Spicy & Sweet Sausage & Coffee Cheesecake

INGREDIENTS

CRUST:

1 1/2 cup ground Ritz crackers (1 sleeve of crackers)

6 tablespoons melted butter

FILLING:

1 lb. package of Wampler’s Special Blend (sage) sausage

1 tablespoon butter

2 tablespoons brown sugar

2 teaspoons seasoned salt

1/2 teaspoon cayenne pepper

1 cup pecans

1 small, very strong espresso made with Cattle Dog Coffee Roasters Guatemala Direct Trade coffee (divided use)

1/2 cup diced green apples

1 lb. softened cream cheese (2 packages)

2 cups sour cream

3 eggs (separated)

1/4 cup caramel syrup

SYRUP:

1/2 cup sugar

1/2 cup water

1/2 cup sliced jalapenos

1/2 cup diced green apples

INSTRUCTIONS

Line the bottom of an 8' springform pan with parchment paper and preheat the oven to 325 degrees.

Mix the cracker crumbs with the melted butter and press them into the bottom of the springform pan, pressing up the sides a little.

Crumble the Wampler sausage into a large heated skillet and cook until the sausage just starts to brown, stirring as needed. Wampler sausage is so lean that there is no need to drain the fat off. In a smaller skillet over low heat melt the butter, mix in the brown sugar, seasoned salt, cayenne pepper and stir in the pecans. Saute for a few minutes until the pecans are sticky and then stir in 2 tablespoons of the espresso to coat well. Mix the pecans with the sausage. Set aside 1 cup of the sausage and pecan mixture to top the cheesecake. Stir in the apples. Spoon the sausage mixture into the springform atop the cracker crumb crust. Mix until thoroughly blended the cream cheese, sour cream and the egg yolks. Whip the egg whites and gently fold them in. By whipping the egg whites it makes an airy filling that balances well with the richness of this savory cheesecake. Pour the filling atop the sausage mixture. Mix 1/4 cup of espresso with the 1/4 cup of caramel syrup and pour it evenly over the top. Bake the cheesecake in the preheated oven for about 45 minutes and then sprinkle the reserved sausage and pecans over the top and then continue to bake for another 15 - 20 minutes or until the cheesecake is just set. Do not over bake. Allow the cheesecake to rest until it is just slightly warm or to room temperature.

Simmer the sugar and water for 5-7 minutes to reduce it to the consistency of a light syrup. Add the sliced jalapenos and simmer for another 3 minutes. Remove from the heat and add the diced green apples. Serve while slightly warm to spoon over the cheesecake. Tip: You might want to double the syrup recipe because it keeps well for several weeks and is fabulous when used to make cocktails.