APPLE PECAN CHEESECAKE

Apple Pecan Cheesecake image

This dessert definitely represents my area of the country! The recipe is an original that I developed after experimenting and combining parts of several other recipes. So I can claim this recipe as my very own! -Barbara Martin Thompson, Pollock Pines, California

Provided by Taste of Home

Time 1h20m

Yield 12 servings.

Number Of Ingredients 17

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 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon
Dash ground nutmeg
1/2 cup lemon juice
6 medium Granny Smith or tart apples, peeled and thinly sliced
1/2 cup chopped pecans
FILLING:
3 packages (8 ounces each) cream cheese, softened
3 large eggs
3/4 cup sugar
1-1/2 teaspoon vanilla extract

Steps:

Combine crust ingredients; press into the bottom and 1-1/2 in. up sides of a 9-in. springform pan. Refrigerate., For topping, combine the sugar, flour, cinnamon and nutmeg in a Dutch oven; stir in lemon juice. Add apples. Bring to a boil; cover and simmer for 15 minutes or just until apples are tender, stirring occasionally. Remove from the heat; stir in pecans. Cool to room temperature. Set aside 3 tablespoons for filling; refrigerate remaining topping until serving., Combine the cream cheese, eggs, sugar and vanilla in a large bowl; mix until well blended. Add reserved topping; mix well. Pour into crust., Bake at 350° for 50 minutes. Turn oven off, but leave cheesecake in oven with door ajar for 1 hour. Cool to room temperature. Refrigerate for at least 4 hours. Just before serving, top with apple topping.

Nutrition Facts : Calories 358 calories, Fat 18g fat (8g saturated fat), Cholesterol 88mg cholesterol, Sodium 187mg sodium, Carbohydrate 48g carbohydrate (38g sugars, Fiber 2g fiber), Protein 4g protein.