Hungry for cheesecake, but want somethingdifferent. Go no further. Chock-full of flavorful apples andcinnamon, this cheesecake will be one you will serve often.
Recipe: Snappy Apple Cheesecake
2 1/2 cups gingersnap crumbs
Combine gingersnap crumbs, 2 tablespoonssugar, 1 teaspoon cinnamon, and butter; press into bottom and1 1/2-inches up sides of a 9 x 3-inch springform pan. Chill.
Thaw 1 package of escalloped apples inmicrowave at MEDIUM (50% power) 6 to 7 minutes.
Beat cream cheese at medium speed withan electic mixer until smooth; add remaining 1 1/4 cups sugar,beating until smooth. Add eggs, 1 at a time, beating just untilblended after each addition. Stir in thawed apples, vanilla,and 1/2 cup pecans; pour into prepared pan.
Bake cheesecake at 350°F (175°C)for 1 hour and 10 minutes.
Turn oven off, and partially open door.Leave cheesecake in oven 1 hour. Remove from oven, and placeon a wire rack to cool. Cover and chill overnight.
Prepare remaining package of apples accordingto package directions. Remove cover from apples carefully. Spreadover cheesecake, and sprinkle with remaining 1/2 cup pecans andremaining 1/2 teaspoon cinnamon.
1 1/4 cups plus 2 tablespoons granulated sugar – divideduse
1 1/2 teaspoons ground cinnamon – divided use
1/4 cup butter or margarine, melted
2 (12-ounce) packages frozen escalloped apples – divided use
4 (8-ounce) packages cream cheese, softened
4 large eggs
1 teaspoon vanilla extract
1 cup chopped pecans, toasted – divided use
Makes 12 servings.
Recipe is the property of Nestl ®and Meals.com, used with permission.
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