Total Time
1hr 25mins
Prep 30 mins
Cook 55 mins

They say 'A Cheesecake is a Cheesecake', but I revised this to suit us by adding coconut and pecans. We really like. It can be easily frozen without the apples and caramel topping.

Ingredients Nutrition

Directions

  1. To lightly toast the pecans, spread on a baking sheet and bake at 375 degrees for 5 to 10 minutes, stirring a few times, being careful not to let them burn.
  2. Cool completely.
  3. CRUST: Combine pecans, flour and coconut in medium bowl.
  4. Stir in melted margarine or butter.
  5. Place in an 8 inch springform pan and press onto the bottom and 2 inches up sides.
  6. Set aside.
  7. FILLING: Beat cream cheese in large bowl with electric mixer until fluffy.
  8. Gradually beat in the sweetened concensed milk.
  9. Add the apple juice and eggs, beating on low speed until combined.
  10. Stir in the chopped apple.
  11. Pour into prepared pan and place springform pan on a baking sheet turned upside down.
  12. BAKE in a 375 degree oven for 45 to 50 minutes (center should appear nearly set when shaken gently).
  13. COOL in pan on wire rack for 20 minutes.
  14. LOOSEN crust from sides of pan.
  15. COOL 30 minutes longer; remove sides of pan and cool completely.
  16. POACH apple slices in water in a large skillet for about 1 1/2 minutes or until soft; drain.
  17. CHILL cheesecake and apple slices in refrigerator overnight.
  18. BEFORE SERVING: Arrange apple slices on top of cheesecake.
  19. Drizzle with warmed caramel topping.
  20. SPRINKLE lightly with additional pecans and coconut.
  21. STORE leftovers, covered, in refrigerator.

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