I took the advice of others and doubled the cheesecake ingredients, microwaved the apples first, and added more graham cracker crumbles and pecans to the top. I used a water bath and let the cake cool down for almost two hours before putting it into the refrigerator, first in the oven and then on the counter. The only things I would change are to use more cinnamon to give it more of a fall flavor, increase the graham cracker crust by 50% to make it thicker, and cut up less apples - you should only need about three, though I'm not sure how many apples make four cups. Overall, this cheesecake turned out great!
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I took the advice of others and doubled the cheesecake ingredients, microwaved the apples...