Cheesy To The Core

Chrissy’s grandmother found this wonderful recipe for apple butter using wine and apple brandy. It sounds too good to spread on anything and probably should just be eaten by the spoonful. We just got our first batch of the apple butter; it is currently sitting in our fridge just waiting to be tried.
The apple brandy reminded me of this wonderful cheesecake I had at my cousin Ronnie’s house several years ago, the perfect cheesecake for fall…..who am I kidding, it’s cheesecake which means it’s perfect at anytime!
I will share the apple butter recipe soon in a future post.

Apple Brandy Cheesecake

3/4 c. butter (1 1/2 sticks), softened
All-purpose flour
1/4 c. Sugar
3 egg yolks
5 (8 oz.) pkg. cream cheese, softened
5 eggs
1/4 c. apple-flavored brandy
1/4 c. milk
Apple slices for garnish

1. In small bowl, with mixer at low speed, beat butter, 1 1/4 cups flour, 1/4 cup sugar and 1 egg yolk until mixed. Shape dough into ball and wrap with plastic wrap; refrigerate 1 hour.
2. Preheat oven to 400 degrees. Press 1/3 of dough onto bottom of 10 x 2 1/2 inch spring form pan. Bake 8 minutes; cool.
3. Turn oven control to 475 degrees. In large bowl, with mixer at low speed, beat cream cheese just until smooth; slowly beat in 1 1/2 cups sugar. With mixer at low speed, beat in eggs, apple brandy, milk, 3 tablespoons flour and remaining 2 egg yolks. At medium speed, beat 5 minutes, scraping bowl often.
4. Press remaining dough around side of pan to within 1/2 inch of top; do not bake. Pour cream cheese mixture into pan; bake 12 minutes. Turn oven control to 300 degrees; bake 45 minutes. Turn off oven; let cheesecake remain in oven until cooled, about 2 hours. Refrigerate cheesecake at least 4 hours.
5. To serve, remove side of spring form pan. Arrange apple slices on top of cheesecake.