Ingredients
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8 ounces cream cheese, softened (can use light)
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1 cup powdered sugar
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1 teaspoon fresh lemon juice (or rind)
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1 cup heavy cream
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2 tablespoons butter
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2 apples, peeled and diced (tart)
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1/3 cup maple syrup
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1 tablespoon brown sugar
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1 teaspoon cornstarch
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1/4 teaspoon cinnamon
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1/4 cup pecans, toasted
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1 graham cracker crust
Instructions
- In a large bowl, whip cream cheese for about 30 seconds.
- Add powdered sugar and lemon juice. Mix well.
- In a separate bowl, whip cream until stiff peaks form.
- Fold gently into cream cheese mixture.
- Pour into graham cracker crust.
- Chill for 2 to 3 hours.
- For Maple Apple Topping in a large skillet, melt butter over medium heat.
- Add apples for 5 minutes until tender.
- In a small bowl, combine maple syrup, sugar, cornstarch, and cinnamon. Add to apples in skillet.
- Cook for an addition 4 minutes or until the sauce is thickened. Remove from heat and let cool about 10 minutes.
- Cut cheesecake into individual slices and spoon sauce over each piece.
- Sprinkle with toasted pecans.