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Lyman's Apple Cheesecake




Source of Recipe


internet


List of Ingredients




1 teaspoon soften butter to grease the 10” spring form pan
*1 ¾ cup shortbread cookie crumbs ( I used danish cookies from the tin)
*2 ½ tablespoons for the cookie based crust
*2 ½ tablespoons melted butter

In a food processor, make cookie crumbles; add the sugar and the melted butter and blend by hand until well mixed. Transfer to the greased 10” pan and press evenly and up the sides of the pan, chill for 1 hour.

Combine
½ cup sugar
2 tablespoons water
In a heavy saucepan, heat until the sugar is melted, stir, now cook until the sugar water is a caramel amber color 5-7 minutes without stirring.
Now add:
4 tablespoons butter, stirring until melted, add:
5 peeled and cored thinly sliced apples. Stir to coat and cook over medium heat until the apples are tender about 5 minutes. Remove from the heat and cool.

Combine:

1 ½ pound soften cream cheese
¾ cup brown sugar packed
Beat until fluffy, add:
3 large eggs, one at a time though. Mix thoroughly.
Add:
1 teaspoon lemon juice
¼ teaspoon cinnamon
1/8-teaspoon ground nutmeg

Mix well.

Preheat the oven to 325.

Pour this into the 10” cookie crusted pan, and carefully spoon the caramel apples onto the top, and pour the juice evenly over this. Bake in the center of the oven rotating the pan a quarter turn every 30 minutes. Bake for 1 hour 20 minutes or until slightly set.

Remove from the oven and cool for 2 hours. Cover and refrigerate for 4-6 hours. When ready to serve, remove from the refrigerator and place on a serving tray, let sit to room temp, dust with powder sugar and cinnamon and serve with heavy cream that's been whipped.


Recipe