Servings: 12-16
Ingredients:
For Crust:
1/2 cup (1 stick/4 oz./113g) plus 1 tablespoon margarine or butter, softened
1/4 cup firmly packed light brown sugar
1 cup unsifted all-purpose flour
1/4 cup quick-cooking oats
1/4 cup finely chopped walnuts
1/2 teaspoon ground cinnamon
For Filling:
2 (8-ounce) packages cream cheese, softened
1 (14-ounce) can sweetened condensed milk
3 large eggs
1/2 cup frozen apple juice concentrate, thawed
2-3 medium all-purpose apples, cored and sliced
Cinnamon Apple Glaze:
1/4 cup frozen apple juice concentrate, thawed
1 teaspoon cornstach
1 teaspoon ground cinnamon
Instructions:
For Crust:
Preheat oven to 300°F/150°C.
In a small mixer bowl, beat 1/2 cup butter or margarine and sugar until fluffy. Add flour, oats, nuts and cinnamon; mix well. Press firmly on bottom and halfway up side of 9-inch springform pan. Bake 10 minutes.
For Filling:
In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and juice concentrate; mix well. Pour into prepared pan. Bake 45 minutes or until center springs back when lightly touched. Cool.
In large skillet, cook apples in remaining 1 tablespoon butter or margarine until tender-crisp. Arrange on top of cheesecake; drizzle with Cinnamon Apple Glaze. Chill. Refrigerate leftovers.
Cinnamon Apple Glaze:
In small saucepan, combine 1/4 cup frozen apple juice concentrate, thawed, 1 teaspoon cornstarch and 1/4 teaspoon ground cinnamon; mix well. Over low heat, cook and stir until thickened.
Makes about 1/4 cup.
Makes 10-12 servings.
Source: DianasDesserts.com
Date: September 26, 2002