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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
1/2 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 the 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.

2 of 2

Apple Pecan Cheesecake (continued)

Directions (continued)

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.

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.