This recipe starts off as a very basic (yet tasty)
cheesecake and becomes special by adding apple pie filling and graham
cracker crumbles. These simple additions make it a nice dessert
to serve guests. (And it’s easily doubled.)
Two 8-ounce
packages cream cheese,
room
temperature
1/2 cup sugar
3/4 teaspoon vanilla extract
2 eggs
1 ready-to-use graham cracker pie crust
One 20-ounce can apple pie filling
1 tablespoon melted butter
1/4 cup graham cracker crumbs
Preheat oven to 350°F. If cream cheese isn’t
room temperature, unwrap and heat each in the microwave for about
15 seconds or until soft. Mix cream cheese, sugar, and vanilla in
a medium-sized mixing bowl until smooth. Add two eggs and blend
well. Pour mixture into crust. Bake for about 40 minutes, or until
middle is almost set. Remove from the oven and let cool. Chill in
refrigerator at least 3 hours (or the freezer for about 1 hour,
but careful not to freeze!)
When ready to serve, place apple pie filling pieces
and syrup on top of the cheesecake. You can arrange apples decoratively
if you wish. You will probably only use about half the can; use
the rest for an ice-cream topping or a second cheesecake. Melt butter,
then stir it into the graham cracker crumbs. It should make lots
of different-sized crumbles. Sprinkle them over the top of the apples
and serve.