Ingredients Jump to Instructions ↓

  1. 1 cup 146g / 5.1oz Graham cracker crumbs

  2. 2 tablespoons 30ml Sugar

  3. 2 tablespoons 30ml Butter Apple mix

  4. 1/4 cup 49g / 1.7oz Butter

  5. 1/2 cup 80g / 2.8oz Light brown sugar

  6. 2 lbs 908g / 32oz Red delicious apples; peeled - cored, dice

  7. 1/2" pcs

  8. 1 teaspoon 5ml Cinnamon

  9. 1/2 teaspoon 2 1/2ml Nutmeg

  10. 1/2 teaspoon 2 1/2ml Allspice Praline topping

  11. 1 1/2 cups 240g / 8 1/2oz Dark brown sugar

  12. 1/2 cup 99g / 3 1/2oz Butter - softened

  13. 1 cup 237ml Pecan pieces Apple cheesecake

  14. 16 oz 454g Cream cheese - softened

  15. 1/2 cup 99g / 3 1/2oz Granulated sugar

  16. 3 cups 594g / 20oz Eggs (large)

  17. 1 cup 237ml Heavy whipping cream

Instructions Jump to Ingredients ↑

  1. Recipe Instructions CRUST-Melt butter. Stir in the crumbs and sugar until thoroughly blended. Press into the bottom of a 9" Springform pan. Set aside. APPLE MIX-In a Dutch oven, melt butter over low heat, add brown sugar, apples, cinnamon, nutmeg and allspice. Simmer over low heat until apples are soft, but still hold their shape. Cool mixture to room temperature and reserve. TOPPING-In a small bowl, mix all ingredients together with a fork until well incorporated. Reserve. CHEESECAKE-In a large bowl with an electric mixer cream together sugar and cream cheese on medium speed until light and fluffy. Beat in the eggs one at a time until smooth. Add the cream and continue beating until the mixture is thick and creamy. Gently stir in the cooled apple mix by hand. Pour into the prepared spring form pan. Spread praline topping over the top. Bake at 350F for 1 hour and 20 minutes. Allow to cool to room temperature before removing the sides of the pan. Refrigerate until ready to serve. Garnish with whipped cream.


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