Submitted by: Emily Willis Outstanding Adult & 1st Place
1 ½ c finely crushed shortbread cookies (about 5 ounces)
1/2 c finely crushed candied pecans (plus 1/2 c to decorate top)
2 tbsp butter, melted
3 Granny Smith apples, peeled and sliced thin
1 1/4 c sugar
1 1/2 tsp cinnamon
4 pkg cream cheese
Mix cookies, pecans and butter together until blended. Press into a 9” springform pan and bake for 7 minutes at 350 degrees. Let cool.
In a saucepan, mix apples, cinnamon and 1/4 c sugar. Cook until apples are tender. Remove from heat. Arrange half of the apples over the baked crust. Set aside.
Mix cream cheese, remaining sugar and vanilla in a mixer. Add eggs one at a time, mixing until just combined. Pour cream cheese mixture over crust. Bake at 325 degrees for 70 minutes or until center is almost set. Refrigerate at least 4 hours.
Arrange remaining apples and candied pecans on top before serving.
Photography by: A Table Full of Joy