Rita Houser with the Wisconsin Milk Marketing Board shares a recipe that combines Wisconsin cheese and apples.
Buttery Caramel Apple Pizza
Servings: 8 to 10
2 Granny Smith or Honeycrisp apples, cored and thinly sliced
3 tablespoons fresh lemon juice, divided
1/2 cup cold water
1 (16.5-ounce) package refrigerated sugar cookie dough
3/4 cup butter
2 1/2 cups light brown sugar, packed, divided
2 tablespoons light corn syrup
3/4 cup heavy cream
3/4 teaspoon almond extract, divided
2 (8-ounce) packages cream cheese, softened
1/2 cup cashews, coarsely chopped
Preheat oven to 350°F. Toss apples together with 2 tablespoons lemon juice and water; set aside. Press cookie dough into 10-inch circle on a parchment-lined baking sheet. Bake until golden, about 15 to 17 minutes. Remove pan to wire rack to cool.
Combine butter, 1 1/2 cups brown sugar, corn syrup and remaining 1 tablespoon lemon juice in heavy saucepan and cook over medium-high heat until sugar dissolves, stirring occasionally. Add cream and stir to combine. Cook until mixture comes to boil. Do not scrape any crystals that form on the side of pan into the mixture. Boil 3 minutes more, or until mixture reaches 234°F on a candy thermometer. Remove from heat, and add 1/4 teaspoon almond extract; stir and set aside.
Combine cream cheese, remaining brown sugar and remaining extract; blend until smooth. Spread over cool cookie crust. Drain apple slices and arrange over cream cheese layer. Top with cashews and drizzle with as much caramel sauce as desired. Store remaining sauce in airtight container in refrigerator for up to 2 weeks.