Well, call me a believer now. I'm now a part of the Autumn Cheesecake fanclub. I just served it for a dinner party and it was sensational! I enjoy cheesecake but will only have a small slice of it because it's so heavy and thick; this one I had 3 helpings of and I had to stop myself from getting another one. Seriously, my husband helped himself to numerous slices and couldn't stop raving about it. I've been burned from cheesecake recipes over the years--just too many not-so-great ones. I made the Better Homes & Garden praline pecan cheesecake last year (major effort) and it tasted gooey and way too cheesy. You felt like you had enough after the first bite. But this one...well, it's in another class. It's an exceptional cheesecake and I'm so happy "Stephanie" put the recipe online. Just a note: I got a little confused about whether or not to press the crust up the sides of the springform pan. Usually recipes specifically state to do that. This one didn't. So for you people trying cheesecake for the first time, you need to press the graham cracker crumbs onto the bottom and up the side of the pan to form the complete crust (maybe it's just me). And I used Fuji apples cut up very small, which gave it a crispness that I loved. Just do it!!!
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Well, call me a believer now. I'm now a part of the Autumn Cheesecake fanclub. I just served...