Autumn Cheesecake With Apples Recipes

Steps:

• Crust: Beat and combine the sugar, butter and shortening.
• Add the vanilla, flour and salt till crumbly.
• Pat into 10" springform pan and set aside.
• Filling: Beat together the cream cheese sugar and vanilla till fluffy.
• Add the eggs.
• Pour into crust.
• Topping: Place apples in pan, cover with foil and bake for 15 minutes at 400 degrees.
• Allow to cool then pour onto cream cheese filling, spreading evenly.
• Combine the sugar& cinnamon and sprinkle on top of apples.
• Top with the almonds.
• Bake at 400 degrees for 40 minutes or till golden brown.
• Cover and chill 4-24 hours.

Steps:

• Preheat oven to 325°F.
• CRUST: Mix crumbs, 1/2 cup pecans, 3 tbls sugar, 1/2 tsp cinnamon & butter.
• Press onto bottom of a 9 inch springform pan.
• Bake @ 325 F for 10 minutes.
• FILLING: Beat cream cheese, 1/2 cup sugar & vanilla with electric mixer on medium speed until well blended.
• Add eggs, one at a time, mixing on low speed after each addition, just until blended.
• Pour over crust.
• TOPPING: Mix 1/3 cup sugar & 1/2 tsp cinnamon; toss with apples.
• Spoon apple mixture over cream cheese layer.
• Sprinkle with 1/4 cup pecans.
• BAKE @ 325 for 1 hour & 10 min to 1 hour & 15 min or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake. Cool before removing rim of pan.
• Refrigerate 4 hours or overnight.

Steps:

• --------CRUST-------------.
• heat oven to 350F degrees.
• mix crumbs, pecans, sugar, cinnamon and marg:press onto bottom of a 9-inch springform pan.
• bake 10 minutes.
• ---------FILLING---------.
• beat cream cheese and 1/2 c of the sugar at med.
• speed until well blended.
• add eggs, 1 at a time, mixing well after each.
• blend in vanilla; pour over crust.
• Toss apples with combined 1/3 c sugar and the cinnamon; spoon mixture over cream cheese layer.
• sprinkle with chopped pecans.
• Bake 1 hour and 10 minutes.
• loosen cake from rim of pan; cool before removing rim of pan.
• Refrigerate.

Steps:

• Mix together the cream cheese, 2/3 cup sugar and vanilla with a rubber spatula in a medium bowl until completely smooth with. Add the eggs and stir until completely combined.
• Arrange a rack in the center of the oven and preheat to 300 degrees F. Cut a 1/4-inch off the top of each apple and use a melon baller or teaspoon to remove the stem and core and to hollow out about 2/3 of the apple leaving 1/2-inch of flesh around the edge (reserve the removed apples for applesauce or smoothies). Fill each apple with cheesecake batter just below the rim. Wipe away any drips or spills off the outside and top of the apple before baking. Arrange apples in a 9-by-13-inch baking pan and bake until the apples are soft but still hold their shape and have not split, 45 to 50 minutes. Let cool completely before serving.
• Meanwhile, pulse together the graham crackers, cinnamon and remaining 2 tablespoons sugar in a food processor until fine crumbs. Add butter and process until combined.
• Divide apples among small serving plates and top each with a generous drizzle of caramel and sprinkles or graham cracker mixture and chopped walnuts.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a large bowl, stir together the graham cracker crumbs, 1/2 cup finely chopped pecans, 3 tablespoons sugar, 1/2 teaspoon cinnamon and melted butter; press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes.
• In a large bowl, combine cream cheese and 1/2 cup sugar. Mix at medium speed until smooth. Beat in eggs one at a time, mixing well after each addition. Blend in vanilla; pour filling into the baked crust.
• In a small bowl, stir together 1/3 cup sugar and 1/2 teaspoon cinnamon. Toss the cinnamon-sugar with the apples to coat. Spoon apple mixture over cream cheese layer and sprinkle with 1/4 cup chopped pecans.
• Bake in preheated oven for 60 to 70 minutes. With a knife, loosen cake from rim of pan. Let cool, then remove the rim of pan. Chill cake before serving.