Apple, Pecan & Cheddar Cheesecake
Source of Recipe
fooddownunder.com
List of Ingredients
1/4 cup vegetarian gelatin
1/2 cup cold water
6 cup peeled diced apples
2 cup sugar
1 cup hot water
1/4 cup lemon juice
3 lb nonfat cream cheese or soy cream cheese at room temperature
1 1/2 cup reduced fat mild Cheddar or soy cheddar, finely grated
1 cup chopped pecans Recipe
In a small bowl, sprinkle veg gelatin over 1/2 cup cold water. Set aside to soften. In a large saucepan, combine apples, sugar, and hot water. Bring to a boil, stirring frequently. Cover and simmer 5 minutes; remove from heat.
Stir in lemon juice and softened gelatin mixture. Continue stirring a few minutes to dissolve gelatin completely. With a slotted spoon, remove about half of the apples from the syrup and set aside.
In the bowl of an electric mixture, whip cream cheese to soften. Fold in remaining apple-syrup mixture, cheddar cheese, and half the pecans. Sprinkle remaining pecans into bottom of a 10-inch springform pan. Pour cheesecake mixture over top and smooth with a spatula.
Arrange reserved apples over top. Cover with plastic wrap and refrigerate for several hours or overnight. To serve, run a hot knife around the sides of pan. Unhinge, remove sides, and slice into 16 wedges.
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