Pecan Crust
Butter 2/3 cup 150ml
Vanilla Biscuits 2 cups 500ml
Toasted Pecan finely ground 1 cup 250ml
Apple Filling
Cooking oil 1 tbs 15ml
Butter 1 tbs 15ml
Peeled and chopped apple 3 cups 750ml
(Granny Smith)
Brown sugar ¼ cup 60ml
Gelatine 4 tsp 20ml
Apple juice 1/3 cup 75ml
Cream Cheese 2 blocks 250g
Sour cream 1 cup 250ml
Caster sugar 2/ 150ml
Ground cinnamo 1/2tsp 2ml
Whipping cream 1 cup 250ml
Pecan (Toasted) 24
Caramel Sauce
Butter 2 tbsp 30ml
Whipping cream 2 tbsp 30ml
Brown Sugar (Packed) 2 tbsp 30ml
Large white marshmallows 4
Method
Pecan Crust
Melt butter in large saucepan. Remove from heat. Add crumbs and pecans. Stir, press evenly in bottom and 2/3 up side of ungreased 22cm (9 inch) spring-form pan with flat-bottomed glass. Chill for I hour.
Apple Filling
Heat cooking oil and butter in large frying pan on medium. Add apple. Cook for about 10 minutes, stirring occasionally, until apple is softened.
Add brown sugar. Heat and stir until sugar is dissolved. Simmer stirring occasionally for about 5 minutes until thickened. Turn into medium bowl. Cool completely.
Sprinkle gelatin over apple juice in small saucepan. Let stand for 1 minute. Heat and stir on low until dissolved completely. Cool slightly.
Beat cream cheese, sour cream, sugar and cinnamon well. Add gelatin mixture. Beat well and add apple mixture, and stir.
Beat whipping cream in same medium bowl until soft peak form. Fold into cream cheese mixture. Pour into crust. Spread evenly.
Arrange pecan halves around outside edge of cheesecake. Cover. Chill at least 6 hours or overnight
Caramel Sauce
Put 4 ingredients into medium saucepan. Heat and stir on medium until mashmallow is melted and brown sugar melted. Cool slightly. Make ¼ cup sauce. Pour onto centre of cheesecake. Chill for at least 1 hour until sauce is complete set.
Reference:
Jean Pare : Decadent Desserts pg 52
