*Crust*
1 ts Margaine
1 c Graham craker crumbs
3 tb Sugar
1/4 c Finely chopped pecans
1/2 ts Cinnamon
1/4 c Margarine, melted
*Cheesecake*
16 oz Cream cheese, softened
1/2 c Sugar
2 Eggs
1/2 ts Vanilla
*Topping*
1/3 c Sugar
1/2 ts Cinnamon
4 c Peeled, thinly sliced
-Northern Spys, Macintosh or
Your favorate baking apples.
3/4 c Chopped pecans.
------TO PERPARE CRUST
Preheat oven to 350 degrees. Grease 9 inch springform pan with 1
teaspoon margarine. In a medium bowl, combine remaining crust
ingredents until well mixed. Press mixture into the bottom of a
prepared springform pan. Bake for 10 minutes; Remove from oven and
slightly cool on a rack.
To Prepare Cheesecake:
In a large bowl cream together the cream cheese and sugar until well
belnded. Add eggs, one at a time, beating well after each addition.
Blend in vanilla. Pour mixture over prebaked crust.
To perpare toppoing:
In a small bowl mix together sugar and cinnamon. Place sliced apples
in large bowl and sprinkle with the sugar-cinnamon mixture, tossing to
coat. Arrange slices decoratively on top of the cream cheese filling.
Sprinkle evenly with pecans.
Bake for one hour, 10 mintes (70 minutes total)
Check cheesecake halfway through cooking. If pecans are darkening too
quickly, cover loosely with a piece of foil.
Remove freom oven and place on a cooling rack. Cool for about 1 hour
at room tempture. Cover and refrigate at least eight hours or
overnight. When completely chilled, slice into weges and serve.
Serves 10-12 From Viola Smith, Allen park, Via "COMPANY" show on
WXYZ-tv and printed in the Detroit Free Press 11/16/1994
Nutrition details per serving (based on 12 servings per recipe)
Calorise: 284 Percent of calories from fat: 60%
Fat: 26gm Protein: 5gm Carbohydrate: 36gm
Cholesterol: 77mg Sodium: 227 mg.
Diabetic exchange:1/4 medium-fat meat, 1/2 bread, 1 3/4 fruit, 4 3/4
fat NOT RECOMMENDED FOR DIABETICS
Submitted By JOHN DAVIS On 11-18-94 1151
