November 18, 2010

Autumn Cheesecake

        Prep. Time: 25 mins. + refrigerating,    Bake Time: 1 hr. 15 mins.    Makes: 12 servings.

CRUST

1 cup. graham cracker crumbs
1/2 cup. finely chopped pecans
3 Tbsp. sugar
1/2 tsp. ground cinnamon
1/4 cup ( 1/2 stick) butter or margarine, melted

FILLING

2 pkgs. (8oz. ea.) Philadelphia cream cheese, softened
1/2 cup. sugar
1/2 tsp. vanilla
2 eggs

TOPPING

1/3 cup. sugar
1/2 tsp. ground cinnamon
4 cups. thinly sliced peeled apples
1/4 cup. finely chopped pecans

CRUST
Mix crumbs, pecans, sugar, cinnamon and butter; press onto bottom of 9-inch spring form pan. Bake at 325F. for 10 minutes if using a silver spring form pan. (Bake at 300F for 10 minutes if using a dark nonstick spring form pan.)

FILLING
Mix cream cheese, sugar and vanilla with electric mixer on medium speed until blended. Add eggs; mix on low speed just until blended. Pour over crust.

TOPPING
Mix sugar and cinnamon; toss with apples. Spoon apples mixture over cream cheese layer; sprinkle with pecans.

BAKE
at 325F. for 1 hour and 10 minutes to 1 hour and 15 minutes or until center is almost set if using a silver spring form pan. (Bake at 300F. for 1 hour and 10 minutes to 1 hour and 15 minutes or until center is almost set if using a dark nonstick springform pan.)
Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
Refrigerate 4 hours or overnight.

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