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Apple Cheesecake

By: Barbara Martin Thompson

"This dessert definitely represents my area of the country! The recipe is an original that I developed after experimenting and combining parts of several other recipes. So I can claim this recipe as my very own!"

Rate/Review | Read Reviews (11)

Prep Time:
30 Min

Cook Time:
50 Min

Ready In:
1 Hr 20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

Ingredients

CRUST:
1 1/2 cups graham cracker crumbs
1/2 cup sugar
1/3 cup butter or margarine, melted
APPLE TOPPING:
1/2 cup sugar
1/2 cup lemon juice
1 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon
1 dash ground nutmeg
6 Granny Smith or baking apples - peeled, cored and thinly sliced
1/2 cup chopped pecans
FILLING:
3 (8 ounce) packages cream cheese, softened
3 eggs
3/4 cup sugar
1 1/2 teaspoons vanilla extract

Directions

Combine crust ingredients; press into bottom and 1-1/2-in. up sides of a 9-in. springform pan. Refrigerate. For topping, place sugar, lemon juice, flour, cinnamon and nutmeg in Dutch oven; mix well. Add apples. Bring to a boil; cover and simmer 15 minutes or just until apples are tender. Gently stir as needed. Remove from heat; carefully stir in pecans. Cool to room temperature. Set aside 3 tablespoons of topping; refrigerate the rest until serving time. For filling, combine cream cheese, eggs, sugar and vanilla in a large mixing bowl; mix until well blended. Pour filling into crust. Bake at 350 degrees F for 50 minutes. Turn oven off, but leave cheesecake in oven with door ajar for another 1 hour. Cool to room temperature; chill at least 4 hours. Before serving, top with Apple Topping.