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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 12 |
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This dessert definitely represents my area of the country! The recipe is an original that I developed after experimenting and combining parts of several other recipes. So I can claim this recipe as my very own! Ingredients:
crust: |
1-1/2 cups graham cracker crumbs |
1/2 cup sugar |
1/3 cup butter, melted |
apple topping: |
1/2 cup sugar |
1 tablespoon king arthur unbleached all-purpose flour |
1/2 teaspoon ground cinnamon |
dash ground nutmeg |
1/2 cup lemon juice |
6 medium granny smith or tart apples, peeled and thinly sliced |
1/2 cup chopped pecans |
filling: |
3 packages (8 ounces each) cream cheese, softened |
3 eggs |
3/4 cup sugar |
1-1/2 teaspoon vanilla extract |
Directions:
1. Combine crust ingredients; press into the bottom and 1-1/2 in. up sides of a 9-in. springform pan. Refrigerate.
2. For topping, combine the sugar, flour, cinnamon and nutmeg in a Dutch oven; stir in lemon juice. Add apples. Bring to a boil; cover and simmer for 15 minutes or just until apples are tender, stirring. Remove from the heat; stir in pecans. Cool to room temperature. Set aside 3 tablespoons for filling; refrigerate remaining topping until serving.
3. Combine the cream cheese, eggs, sugar and vanilla in a large bowl; mix until well blended. Add reserved topping; mix well. Pour into crust.
4. Bake at 350° for 50 minutes. Turn oven off, but leave cheesecake in oven with door ajar for 1 hour. Cool to room temperature. Refrigerate for at least 4 hours. Just before serving, top with apple topping. Yield: 12 servings.
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