Cinnamon Apple Cheesecake |
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Prep Time: 40 Minutes Cook Time: 40 Minutes |
Ready In: 80 Minutes Servings: 12 |
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An attractive topping of cinnamon-spiced apples slices and a homemade oat-and-walnut crust make this creamy dessert a definite show stopper. âEmily Ann Young, Kenai, Alaska Ingredients:
1/2 cup butter, softened |
1/4 cup packed brown sugar |
1 cup king arthur unbleached all-purpose flour |
1/4 cup quick-cooking oats |
1/4 cup finely chopped walnuts |
1/2 teaspoon ground cinnamon |
filling: |
2 packages (8 ounces each) cream cheese, softened |
1 can (14 ounces) sweetened condensed milk |
1/2 cup thawed apple juice concentrate |
3 eggs, lightly beaten |
topping: |
2 medium tart apples, peeled and sliced |
1 tablespoon butter |
1 teaspoon cornstarch |
1/4 teaspoon ground cinnamon |
1/4 cup thawed apple juice concentrate |
Directions:
1. In a small bowl, cream butter and brown sugar until light and fluffy. Gradually add flour, oats, walnuts and cinnamon until well blended. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet. Bake at 325° for 10 minutes or until set. Cool on a wire rack.
2. In a large bowl, beat cream cheese until fluffy. Beat in milk and apple juice concentrate until smooth. Add eggs; beat on low speed just until combined (batter will be thin). Pour into crust. Return pan to baking sheet.
3. Bake at 325° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
4. In a large skillet, cook and stir apples in butter over medium heat until crisp-tender, about 5 minutes. Cool to room temperature. Arrange over cheesecake.
5. In a small saucepan, combine the cornstarch, cinnamon and juice concentrate until smooth. Bring to a boil. Reduce heat; cook and stir for 1 minute or until thickened. Immediately brush over apples. Refrigerate for 1 hour or until chilled. Refrigerate leftovers. Yield: 12 servings.
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