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 Pub date
2008-01-07

Apple Normandy Cheesecake Recipes

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Apple Normandy Cheesecake
Crust
3 cups graham cracker crumbs
1/2 cup (1 stick) melted butter
Preheat oven to 325°F. In medium bowl, combine graham cracker crumbs and butter; mix well to
moisten. Press crumbs in bottom and 3/4 way up sides of 10−inch spring−form pan. Set aside.
Filling
32 ounces cream cheese (at room temperature)
1 cup granulated sugar
1 teaspoon vanilla extract
4 eggs
1/4 cup all−purpose flour
3 teaspoons cinnamon
2 tablespoons applejack brandy or 1/4 cup apple juice
14 to 16 (1/4−inch) peeled apple slices
In large bowl, combine cream cheese, sugar and vanilla extract; mix at medium speed until well
blended. Add eggs one at a time until of batter consistency. Add flour, cinnamon and brandy or apple
juice; gently mix until combined. Pour into crust−lined pan.
Bake for 1 hour. Fan apple slices on top of cheesecake; bake an additional 20 to 30 minutes or until
center is set. Refrigerate overnight before serving.
Yields 14 to 16 servings.


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