Apple Chutney Cheesecake

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Apple Chutney Cheesecake Recipe The Ingredients 1 1/2 Cups of Graham Crackers 1/4 pound (1 Stick) of melted Butter 1/4 Cup of Sugar 4 (8 ounce) bar of softened Cream Cheese 1 Cup Whipping Cream 1 1/2 Cup of Sugar 1/4 Cup of Apple Cider 1 Teaspoon of Cinnamon 1/4 Teaspoon of Ginger 1 Teaspoon of of Vanilla Extract 4 Eggs 1 Cup of Cubed Apples 2 Medium sliced Apples 16 ounces of Cold Water 1 Tablespoon of Lemon Juice 1/2 Whipping Cream 2 Tablespoons of Confectioner's sugar

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The Directions

For the Crust: Make your Graham cracker crumbs by using a food processor or simply place in a plastic bag and crush using a rolling pin Mix Graham Cookie, sugar and melted butter in a bowl. Spread in the bottom of a 9" springform pan and up 1 1/2 inch on the side and freeze.

For the Filling: Preheat Oven at 350°F. Using an electric mixer blend cream cheese on low speed in a mixing bowl.  Use spatula to scrape sides and paddle of mixer. Add in the sugar slowly, and continue to beat until creamy. Add in apple cider, cinnamom, ginger and vanilla extract and continue to mix. Add in eggs one at a time and continue to mix a lowest speed until eggs are incorporated in the batter. Mix in whipping cream and then fold in apples.

Pour the mixture into your crust and use offset spatula to help scoop out the batter. Bake for 1 hour or until center jiggles and the top is slightly brown. Remove from oven and let cool on a wire rack. Place in the refrigerator and allow to set.

For the topping, slice apples and soak in a water and lemon juice.  This keep the apples from browning. Mix whipping cream on medium-high speed until soft peaks form. While still mixing, add in sugar into cream and continue whipping until frim peaks form. Cover entire cake with topping. Place apples on top of topping. Serve and enjoy your Apple Chutney Cheesecake.

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To help your cheesecake come out just right, check out these cheesecake baking tips.