 |
Prep Time: 1500 Minutes Cook Time: 1 Minutes |
Ready In: 1501 Minutes Servings: 9 |
|
This comes from one of my favorite cooking magazine Cooking Pleasures This sounds like just the kind of cheesecake that should grace your fall table. Ingredients:
2 cups gingersnaps, crushed |
6 tablespoons butter, melting |
24 ounces cream cheese, softened |
1 cup sugar |
2 eggs |
1 egg yolk |
1/2 cup whipping cream |
2 tablespoons all-purpose flour |
1 teaspoon amaretto flavoring or 1 teaspoon vanilla extract |
2 medium firm tart apples, peeled thinly sliced |
1 tablespoon packed light brown sugar |
1 teaspoon ground cinnamon |
1/2 cup all-purpose flour |
1/2 cup packed light brown sugar |
1/4 cup walnuts or 1/4 cup pecans, finely chopped |
1/4 cup butter, melted |
Directions:
1. Heat oven 350°F Spray bottom of 10 springform pan with nonstick cooking spray. In small bowl, stir together gingersnaps with 6 Tbs melted butter(crust). Press into bottom and 1/2 up sides of pan; wrap outside of pan with foil. Bake 5-7 minutes until set.
2. Meanwhile, in large bowl, beat cream cheese and sugar at medium speed 2-3 minutes or until smooth. Beat in eggs, egg yolk, cream, 2 Tbs flour and flavoring 1 minutes or until blended.
3. In medium bowl, toss apples with 1 Tbs brown sugar and cinnamon until lightly coated.
4. Pour half of the filling into crust; arrange apples over the filling, overlapping slightly. Pour remaining filling over apples. Bake 40 minutes.
5. Meanwhile, in small bowl, stir together 1/2 cup flour, 1/2 cup light brown sugar, 1/4 nuts and 1/4 cup melted butter(topping); sprinkle over cake. Bake 20-25 minutes or until top is golden brown and set 3 from edge. Cool on wire rack to room temperature.
6. Refrigerate overnight.
7. Store in the refrigerator.
|
|