Cinnamon Apple Cheesecake

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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. —Emily Ann Young, Kenai, Alaska

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Ingredients

  • FILLING:
  • 1/2 cup butter, softened
  • 1/4 cup packed brown sugar
  • 1 cup all-purpose flour
  • 1/4 cup quick-cooking oats
  • 1/4 cup finely chopped walnuts
  • 1/2 teaspoon ground cinnamon
  • .....................................................
  • 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

Preparation

Step 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.

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.

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.

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.

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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REVIEWS:

This recipe takes a little time but it was delicious.

This is probably the easiest cheesecake I've ever made and it received rave reviews from everyone at Thanksgiving. I did chance the topping a little bit by cooking the apples longer and using some caramel ice cream topping and less of the apple juice.

This recipe is the best. I made for Thanksgiving and it was a hit! Not only is it beautiful, it is also delicious. I am making it again this weekend for a party.

This was my first cheesecake. I made it for a party and everyone loved it. Good recipe!









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