Necessity is the mother of invention or so they say. This cheesecake with thin apple slices, cinnamon and walnuts was a spur of the moment creation for Sunday dinner. The only fruit on hand was bananas, apples and a green canteloupe. Glad I grabbed the apples and walnuts to spiff up this dessert. Wow! was it ever a hit! Dinner was bouef bourguingnon over egg noodles, fresh sourdough bread, and a spinach salad. Dark roasted Puerto Rican coffee and this cheesecake was the perfect ending. It’s a no-fail recipe that goes together in a snap specially if you use a store-bought graham cracker crust.
- 1 graham cracker pie crust (homemade or store-bought)
- 2 pkg cream cheese (16 oz)
- 1 can sweetened condensed milk (14 oz)
- 3 whole eggs
- 2 tsp lemon zest
- 2 small apples, peeled, cored and sliced thin
- 1 Tbsp lemon juice
- 2 Tbsp sugar
- 1 tsp ground cinnamon
- 1/3 cup chopped walnuts
- Preheat oven to 375° F.
- In a food processor cream the cheese and condensed milk. Add the eggs, one at a time, and the lemon zest. Pour into the pie crust.
- Toss the apple slices with the lemon juice, sugar, cinnamon and walnuts. Spoon the apple mixture over the cheesecake batter.
- Place pie in a pan large enough to hold water half way up the side of the pie plate.
- Bake for 60 minutes or until top is just starting to crack and looks dry.
- Remove to a rack and cool for 30 minutes then refrigerate 5 or 6 hours before serving.