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Olive Garden Apple Praline Cheesecake
Author/Submitted by:
Servings: 12
Categories:
Cheesecakes
/
Desserts
Ingredients: 1
cup
Graham cracker crumbs 2
tablespoons
Sugar 2
tablespoons
Butter 1/4
cup
Butter 1/2
cup
Light brown sugar 2
pounds
Red delicious apples,
peeled, cored, dice 1/2" pcs
1
teaspoon
Cinnamon 1/2
teaspoon
Nutmeg 1/2
teaspoon
Allspice 1 1/2
cups
Dark brown sugar 1/2
cup
Butter,
softened
1
cup
Pecans,
pieces
16
ounces
Cream cheese,
softened
1/2
cup
Granulated sugar 3
large
Eggs 1
cup
Heavy whipping cream
Directions:
1.
CRUST-Melt butter. Stir in the crumbs and sugar until thoroughly blended. Press into the bottom of a 9" springform pan. Set aside.
2.
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.
3.
TOPPING-In a small bowl, mix all ingredients together with a fork until well incorporated. Reserve.
4.
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.
Helpful hint to those who ran into "oily substance" problem. "The problem with the oily substance in this could be the apples. Cheesecakes are delicate, and fruit adds alot of liquid to the recipe. I make my own style cheesecake and when I utilize fruit in it, I cut it, store it in a lemon water bath for a bit and then dry them all out on towels thoroughly. This limits the liquid. I used peaches once and they are much more moist, and I had similar results when cutting into the cake." Jason Meyer [meyerje at gmail.com]
Helpful hint to those who ran into "oily substance" problem. "The problem with the oily substance in this could be the apples. Cheesecakes are delicate, and fruit adds alot of liquid to the recipe. I make my own style cheesecake and when I utilize fruit in it, I cut it, store it in a lemon water bath for a bit and then dry them all out on towels thoroughly. This limits the liquid. I used peaches once and they are much more moist, and I had similar results when cutting into the cake." Jason Meyer [meyerje at gmail.com]
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