Wednesday, February 2, 2011

Apple Cheese.... apple cheese...

"Apple cheese..." is what my daughter came up with completely on her own last night after dinner was done and my husband closed the fridge. I thought she was saying "apple juice"... but as she repeated it, it became clear that she was requesting the Apple Pie Cheesecake that I had made for Saturday night. The funny thing is that we didn't have any that night nor the night before... she came up with all by herself. Apparently, it was popular!!

We got this recipe from my brothers girlfriend who brought it for Christmas... and it was awesome. Since then, my mom made it for their neighborhood monthly cocktail party (how fun is that by the way?!) and I made it for some friends on Saturday. So far it's a hit! Here's the recipe:

My Apple Pie Cheesecake - Not a pretty shot, but tasty!

From Cooking Pleasures, (magazine I assume) - Stephanie Littlejohn, Lexington, OK
Apple Pie Cheesecake
2 C crushed gingersnaps
6 T butter, melted

3 (8oz) pkg cream cheese, softened
1 C sugar
2 eggs
1 egg yolk
1/4 C whipping cream
2 T flour
1 t amaretto flavoring or vanilla extract
2 medium tart apples, peeled, thinly sliced
1 T packed light brown sugar
1 t ground cinnamon

1/2 C flour
1/2 C packed light brown sugar
1/4 C finely chopped walnuts or pecans
1/4 C butter, melted
  1. Heat oven to 350*F. Spray bottom of 10-inch spring form pan with nonstick cooking spray. In small bowl, stir together crust ingredients. Press into bottom and 1/2 in up sides of pan; wrap outside of pan with foil. Bake 5-7 min or 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 T flour, and flavoring 1 min or until blended.
  3. In medium bowl, toss apples with 1 T 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 all topping ingredients; sprinkle over cake. Bake 20-25 minutes or until top is golden brown and set 3 in from edge. Cool on wire rack to room temperature. Refrigerate overnight. Store in refrigerator.
Enjoy! My family did, and thanks Stephanie Littlejohn from Lexington, OK (and Cooking Pleasures) for this awesome recipe!

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