Autumn Cheesecake

Autumn Cheesecake

This recipe is from my mom (originally from another teacher in her school). She says, “This is the best cheesecake I had ever had–so good, in fact, that I dreamed about it that night.”

1 cup graham cracker crumbs
3 tablespoons sugar
1/2 teaspoon cinnamon
1/4 cup margarine, melted

Combine crumbs, sugar, cinnamon, and margarine; press into bottom of 9-inch springform pan. Bake at 350 for 10 minutes.

2 (8-ounce) packages cream cheese, softened
1/2 cup sugar
2 eggs
1/2 teaspoon vanilla

Toss cream cheese and sugar, mixing at medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Blend in vanilla; pour over crust.

4 cups thin peeled apple slices
1/3 cup sugar
1/2 teaspoon cinnamon
1/4 cup chopped pecans

Toss apples with combined sugar and cinnamon. Spoon apple mixture over cream cheese layer; sprinkle with pecans. Bake at 350 for 1 hour, 10 minutes. Loosen cake from rim of pan; cool before removing rim. Chill.

This is the first time I’ve tried the recipe, and mine came out pretty flat. I think it might be because I didn’t read the directions and just threw all the cream cheese, eggs, sugar, and vanilla in at once. Shouldn’t affect the taste, though.;)


2 Responses

  1. I really like the idea of using cinnamon in the crust. Will have to try that, and maybe drizzle the top with caramel. Yum!

  2. This cheesecake was amazing. Mmm-mmm. Well-done, Renae!

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