A fun one for you today, my cooking kittens. Sometimes we just need something sweet to look at (or taste – go make this immediately! Seriously, do it. I can wait.)
There’s one word that describes the level of awesomeness that is this cheesecake in your mouth: WOW.
Not to be cheesy (pun intended) but this cheesecake is my new favorite, classic, timeless recipe, and I’m going to share it with the world and make it for everyone I know.
My friend (and old co-worker) Lauren sent me this recipe and I made it for the first time for Paul’s birthday in late December, and intend on making it many more times over the years.
Here’s the recipe:
Lauren’s Mama’s Apple Praline Cheesecake
1-1/2 cups graham cracker crumbs (I used only walnuts so it was Gluten-free)
1/4 cup melted butter (I used 1/2 butter, 1/2 nonfat yogurt of course)
1-1/2 cups plus 2 tbsp packed brown sugar
4 packages (8oz) cream cheese, softened
1 tsp vanilla extract
1 cup sour cream
4 cups chopped peeled apples (about 3)
3/4 cup chopped pecans
1 tsp ground cinnamon
Heat oven to 325 degrees.
Line 13×9 inch pan with foil. (I used a round spring form pan, buttered it, lined with parchment and sprayed with PAM)
Mix crumbs, butter and 2 tbsp brown sugar.
Press onto bottom of pan.
Bake for 10 minutes.
Beat cream cheese, 1 cup sugar and vanilla with mixer until blended.
Add sour cream and blend. Add eggs, 1 at a time, mixing on low speed after each just until blended.
Pour over the crust.
Mix the remaining 1/2 cup sugar, apples, pecans and cinnamon;
spoon over batter.
Bake 1 hour to 1 hour and 5 minutes. Let it cool. Refrigerate 4 hours.
Use foil to lift cheesecake from pan before cutting to serve.