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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 12 |
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From Very good cheesecake, good combination of textures, between the cream cheese base and the sliced apples. Note the cream cheese base is pretty thin compared to other cheesecakes. My modifications include, adding half a squeezed lemon to the sliced apples to prevent them from turning brown and also to absorb the cinammon, nutmeg and sugar flavors. In addition, I add a pinch of nutmeg to the crust and a pinch in the apple mix. The pecans I add to the crust are finely chopped and the ones I add to the apple mix are roughly chopped to add texture. Ingredients:
1 cup graham cracker crumbs |
1/2 cup finely chopped pecans |
3 tablespoons white sugar |
1/2 teaspoon ground cinnamon |
1/4 cup unsalted butter, melted |
2 (8 ounce) packages cream cheese, softened |
1/2 cup white sugar |
2 eggs |
1/2 teaspoon vanilla extract |
4 cups apples, peeled, cored and thinly sliced |
1/3 cup white sugar |
1/2 teaspoon ground cinnamon |
1/4 cup chopped pecans |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, stir together the graham cracker crumbs, 1/2 cup finely chopped pecans, 3 tablespoons sugar, 1/2 teaspoon cinnamon and melted butter; press into the bottom of a 9 inch springform pan.
3. Bake in preheated oven for 10 minutes.
4. In a large bowl, combine cream cheese and 1/2 cup sugar. Mix at medium speed until smooth.
5. Beat in eggs one at a time, mixing well after each addition.
6. Blend in vanilla; pour filling into the baked crust.
7. In a small bowl, stir together 1/3 cup sugar and 1/2 teaspoon cinnamon.
8. Toss the cinnamon-sugar with the apples to coat.
9. Spoon apple mixture over cream cheese layer and sprinkle with 1/4 cup chopped pecans.
10. Bake in preheated oven for 60 to 70 minutes. With a knife, loosen cake from rim of pan. Let cool, then remove the rim of pan.
11. Chill cake before serving.
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