Apple, Pecan, And Cheddar Cheesecake Recipe

• 1/4 c. vegetarian gelatin
• 1/2 c. cool water
• 6 c. peeled diced apples
• 2 c. sugar
• 1 c. warm water
• 1/4 c. lemon juice
• 3 lb nonfat cream cheese or possibly soy cream cheese, at room temperature
• 1 1/2 c. reduced fat mild Cheddar or possibly soy cheddar, finely grated
• 1 c. minced pecans

1. In a small bowl, sprinkle veg gelatin over 1/2 c. cool water.
2. Set aside to soften.
3. In a large saucepan, combine apples, sugar, and warm water.
4. Bring to a boil, stirring frequently.
5. Cover and simmer 5 min; remove from heat.
6. Stir in lemon juice and softened gelatin mix.
7. Continue stirring a few min to dissolve gelatin completely.
8. With a slotted spoon, remove about half of the apples from the syrup and set aside.
9. In the bowl of an electric mix, whip cream cheese to soften.
10. Mix in remaining apple-syrup mix, cheddar cheese, and half the pecans.
11. Sprinkle remaining pecans into bottom of a 10-inch springform pan.
12. Pour cheesecake mix over top and smooth with a spatula.
13. Arrange reserved apples over top.
14. Cover with plastic wrap and chill for several hrs or possibly overnight.
15. To serve, run a warm knife around the sides of pan.
16. Unhinge, remove sides, and slice into 16 wedges.

vegetarian gelatin, water, apples, sugar, water, lemon juice, nonfat cream cheese, cheddar, pecans

Taken from cookeatshare.com/recipes/apple-pecan-and-cheddar-cheesecake-67504 (may not work)