Realfood Bakedchicagorecipes Chocolate: [bakedchicago] 2 Layer Cheescakes Plus

Apple Cheesecake Pie

Simply Delicious!
Serves 8
40 min Total time
15 min prep

Ingredients:
1 (6 oz) graham cracker pie crusts

Filling
1 (8 oz) package cream cheese, softened
1/2 cup sugar
1 Tbsp lemon juice
1/2 tsp vanilla
2 eggs

Topping
1 (20 oz) can apple pie filling, chilled (or choice of flavors)
2 Tbsp toasted chopped pecans

Method:
Preheat oven to 325 degrees F.
Combine cream cheese, sugar, lemon juice, and vanilla in a bowl. Mix until well blended. Add eggs, one at a time, mixing after each addition. Place crust on baking sheet; pour in filling. Bake for 25 minutes or until inserted knife comes out clean. Topping: Spread apple filling evenly on top of cooled cheesecake. Garnish with toasted pecans.

Alternate Method:
Spread unchilled pie filling in shell first, top with toasted pecans (saving a few for the top when finished if you like) then pour in the cheese filling and bake as directed.

Note:
Other canned pie filling or canned fruit that is well drained can be substituted for the can of apple pie filling. I have used canned pumpkin pie filling as well (NOT canned pumpkin puree)

Soften cream cheese in microwave on high 15 to 20 seconds.

Toasted Pecans-- Spread out pecans evenly on a baking sheet. Place into a 375 degree F oven for 3-5 minutes or until pecans are well toasted.

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Cheesecake Pecan Pie

This recipe is from an Amish/Mennonite cookbook from Lancaster, PA.
Makes 1 9 inch Pie
1 1/4 hours Total time
30 min prep

Ingredients:
1 (8 ounce) package cream cheese, softened
1 large egg
1/3 cup sugar
1/4 tsp salt
1/2 tsp lemon juice
1/2 tsp vanilla
1 9-inch deep dish pie crust
1 1/4 cups chopped pecans
3 large eggs, beaten
1 cup light corn syrup
1/4 cup sugar
1 tsp vanilla

Method:
Combine first 6 ingredients; beat at low speed until smooth. Pour into pastry shell; sprinkle with pecans. Combine 3 eggs and remaining ingredients, mixing well. Spoon over pecan layer. Bake at 350 degrees F for 35 minutes or until set. Do not overcook.

Note:
I combine the pecans, eggs, syrup, sugar and vanilla and mix well as I would for a pecan pie then pour that over the cheese layer, spreading it out evenly. I have not tried this with the pecan layer on bottom but will.

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Apple Pie Cheesecake

Serves 12
1 1/2 hours Total time
20 min prep

Ingredients:
1 cup graham cracker crumbs
3 Tbsp sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 cup melted butter
1/4 cup finely chopped pecans (optional)
3 (8 ounce) packages cream cheese, softened
3/4 cup white sugar
3 large eggs
3/4 tsp vanilla extract
2 1/2 cups chopped peeled apples
1 Tbsp lemon juice
1/4 cup sugar
1/2 tsp ground cinnamon
8 Tbsp caramel topping, divided
whipped cream
4 Tbsp chopped pecans

Method:
Preheat oven to 350 degrees F.
Lightly grease a 9 or 10-inch springform pan. Combine the first six ingredients and press into the bottom of the prepared springform pan. Bake for 10 minutes and cool on a wire rack.
In a large mixing bowl beat the cream cheese and sugar until smooth. Add the eggs and beat on low until just combined. Stir in vanilla. Evenly pour over the baked crust. Toss the apples with lemon juice, sugar, cinnamon and carefully spoon over the cream cheese mixture. Bake for 55 to 60 minutes or until center is almost set. Remove from oven and cool on a wire rack for 10 minutes. Carefully run a knife around the edge of cheesecake to loosen. Drizzle with 4 Tbsp of the caramel topping. Continue to cool for 1 hour. Place in the fridge overnight. Remove sides from the pan. Just before serving garnish with whipping cream, chopped pecans and the remaining caramel.