Ingredients: |
Ingredients: 1/2 c. butter, softened
1/4 c. packed brown sugar
1 c. all-purpose flour
1/4 c. quick cook oats
1/4 c. finely chopped walnuts
1/2 tsp. cinnamon
FILLING:
2 pkgs. (8 oz. each) cream cheese, softened
1 c. sweetened condensed milk
1/2 c. thawed apple juice concentrate
3 eggs, lightly beaten
TOPPING:
2 medium tart apples, peeled and sliced
1 tbs. butter
1 tsp. cornstarch
1/4 tsp, cinnamon
1/4 c. thawed apple juice concentrate
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Directions: |
Directions: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 greased 9 in. springform pan. Place on a baking sheet. Bake at 325º for 10 minutes or until set. Cool on 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 325º for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the 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. |
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