WALDINE VAN GEFFEN
VGHC42A—–
CRUST
1 c Graham cracker crumbs
2 tb Sugar
2 tb Butter
APPLE MIX
1/4 c Butter
1/2 c Light brown sugar
2 lb Red delicious apples; peeled
Cored, dice 1/2″ pcs
1 ts Cinnamon
1/2 ts Nutmeg
1/2 ts Allspice
PRALINE TOPPING
1 1/2 c Dark brown sugar
1/2 c Butter — softened
1 c Pecan pieces
APPLE CHEESECAKE
16 oz Cream cheese — softened
1/2 c Granulated sugar
3 lg Eggs
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