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Autumn Apple Cheesecake

Autumn Apple Cheesecake

When the apples have ripened and the nuts have fallen from the trees, it’s time to make this homey dessert, which no one ever refuses! It combines mellow cream cheese with tart apples, spicy cinnamon and crunchy pecans to make a luscious fall variation on one of our favorite classic desserts.

Autumn Apple Cheesecake is a gorgeous finale for any harvest meal, and makes a great take-along to parties, too. Believe us, there won’t be any leftovers!

INGREDIENTS

1 store-bought graham cracker crust (or make your own favorite recipe)
Two 8-ounce packages cream cheese, at room temperature
1/2 cup sugar
1 teaspoon vanilla extract
2 large eggs

Topping
4 cups thinly sliced Jonathan or Granny Smith apples
1/2 teaspoon ground cinnamon
1/3 cup sugar
1/2 cup chopped pecans

1. Preheat oven to 325F. Place crust in the bottom of a 9-inch springform pan. Bake crust 10 minutes, then remove from oven to cool. Leave oven on.

2. To make filling, with an electric mixer beat together the cream cheese, sugar, and vanilla in a large mixing bowl until light and creamy. Blend in the eggs, one at a time. Pour this mixture over the crust.

3. To make topping, place sliced apples in a large mixing bowl and toss with cinnamon and sugar. Spoon apple mixture evenly over cheese filling and sprinkle with the pecans.

4. Bake cheesecake until the center seems firm, about 1 1/4 hours. Let cheesecake cool before removing it from the pan. For the best flavor, cover and chill the cheesecake for at least 4 hours (or up to 1 day) before serving. Run a knife around the inside of the pan to loosen the cheesecake and release and remove the sides of the pan. Place cake on serving plate.

Read more: Food, All recipes, Desserts

Adapted from All-American Desserts, by Judith M. Fertig (Harvard Common Press, 2003). Copyright (c) 2003 by Judith M. Fertig. Reprinted by permissin of Harvard Common Press.
Adapted from All-American Desserts, by Judith M. Fertig (Harvard Common Press, 2003).

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Annie B. Bond

Annie is a renowned expert in non-toxic and green living. She was named one of the top 20 environmental leaders by Body and Soul Magazine and "the foremost expert on green living." - Body & Soul Magazine, 2009. Learn Annie's latest eco-friendly news on anniebbond.com, a website dedicated to healthy and green living.

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All American Desserts

400 star-spangled, razzle-dazzle receips for America's best-loved desserts.buy now

4 comments

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7:10AM PST on Nov 27, 2012

Hello!
This recipe looks really interesting, but I'd like to ask if I can use digestive biscuits (or any other biscuits, for that matter) instead of graham cracker crust...And, if yes, how many biscuits would the right quantity be? Or how many cups of biscuit crumbs, for example, would the right quantity be? I live in Greece and I don't have access to the crust you mention, so I would really appreciate some help with that.
Thank you :)

11:18AM PDT on Sep 13, 2012

thanks

5:01PM PDT on Mar 16, 2012

yum

3:17PM PST on Feb 11, 2010

An apple cheesecake! This sounds very nice, thank you.

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