cinnamon apple chesse cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
1/2 cup(s) butter softened |
1/4 cup(s) packed brown sugar |
1 cup(s) all-purpose flour |
1/4 cup(s) quick-cooking oats |
1/4 cup(s) finely chopped walnuts |
1/2 teaspoon(s) ground cinnamon |
2 package(s) cream cheese |
1 can(s) sweetened condensed milk |
1/2 cup(s) apple juice concentrate thawed |
3 piece(s) eggs lightly beaten |
2 piece(s) medium tart apples peeled and sliced |
1 tablespoon(s) butter |
1 teaspoon(s) cornstarch |
1 teaspoon(s) ground cinnamon |
1/4 cup(s) apple juice concentrate thawed |
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.
6. Nutritional Facts
7. serving (1 slice) equals 384 calories, 21 g fat (12 g saturated fat), 108 mg cholesterol, 207 mg sodium, 43 g carbohydrate, 1 g fiber, 8 g protein.
8. /TOH/Images/Photos/37/exps33485_FB1753644D48.jpg
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