Apple, Pecan, and Cheddar Cheesecake

My Grandpa loved a slice of cheddar with his apple pie. As children, we found the combination beyond strange. With the passing of time and upon reconsideration, it’s a most perfect pairing.

Veggie Type: Vegan or Lacto

Prep Time: 8 hr 50 mins
Cooking Time: 10 mins
Total Time: 9 hr 0 mins
Servings: 16

1/4 cup kosher gelatin (see Glossary)
1/2 cup cold water
6 cups peeled, diced apples
2 cups sugar
1 cup hot water
1/4 cup lemon juice
3 pounds nonfat cream cheese, or soy cream cheese, at room temperature
1-1/2 cups finely grated reduced-fat mild cheddar, or soy cheddar
1 cup chopped pecans

1. In a small bowl, sprinkle gelatin over 1/2 cup cold water. Set aside to soften.
2. In a large saucepan, combine apples, sugar, and hot water. Bring to a boil, stirring frequently. Cover and simmer 5 minutes; remove from heat. Stir in lemon juice and softened gelatin mixture. Continue stirring a few minutes to dissolve gelatin completely. With a slotted spoon, remove about half of the apples from the syrup and set aside.
3. In the bowl of an electric mixer, whip cream cheese to soften. Fold in remaining apple-syrup mixture, cheddar cheese, and half of the pecans.
4. Sprinkle remaining pecans into bottom of a 10-inch springform pan. Pour cheesecake mixture over top and smooth with a spatula. Arrange reserved apples over top. Cover with plastic wrap and refrigerate for several hours or overnight. To serve, run a hot knife around sides of pan. Unhinge, remove sides, and slice into 16 wedges.
Makes 16 servings

Apple, Pecan, and Cheddar Cheesecake


12-Element High-Quality, Heavy-Gauge Stainless Steel Round Griddle

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