Aaahhh, apple picking! Near St. Louis, there is a well known good ‘ol country farm called Eckert’s. Its where you go to get in the spirit of the season, pick your own fruits, hold up a massive turkey leg and eat it with pride, and indulge in the fresh baked goods at the Country Store.

I knew when my mom was in town last weekend, she would thoroughly enjoy the apple picking experience, and I was right! We rode the hay wagon through the trails (over the river and through the woods, ha!) until we reached the middle of the field. In season were Honey Crisp and Fuji! Fuji are better for baking in my opinion, but I cannot stop snacking on the Honey Crisp! I am not the kind of girl who grabs a piece of fruit when I want a snack, but after I go apple picking at Eckert’s, that changes. It’s like a sense of pride I have, because I picked and chose each delicious apple…silly, right?

Now I have to save some apples and put them to my favorite use, baking! For a recent dinner date with our friends Andy and Marie Lange, I of course took responsibility for the dessert, and chose to make this irresistible Crisp Apple Cheesecake. A graham cracker crust is filled with a heavenly brown sugar heavy cheesecake filling then sprinkled with a topping reminiscent of an apple crisp. Stop drooling already, and bust those cream cheeses out of the fridge!

This recipe comes from my very trusted book that’s never let me down, 125 Best Cheesecake Recipes by George Geary.

Ingredients:

Crust:

• 1 1/4 cups graham cracker crumbs
• 3 tbsp unsalted butter, melted

Filling:

• 4 pkgs (each 8 oz) cream cheese, softened
• 1 1/4 cups packed light brown sugar
• 4 eggs
• 1 tbsp vanilla
• 1 tsp fresh lemon juice

Topping:

• 1/4 cup granulated sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 2 tbsp packed light brown sugar
• 1/4 cup all-purpose flour
• 1 cup thinly sliced peeled apples

Directions:
Preheat oven to 350° F. Grease a springform pan with 3-inch sides, or use a 9-inch cheesecake pan, ungreased.

1. CRUST: In medium bowl, mix graham cracker crumbs and butter. Press into bottom of cheesecake pan and freeze. In the meantime…

2. FILLING: In a large mixer bowl, beat cream cheese and brown sugar on medium-high speed for 3 minutes. Add eggs one at a time, beating well after each addition. Mix in vanilla and lemon juice. Pour over frozen crust.

3. TOPPING: Combine sugar, cinnamon, cloves, brown sugar and flour. Toss apple slices with sugar mixture. Arrange slices decoratively on top of batter. Bake in preheated oven for 45 to 55 minutes or until the top is light brown and the center has a slight jiggle to it. Cool on a rack for 2 hours. Cover with plastic wrap and refrigerate for at least 6 hours before serving.

Tip: In a small bowl, mix 1 tbsp vinegar or lemon juice in cold water and store the prepared apple slices until ready to toss with spices. This will prevent them from discoloring.

Variation: Pecan shortbread cookie crumbs are a delicious crust alternative to graham cracker crumbs. They also combine well with crisp apple flavors.