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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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This is a recipe that I get asked to make at holidays, yum! this cheesecake should chill overnight. Ingredients:
1 cup flour |
1/3 cup sugar |
1/2 cup butter, cold |
1/2 cup raspberry jam (seedless) |
2 -8 ounces cream cheese, packages (soft) |
1/2 cup sugar |
2 eggs (lightly beaten) |
1 1/2 teaspoons almond extract |
1 teaspoon tahitian vanilla extract |
1/3 cup sugar |
1/2 teaspoon ground cinnamon |
2 cups tart apples (peeled and thinly sliced paper thin) |
1/2 cup sliced almonds |
Directions:
1. In a bowl combine the flour and sugar, cut in butter until crumbly. press onto the bottom and 1 1/2 inch up sides of a greased 9 in springform pan. prick with a fork, place on a baking sheet. bake at 350 for 10 minute or until soft but set. cool on a wire rack. CAREFULLY spread jam over crust. for the filling in a smallmixing bowl, beat cream cheese and sugar till smooth, add eggs and almond extract and vanilla. beat just until blended, spread over jam. for topping, combine the sugar and cinnamon in a large bowl add apples and toss to coat, spoon over the filling, I personally like to lay them evenly over each other and fan them out.sprinkle almonds over the apples. bake at 250 for 55-60 min or until center is almost set. cool on a wire rack for 10 minute carefully run a knife around edge of pan to loosen. cool 1 hour longer, chill overnight. remove sides of pan. serve.
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