Autumn cheesecake
Vegetarian

Autumn cheesecake

A delicious Autumn Cheesecake recipe that serves 8, containing key nutrients including protein and fat. It is suitable for a lacto ovo vegetarian diet and is perfect for fall gatherings or Thanksgiving celebrations.

Ingredients

apple

apple

7

apricots

apricots

4 Tbs

butter

butter

1 stick

ground cinnamon

ground cinnamon

0.5 tsps

cream cheese

cream cheese

56.7 g

free range eggs

free range eggs

2

graham crackers

graham crackers

8

pecan pieces

pecan pieces

27.25 g

sugar

sugar

100 g

vanilla

vanilla

0.5 tsps

Method

  • FOR THE APPLE LAYER:Peel and core the apples and slice thinly add to the sugar and cinnamon and mix well until all the apples are coated. Set aside.FOR THE CRUST:Preheat oven to 350In a small sauce pan melt the butter
  • In the food processor add the pecans and chop until very fine, add the Graham crackers and pulse until finely chopped and put mixture into a bowl.
  • Add the butter and with a fork stir to combine, until all the cracker is wet with butter and no dry parts are still visible.
  • Place the mixture into the bottom of a 9 inch springform pan and press down to form a solid bottom crust.
  • Place into the center of the oven and bake for about 10 minutes, remove to a wire rack to cool..FOR THE BATTER:In the bowl of the mixer place the softened cream cheese and the sugar and on medium speed cream until well combined, scrape down the sides of the bowl and the blades of the mixer add the vanilla and on medium low add the eggs one at a time and continue to beat until each is well incorporated.
  • Pour into the cooled springform pan and smooth the mixture level.APPLES:Arrange the apples in decorative layer over the batter and then place the pan into the oven and bake for about 70 minutes.
  • Remove to a wire rack to cool.In the mean time melt the preserve and once the apples a lightly cooled brush the preserve over apples to coat all and give a nice sheen to the top.
  • Sprinkle the pecans over the apples. Now carefully run a knife around the edges of the cake to loosen from the sides of the pan and then cover and refrigerate for at least 5 hours, overnight even better.
  • Remove from the refrigerator about an hour before serving and remove the sides of the springform pan.

Nutrition:

360 kcal

Carbs

47 g

Fat

19 g

Protein

3 g

Share recipe:

Facebook LinkedIn Twitter Pinterest
You Might Also Like
5 minute gluten free wonder buns

5 minute gluten free wonder buns

45 min

265 Calories

1 serving

Gluten free Dairy free Vegetarian
Gluten-free almond blueberry coffee cake

Gluten-free almond blueberry coffee cake

60 min

316 Calories

8 serving

Gluten free Vegetarian
Hawaiian cookie tarts

Hawaiian cookie tarts

75 min

361 Calories

12 serving

Vegetarian
Farmer's market wild mushroom risotto

Farmer's market wild mushroom risotto

45 min

808 Calories

6 serving

Gluten free
Chorizo and egg bake

Chorizo and egg bake

30 min

361 Calories

3 serving

Gluten free Primal Ketogenic
Cheesy spinach stuffed shells

Cheesy spinach stuffed shells

45 min

303 Calories

8 serving