Yield: 12 servings
|1½ cup||Crushed ginger cookies|
|½ cup||Toasted pecans; chopped fine|
|¼ cup||Butter; melted|
|3||8-oz packages cream cheese|
|½ teaspoon||Lemon juice|
|½ teaspoon||Vanilla extract|
|2||Apples; sliced and sprinkled|
|With sugar and cinnamon|
|½ cup||Apple jelly; melted|
Heat oven to 350F. Combine cookie crumbs, pecans and butter, press onto bottom and 2" up the sides of a 9" 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.
Canadian Living October 1993