Thursday, June 10, 2010

Apple Cheesecake

Tomorrow night is Family Night at VBS.  I volunteered to make a dessert.  Actually, I’ll make a couple of desserts.  I’m making apple cheesecake today, since it needs to be in the fridge overnight. 

P6101612 This recipe uses four packages of cream cheese and four eggs. 

P6101614 It has a crust made with crushed ginger snap cookies.  The Mi-Del are my favorite brand.  They have a potent ginger flavor and organic ingredients.

P6101615 The crust is kept in the fridge until ready to fill, not like some that are baked first.

P6101616  Can you see those delicious chunks of apple?  The recipe calls for Stouffer’s Escalloped Apples which I could not find this time (it’s been a while since I made this cheesecake).  I found Harvest Apples (frozen section) which the company assured me was the same product – just a name change.

P6101619  Yes, that is a rather large crack, but when I cover the top with yummy Harvest Apples it won’t matter in the least.  It will still taste scrumptious.

Apple Cheesecake

2 1/3  cups gingersnap crumbs
1 ¼    cups plus two tbsp sugar, divided
1 ½    teaspoons ground cinnamon, divided
¼       cup butter, melted
2        (12 oz) pkg Stouffer’s Harvest Apples, divided
4        (8  oz) pkg cream cheese, softened (I use low fat)
4        large eggs
1 tsp   vanilla
1        cup chopped pecans, toasted & divided (I omit these)

Combine crumbs, 2 tbsp sugar, l tsp cinnamon and butter.  Press into bottom and up sides of spring form pan.  Chill.

Thaw 1 pkg apples in microwave  (medium power) 6 to 7 min.

Beat cheese at medium speed, with an electric mixer until smooth; add remaining 1 ¼ cups sugar, beating until smooth.  Add eggs, 1 at a time, beating just until blended after each addition.  Stir in the apples, vanilla and ½ cup pecans (if using).  Pour into pan.

Bake at 350 degrees for 1 hr & 10 min.

Turn off the oven and partially open door.  Leave the cake in the oven for 1 hr.  Remove and place on a wire rack to cool.  Cover and chill overnight. 

Prepare remaining apples as per pkg directions (I like to use extra apples).  Spread them over the cheesecake.  Sprinkle with remaining ½ cup of pecans (if using) and remaining ½ tsp. cinnamon.

I won’t be adding the topping till tomorrow – therefore, no photo of the finished product.   Believe me, it will look pretty on a nice serving plate with the apple chunks on top.

Tomorrow I’ll also be baking some coconut tarts to take to Family Night.  We have some terrific bakers at my church, so I know that dessert will be a  real treat.


Susan said...

the gingersnap crust got my attention right away! your VBS
will enjoy your dessert!

Angela McRae said...

A gingersnap crust -- yum! This sounds like a great "cool" dessert and I will look forward to trying it!

Appleshoe said...

I buy those cookies. I LOVE the idea for using them for a crust! Thank you for the recipe. I will try it out this week. Take care.

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