@joshrossofficialhq: #joshross #stagecoach #livemusic #countrymusic

joshrossofficialhq

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Wednesday 29 April 2026 23:35:37 GMT

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Comments

Jennifer Maria :

Josh have been my favorite for years,and I'm hope to get a reply from one faithful day 🙏😭

2026-05-03 17:41:54

229

angie :

❤️❤️❤️✨✨✨👏👏👏🥰🥰🥰 I'm loving life again as well 😌 ☺️💕

2026-04-30 07:19:33

222

Lily H. :

Loving Josh Ross for life. Beautiful songs and a sexy voice 🥂💞

2026-04-30 14:20:08

173

Nicole :

We love this guy 🙌🏻

2026-04-30 02:01:36

218

Tracy❤️‍🔥❤️‍🔥❤️‍🔥❤️‍🔥❤️‍🔥 :

I want a poster

2026-05-09 02:32:53

135

kayley ♡ :

My dude 😍🔥❤️‍🔥 I want one!!!!

2026-05-05 15:45:18

133

Diane :

Total 🔥🔥🔥…

2026-04-30 23:08:00

158

Travis Docalavich :

I want one

2026-05-28 15:50:33

66

Maris🇦🇺 :

So Cool 😎❤️

2026-05-02 08:11:12

181

gabriellekatelyn0 :

looking for a serious relationship 🥰

2026-05-12 22:45:15

54

Steven :

hello I'm single and searching 🥰

2026-07-23 23:47:47

20

Sônia UGC :

2026-05-02 00:59:50

114

Riley Green :

mrblue

2026-05-15 20:52:52

89

Mr thank you official. :

🥰🥰🥰

2026-08-19 13:49:11

9

josuepenaventas :

i love Him so much

2026-06-17 11:06:12

49

Tim Mc :

looking for true love here 🤣😂

2026-06-08 16:57:09

42

Tracy❤️‍🔥❤️‍🔥❤️‍🔥❤️‍🔥❤️‍🔥 :

Seen him 12 meet And greet 9

2026-09-08 15:56:25

9

ngel.miguel.no :

Por que a Morgan le gustas bebé ?

2026-05-10 03:51:06

76

Giftedbarby :

Yes it's always good to love life, no matter what you're going through, you never know the beautiful surprises life have for you♥️👍

2026-04-29 23:47:52

132

Josh ross lover six one five :

cute!!! ❤️❤️❤️❤️😌😌😌😌😊😊😊😊

2026-05-01 01:28:22

90

EJENNY :

wow😘😘👌🏻👌🏻

2026-04-30 12:30:24

93

Yankee Golf :

Looking nice 👍

2026-07-06 17:12:51

20

liv112_ :

Amazing ❤️❤️❤️💙💙💙

2026-04-29 23:39:01

103

ngel.miguel.no :

Mira mira

2026-04-30 01:11:24

88

To see more videos from user @joshrossofficialhq, please go to the Tikwm homepage.

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Caramel apple cider cheesecake🍂🍏🍰 Recipe: Ingredients Apple cider reduction -3 cups apple cider Apple pie filling -3 Granny Smith apples (about 3 1/2 cups), peeled and sliced -1/3 cup light brown sugar, packed (71g) -1 tsp cinnamon -1 Tbsp lemon juice -2 Tbsp unsalted butter (28g) -Pinch of salt -1 Tbsp cornstarch mixed with 1 Tbsp water Crust -2 cups graham cracker crumbs (225g) -2 Tbsp granulated sugar -1 Tbsp light brown sugar -8 Tbsp unsalted butter, melted (113g) -Pinch of salt Cheesecake -32 oz cream cheese, softened (907g) -1 cup granulated sugar (198g) -2 Tbsp all-purpose flour (15g) -1/2 cup sour cream (120g) -1/4 cup apple cider reduction (60g) -2 tsp vanilla -1/2 tsp cinnamon -1/8 tsp salt -4 eggs, room temperature Apple cider caramel -1 cup granulated sugar (200g) -5 Tbsp unsalted butter, room temperature and cut into pieces (71g) -1/3 cup + 1 Tbsp heavy cream, warmed (95g) -3 Tbsp apple cider reduction, warmed -1/2 tsp vanilla -1/2 tsp fine sea salt Instructions Apple cider reduction: 1. Bring apple cider to a gentle boil over medium heat. Reduce to medium-low and simmer uncovered until reduced to 1/2 cup, stirring occasionally. 2. Let cool completely. Reserve 1/4 cup for the cheesecake and 3 Tbsp for the caramel. Apple pie filling: 1. In a saucepan over medium heat, combine the apples, brown sugar, cinnamon, lemon juice, butter, and salt. 2. Cover and cook for 7-9 minutes, stirring occasionally, until the apples soften. 3. Stir in cornstarch mixture and cook uncovered for another 1-2 minutes until thickened. Let cool completely. Crust: 1. Preheat oven to 325°F. Grease a 9-inch springform pan and line the bottom with parchment paper. 2. Mix the graham cracker crumbs, both sugars, salt, and melted butter until combined. 3. Press firmly into the bottom and up the sides of the pan. Bake for 8-10 minutes and set aside. Cheesecake: 1. In a large bowl, beat the cream cheese until smooth. Add the sugar and mix until combined. 2. Mix in sour cream, apple cider reduction, vanilla, cinnamon, and salt. 3. On low speed, add the eggs one at a time, mixing until combined. Add the flour with the last egg. 4. Pour half the batter into the crust. Evenly spoon the cooled apple filling on top, leaving a 1/2-inch border around the edges. Carefully cover with the remaining batter and smooth the top. 5. Wrap the outside of the springform pan tightly with foil and place in a large roasting pan. Add hot water until it reaches halfway up the sides of the springform pan. 6. Bake at 325°F for 100-120 minutes. Start checking at 90 minutes, then every 10 minutes. The edges should be set, with a slight Jell-O-like jiggle in the center. 7. Turn off oven, crack the door open, and leave the cheesecake inside for 1 hour. Remove from water bath and foil, then cool at room temperature for 1-2 hours. Refrigerate at least 6 hours, preferably overnight. Apple cider caramel: 1. In separate containers, warm the heavy cream and apple cider reduction individually until just warm. Set aside. 2. Add the sugar to a saucepan over medium-low to medium heat. Once it begins melting, gently stir until completely melted and golden amber. Remove from heat. 3. Carefully whisk in the butter a few pieces at a time until combined. Slowly pour in the warm heavy cream while whisking, followed by the apple cider reduction. The caramel will bubble up as you add each ingredient, which is normal. 4. Return to medium-low heat and stir constantly for 3-5 minutes, until smooth and slightly thickened, reaching 214-216°F. 5. Remove from heat and stir in the vanilla and salt. Let cool for about 45 minutes, or until it reaches 90-100°F. 6. Pour about 3/4 cup of caramel over the completely chilled cheesecake, spreading gently toward the edges. Save the rest for drizzling over slices. 7. Refrigerate 1 hour before slicing, or freeze 10 minutes if in a rush. #caramel #apple #cheesecake #baking #Recipe

Caramel apple cider cheesecake🍂🍏🍰 Recipe: Ingredients Apple cider reduction -3 cups apple cider Apple pie filling -3 Granny Smith apples (about 3 1/2 cups), peeled and sliced -1/3 cup light brown sugar, packed (71g) -1 tsp cinnamon -1 Tbsp lemon juice -2 Tbsp unsalted butter (28g) -Pinch of salt -1 Tbsp cornstarch mixed with 1 Tbsp water Crust -2 cups graham cracker crumbs (225g) -2 Tbsp granulated sugar -1 Tbsp light brown sugar -8 Tbsp unsalted butter, melted (113g) -Pinch of salt Cheesecake -32 oz cream cheese, softened (907g) -1 cup granulated sugar (198g) -2 Tbsp all-purpose flour (15g) -1/2 cup sour cream (120g) -1/4 cup apple cider reduction (60g) -2 tsp vanilla -1/2 tsp cinnamon -1/8 tsp salt -4 eggs, room temperature Apple cider caramel -1 cup granulated sugar (200g) -5 Tbsp unsalted butter, room temperature and cut into pieces (71g) -1/3 cup + 1 Tbsp heavy cream, warmed (95g) -3 Tbsp apple cider reduction, warmed -1/2 tsp vanilla -1/2 tsp fine sea salt Instructions Apple cider reduction: 1. Bring apple cider to a gentle boil over medium heat. Reduce to medium-low and simmer uncovered until reduced to 1/2 cup, stirring occasionally. 2. Let cool completely. Reserve 1/4 cup for the cheesecake and 3 Tbsp for the caramel. Apple pie filling: 1. In a saucepan over medium heat, combine the apples, brown sugar, cinnamon, lemon juice, butter, and salt. 2. Cover and cook for 7-9 minutes, stirring occasionally, until the apples soften. 3. Stir in cornstarch mixture and cook uncovered for another 1-2 minutes until thickened. Let cool completely. Crust: 1. Preheat oven to 325°F. Grease a 9-inch springform pan and line the bottom with parchment paper. 2. Mix the graham cracker crumbs, both sugars, salt, and melted butter until combined. 3. Press firmly into the bottom and up the sides of the pan. Bake for 8-10 minutes and set aside. Cheesecake: 1. In a large bowl, beat the cream cheese until smooth. Add the sugar and mix until combined. 2. Mix in sour cream, apple cider reduction, vanilla, cinnamon, and salt. 3. On low speed, add the eggs one at a time, mixing until combined. Add the flour with the last egg. 4. Pour half the batter into the crust. Evenly spoon the cooled apple filling on top, leaving a 1/2-inch border around the edges. Carefully cover with the remaining batter and smooth the top. 5. Wrap the outside of the springform pan tightly with foil and place in a large roasting pan. Add hot water until it reaches halfway up the sides of the springform pan. 6. Bake at 325°F for 100-120 minutes. Start checking at 90 minutes, then every 10 minutes. The edges should be set, with a slight Jell-O-like jiggle in the center. 7. Turn off oven, crack the door open, and leave the cheesecake inside for 1 hour. Remove from water bath and foil, then cool at room temperature for 1-2 hours. Refrigerate at least 6 hours, preferably overnight. Apple cider caramel: 1. In separate containers, warm the heavy cream and apple cider reduction individually until just warm. Set aside. 2. Add the sugar to a saucepan over medium-low to medium heat. Once it begins melting, gently stir until completely melted and golden amber. Remove from heat. 3. Carefully whisk in the butter a few pieces at a time until combined. Slowly pour in the warm heavy cream while whisking, followed by the apple cider reduction. The caramel will bubble up as you add each ingredient, which is normal. 4. Return to medium-low heat and stir constantly for 3-5 minutes, until smooth and slightly thickened, reaching 214-216°F. 5. Remove from heat and stir in the vanilla and salt. Let cool for about 45 minutes, or until it reaches 90-100°F. 6. Pour about 3/4 cup of caramel over the completely chilled cheesecake, spreading gently toward the edges. Save the rest for drizzling over slices. 7. Refrigerate 1 hour before slicing, or freeze 10 minutes if in a rush. #caramel #apple #cheesecake #baking #Recipe

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