WALDINE VAN GEFFEN
VGHC42A—–
CRUST
1 c Graham cracker crumbs
2 tb Sugar
2 tb Butter
APPLE MIX
1/4 c Butter
1/2 c Light brown sugar
2 lb Red delicious apples; peeled
Cored, dice 1/2″ pcs
1 ts Cinnamon
1/2 ts Nutmeg
1/2 ts Allspice
PRALINE TOPPING
1 1/2 c Dark brown sugar
1/2 c Butter — softened
1 c Pecan pieces
APPLE CHEESECAKE
16 oz Cream cheese — softened
1/2 c Granulated sugar
3 lg Eggs
1 c Heavy whipping cream
CRUST-Melt butter. Stir in the crumbs and sugar until thoroughly blended.
Press into the bottom of a 9″ springform pan. Set aside. APPLE MIX-In a
Dutch oven, melt butter over low heat, add brown sugar, apples, cinnamon,
nutmeg and allspice. Simmer over low heat until apples are soft, but still
hold their shape. Cool mixture to room temperature and reserve. TOPPING-In
a small bowl, mix all ingredients together with a fork until well
incorporated. Reserve. CHEESECAKE-In a large bowl with an electric mixer
cream together sugar and cream cheese on medium speed until light and
fluffy. Beat in the eggs one at a time until smooth. Add the cream and
continue beating until the mixture is thick and creamy. Gently stir in the
cooled apple mix by hand. Pour into the prepared spring form pan. Spread
praline topping over the top. Bake at 350~ for 1 hour and 20 minutes. Allow
to cool to room temperature before removing the sides of the pan.
Refrigerate until ready to serve. Garnish with whipped cream.
Yields
12 Servings