Ingredients: |
Ingredients: Crust
1/2 c. butter, softened
1/4 c. packed brown sugar
1 c. all-purpose flour
1/4 c. quick-cooking oats
1/4 c. finely chopped walnuts
1/2 tsp. ground cinnamon
FILLING:
2 packages (8 ounces each) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1/2 c. thawed apple juice concentrate
3 eggs, lightly beaten
TOPPING:
2 medium tart apples, peeled and sliced
1 tbsp. butter
1 tsp. cornstarch
1/4 tsp. ground 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 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.
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 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.
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. Refrigerate leftovers. |
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