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!
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
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.
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).