1/3 cup sugar
1/2 cup lemon juice
1 Tbsp all-purpose flour
1/2 tsp ground cinnamon
Pinch of nutmeg
3 Tart, peeled, cored and chopped apples
3 Sweet, peeled, cored and chopped apples
1 1/2 cup ginger snaps
3 Tbsp sugar
1/4 cup melted butter
1/2 cup pecans or other chopped nuts (optional)
3 (8-oz) packages of cream cheese, softened
1/2 cup sugar
1 c sour cream
1/2 tsp vanilla extract
2 eggs
1. Preheat oven to 350*F.
2. In a food processor, grind ginger snaps into fine crumbs. In a large bowl, combine ginger snap crumbs, 3 tablespoons sugar and melted butter. Press into the bottom of a greased 9-inch springform pan. Bake in preheated oven for 10 minutes. Allow to cool then wrap the bottom of the pan with heavy-duty foil. Wrap the entire way up the sides of the pan. Set aside.
3. In a Dutch oven or large saucepan, combine sugar, lemon juice, flour, cinnamon, and nutmeg. Add chopped apples. Bring to a boil and simmer covered for 15 minutes or just until apples are tender, stirring gently as needed. Remove from heat. Divide in half. Stir nuts in one half if desired. Cool both halves in a refrigerator.
4. In a large bowl, beat softened cream cheese and sugar until fluffy. Stir in sour cream and vanilla extract. Add eggs one at a time, mixing after each addition until well blended. Fold in cooled half of apple mixture without pecans. Pour filling onto crust. Place pan into a larger pan, such as a lasagna pan. The foil-wrapped sides of the springform should not touch the inside of the water bath pan. Fill water bath with boiling water until water is half-way up sides of the springform. Bake at 350*F for 50 minutes or until only the center of cake is slightly jiggly.
5. Cool to room temperature and then cill at least 4 hours. Before serving, top with remaining apple topping.
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