Over the weekend, my parents came to visit and we ate a series of snacks and things while handing out candy to our local trick-or-treaters and watching the Minnesota Vikings play. While a lot of the snacks we had came courtesy of Trader Joe’s or Aldi’s (thank you charcuteries), I did decide to make a little fancier dessert. This autumn apple cheesecake is a recipe I’ve had on-hand for years and while I’ve always been a little intimidated by making cheesecake, I decided I might as well try it with my parents. We always had candy on-hand if it didn’t work, right? On Saturday night we attended a wedding with cupcakes, and last month we attended a wedding where they served Muddy Paws Cheesecake (totally worth checking out if you are in the Twin Cities area).
Autumn Apple Cheesecake
1 1/2 c graham cracker crumbs
4 Tbsp sugar
3/4 tsp cinnamon
1/3 c melted butter
24 oz cream cheese
3/4 c sugar
3 eggs
3/4 tsp vanilla
3 c peeled, chopped apples
1/4 c sugar
3/8 tsp cinnamon
Crust:
To make the crust, combine graham cracker crumbs, 4 Tbsp sugar, 3/4 tsp cinnamon, and melted butter. Press into the bottom of 9″ springform pan. Bake at 350 for 10 minutes.
Combine and blend well in a mixer: cream cheese and 3/4 c sugar. Add 1 egg at a time and vanilla. Pour over crust in springform pan. Mix together remaining sugar and cinnamon and toss with chopped apples. Spoon apple mixture over cream cheese layer.
Bake in preheated oven for 60 to 70 minutes or until cheesecake is firm and golden brown. With a knife, loosen cake from rim of pan. Let cool, then remove the rim of pan. Chill cake before serving.
I will make crafts and cook better 