Apple Pecan Cheesecake

Replace pumpkin pie for your next family gathering with this delicious cheesecake. -- JoJo

 
 
 
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Preparation Time Cook Time
10 minutes 90 minutes
 
Ingredients - This recipe makes 1 8 inch cheesecase
20 Gingersnap cookies
⅓ cup pecan halves
¼ cup melted butter
FILLING:
2 - 8 ounce packages plain, brick-style cream cheese
½ cup Lantic Granulated Sugar
1 ¼ cup Mott's Fruitsations original apple sauce
½ cup Astro Original 0% plain greek yogourt
1 tablespoon ReaLemon Lemon juice
1 tablespoon ground cinnamon
4 Naturegg Omega 3 Eggs, beaten
SAUCE:
½ cup Lantic Old Fashioned Brown Sugar
½ cup roughly chopped toasted pecans
2 tablespoons all-purpose flour
1 cup apple cider or juice
2 tablespoons butter
 
Instructions 
1. Preheat oven to 325 degrees F. Lightly coat 8 inch springform pan with Pam Baking No-Stick cooking spray. Pulse cookies and pecans in a food processor until finely crumbed. Pulse in butter until mixture clumps together. Press into prepared springform pan and bake for 15 minutes. Set aside to cool.
 
2. FILLING: Pulse cream cheese with sugar until very smooth. Add applesauce, yogourt, lemon juice and cinnamon; pulse until very well combined. Stir in eggs, just until uniformly combined.
 
3. Pour filling into cooled prepared crust. Bake for 45 minutes. Turn off oven: let cheesecake stand in hot oven for 30 minutes. Remove to a rack. Run a thin knife around the edge of the ring. Cool to room temperature, then chill for at least 2 hours.
 
4. SAUCE: Stir sugar with pecans and flour in a small saucepan until well combined. Microwave cider in a heat-proof measure on High until steaming. Whisk into sugar mixture. Set over medium heat and cook, stirring constantly, until smooth and thickened. Whisk in butter. Serve cheesecake with warm sauce.
 
 
Tips and Tricks
You can make the cheesecase 2 days in advance.
 
 
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