Monday, February 23, 2009
Dutch Apple Cheesecake
It has been a regular cheesecake factory up in these parts. I say "factory" but the truth is I have only made two cheesecakes in the last 7 days. That's a start to a factory, right?
This is the dutch apple variety. There is something splendorific about this concoction. It's like an apple pie, apple crumble and cinnamon spiked New York Cheesecake all in one. The best part, it's pretty simple to make. To me, that makes it fantastic! February marks an exceptionally busy birthday month at work and in the last 23 days I have made Almond Joy Cupcakes, Bourbon Bread Pudding, Brownie Bottom Caramel Cheesecake and now this. Whoa. Okay, I'm rambling. Here's the recipe.
Dutch Apple Cheesecake Recipe
Preheat oven to 350.
1-1/2 cups crushed cinnamon graham crackers
1/3 cup sugar (or a little less)
1/3 cup melted butter
Mix together and press into bottom of 9” spring form pan
¼ cup brown sugar
1 tsp cinnamon
¼ tsp ground nutmeg
1 tsp vanilla
1 Tbsp lemon juice
Peel and core apples, cut into wedges. Mix apples with remaining ingredients. Lay on top of crust in spring form pan so that entire crust is covered in at least 1 layer of seasoned apples.
Two 8 oz. blocks of cream cheese, softened
One 14 oz. can sweetened condensed milk
¼ cup sugar
1 tsp. cinnamon
¼ tsp. ground nutmeg
2 Tbsp. vanilla
Blend all ingredients together until mixed well. Pour over apple layer. Tap pan on counter to release air bubbles.
¼ cup flour
½ cup crushed cinnamon graham crackers
¼ cup crushed pecans
¼ cup melted butter
1 tsp. vanilla
¼ tsp ground nutmeg
Mix all ingredients together. Set aside. Wrap bottom of spring form pan with foil and place spring form pan in larger pan with ½ inch water. Bake for 35 minutes. Remove pan from oven and crumble streusel top over cheesecake layer. Return to oven and bake addition 15-20 minutes or until toothpick comes out clean. Cool completely on wire rack and refrigerate for 1 hour (at least) before serving. Enjoy!