Autumn Cheesecake

Vegetarian
Health score
1%
Autumn Cheesecake
45 min.
8
360kcal
100%sweetness
8.66%saltiness
47.25%sourness
14.45%bitterness
6.99%savoriness
29.28%fattiness
0%spiciness

Ingredients

  •  apples (ie: Granny Smith)
  • Tbs apricots melted
  • stick butter softened
  • 0.5 teaspoon cinnamon 
  • oz cream cheese softened
  •  eggs 
  •  graham crackers finely chopped
  • 0.3 cup pecans chopped
  • 0.5 cup sugar 
  • 0.5 tsp vanilla 

Equipment

  • food processor
  • bowl
  • frying pan
  • sauce pan
  • oven
  • knife
  • wire rack
  • blender
  • springform pan

Directions

  1. FOR THE APPLE LAYER:Peel and core the apples and slice thinly add to the sugar and cinnamon and mix well until all the apples are coated. Set aside.FOR THE CRUST:Preheat oven to 350In a small sauce pan melt the butter
  2. In the food processor add the pecans and chop until very fine, add the Graham crackers and pulse until finely chopped and put mixture into a bowl.
  3. Add the butter and with a fork stir to combine, until all the cracker is wet with butter and no dry parts are still visible.
  4. Place the mixture into the bottom of a 9 inch springform pan and press down to form a solid bottom crust.
  5. Place into the center of the oven and bake for about 10 minutes, remove to a wire rack to cool..FOR THE BATTER:In the bowl of the mixer place the softened cream cheese and the sugar and on medium speed cream until well combined, scrape down the sides of the bowl and the blades of the mixer add the vanilla and on medium low add the eggs one at a time and continue to beat until each is well incorporated.
  6. Pour into the cooled springform pan and smooth the mixture level.APPLES:Arrange the apples in decorative layer over the batter and then place the pan into the oven and bake for about 70 minutes.
  7. Remove to a wire rack to cool.In the mean time melt the preserve and once the apples a lightly cooled brush the preserve over apples to coat all and give a nice sheen to the top.
  8. Sprinkle the pecans over the apples. Now carefully run a knife around the edges of the cake to loosen from the sides of the pan and then cover and refrigerate for at least 5 hours, overnight even better.
  9. Remove from the refrigerator about an hour before serving and remove the sides of the springform pan.

Nutrition Facts

Calories360kcal
Protein4%
Fat45.89%
Carbs50.11%

Properties

Glycemic Index
38.72
Glycemic Load
22.48
Inflammation Score
-5
Nutrition Score
6.6308695652174%

Flavonoids

Cyanidin
2.87mg
Delphinidin
0.25mg
Peonidin
0.03mg
Catechin
2.59mg
Epigallocatechin
0.61mg
Epicatechin
12.37mg
Epicatechin 3-gallate
0.02mg
Epigallocatechin 3-gallate
0.38mg
Luteolin
0.19mg
Kaempferol
0.27mg
Quercetin
6.51mg

Taste

Sweetness:
100%
Saltiness:
8.66%
Sourness:
47.25%
Bitterness:
14.45%
Savoriness:
6.99%
Fattiness:
29.28%
Spiciness:
0%

Nutrients percent of daily need

Calories:360.26kcal
18.01%
Fat:19.13g
29.44%
Saturated Fat:9.51g
59.45%
Carbohydrates:47g
15.67%
Net Carbohydrates:42.16g
15.33%
Sugar:33.43g
37.14%
Cholesterol:78.45mg
26.15%
Sodium:222.79mg
9.69%
Protein:3.76g
7.51%
Fiber:4.84g
19.36%
Vitamin A:738.17IU
14.76%
Manganese:0.24mg
12.08%
Vitamin C:8.11mg
9.83%
Vitamin B2:0.16mg
9.2%
Phosphorus:89.78mg
8.98%
Potassium:257.39mg
7.35%
Selenium:4.34µg
6.2%
Iron:1.1mg
6.14%
Vitamin E:0.91mg
6.05%
Vitamin B1:0.09mg
6.03%
Magnesium:23.43mg
5.86%
Vitamin B6:0.11mg
5.69%
Copper:0.1mg
5.23%
Vitamin K:5.08µg
4.83%
Folate:18.87µg
4.72%
Zinc:0.7mg
4.66%
Calcium:41.79mg
4.18%
Vitamin B3:0.78mg
3.91%
Vitamin B5:0.37mg
3.69%
Vitamin B12:0.14µg
2.29%
Vitamin D:0.22µg
1.47%
Source:Foodista