1 1/2 c Crushed ginger cookies
1/2 c Toasted pecans; chopped fine
1/4 c Butter; melted
3 8-oz packages cream cheese
Softened
1 c Sugar
1/2 ts Lemon juice
1/2 ts Vanilla extract
3 Eggs
2 Apples; sliced and sprinkled
With sugar and cinnamon
1/2 c Apple jelly; melted
Heat oven to 350F. Combine cookie crumbs, pecans and butter, press
onto bottom and 2″ up the sides of a 9″ springform pan. Bake 10
minutes.
With an electric mixer, beat cream cheese, sugar, lemon juice and
vanilla until smooth. Beat in eggs one at a time, just until
blended. Pour over crust. Top with apple slices in a pinwheel
pattern. Bake 50 minutes or until set. Cool. Refrigerate overnight.
Just before serving, spoon jelly over surface. Garnish as desired.
Canadian Living October 1993
Yields
12 Servings