Apple Crisp Cheesecake Cookie Skillet

Apple Crisp Cheesecake Cookie Skillet

Melissa Garcia
PREP TIME: 45 MIN BAKE TIME: 25 MIN TOTAL TIME: 70 MIN
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Inspired by one of the most delicious desserts of all time this cookie skillet is such a treat. It is gooey and crunchy and it will become your go to dessert.

Ingredients

  • 1 Cup Unsalted Brown Butter
  • 1 1/4 Cups Packed Brown Sugar
  • 1/4 Cup Granulated Sugar
  • 2 Large Eggs (Room Temp)
  • 1 Tsp Vanilla
  • 2 2/3 Cups of All Purpose Flour(Spoon & Leveled)
  • 1 Tsp Baking Soda
  • 1/2 Tsp Salt

Cheesecake

  • 6oz Cream Cheese
  • 3 Tbsp Granulated Sugar
  • 1/2 Tsp Vanilla Extract

    • Caramel Apple Filling

  • 3 Medium Apples
  • 1/2 Cup Brown Sugar
  • 2 Tbsp Juice from an Orange(Medium Orange)
  • 1 1/2 Tsp Cinnamon
  • 3 Tbsp Unsalted Butter
  • 1 Tsp Vanilla Bean Paste
  • Vanilla Ice Cream
  • Store Bought Caramel Sauce

    • Crisp

  • 3 Tbsp Softened Unsalted Butter
  • 1/2 Cup All Purpose Flour(Spoon & Leveled)
  • 3 Tbsp Tbsp Lightly Packed Brown Sugar
  • 2 Tbsp Granulated Sugar
  • 3 Tbsp Cinnamon

    • Extras

  • Vanilla Ice Cream
  • Store Bought Caramel Sauce

    • Instructions

    Makes a 10" cookie skillet

    1. Begin by making the components that need to set before making the skillet. Make the cheesecake disc. In a large bowl add the room temperature cream cheese, sugar and vanilla. It is quite easy to mix so you can use a silicone spatula and mix by hand for a few minutes until combined and smooth or you can use a hand mixer and on medium speed mix until combined and smooth.
    2. Once the cheesecake mixture is nice and smooth place a piece of parchment paper onto a flat plate and add the whole cheesecake mixture to the plate.
    3. Make an even 8" round dallop on the parchment paper and freeze for atleast one hour.
    4. Next, prepare the crisp on a deep bowl add the butter,flour, oatmeal, sugars and spices and mix until combined. Cover with wrap and refrigerate until ready to use.
    5. Then you'll prepare the apple filling. In a medium size pan add the diced apples, sugar, orange juice, vanilla bean paste, cubed butter and spices and give it a quick mix. The butter will not mix well it will melt while the apples cook.
    6. Turn the heat to medium heat and cook the apples mixing occasionally.
    7. Once the apples begin to boil continue mixing occasionally and cook until they are soft, visibly cooked and the caramel is thicker this will take about 15 minutes from the moment theu begin to boil.
    8. Once the mixure is thicker and the apples have cooked for about 15 minutes turn the heat to low then add the separate water to the cornstarch and quickly mix until combined.
    9. Moving quickly but carefully add the slurry(cornstarch mixed water) to the applemixture and mix until combined well.
    10. Cook mixture for another 1-2 minutes until thicker then it was before the slurry and remove it from pan and place it on a heat safe bowl.
    11. Allow the apple filling to cool comptletely.
    12. Next, make brown butter right after since it will need about an hour to cool. In a heavy saucepan heat butter over Medium heat to begin the browning process. Stir constantly until the butter begins to turn into a golden brown color. It will be foamy and that is ok. Once the butter has reached that beautiful golden brown color remove from the heat and place it on a heat safe bowl to cool.
    13. Once your butter has cooled Preheat oven to 350F
    14. In a large bowl combine your brown butter and sugars and whisk until combined.
    15. Add eggs and vanilla and whisk until combined.
    16. Add your sifted dry ingredients into the wet mixture and fold until just combined. Do not over mix.
    17. Add 3/4 of the dough onto the skillet and spread evenly.
    18. Remove the cheesecake dallop from the parchment paper and add it on top of the cookie dough placed on the skillet.
    19. Next, leaving most of the liquid out spread the apple filling evenly over the cheesecake dallop and cookie.
    20. Add the left over cookie dough in 1 tbsp dallops around the top of the apple filling. You will not be covering the whole top just spread it around covering most of the top of the cookie and flatten the cookie dough dallops.
    21. Add the crisp evenly around the top of the cookie.
    22. Cookie skillet needs to be baked right away the dough does not store well.
    23. Bake for 25-30 mins it will be brown on the sides and it will look slightly undone in the center it will continue to bake once out of the oven.
    24. If you want it really gooey allow it to cool for about 25 minutes so that the center is still gooey.
    25. Top it with ice cream and caramel.
    26. Enjoy!

    TIPS

    1. This cookie dough CANNOT be made in advanced in needs to be baked right away it does not store well.
    2. Skillet will look a little undone once taken out they will finish baking in the baking sheet out of the oven. Allow them to cool completely to set.
    3. Share your pics with me on social media! #sweetmelibakery
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