Cinnamon Apple Cheesecake

Photo: Jo Ann

Ingredients

Ingredients for Crust:

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

Ingredients for Filling:

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

Ingredients for Topping:

2 mediums tart apples, peeled and sliced

1 tablespoon butter

1 teaspoon cornstarch

1/4 teaspoon ground cinnamon

1/4 cup thawed apple juice concentrate

Preparation

Directions for Crust:

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-inch springform pan.

Place on a baking sheet. Bake at 325 degrees 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. Refrigerate overnight.

In a large skillet, cook and stir apples in butter over medium heat until crisp-tender, about 5 minutes. Cool to r 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 minutes or until thickened. Immediately brush over apples. Refrigerate for 1 hour or until chilled. Remove sides of pan.