CINNAMON APPLE CHEESECAKE

Cinnamon Apple Cheesecake image

An attractive topping of cinnamon-spiced apples slices and a homemade oat and walnut crust make this creamy dessert a definite show stopper.

Provided by CHEF GRPA

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 15

Ingredients

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 diamond of california chopped walnuts
1/2 teaspoon ground cinnamon
2 (8 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1/2 cup thawed apple juice concentrate
3 eggs, lightly beaten
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

Steps:

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 inches 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.
My Note: This cheesecake was easy to make and very beautiful in presentation. Everyone loved it and asked for the recipe. Just for fun, I drizzled caramel topping over the top. This is now one of our "favorites" file!
One of My grandkids have made this for the last 7 years. She also made it for a church fundraiser. She made 45.oo off that event. The man that bought her cake he loved it so much he ate the whole thing and he is now her fiance and planning on getting married in a couple of months. What an amazing dessert.

Nutrition Facts : Calories 453.7, Fat 27.6, SaturatedFat 15.2, Cholesterol 122.3, Sodium 263.7, Carbohydrate 45.3, Fiber 1.4, Sugar 33.8, Protein 8.4