Cinnamon Apple Cheesecake
By
Patsy Hornsby
@pghornsby
1
Served this at Thanksgiving and there were no leftovers. Crust is great.
Found this recipe in:
Taste of Home November 2009
Found this recipe in:
Taste of Home November 2009
Ingredients
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1/2 cbutter, softened
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1/4 cbrown sugar, firmly packed
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1 call purpose flour
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1/4 cquick cooking oats
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1/4 cfinely chopped walnuts
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1/2 tspground cinnamon
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CRUST
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2 pkg(8 ounces each) cream cheese
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1 can(s)( 14 ounces) sweetened condensed milk
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1/2 cthawed apple juice concentrate
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3eggs, lightly beatened
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FILLING
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2medium tart apples, peeled and sliced
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1 Tbspbutter
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1 tspcornstarch
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1/4 tspground cinnamon
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1/4 cthawed apple juice concentrate
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TOPPING
How to Make Cinnamon Apple Cheesecake
- In a small bowl, cream butter and brown sugar until light and fluffy. Gradually add flour, oats, and 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 degree for 10 minutes or until set. Cool on a wire rack.
- In a large bowl, beat cream cheese until fluffy. Beat in milk and 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. Bake at 325 degrees 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. Refridgerate over night.
- Next Day:
In a large skillet, cook and stir apples in butter over medium heat until crisp and tender, about 5 minutes. Cool to room temperature. Arrange over cheesecake. - 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. Refridgerate for 1 hour or until chilled. Remove sides of pan. Garnish plates with Caramel Sauce. If desired . Refriderate left overs.
