Superb
FOR CRUST: Preheat oven to 350. Butter 10 inch diameter springform pan. Wrap bottom with 2 layers of heavy-duty foil. Mix all ingredients in medium bowl to blend, crumbling almonds, slightly. Press mixture into bottom and 1 inch up sides of pan. Bake until set, about 7 minutes. Keep oven at 350.
FOR FILLING: Combine almond paste, cream cheese, and sugar in processor; blend until smooth, occasionally scraping down sides of bowl, about 2 minutes. Mix in eggs until just blended. Pour filling into crust. Bake 15 minutes. Reduce heat to 325 and bake until center is set and top appears dry, about 45 minutes longer. Cool. Wrap in plastic and refrigerate overnight. (Can be prepared 2 days ahead. Keep refrigerated).
FOR APPLES: Toss apple slices with lemon juice in large bowl. Melt 3 tablespoons butter in heavy large skillet over high heat. Add apples and saute until golden and tender, stirring frequently, about 9 minutes. Sprinkle with brown sugar and cinnamon. Stir to coat. Add remaining 1 tablespoon butter. Stir until coated and glazed. Cool slightly.
Run small sharp knife around edge of pan to loosen cheesecake. Release pan sides. Arrange apples (warm or room temperature) in concentric circles atop cheesecake. Brush apples with any juices left in skillet.
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Serving Size: 1 Serving (362g) | ||
Recipe Makes: 12 | ||
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Calories: 833 | ||
Calories from Fat: 485 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 53.9g | 72 % | |
Saturated Fat 21.9g | 110 % | |
Monounsaturated Fat 19.9g | ||
Polyunsanturated Fat 6.1g | ||
Cholesterol 440.3mg | 135 % | |
Sodium 432mg | 15 % | |
Potassium 455.6mg | 12 % | |
Total Carbohydrate 73.2g | 22 % | |
Dietary Fiber 4.9g | 19 % | |
Sugars, other 68.3g | ||
Protein 19.5g | 28 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 833
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