Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

Recipe Name: Apple, Pecan, And Cheddar Cheesecake Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 16

1/4 Cup(s) Vegetarian gelatin
1/2 Cup(s) Cold water
6 Cup(s) Peeled diced apples
2 Cup(s) Sugar
1 Cup(s) Hot water
1/4 Cup(s) Lemon Juice
3 Pound(s) Nonfat cream cheese or soy
cream cheese at room
1 1/2 Cup(s) Reduced fat mild Cheddar or
soy cheddar finely
1 Cup(s) Chopped pecans
In a small bowl, sprinkle veg gelatin over 1/2 cup cold water. Set
aside to soften. In a large saucepan, combine apples, sugar, and hot
water. Bring to a boil, stirring frequently. Cover and simmer 5
minutes; remove from heat. Stir in lemon juice and softened gelatin
mixture. Continue stirring a few minutes to dissolve gelatin
completely. With a slotted spoon, remove about half of the apples from
the syrup and set aside. In the bowl of an electric mixture, whip
cream cheese to soften. Fold in remaining apple-syrup mixture, cheddar
cheese, and half the pecans. Sprinkle remaining pecans into bottom of
a 10-inch springform pan. Pour cheesecake mixture over top and smooth
with a spatula. Arrange reserved apples over top. Cover with plastic
wrap and refrigerate for several hours or overnight. To serve, run a
hot knife around the sides of pan. Unhinge, remove sides, and slice
into 16 wedges. By "Karen C. Greenlee" <> on Mar
13, 1999. Recipe by: Veggie Life, January, 1999 Converted by
MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 263
Calories From Fat: 111
Total Fat: 12.9g
Cholesterol: 24.9mg
Sodium: 209.3mg
Potassium: 115.5mg
Carbohydrates: 33.7g
Fiber: 1.8g
Sugar: 30.7g
Protein: 5.7g

Scale this recipe to Servings [?]