Search
by Ingredient

Philadelphia Okanagan Cheesecake

StarStarStarHalf starEmpty star

Submitted by scrine

YIELD

12 servings

PREP

25 min

COOK

60 min

READY

85 min

Ingredients

1 ½ 355
CUPS ML GINGERSNAP COOKIES
crushed *
½ 118
CUP ML PECANS
finely chopped
¼ 59
CUP ML BUTTER
melted
24 693.6
OUNCES ML/G CREAM CHEESE
softened
1 237
CUP ML SUGAR
½ 2.5
TEASPOON ML LEMON JUICE
½ 2.5
TEASPOON ML VANILLA EXTRACT
3 3
LARGE LARGE EGGS
2 2
EACH EACH APPLES
sliced, and sprinkled with sugar and cinnamon
½ 118
CUP 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 118g (4.2 oz)
Amount per Serving
Calories 360 72% from fat
 % Daily Value *
Total Fat 29g 44%
Saturated Fat 16g 79%
Trans Fat 0g
Cholesterol 127mg 42%
Sodium 216mg 9%
Total Carbohydrate 7g 7%
Dietary Fiber 1g 3%
Sugars g
Protein 13g
Vitamin A 19% Vitamin C 2%
Calcium 6% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

Email this recipe