The YapYap Sisterhood

Apple Cheesecake

Submitted by: Barbara Martin Thompson
Rated: 5 out of 5 by 1 members

Prep Time: 30 Minutes
Cook Time: 50 Minutes

Ready In: 1 Hour 20 Minutes
Yields: 12 servings

"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!"

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.

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