Apple Cheesecake
This delicious apple cheesecake with a nutty graham cracker crumb crust is the perfect dessert for fall and a nice departure from apple pie.
Prep time:
Cook time:
Serving size: 12
Calories per serving: 337
Ingredients:
Cook time:
Serving size: 12
Calories per serving: 337
1 cup graham crackers crumbs
1/2 cup finely chopped pecans
1/4 cup unsalted butter, melted
3 tablespoons white sugar
1/2 teaspoon ground cinnamon
2 (8-ounce) packages cream cheese, softened
1/2 cup white sugar
2 large 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:
Preheat the oven to 350 degrees F (175 degrees C).
Make the crust: Mix graham cracker crumbs, pecans, melted butter, sugar, and cinnamon together in a bowl until well combined. Press into the bottom of a 9-inch springform pan.
Bake in the preheated oven for 10 minutes. Remove from the oven; leave the oven on.
Make the filling: Beat cream cheese and sugar in a mixing bowl with an electric mixer on medium speed until smooth. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract. Pour filling into the baked crust.
Make the topping: Place apples in a bowl.
Stir sugar and cinnamon together in a smaller bowl; pour over apples and toss to coat. Spoon sugared apples over filling, then sprinkle pecans over top.
Bake in the oven until edges are puffed, 60 to 70 minutes. Run the tip of a table knife around the edges of the pan, set the pan on a wire rack, and allow the cheesecake to cool at room temperature, about 1 hour. Refrigerate until completely chilled, 4 hours to overnight.
Source: allrecipes.com
Make the crust: Mix graham cracker crumbs, pecans, melted butter, sugar, and cinnamon together in a bowl until well combined. Press into the bottom of a 9-inch springform pan.
Bake in the preheated oven for 10 minutes. Remove from the oven; leave the oven on.
Make the filling: Beat cream cheese and sugar in a mixing bowl with an electric mixer on medium speed until smooth. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract. Pour filling into the baked crust.
Make the topping: Place apples in a bowl.
Stir sugar and cinnamon together in a smaller bowl; pour over apples and toss to coat. Spoon sugared apples over filling, then sprinkle pecans over top.
Bake in the oven until edges are puffed, 60 to 70 minutes. Run the tip of a table knife around the edges of the pan, set the pan on a wire rack, and allow the cheesecake to cool at room temperature, about 1 hour. Refrigerate until completely chilled, 4 hours to overnight.
Source: allrecipes.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
