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Apple Normandy Cheesecake



  • 3 cups Graham cracker crumbs
  • 1/2 cup (1 stick) melted butter


  • 32 ounces cream cheese (at room temperature)
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 4 eggs
  • 1/4 cup all-purpose flour
  • 3 teaspoons cinnamon
  • 2 tablespoons applejack brandy or 1/4 cup apple juice
  • 14 to 16 (1/4-inch) peeled apple slices


  1. Heat oven to 325 degrees F.
  2. In medium bowl, combine Graham cracker crumbs and butter; mix well to moisten. Press crumbs in bottom and 3/4 way up sides of 10-inch spring-form pan. Set aside.
  3. In large bowl, combine cream cheese, sugar and vanilla extract; mix at medium speed until well blended.
  4. Add eggs one at a time until of batter consistency.
  5. Add flour, cinnamon and brandy or apple juice; gently mix until combined. Pour into crust-lined pan.
  6. Bake for 1 hour.
  7. Fan apple slices on top of cheesecake; bake an additional 20 to 30 minutes or until center is set.
  8. Refrigerate overnight before serving.

Yield: 14 to 16 servings

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