Baked Apple Pie Cheesecake
By Thedorf
Ingredients
- 3 Granny Smith apples (about 1 lb.), peeled, sliced
- 1-1/4 cups sugar, divided
- 1-1/2 tsp. ground cinnamon, divided
- 1-1/4 cups graham cracker crumbs
- 1/4 cup old-fashioned or quick-cooking oats
- 2 Tbsp. butter, melted
- 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1 tsp. vanilla
- 4 eggs
Details
Preparation
Step 1
Cook apples, 1/4 cup sugar and 1/2 tsp. cinnamon in saucepan on medium heat 6 min. or until apples are tender, stirring frequently. Cool.
Heat oven to 325°F. Combine graham crumbs, oats, butter, remaining cinnamon and 2 Tbsp. of the remaining sugar; press onto bottom of 9-inch springform pan.
Beat cream cheese, vanilla and remaining sugar in medium bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended.
Spread half the apples over crust to within 1/2 inch of edge; cover with cream cheese mixture. Refrigerate remaining apples until ready to use.
Bake cheesecake 1 hour to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
Drain remaining apples just before serving cheesecake.
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