Caramel Apple Cheesecake Parfaits

Apple pie lovers, rejoice! We gave our favorite dessert flavors an elegant spin with the addition of a light caramel cheese mousse. We recommend assembling the parfaits while the apple mixture is hot, but you can also prepare them in advance and have them on your kiddush table at room temperature. Either way, the combination of flavors is simply sensational!

Caramel Cheese Mousse: 8 ounces J&J Whipped Cream Cheese 3 cups Mehadrin Whipped Cream

¼ cup caramel cream 2 teaspoons freshly squeezed lemon juice

Caramelized Apples: ¾ stick Mehadrin Butter

6 green apples, peeled and cubed ¼ cup brown sugar ½ teaspoon cinnamon

Pecan Crisp:

1 cup old fashioned oats 1 cup chopped pecans

½ stick Mehadrin Butter, melted

⅓ cup brown sugar ¼ cup honey ½ teaspoon cinnamon ½ teaspoon salt

Topping: Mehadrin Whipped Cream

Caramel cream Cinnamon for dusting

Yield: 8-10 parfaits

• Beat cream cheese and whip until fluffy, then add caramel cream and lemon juice and beat until smooth. Keep refrigerated. • To make the pecan crisp, preheat oven to 350°F and line a baking sheet with parchment paper. • Combine all pecan crisp ingredients in a bowl and stir until coated evenly. • Spread pecan mixture onto the lined baking sheet and bake for 15 minutes, stirring once halfway through baking. Allow it to cool completely, then break into pieces. • To make the caramelized apples, heat a skillet over medium heat. Add the butter and apples and sauté 6-7 minutes, stirring frequently, until the apples are soft. Sprinkle apples with brown sugar and cinnamon, and cook for an additional 3 minutes, stirring until sugar is dissolved. • To assemble, layer the pecan crisp, warm apple and caramel mousse into your desired glasses. You can play around with the layering to suit your taste, as seen in the photo. Top it off with whipped cream, caramel sauce, and dust with cinnamon.