Apple Cheesecake
Ingredients
- 1-1/2 c. graham cracker crumbs
- 1/3 c. butter, melted
- 1/4 c. white sugar
- 3 (8 oz.) pkgs. cream cheese, softened
- 3 eggs
- 3/4 c. white sugar
- 1-1/2 t. vanilla
Topping
- 1/2 c. white sugar
- 1/2 c. fresh lemon juice
- 1 Tbls. all-purpose unbleached white flour
- 1/2 t. cinnamon
- dash of nutmeg
- 6 granny smith apples, peeled, cored & sliced thin
- 1/2 c. chopped pecans
Instructions
Crust: Combine graham cracker crumbs, butter and sugar. Press into a 9-inch spring form pan. Refrigerate.
Topping: Mix sugar, lemon juice, flour, cinnamon and nutmeg in a large pot. Add apples. Bring to a boil; cover and simmer for 15 minutes or until apples are tender, gently stirring.
Do not overcook or they will get mushy. Remove from heat and carefully fold in pecans. Cool to room temperature. Set aside 3 tablespoons; refrigerate the rest.
Filling: Using a food processor or heavy duty mixer, mix cream cheese, eggs, sugar and vanilla and add the 3 tablespoons of reserved topping. Do not over mix. Pour into crust.
Bake at 350 degrees for 50 minutes. Turn off oven and leave door ajar for 1 hour. Chill at least 4 hours or overnight. Top with remaining apple topping.