Apple-Pecan-Toffee Cheesecake

Name: Apple-Pecan-Toffee Cheesecake
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Yield: 12 serving(s)
Ingredients: 1 1/4 cups finely chopped pecans (lightly toasted); 2/3 cup flour; 1/2 cup flaked coconut; 1/3 cup margarine or 1/3 cup butter, melted (you may need a little more); 2 (8 ounce) packages cream cheese, softened; 1 (14 ounce) can sweetened condensed milk; 1/2 cup frozen apple juice concentrate, thawed; 3 eggs; 3/4 cup finely chopped peeled apple; 2 medium red apples or 2 medium yellow apples, peeled,cored,cut into thin slices (or both); 1/4 cup caramel topping; additional pecans, finely chopped; coconut

Submitted by Carol in Oregon 2

"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."

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Ready In:: 1hr 25mins
Ingredients:: 13
Serves:: 12

ingredients

CRUST
1 ¹⁄₄ cups finely chopped pecans (lightly toasted)
²⁄₃ cup flour
¹⁄₂ cup flaked coconut
¹⁄₃ cup margarine or 1/3 cup butter, melted (you may need a little more)
FILLING
2 (8 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
¹⁄₂ cup frozen apple juice concentrate, thawed
3 eggs
³⁄₄ cup finely chopped peeled apple
TOPPING
2 medium red apples or 2 medium yellow apples, peeled,cored,cut into thin slices (or both)
¹⁄₄ cup caramel topping
additional pecans, finely chopped
coconut

directions

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.
Cool completely.
CRUST: Combine pecans, flour and coconut in medium bowl.
Stir in melted margarine or butter.
Place in an 8 inch springform pan and press onto the bottom and 2 inches up sides.
Set aside.
FILLING: Beat cream cheese in large bowl with electric mixer until fluffy.
Gradually beat in the sweetened concensed milk.
Add the apple juice and eggs, beating on low speed until combined.
Stir in the chopped apple.
Pour into prepared pan and place springform pan on a baking sheet turned upside down.
BAKE in a 375 degree oven for 45 to 50 minutes (center should appear nearly set when shaken gently).
COOL in pan on wire rack for 20 minutes.
LOOSEN crust from sides of pan.
COOL 30 minutes longer; remove sides of pan and cool completely.
POACH apple slices in water in a large skillet for about 1 1/2 minutes or until soft; drain.
CHILL cheesecake and apple slices in refrigerator overnight.
BEFORE SERVING: Arrange apple slices on top of cheesecake.
Drizzle with warmed caramel topping.
SPRINKLE lightly with additional pecans and coconut.
STORE leftovers, covered, in refrigerator.

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RECIPE SUBMITTED BY

Carol in Oregon 2

Grants Pass, Oregon

One of my passions (after my husband, 2 sons and their families) is cooking, from simple things to gourmet. I get great pleasure out of pleasing my family and they return the favor to me. We do a lot of family things together, but probably our favorite is going camping, getting a little grubby and doing alot of trout fishing. Both of my sons, my brother and myself love to cook (even when we are camping) so everyone around us eats quite well. We have gotten into Dutch Oven cooking when we are on these trips. It's a lot of fun and everything tastes so good! But when you're out in the fresh air, even burnt hot dogs are great. My greatest hobby, the past few years, is making personalized cook books for my closest friends and family. Everyone seems to enjoy them and I add recipes to them every day. I started with a volume for myself, because I got tired of trying to remember which cook book a recipe was in....it has increased to five volumes and will soon be six. I have done the same for them, too, and enjoy every minute of it.

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