Ingredients
1/4 cup butter, melted
1/4 cup walnuts or 1/4 cup pecans, finely chopped
1/2 cup packed light brown sugar 1/2 cup all-purpose flour
1 teaspoon ground cinnamon
1 tablespoon packed light brown sugar
2 medium firm tart apples, peeled thinly sliced
1 teaspoon amaretto flavoring or 1 teaspoon vanilla extract
2 tablespoons all-purpose flour
1/2 cup whipping cream
1 egg yolk
2 eggs
1 cup sugar
24 ounces cream cheese, softened
6 tablespoons butter, melting
2 cups gingersnaps, crushed
Directions
Heat oven 350°F Spray bottom of 10" springform pan with nonstick cooking spray. In small bowl, stir together gingersnaps with 6 Tbs melted butter(crust). Press into bottom and 1/2" up sides of pan; wrap outside of pan with foil. Bake 5-7 minutes until set.
Meanwhile, in large bowl, beat cream cheese and sugar at medium speed 2-3 minutes or until smooth. Beat in eggs, egg yolk, cream, 2 Tbs flour and flavoring 1 minutes or until blended.
In medium bowl, toss apples with 1 Tbs brown sugar and cinnamon until lightly coated.
Pour half of the filling into crust; arrange apples over the filling, overlapping slightly. Pour remaining filling over apples. Bake 40 minutes.
Meanwhile, in small bowl, stir together 1/2 cup flour, 1/2 cup light brown sugar, 1/4 nuts and 1/4 cup melted butter(topping); sprinkle over cake. Bake 20-25 minutes or until top is golden brown and set 3" from edge. Cool on wire rack to room temperature.
Refrigerate overnight.
Store in the refrigerator.
as seen on and copied from facebook :)
No comments:
Post a Comment