Chenango Strawberry Apples and Apple Pecan Cheesecake Recipe
Simply having the word "Strawberry" in its name makes this apple a highly desired commodity at our orchard.
Approximate Ripening Date: August 14th - this apple tends to ripen over a few weeks. We'll pick what's ripe and then have to wait for more to come ripe. It will be hit or miss if they are available in our shop in August.
Flavor: Fragrantly sweet apple with extremely tender texture. If you're not into a soft apple pass on this one. It helps to think of it as an apple-flavored pear to help you get around the texture of this apple. It does not keep - eat them right away.
Baking: This will bake down somewhat but a few bits of apple chunks will remain. It will brown quickly and have a great balance of sweet and hints of tart flavor. It is too soft to put them through the peeler/corer/slicer.
History: Chenango Valley, New York before 1850
1 c. graham cracker crumbs
3 T. sugar
1/2 tsp. cinnamon
1/4 c. butter, melted
1/2 c. finely chopped pecans
Combine crumbs, sugar, cinnamon and butter; press into bottom of 9" spring form pan. Bake at 350-degrees for 10 minutes.
2 - 8 oz packages cream cheese, softened
1/2 c. sugar
1/2 tsp. vanilla
Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in vanilla, pour over crust.
3 cups thin peeled apples - sliced
1/3 c. sugar
1/2 tsp. cinnamon
1/4 c. chopped pecans
Toss apples with combined sugar and cinnamon. Spoon apple mixture over cream cheese layer; sprinkle with pecans. Bake at 350-degrees for 1 hour and 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.
If desired, drizzle caramel ice cream topping over each serving.