Philadelphia Okanagan Cheesecake
Yield
12 servingsPrep
25 minCook
60 minReady
85 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
gingersnap cookies
crushed |
*
|
| ½ | cup |
pecans
finely chopped |
|
| ¼ | cup |
butter
melted |
|
| 24 | ounces |
cream cheese
softened |
|
| 1 | cup |
sugar
|
|
| ½ | teaspoon |
lemon juice
|
|
| ½ | teaspoon |
vanilla extract
|
|
| 3 | large |
eggs
|
|
| 2 | each |
apples
sliced, and sprinkled with sugar and cinnamon |
|
| ½ | cup |
apple jelly
melted |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
gingersnap cookies
crushed |
*
|
| 118 | ml |
pecans
finely chopped |
|
| 59 | ml |
butter
melted |
|
| 693.6 | ml/g |
cream cheese
softened |
|
| 237 | ml |
sugar
|
|
| 2.5 | ml |
lemon juice
|
|
| 2.5 | ml |
vanilla extract
|
|
| 3 | large |
eggs
|
|
| 2 | each |
apples
sliced, and sprinkled with sugar and cinnamon |
|
| 118 | ml |
apple jelly
melted |
*
|
Directions
Heat oven to 350℉ (180℃).
Combine cookie crumbs, pecans and butter, press onto bottom and 2 inches up the sides of a 9 inch springform pan.
Bake 10 minutes.
With an electric mixer, beat cream cheese, sugar, lemon juice and vanilla until smooth.
Beat in eggs one at a time, just until blended.
Pour over crust.
Top with apple slices in a pinwheel pattern. Bake 50 minutes or until set.
Cool. Refrigerate overnight.
Just before serving, spoon jelly over surface.
Garnish as desired.
