成分
半磅切达奶酪
2 . C.山核桃
6汤匙。蜂蜜
1 1/2茶匙。肉桂
1(8盎司)PKG奶油奶酪;软化
1 .糖
1个鸡蛋，打好
1/2茶匙。香草
半克红糖
2汤匙。柠檬汁
2汤匙。面粉
1/4茶匙。肉豆蔻
1/4茶匙。盐
4磅。史密斯奶奶苹果;去皮，去核，切成薄片，用来做一个大的深盘派
指令
用2盎司苹果木将烟熏器预热到175华氏度。把奶酪直接放在烟架上。把山核桃放在一次性铝锅里，放在底部的架子上。在另一个一次性平底锅中加入冰块，放在底部架子上的冷烟挡板上。当你看到烟从通风口源源不断地冒出来时，关掉烟机。1小时后，尝一下山核桃，看看是否需要更多的烟熏味。如果是，重复冷烟过程。切达奶酪切成薄片。预热烤箱至375华氏度。把熏好的山核桃放在烤盘上，加入蜂蜜和半茶匙搅拌。 cinnamon. Bake for 25 to 30 minutes, until lightly toasted. When cool, chop 1 1/2 C. of the pecans and set aside the remaining whole nuts. Leave the oven on. In a large bowl, combine the cream cheese, 1/2 C. of the sugar, egg, and vanilla. Beat until smooth and creamy. In another bowl, combine the remaining 1/2 C. of sugar, brown sugar, lemon juice, flour, the remaining cinnamon, nutmeg, and salt. Toss in the apples and chopped nuts and allow to rest for about 15 minutes. Spread the cream cheese mixture on the bottom of pie crust. Cover with a layer of sliced smoked cheddar, and top with a layer of the apple mixture. Repeat with layers of the cheddar and apple mixture until the crust is very full (the filling will decrease in height as it bakes.) Bake for 50-60 minutes, until the crust is lightly browned and the apple mixture is bubbly. Garnish with the whole glazed pecans. Serve warm with whipped cream or vanilla ice cream.