Olive Garden Apple Praline Cheesecake

Since this is a seasonal recipe, it is not always on OG’s menu - but you can enjoy this praline-topped cheesecake any time you want. Also good using walnuts in place of pecans.

1 cup graham cracker crumbs
2 tablespoons sugar
2 tablespoons butter
1/4 cup butter
1/2 cup light brown sugar
2 pounds Red delicious apples, peeled, cored, and diced into 1/2" pieces
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1 and 1/2 cup dark brown sugar
1/2 cup softened butter
1 cup pecan pieces
16 ounces softened cream cheese
1/2 cup granulated sugar
3 large eggs
1 cup heavy whipping cream

CRUST-Melt butter. Stir in the crumbs and sugar until thoroughly blended. Press into the bottom of a 9" spring form pan. Set aside. APPLE MIX-In a Dutch oven, melt butter over low heat; add brown sugar, apples, cinnamon, nutmeg and allspice. Simmer over low heat until apples are soft but still hold their shape. Cool mixture to room temperature and reserve.

TOPPING-In a small bowl, mix all ingredients together with a fork until well incorporated. Reserve.

CHEESECAKE-In a large bowl with an electric mixer, cream together sugar and cream cheese on medium speed until light and fluffy. Beat in the eggs one at a time until smooth. Add the cream and continue beating until the mixture is thick and creamy. Gently stir in the cooled apple mix by hand. Pour into the prepared spring form pan. Spread praline topping over the top. Bake at 350 degrees for 1 hour and 20 minutes. Cool to room temperature before removing the sides of the pan. Refrigerate until ready to serve. Garnish with whipped cream.

This sounds decadently delicious.