Autumn Cheesecake

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This recipe is a version of one Curene Uhlman, one of our Market Gang, gave us.  

We have served this at a staff party and everyone loved it.  The apple juice seeps into the cream cheese filling and is really yummy. 

CRUST

  • 1 cup graham cracker crumbs
  • 2 tbsp. sugar
  • 1/2 tsp. cinnamon
  • 1/2 cup melted butter

FILLING

  • 2 x 8 ounce pkgs. Cream cheese, softened
  • 1/2 cup sugar
  • 2 eggs
  • 1/2 tsp. vanilla

TOPPING

  • 4 cups thin peeled apple slices
  • 1/3 cup brown sugar
  • 1/2 cup raisins or craisins
  • 1/2 tsp. cinnamon
  • 1/2 cup chopped, toasted pecans or walnuts

Note:  You should use a good quality cooking apple like Gravenstein, Cortland, Spy, or Ida Red

Combine all the crust ingredients and press into the bottom of a 9" springform pan.  Bake at 350 degrees for 10 minutes. Combine the cream cheese and the sugar, mix at medium speed until well blended.  Add eggs, one at a time, mixing  well after each addition.  Blend in vanilla and pour over crust. Toss apples with sugar and cinnamon.  Fold in the raisins or craisins, and pecans or walnuts.  Spoon over the cream cheese layer.  Bake at 350 degrees for 1 hour and 10 minutes.  Cool before removing rim and serve chilled with a dollop of whipped cream.  10-12 servings