Saturday, August 7, 2010

Cinnamon-Apple Cheesecake

Mix up the traditional cheesecake recipe with a cinnamon-applpe twist.


  • Crust
    • 1/2 cup butter, softened
    • 1/4 cup packed brown sugar
    • 1 cup flour
    • 1/4 cup quick cooking oats
    • 1/2 tsp cinnamon
  • Filling
    • 2 packages cream cheese (8 oz)
    • 1 can sweetend condensed milk (14 oz)
    • 1/2 cup thawed apple juice concentrate
    • 3 eggs, beaten
  • Topping
    • 2 medium apples, peeled and sliced
    • 1 tbsp butter
    • 1 tsp cornstarch
    • 1/4 tsp cinnamon
    • 1/4 cup thawed apple juice concentrate


  1. For crust, cream butter and sugar together.  Add remaining crust ingredients and mix well.  Press into bottom and 1-1/2 inch up the sides of springform pan.  Bake at 325°F for 10 minutes.  Cool on wire rack.
  2. For filling, beat cream cheese until fluffy.  Add condensed milk and apple juice concentrate.  Mix well.  Add eggs and mix just until blended.  Pour into crust.
  3. Cover springform pan in double-layer thickness of aluminum foil and place in water bath.  Bake at 325°F for 40-45 minutes.  Cool on wire rack.
  4. In large skillet, cook apples & butter until tender-crisp (about five minutes).  Arrange over cheesecake and refrigerate overnight.
  5. In skillet, combine remaining topping ingredients and bring to a boil.  Cook until thickened (about 1 minute).  Spread over apples and refrigerate for 1 hour.
  6. Serve and enjoy.

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