Apple Cheesecake Recipe

Apple Cheesecake is a strong temptation ! Cream cheese spiced with cinnamon and nutmeg, and flavored with apple juice, when topped with roasted peanuts and applesauce over butter, casts its spell on one and all. If you think you are an exception try this Apple Cheesecake and let me know !

Summary

Difficulty LevelEasyHealth IndexJust Enjoy
CuisineCourse
MethodDish
Main IngredientInterest Group

Ingredients

 Unflavored gelatin2 Tablespoon
 Cold water1⁄3 Cup (5.33 tbs)
 Apple juice3⁄4 Cup (12 tbs)
 Sugar1⁄2 Cup (8 tbs)
 Egg yolks3 , beaten
 Cream cheese package24 Ounce, softened (3 Packages)
 Ground cinnamon1⁄2 Teaspoon
 Ground nutmeg1⁄4 Teaspoon
 Whipping cream1 Cup (16 tbs), whipped
 Chopped dry roasted peanuts1⁄2 Cup (8 tbs)
 Butter/Margarine2 Tablespoon
 Applesauce1 Cup (16 tbs)
 Packed brown sugar1⁄3 Cup (5.33 tbs)
 Ground cinnamon1⁄4 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 4945 Calories from Fat 3390

% Daily Value*

Total Fat 380 g584.4%

Saturated Fat 78.2 g391%

Trans Fat 0 g

Cholesterol 951.2 mg

Sodium 190.3 mg7.9%

Total Carbohydrates 314 g104.8%

Dietary Fiber 11 g44.1%

Sugars 242.4 g

Protein 96 g192.8%

Vitamin A 28.5% Vitamin C 7.2%

Calcium 36.7% Iron 27%

*Based on a 2000 Calorie diet

Directions

In a small bowl, soften gelatin in water; let stand for 2 minutes.
In a saucepan over medium heat, cook and stir apple juice, sugar, egg yolks and gelatin mixture until gelatin is dissolved.
Cool to room temperature.
In a large mixing bowl, beat the cream cheese, cinnamon and nutmeg until smooth.
Gradually beat in gelatin mixture until smooth.
Chill until slightly thickened, about 20 minutes.
Fold in cream.
Pour into an ungreased 9-in.spring-form pan.
Chill 4 hours or overnight.
In a saucepan over medium heat, brown peanuts in butter for 2 minutes.
Add applesauce, brown sugar and cinnamon; cook and stir for 5 minutes.
Cool.
Spread over top of cheesecake.
If desired, garnish with whipped cream, cinnamon and peanuts
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