"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Cheesecake, Autumn Apple Recipe

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This recipe for Cheesecake, Autumn Apple, by , is from Eating Under a Tree, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Stephanie Keller
Added: Friday, January 16, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 cup graham cracker crumbs
1/2 cup finely chopped pecans
3 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
1/4 cup butter, melted

2 (8 ounce) packages cream cheese, room temperature
1/2 cup granulated sugar
2 large eggs
1/2 teaspoon vanilla extract
4 cups Fuji apples (peeled, cored and thinly sliced)
1/3 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 cup chopped pecans

Directions:
Directions:
Preheat oven to 350˚ F. Prepare water bath (refer to directions on New York Cheesecake recipe).

In a large bowl, stir together graham cracker crumbs, 1/2 cup finely chopped pecans, 3 tablespoons sugar, 1/2 cinnamon, and 1/4 cup melted butter. Press mixture in to the bottom of a 9 inch springform pan. Bake in preheated oven without water bath for 10 minutes.

In a large bowl, combine cream cheese and 1/2 cup sugar. Mix on medium speed until smooth. Beat in eggs one at a time until well incorporated. Blend in vanilla; pour filling onto baked crust.

In a small bowl, stir together 1/3 cup sugar and cinnamon. Toss the cinnamon sugar with sliced apples to coat. Arrange apples over the cream cheese mixture and sprinkle with chopped pecans.

Bake in preheated oven with water bath for 60 to 70 minutes. With knife, loosen cake from rim of pan but do not remove rim. Let cake cool, then remove the rim of pan. Refrigerate until ready to serve.

Number Of Servings:
Number Of Servings:
12

 

 

 

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