—–waldine van geffen vghc 1/2 ts Nutmeg
Crust 1/2 ts Allspice
1 c Graham cracker crumbs Praline topping
2 tb Sugar 1 1/2 c Dark brown sugar
2 tb Butter 1/2 c Butter; soft
Apple mix 1 c Pecan pieces
1/4 c Butter Apple cheesecake
1/2 c Light brown sugar 16 oz Cream cheese; soft
2 lb Red delicious apples; peel 1/2 c Granulated sugar
— cored, dice 1/2″ pcs 3 lg Eggs
1 ts Cinnamon 1 c Heavy whipping cream
CRUST-Melt butter. Stir in the crumbs and sugar until thoroughly
blended. Press into the bottom of a 9″ springform pan. Set aside.
APPLE MIX-In a Dutch oven, melt butter over low heat, add brown sugar,
apples, cinnamon, nutmeg and allspice. Simmer over low heat until
apples are soft, but still hold their shape.
Cool mixture to room temperature and reserve.
TOPPING-In a small bowl, mix all ingredients together with a fork
until well incorporated. Reserve.
CHEESECAKE-In a large bowl with an electric mixer cream together
sugar and cream cheese on medium speed until light and fluffy. Beat
in the eggs one at a time until smooth. Add the cream and continue
beating until the mixture is thick and creamy. Gently stir in the
cooled apple mix by hand. Pour into the prepared spring form pan.
Spread praline topping over the top.
Bake at 350~ for 1 hour and 20 minutes. Allow to cool to room
temperature before removing the sides of the pan. Refrigerate until
ready to serve. Garnish with whipped cream.
Yields
12 servings