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Apple Pecan Cheesecake

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!

12 ServingsPrep: 30 min. Bake: 50 min. + cooling

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 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

Combine crust ingredients; press into the bottom and 1-1/2 in. up
sides of a 9-in. springform pan. Refrigerate.
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.

2 of 2

Apple Pecan Cheesecake (continued)

Directions (continued)

Remove from the heat; stir in pecans. Cool to room temperature. Set
aside 3 tablespoons for filling; refrigerate remaining topping until
serving.
Combine the cream cheese, eggs, sugar and vanilla in a large bowl;
mix until well blended. Add reserved topping; mix well. Pour into
crust.
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.

Nutrition Facts: 1 serving (1 slice) equals 358 calories, 18 g fat (8 g saturated fat), 88 mg cholesterol, 187 mg sodium, 48 g carbohydrate, 2 g fiber, 4 g protein.