Apples and pears combine to make a delicious and unusual topping for a cheesecake, and adding a little of the topping to the filling creates a true delight for the taste buds! This makes a perfect dessert for family and friends, and a nice change for apple pie lovers!
- 1-1/2 cups graham cracker crumbs
- 1/2 cup sugar
- 1/3 cup butter, melted
(Make this before the filling, as you will include 1/2 cup of it in the filling.)
- 1/2 cup sugar
- 1/2 cup lemon juice
- 1 tablespoon flour
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/8 teaspoon cloves
- 3 medium to large Granny Smith apples peeled, cored and thinly sliced
- 1 medium pear,peeled and thinly sliced
For the Filling
- 3 8-ounce packages of cream cheese
- 3 eggs
- 3/4 cup sugar
- 1-1/2 teaspoons vanilla extract
- 1/2 cup apple topping
Combine graham cracker crumbs, sugar and butter and press onto the bottom and about 1-1/2 inches up the sides of a greased 9-inch springform pan; chill in the refrigerator for about half an hour to set as you prepare the rest of the ingredients.
Place sugar, lemon juice, flour, cinnamon, nutmeg, and cloves in a large, deep skillet; whisk ingredients together well.
Add apples and pear; bring to a boil, stirring often until juices are thick and sugar is dissolved. Cover and simmer about 15 minutes or just until fruit is tender. Stir gently as needed.
Remove the mixture from the heat and cool to room temperature. Set aside 1/2 c. of the filling and refrigerate the rest until you are ready to use it.
Preheat the oven to 350°F.
Mix cream cheese, eggs, sugar and vanilla until well blended , being careful not to over-mix.
Puree the reserved topping in a blender so it will distribute evenly through the filling. Mix this reserved topping into the filling.
Remove the pan with the crust from the refrigerator and pour the filling into the crust. Bake for about 50 minutes. Check in the last five minutes to see if the cheesecake is nearly set but still jiggles slightly in the middle. If so, it is done. It will continue cooking as it cools.
Turn the oven off and prop open the oven door. Leave the cheesecake in the oven for an additional hour. Remove it, run a thin knife around the edges of the cake to loosen it from the pan, and allow to continue to cool if necessary, until the cake is at room temperature. Chill for at least four hours or overnight.
Add your fruit topping to the cheesecake not more than two hours before serving.