Recipe by Miriam M.
"A great dessert I came up with combining 2 favorites: apple crisp and cheesecake. It's been a hit with my family and friends. Enjoy!"
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lemon juice, or as needed
water, or as desired
Granny Smith apples - peeled, cored, and sliced, or more to taste
1 (8 ounce) package
cream cheese, softened
1 (10 inch)
graham cracker crust
This was a fun recipe for me. Instead of using the traditional springform I went with one of my 10x12 pans because of making assorted cheesecakes in bar form for serving trays. I also chose to make my own graham cracker crust and tripled the cheesecake batter, what I really should have done (I'll know better next round) was also triple my small Granny Smith's, cinnamon & sugar and oats. While the flavor was there, because of my alterations, I didn't pack enough humph for that apple-y goodness (this was my opinion not my family's). The recipe is a keeper regardless of how I made it fit for what I was doing. The apples were seasoned nicely as my hubby and kids said, the crust was good. And the cheesecake was nice, firm and still creamy. I used a water bath method and when it started getting that golden color I needed. I turned off the oven without opening it and let sit in the oven an additional hour before removing. Not one crack or separation in my batch at all. Then I refrigerated over night and cut the next day. It was perfect as everyone that was sampling it said. It's a must try for sure.
I added 2 more ounces of cream cheese. It was great.
* Percent Daily Values are based on a 2,000 calorie diet.
Apple Crisp Cheesecake
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 167
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