| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Dutch |
Cheesecakes |
12 |
Servings |
INGREDIENTS
|
|
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 |
INSTRUCTIONS
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. Source: The
Olive Garden.
Recipe By :
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Worry is the darkroom in which negatives can develop.”