Autumn Apple Cheesecake Recipe

Autumn Apple Cheesecake

Serves 12

For the best taste, let the flavors develop by covering and chilling the cheesecake at least 4 hours before serving. A sprig of white currants adds a festive touch.

Crust

1 cup graham cracker crumbs
¾ cup finely chopped pecans
3 Tbs. granulated sugar
½ tsp. ground cinnamon
2 Tbs. unsalted butter, melted

Filling

16 oz. low-fat cream cheese, softened
½ cup granulated sugar
1 tsp. vanilla extract
2 large eggs

Topping

4 cups peeled and thinly sliced Jonathan or Granny Smith apples
½ tsp. ground cinnamon
⅓ cup granulated sugar
½ cup chopped pecans
Confectioners’ sugar for dusting

Preheat oven to 325F. Spray 8-inch springform baking pan with nonstick cooking spray.
To make Crust: Mix all ingredients in bowl, and press onto bottom of pan. Bake 10 minutes, remove from oven and let cool. Leave oven on.
To make Filling: Beat cream cheese, sugar and vanilla on medium speed until well blended. Blend in eggs one at a time. Scrape down sides of mixing bowl with rubber spatula, and pour mixture over crust.
To make Topping: Put sliced apples in bowl, and toss with cinnamon and sugar. Spoon apple mixture over filling, and sprinkle top with pecans.
Bake 1 1/4 hours, or until center is set. Let cheesecake cool before removing it from springform pan.
Transfer cheesecake to serving plate. Dust top lightly with confectioners’ sugar before serving.

November 2004