This recipe makes a great mid-morning snack!
Sandy’s Apple-Pecan Cheesecake
Ingredients
Crust
1-1/2 cups graham cracker crumbs
1/2 cup sugar
1/3 cup butter, melted
Apple Topping
1/2 cup sugar
1/2 cup lemon juice
1 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon
Dash ground nutmeg
6 medium Granny Smith apples, peeled and thinly sliced
1/2 cup chopped pecans
Filling
3 – 8 oz. pkgs. cream cheese, softened
3 eggs
3/4 cup sugar
1-1/2 teaspoon pure vanilla extract
Directions
~Preheat oven to 350°.
~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. 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 bowl. Mix until well blended. Pour filling into crust. Bake 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.
~Just before serving, top with Apple Topping.