Ingredients: |
Ingredients: 1¼ c. toasted, finely chopped walnuts*
⅔ c. all purpose flour
⅓ c. margarine (or butter), melted
2 (8 oz. pkgs.) cream cheese, softened
1 (14 oz.) can sweetened condensed milk
½ c. frozen apple juice concentrate, thawed (or ¼ c. frozen apple juice concentrate, thawed and ¼ c. apple brandy)
3 eggs
½ c. finely chopped, peeled apple
1 or 2 medium red (and/or yellow) apples, cored, cut into thin slices
¼ c. caramel ice cream topping
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Directions: |
Directions:Crust: In medium bowl, combine walnuts and flour. Stir in margarine (or butter). Press into bottom and 2 inches up sides of 8 or 9 inch springform pan. Set aside.
Filling: In large bowl, beat cream cheese with electric mixer (low speed) until fluffy. Gradually beat in sweetened condensed milk. Add juice concentrate and eggs, beat on low speed until combined. Stir in chopped apple. Pour into prepared pan. Place springform pan on shallow baking pan.
Bake: In 375º oven until center appears nearly set when shaken allowing 45 to 50 minutes for 8 inch pan (35 to 40 minutes for 9 inch pan).
Cool: In pan on wire rack for 15 minutes. Loosen crust from sides of pan. Cool for 30 minutes more; remove sides of pan. Cool completely. In skillet, poach apple slices in boiling water 1 minute or until soft; drain. Chill cheesecake and apples in refrigerator for at least 4 hours (or overnight).
Before Serving: Arrange apple slices on top of cheesecake. Drizzle with warmed caramel topping.
* To toast walnuts, spread nuts in thin layer in shallow baking pan. Bake at 375º for 11 minutes or until golden, stirring twice. (Watch carefully so nuts don't burn.) Cool. |
This recipe for Josie's Toffee-Apple Cheesecake is from