Beth Ryan and Jennifer Heide from Frenchman’s Reserve Country Club present their recipe for an amazing fall desert: Their Apple Almond Cheesecake.
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1 cup of graham cracker crumbs
1 cup of sliced almonds
3 ounces of melted butter
2 tablespoons of brown sugar
1/3 cup of almond paste
Combine these ingredients and press them into an 11 inch tart pan and par bake it at 350 degrees for 10 minutes.
In a kitchen mixer, combine:
11 ounces of almond paste
2 pounds of cream cheese
6 tablespoons of sugar
Beat the mixture for 5 minutes until it is incorporated.
Remove the crust from the oven and fill the tart pan with the cream cheese filling. Bake for 45 minutes.
4 large honeycrisp apples, peeled, cored and sliced
2 tablespoons of lemon juice
2 ounces of butter
3/4 of a cup of brown sugar
1 teaspoon of cinnamon
Melt the butter and brown sugar in a sauté pan. Add the apples, lemon juice and cinnamon. Sauté until the apples are soft. Cool the mixture.
When the cheesecake is baked and cooled, fan the apples around the top of the cheesecake and enjoy!