Philadelphia okanagan cheesecake
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Crushed ginger cookies |
| ½ | cup | Toasted pecans; chopped fine |
| ¼ | cup | Butter; melted |
| 3 | 8-oz packages cream cheese | |
| Softened | ||
| 1 | cup | Sugar |
| ½ | teaspoon | Lemon juice |
| ½ | teaspoon | Vanilla extract |
| 3 | Eggs | |
| 2 | Apples; sliced and sprinkled | |
| With sugar and cinnamon | ||
| ½ | cup | Apple jelly; melted |
Directions
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