Ingrédients pour Apple Pie Cheesecake
- Gingersnaps
- 6 tablespoons unsalted butter
- 3 (8-ounce) packages cream cheese
- 2 cups granulated sugar
- 2 large eggs
- Egg Yolk
- Whipping Cream
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 6 medium apples
- 1/4 cup light brown sugar
- 1 teaspoon ground cinnamon
- Walnuts
- 1 1/2 cups graham cracker crumbs
- 1/4 teaspoon ground nutmeg
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Comment préparer Apple Pie Cheesecake
- Preheat oven to 350°F (175°C). Prepare a 9-inch springform pan by greasing and flouring it.
- For the crust: Combine 1 ½ cups graham cracker crumbs, ¼ cup granulated sugar, and 6 tablespoons melted unsalted butter. Press mixture into the bottom of the prepared pan. Bake for 8-10 minutes, then let cool completely.
- For the filling: In a large bowl, beat 3 (8-ounce) packages of cream cheese until smooth. Gradually add 1 ¾ cups granulated sugar, beating until combined. Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, combine 6 medium apples (peeled, cored, and diced), ¼ cup brown sugar, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, and 2 tablespoons all-purpose flour. Gently fold the apple mixture into the cream cheese mixture.
- Pour the filling into the cooled crust. Place the springform pan in a larger roasting pan. Pour enough hot water into the larger pan to come halfway up the sides of the springform pan (this creates a water bath).
- Bake for 75-90 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Remove the cheesecake from the oven and let it cool completely on a wire rack. Once cooled, refrigerate for at least 4 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
147g
Fat
111g
Carbs
22g
