Apple Cheesecake Recipe

Ingredients

• CRUST:
• 1-1/2 cups graham cracker crumbs
• 1/2 cup sugar
• 1/3 cup butter, melted
• APPLE TOPPING:
• 1/2 cup sugar
• 1/2 cup lemon juice
• 1 tablespoon all-purpose flour
• 1/2 teaspoon ground cinnamon
• Dash ground nutmeg
• 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

• Combine crust ingredients; press into bottom and 1-1/2-in. up sides of a 9-in. springform pan. Refrigerate.
• For topping, place sugar, lemon juice, flour, cinnamon and nutmeg in Dutch oven; mix well. Add apples. Bring to a boil; cover and simmer 15 minutes or just until apples are tender.
• Gently stir as needed. Remove from heat; carefully stir in pecans. Cool to room temperature. Set aside 3 tablespoons of topping; refrigerate the rest until serving time.
• For filling, combine cream cheese, eggs, sugar and vanilla in a large bowl; mix until well blended. Pour filling into crust. Bake at 350° for 50 minutes. Turn oven off, but leave cheesecake in oven with door ajar for another 1 hour. Cool to room temperature; chill at least 4 hours. Just before serving, top with Apple Topping. Yield: 12 servings.

Apple Cheesecake published in Country February/March 1991, p51