Hungry for cheesecake, but want something
different. Go no further. Chuck full of flavorful apples and
cinnamon, this cheesecake will be one you will serve often.
Snappy Apple
Cheesecake
2 1/2 cups gingersnap
crumbs
1 1/4 cups plus 2 tablespoons granulated sugar, divided
use
1 1/2 teaspoons ground cinnamon, divided use
1/4 cup butter or margarine, melted
2 (12-ounce) packages STOUFFER'S® Harvest Apples, divided
use
4 (8-ounce) packages cream cheese, softened
4 large eggs
1 teaspoon vanilla extract
1 cup chopped pecans, toasted and divided use
Combine gingersnap crumbs,
2 tablespoons sugar, 1 teaspoon cinnamon, and butter; press into
bottom and 1 1/2-inches up sides of a 9 x 3-inch springform pan.
Chill.
Thaw 1 package of harvest
apples in microwave at MEDIUM (50% power) 6 to 7 minutes.
Beat cream cheese at medium
speed with an electic mixer until smooth; add remaining 1 1/4
cups sugar, beating until smooth. Add eggs, 1 at a time, beating
just until blended after each addition. Stir in thawed apples,
vanilla, and 1/2 cup pecans; pour into prepared pan.
Bake cheesecake at 350°F
(175°C) for 1 hour and 10 minutes.
Turn oven off, and partially
open door. Leave cheesecake in oven 1 hour. Remove from oven,
and place on a wire rack to cool. Cover and chill overnight.
Prepare remaining package
of apples according to package directions. Remove cover from
apples carefully. Spread over cheesecake, and sprinkle with remaining
1/2 cup pecans and remaining 1/2 teaspoon cinnamon.
Makes 12 servings.
Recipe is
the property of Nestlé® and Meals.com, used with permission.
