Thanksgiving is upon us! In fact, we've already celebrated turkey day twice and are getting ready for the big day. My favorite Thanksgiving tradition is the one in which we celebrate just as our little family. We started doing this not long after we were married and it has been so much fun trying new recipes. Usually, we do it and then decorate for Christmas, but this year we did it earlier and so that didn't happen. . . . bedtime did. And, that's okay. . . really.
But, one of my very favorite fall recipes is one that will look wonderful with on your dessert table, because there's always more than one, right? This recipe is probably the recipe that someone calls, texts, or emails me for at least once a year, so I thought I would put on the blog (because I apparently haven't shared this with you yet) so that I can always find it and so can you.
I know that pumpkin based desserts are kind of the spotlight of fall. And I love me some pumpkin! Really, I do. . . I have a whole Pinterest board dedicated to it! But, sometimes you just need some apple. . . and cheesecake. . . and in this case, why not both?
Eat. . . it's delicious. It's the best the first day, but it's still pretty amazing the next day. . . if it lasts.
Danish Apple Cheesecake
Adapted from Taste of Home
1 cup flour
1/2 cup chopped almonds (or walnuts)
1/4 cup sugar
1/2 cup cold butter
1/4 tsp almond extract (or vanilla)
1 pkg (8 oz) cream cheese, softened
1/4 cup sugar
1/4 tsp cream of tartar
1 egg, lightly beaten
1/3 cup packed brown sugar
1 tbs flour
1 tsp ground cinnamon
4 cups thinly sliced apples
1/3 cup almond slices
In a small bowl, combine flour, almonds, and sugar. Grate cold butter in and combine with your fingers until crumbly. Add extract. Pour crumb mixture into bottom of a greased spring form pan and press down until nice and flat. Refrigerate for 30 minutes.
In another bowl, beat cream cheese, sugar, and cream of tartar until smooth. Add egg. Beat on low, until just combined. Spread over crust.
In a large bowl, combine apple slices, sugar, flour, and cinnamon. Spoon over the filling. Sprinkle with almonds.
Bake at 350 for 40-45 minutes. Cool for 10 minutes. Run a knife around edge of pan to loosen. Cool for 1 more hour. Refrigerate overnight for a firmer cheesecake. It's still super yummy if served when warm.