Cinnamon Apple Cheesecake

Name: Cinnamon Apple Cheesecake
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 12
Ingredients: 1/2 c butter, softened; 1/4 c brown sugar, firmly packed; 1 c all purpose flour; 1/4 c quick cooking oats; 1/4 c finely chopped walnuts; 1/2 tsp ground cinnamon; CRUST; 2 pkg (8 ounces each) cream cheese; 1 can(s) ( 14 ounces) sweetened condensed milk; 1/2 c thawed apple juice concentrate; 3 eggs, lightly beatened; FILLING; 2 medium tart apples, peeled and sliced; 1 Tbsp butter; 1 tsp cornstarch; 1/4 tsp ground cinnamon; 1/4 c thawed apple juice concentrate; TOPPING

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By Patsy Hornsby
@pghornsby

Served this at Thanksgiving and there were no leftovers. Crust is great.
Found this recipe in:
Taste of Home November 2009

Rating:

★★★★★ 1 vote5

Comments:

3 Comments

Serves:

Prep:

30 Min

Cook:

50 Min

Ingredients

1/2 c

butter, softened
1/4 c

brown sugar, firmly packed
1 c

all purpose flour
1/4 c

quick cooking oats
1/4 c

finely chopped walnuts
1/2 tsp

ground cinnamon
CRUST
2 pkg

(8 ounces each) cream cheese
1 can(s)

( 14 ounces) sweetened condensed milk
1/2 c

thawed apple juice concentrate
3

eggs, lightly beatened
FILLING
2

medium tart apples, peeled and sliced
1 Tbsp

butter
1 tsp

cornstarch
1/4 tsp

ground cinnamon
1/4 c

thawed apple juice concentrate
TOPPING
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How to Make Cinnamon Apple Cheesecake

Step-by-Step

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.