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Sunday, April 12, 2009
Easter Sunday Recipe - Apple-Pecan Cheesecake
Happy Easter everyone! I'm going to put up an extra special recipe today. It comes from the 'Wisconsin Apple Grower's Association: Cookbook" which we will be selling a limited number of this fall at our orchard.
Apple-Pecan Cheesecake
Barbara Starks, Edgerton
1996 Finalist
CRUST:
1 c. graham cracker crumbs
3 T. sugar
1/2 tsp. cinnamon
1/4 c. butter, melted
1/2 c. finely chopped pecans
Combine crumbs, sugar, cinnamon and butter; press into bottom of 9" spring form pan. Bake at 350-degrees for 10 minutes.
2 - 8 oz packages cream cheese, softened
1/2 c. sugar
2 eggs
1/2 tsp. vanilla
Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in vanilla, pour over crust.
3 cups thin peeled apples - sliced
1/3 c. sugar
1/2 tsp. cinnamon
1/4 c. chopped pecans
Toss apples with combined sugar and cinnamon. Spoon apple mixture over cream cheese layer; sprinkle with pecans. Bake at 350-degrees for 1 hour and 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.
If desired, drizzle caramel ice cream topping over each serving.
I hope everyone has a fabulous and fun Easter Sunday on this beautiful day!
Apple-Pecan Cheesecake
Barbara Starks, Edgerton
1996 Finalist
CRUST:
1 c. graham cracker crumbs
3 T. sugar
1/2 tsp. cinnamon
1/4 c. butter, melted
1/2 c. finely chopped pecans
Combine crumbs, sugar, cinnamon and butter; press into bottom of 9" spring form pan. Bake at 350-degrees for 10 minutes.
2 - 8 oz packages cream cheese, softened
1/2 c. sugar
2 eggs
1/2 tsp. vanilla
Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in vanilla, pour over crust.
3 cups thin peeled apples - sliced
1/3 c. sugar
1/2 tsp. cinnamon
1/4 c. chopped pecans
Toss apples with combined sugar and cinnamon. Spoon apple mixture over cream cheese layer; sprinkle with pecans. Bake at 350-degrees for 1 hour and 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.
If desired, drizzle caramel ice cream topping over each serving.
I hope everyone has a fabulous and fun Easter Sunday on this beautiful day!
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1 comments:
sounds delicious!
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