Name: Philadelphia Okanagan Cheesecake
Ingredients: 1 1/2 c Crushed ginger cookies; 1/2 c Toasted pecans; chopped fine; 1/4 c Butter; melted; 3 8-oz packages cream cheese; Softened; 1 c Sugar; 1/2 ts Lemon juice; 1/2 ts Vanilla extract; 3 Eggs; 2 Apples; sliced and sprinkled; With sugar and cinnamon; 1/2 c Apple jelly; melted

I am not here singling out those who have a so-called “weight problem.” Those of us who can eat what we please without gaining weight may be more guilty of gluttony and indulging the appetites of the body than the person who struggles –often with failure – to control his appetite for food. On the other hand, the overweight person should not excuse his failure. We should all examine ourselves as to whether we eat and drink to the glory of God, recognizing that our bodies are the temples of the Holy Spirit.

Jerry Bridges

CATEGORY	CUISINE	TAG	YIELD
Dairy, Fruits, Eggs	Naga	Cheesecakes, Cakes, Desserts, Fruits	12	Servings

INGREDIENTS

1 1/2	c	Crushed ginger cookies
1/2	c	Toasted pecans; chopped fine
1/4	c	Butter; melted
3		8-oz packages cream cheese
		Softened
1	c	Sugar
1/2	ts	Lemon juice
1/2	ts	Vanilla extract
3		Eggs
2		Apples; sliced and sprinkled
		With sugar and cinnamon
1/2	c	Apple jelly; melted

INSTRUCTIONS

Heat oven to 350F.  Combine cookie crumbs, pecans and butter, press onto
bottom and 2" up the sides of a 9" springform pan. Bake 10 minutes.
With an electric mixer, beat cream cheese, sugar, lemon juice and vanilla
until smooth.  Beat in eggs one at a time, just until blended. Pour over
crust. Top with apple slices in a pinwheel pattern. Bake 50 minutes or
until set.  Cool.  Refrigerate overnight.
Just before serving, spoon jelly over surface. Garnish as desired. Canadian
Living  October 1993

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