, brown sugar, and oats and mix until well-blended. Using a pastry cutter or your hand, mix the butter into the flour mixture until crumbly. Sprinkle the streusel evenly on top of the apples. Bake the bars for 40-45 minutes, until cheesecake is set. Let bars cool to room temperature, and then refrigerate for at least 2 hours.


To prepare the caramel: 
In a medium saucepan over medium flame, whisk together sugar and water. Allow syrup to come to a boil, and then reduce to a simmer until the syrup reaches an amber color, 7-12 minutes. Watch the syrup closely as it will quickly burn after it has started to color. Once syrup reaches the correct color, slowly pour in the heavy cream, whisking constantly while doing so. The syrup will sizzle and foam up spectacularly, but will calm down soon after. Remove saucepan from the heat and continue whisking until mixture has reached the consistency of smooth caramel. Let caramel cool 15-20 minutes before using on the bars.


Once dessert has refrigerated for at least 2 hours, slice them into bars and arrange on a serving tray. Right before serving, drizzle a generous amount of caramel on top of the bars.

There's really nothing pie-like about these, save that I made them with apples and it's currently autumn, but the name has a rather nice ring to it. Plus, with his face muffled in my shoulder in an enormous, snuggly hug, Matt mumbled that they tasted like apple pie wrapped in a cheesecake. The contented grin on his face when he pulled away and dove into his second bite was inspiration enough for the title.

Matt's mother was thrilled, Matt's father thought they were delicious, the other guests loved them, and my heart soared. More than anything, I wanted to give back a small bit of the kindness Matt and his family have shown me for over a decade.

Hopefully this was a little victory, but above all, a big thank you.

"Dining with one’s friends and beloved family is certainly one of life’s primal and most innocent delights, one that is both soul-satisfying and eternal"
Julia Child

classic [but better] pumpkin pie

Aside from the odd bout of 80-degree weather this weekend, fall is in full swing. Obviously, in such fashion, long weekends spent at home mean Downton Abbey marathons with your mother, modeling men's suit-jackets in front of your male relatives, reading quality detective fiction novels, putting off all semblances of academic work, and ordering mountains upon mountains of chai lattes and pumpkin-spiced coffees.

At least, that's primarily how I spent my long weekend.


Fall break always seems to line up perfectly with Yusra's birthday, and this year was no different. My baby sister turned 17 yesterday, and for the occasion had me bake her a birthday pie. Yes, pie. Of the pumpkin variety, too, to be precise. Last year, I baked a rather delicious pumpkin pie for Thanksgiving, and Yusra told me then and there that for her 17th birthday, she wanted another one. Of course, I promised, thinking at the time that she'd forget about it and I'd end up baking a carrot cake or something of the sort [leaving my 16-layer-cake days behind me for now].

And yet, eleven months later, she hadn't forgotten, and on Saturday I found myself waking up to a countertop covered in allspice, cinnamon, and ginger powders, fresh nutmeg, a box of flour, cold sticks of butter, and a stand-mixer waiting to be put to use.

This year's pumpkin pie is a variation on last year's epic success, combined with a tantalizing recipe for pumpkin-streusel pie found at Go Lightly Gourmet. The end result is a tall, creamy, subtly-spiced pumpkin filling in a flaky crust, topped with a pecan and brown sugar streusel topping.

Yusra was pretty satisfied.

Pumpkin Pie with Streusel
Adapted from Go Lightly Gourmet, old pumpkin pie recipes, and Tartine.

For the crust, you'll need:

• 1 1/2 cup flour
• 1 tsp salt 
• 2 tbsp sugar
• 1 tsp ground ginger
• 1 stick cold butter, cut into cubes
• 2 tbsp cold water, more or less depending

For the filling, you'll need:

• 1 15-oz can of pumpkin 
• 1 8-oz package of cream cheese, at room temperature
• 1/2 cup heavy cream
• 1/2 cup brown sugar
• 3 eggs
• 2 heaping tbsp honey
• 2 tsp cinnamon
• 1 tsp ground ginger
• 1 tsp nutmeg
• 1 tsp cloves
• 1/2 tsp allspice
• 1/2 tsp salt

 For the streusel topping, you'll need:

• 1/2 cup flour
• 1/4 cup brown sugar
• 1/2 cup chopped pecans
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp cloves
• 1/2 stick cold butter, cut into cubes

To prepare the pie crust:
Preheat oven to 350 degrees Fahrenheit and grease a 9-inch pie plate. Using a food processor, pulse flour, ginger, sugar, salt, and butter until the mixture has the consistency of breadcrumbs. Slowly add in enough cold water for the mixture to come together and form a dough. Press the pie dough on the bottom and sides of the pie plate, crimping the edges. Stick the plate in the freezer for 15-20 minutes, until dough is sufficiently cold. Prick the bottom and sides with a fork and bake for 10-12 minutes, until golden brown. Let the pie cool while you prepare the filling, but keep the oven on.

To prepare the filling:
Cream the pumpkin and cream cheese on medium speed until smooth. Pour in the remaining filling ingredients and beat until thoroughly blended. Pour the filling on top of the pie crust and smooth the top with a spatula. Bake for about 50 minutes, until the edges of the pie are set but the center is still jiggly. Prepare the streusel while the pie is in the oven.

To prepare the streusel:
In a medium-sized bowl, combine the flour, brown sugar, and spices until blended. Using a pastry cutter or your hands, cut the butter into the flour mixture until incorporated and crumbly. Add in the chopped pecans and mix until blended. Your hands can be used for all of this.

Once the pie has baked for 50 minutes, remove it from the oven and sprinkle the streusel evenly over the top. Place pie back into the oven and bake for another 10-15 minutes, until set. Let pie cool to room temperature before slicing. Serve with sweetened cream or vanilla ice cream, if desired.

I always very much love baking pies, though I'm not quite as keen on pumpkin pies as Yusra is. Of course, I enjoy them for their seasonal perfection and spiciness, but I'm not in love with them or anything. Nevertheless, I found myself reaching for a second slice even before I was done with the one on my plate when it came to this one. The cream cheese in the filling gives it a beautiful texture, and the streusel on top is a perfect addition. Strange that it doesn't make an appearance on many pumpkin pies...

As for me, I'm back at the apartment for my lat day of break. Four days at home was lovely after a week of midterms and paper-writing, but alas, back into the fray. So, naturally, I've spent my day reading more fiction novels, cooking stew, and thinking about working on a looming philosophy paper.

I mean, it's the thought that counts, right? Right. I'm going to go with it. Academic productivity at its finest.

In other news, I hear that MattMatt has baked me a belated pumpkin and cream cheese birthday cake. I have to say, though pumpkin pie isn't high on my list of saliva-inducing desserts, Matt's cake certainly is. I anticipate a rather delicious evening.

Who ever said twentieth birthdays couldn't stretch on for two weeks? ...and involve four separate cakes?

I confidently stand by the sentiment that birthday calories do not count.


...I mean, I have to maintain the integrity of my voracity.

sour cream coffee cake

I'm home for the weekend! Haven't been home for about a month now, and after 2 insanely busy and mildly stressful weeks, I decided it was time for a much-needed weekend back home.

Also, dad's birthday is on Tuesday. Not that he really does much for his birthday, but I wanted to see him for it. Interestingly, my dad's tastes in foods are pretty much the exact opposite of mine. As in, he doesn't care much about it at all. He likes a few time-tested dishes and isn't one for experimenting with new foods and flavors. Consequently, we don't have big dinners or anything for his birthday, because his idea of a good time is eating one of his 'acceptable' meals and watching some terrible action movie.

But he does love one particular cake; Ina Garten's delicious, moist, perfect, sour cream coffee cake. So it was only appropriate that I bake it while I'm home this weekend so he can have it with his morning tea before work. An early 'birthday present,' if you will.

[also, I'm broke and this is the best that I can do.]

I also love this cake. It always turns out spectacularly. Plus, I always trust in Ina Garten's dessert recipes.

Sour Cream Coffee Cake

For the cake, you'll need:

• 1 1/2 sticks unsalted butter, at room temperature
• 1 1/2 cups granulated sugar
• 3 eggs
• 1 1/2 tsps vanilla
• 1 1/4 cups sour cream
• 2 1/2 cups all-purpose flour
• 2 tsps baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt

For the streusel, you'll need:

• 1/4 cup packed light brown sugar
• 1/2 cup all-purpose flour
• 1 1/2 tsps ground cinnamon
• 1/4 tsp salt
• 3 tbsp cold, unsalted butter, cut into cubes
• 3/4 cups chopped walnuts or pecans, optional

For the glaze, you'll need:

• 1 cup confectioner's sugar
• 2 tbsp maple syrup

Preheat oven to 350 degrees Fahrenheit. Grease and flour a 10-inch tube pan.

Cream the butter and sugar in the bowl of an electric mixer with the paddle attachment on medium speed until light and fluffy, 4-5 minutes. Add eggs, one at a time, and then mix in vanilla and sour cream. In a separate bowl, sift flour, baking powder, baking soda, and salt. Add dry ingredients to wet mixture on low speed, or fold with a rubber spatula, until just combined.

For the streusel, combine brown sugar, flour, cinnamon, and salt until evenly mixed. Using your hands, pinch butter into the dry mixture until it forms a crumble. Add in the nuts, if desired.

Pour half the cake batter into the tube pan and spread it evenly. Sprinkle half of the streusel evenly over the batter. Top with the remaining batter, spreading evenly, and sprinkle the remaining streusel. Bake for 50-60 minutes, until a toothpick comes out clean.

To prepare glaze, sift powdered sugar into a medium bowl. Pour in maple syrup and stir vigorously until mixture has thinned. If too thin, add more sugar; if too thick, add some water. 

Let cake cool for at least 10 minutes before removing from the pan. Run a butter knife around the edges of the pan to gently loosen it. Cool the cake on a wire rack for at least 30 minutes [preferably until completely cooled], before drizzling glaze on top.

It takes every ounce of restraint for me not to pick off the streusel topping while the cake is cooling. And when you cut into it, there's a gorgeous streusel ribbon in the center. Plus, the sour cream makes the cake super moist and not too sweet.

It's the perfect coffee cake recipe. I've literally made this dozens of times, and each time I feel like it gets better and better. Not because my skills are improving much, but more because this cake just tastes amazing, and it never grows old with time.

Though, I made this yesterday, and I woke up this morning and about half of it was gone. I don't think there will be any left by his birthday on Tuesday.

Ironic.