Olive garden apple praline cheesecake

12 servings

Ingredients

Quantity Ingredient
-----waldine van geffen vghc
Crust
1 cup Graham cracker crumbs
2 tablespoons Sugar
2 tablespoons Butter
Apple mix
¼ cup Butter
½ cup Light brown sugar
2 pounds Red delicious apples; peel cored, dice 1/2\" pcs
1 teaspoon Cinnamon
½ teaspoon Nutmeg
½ teaspoon Allspice
Praline topping
1½ cup Dark brown sugar
½ cup Butter; soft
1 cup Pecan pieces
Apple cheesecake
16 ounces Cream cheese; soft
½ cup Granulated sugar
3 larges Eggs
1 cup Heavy whipping cream

Directions

CRUST-Melt butter. Stir in the crumbs and sugar until thoroughly blended. Press into the bottom of a 9" springform pan. Set aside.

APPLE MIX-In a Dutch oven, melt butter over low heat, add brown sugar, apples, cinnamon, nutmeg and allspice. Simmer over low heat until apples are soft, but still hold their shape.

Cool mixture to room temperature and reserve.

TOPPING-In a small bowl, mix all ingredients together with a fork until well incorporated. Reserve.

CHEESECAKE-In a large bowl with an electric mixer cream together sugar and cream cheese on medium speed until light and fluffy. Beat in the eggs one at a time until smooth. Add the cream and continue beating until the mixture is thick and creamy. Gently stir in the cooled apple mix by hand. Pour into the prepared spring form pan.

Spread praline topping over the top.

Bake at 350~ for 1 hour and 20 minutes. Allow to cool to room temperature before removing the sides of the pan. Refrigerate until ready to serve. Garnish with whipped cream.

Source: The Olive Garden.

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