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Nutritional information per serving (one slice):
Calories 387 (41% from fat) • carb. 42g • pro. 4g • fat 18g • sat. fat 9g • chol. 34mg
• sod. 55mg • calc. 26mg • fiber 3g
Creamy Cheesecake with Walnut Crumb Crust
Makes one 8-inch cheesecake, 6 to 8 servings
Preheat oven to 375° F.
Insert the metal blade. Place the broken graham crackers in the work bowl and pulse to break up,
10 times. Add walnuts and cinnamon to work bowl, pulse 12 to 15 times. With machine running,
drop butter through the feed tube and process until the mixture is coarse buttered crumbs.
Reserve 1/4 cup of the crumb mixture and press the remaining crumbs into the bottom of an 8-inch
springform or cheesecake pan. Bake for 7 minutes. Remove and let cool completely (may place in
freezer to speed cooling process). When cool, wrap pan with heavy duty aluminum foil so that it
comes up the sides of the pan.
Wipe work bowl and blade clean with a paper towel. Place cream cheese and sugar in work bowl.
Process until smooth, 15 to 20 seconds. Scrape work bowl. Add eggs, vanilla and almond extracts
to work bowl. Process until smooth, 20 seconds. Scrape work bowl. Add sour cream to work bowl.
Process until blended, 20 seconds. Pour the cheesecake batter into the cooled, wrapped pan.
Sprinkle the reserved crumb mixture evenly over the top. Place in an aluminum baking pan that is
at least 10 inches in diameter. Add hot water to the pan to a depth of 1/2 inch. Bake in the pre-
heated oven for 1 hour and 30 minutes. Cheesecake will be lightly colored, sides will be firm, but
center will be jiggly. Remove from the pan of hot water and remove foil. Place on a wire rack to
cool completely, then wrap in plastic wrap and refrigerate at least 8 hours or overnight before
unmolding. Serve in wedges.
Nutritional information per serving (based on 8 servings):
Calories 283 (40% from fat) • carb. 34g • pro. 8g • fat 13g • sat. fat 6g • chol. 76mg
• sod. 372mg • calc. 157mg • fiber 1g
15 2-1/2 -inch low fat graham cracker
squares, broken in quarters
1/8 cup walnuts
1/2 teaspoon ground cinnamon
1-1/2 tablespoons unsalted butter, cut into 6
pieces
12 ounces lowfat cream cheese, cut in
1-inch pieces
2/3 cup sugar
2 large eggs
1-1/2 teaspoons pure vanilla extract
1/2 teaspoon almond extract
2/3 cup fat free sour cream
For the streusel topping:
For the apple filling:
For the pastry:
Insert the metal blade. Place the flour, sugar and salt in the work bowl. Pulse to combine, 3 times.
Add cold butter and shortening. Pulse until the mixture resembles coarse crumbs, but still has
small pieces of butter visible, 15 one-second pulses. Sprinkle the mixture with 3 tablespoons of the
ice water and process just until it begins to clump together. If the mixture seems too dry, add just
enough of the remaining water to form the clumps. Turn the dough out onto work surface and form
a ball. Flatten into a disc, 6 inches in diameter. Cover and refrigerate at least 30 minutes before
rolling out.
For the Streusel Topping:
Insert the metal blade. Pulse to break up the brown sugar, 4 to 5 times. Add flour, oatmeal and
sugar to work; pulse 5 times. Add cold butter pieces and nuts, pulse 15 one-second pulses.
Transfer to a small bowl and work the mixture with fingers until it is large crumbs. Reserve.
For the Apple Filling:
Assemble the white chute bowl fitted with the slicing disc. Arrange a bowl under the chute. Add the
lemon juice to the bowl. Place the apple quarters in the feed tube. Use medium pressure to slice.
Toss the apples in the juice to coat. Add sugar, flour, spices, and raisins or cranberries if using.
Toss apples gently but thoroughly to combine.
To assemble and bake the pie:
Arrange rack in lower third of oven. Preheat oven to 400°F. Dust the chilled dough lightly with flour
and place on a lightly floured surface. Roll the dough into a 15-inch round, rolling from one edge to
the opposite edge, rotating the dough as you go, and adding just enough flour to keep it from stick-
ing to the counter or pin. Do not roll back and forth. When it has been rolled to size, gently fold it in
half, then in half again. Lift carefully and center in a 9-inch pie plate. Unfold, and let the pastry set-
tle into the pan. Trim edges to an even ?-inch overhang. Brush rim of pastry with water and fold in;
press and seal. Use fingers or fork to crimp decoratively. Fill evenly with apple mixture, pressing
apple mixture lightly to remove air pockets. Top evenly with streusel topping. Place pie on rack in
preheated oven (may place foil or baking sheet on rack underneath to catch drips). Bake in pre-
heated 400° F oven until browned and bubbly, about 55 to 60 minutes. If crust or topping appears
to brown to quickly, cover loosely with a sheet of foil. Let cool for at least 1 hour on a rack before
serving.
1-1/2 tablespoons fresh lemon juice
2 pounds apples (see note), peeled,
cored and quartered
2/3 cup granulated sugar
1/4 cup all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon freshly ground nutmeg
1/2 cup raisins or dried cranberries
(optional)
1/2 cup packed brown sugar
1/2 cup all-purpose flour
1/2 cup rolled oats (old-fashioned, not
quick cooking)
5 tablespoons cold unsalted butter, cut
in 1/2-inch pieces
1/2 cup walnut halves/pieces
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