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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Autumn Cheesecake Recipe

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This recipe for Autumn Cheesecake is from The Andino / Arellano Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Crust
1 cup graham cracker crumbs
3 tbsp sugar
1/2 tsp cinnamon
1/4 cup melted butter

Filling
2 8oz. packages of cream cheese, softened
1/2 cup sugar
2 eggs
1/2 tsp vanilla

Topping
4 cups thin peeled sliced apples
1/3 cup sugar
1/2 tsp cinnamon
1/4 cup chopped pecans or walnuts

Directions:
Directions:
1. Combine graham crumbs, sugar, cinnamn and butter. Press onto bottom of 9-inch spring form pan. Bake at 350º for 10 minutes. While the crust is baking, prepare filling.
2. Combine cream cheese and sugar, mixing at medium speed with electric mixer until well blended. Add eggs, one at a time, mixing well after each one. Blend in vanilla and pour over crust.
3. Toss apples with sugar and cinnamon. Arrange apples in an even circle over cream cheese layer. Sprinkle with pecans or walnuts.
4. Bake at 350º for 1 hour and 10 minutes. Loosen cake from rim of pan, cool before removing rim of pan. Chill for at least 3 hours before serving.

Personal Notes:
Personal Notes:
Recipe given to me by Teresa Sanchez

 

 

 

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