Apple Cinnamon Cheesecake
1/2 cup margarine or butter, softened, PLUS ("PLUS" means this ingredient in addition to the one on the next line, often with divided uses)
1 tablespoon margarine or butter, softened
1/4 cup firmly packed light brown sugar
1 cup unsifted flour
1/4 cup quick-cooking oats
1/4 cup finely chopped walnuts
1/2 teaspoon ground cinnamon
2 packages (8-ounce size) cream cheese, softened
1 can (14-ounce size) sweetened condensed milk (NOT evaporated milk)
1/2 cup frozen apple juice concentrate, thawed
2 medium all-purpose apples, cored and sliced
Cinnamon Apple Glaze:
1/4 cup frozen apple juice concentrate, thawed
1 teaspoon cornstarch
1/4 teaspoon ground cinnamon
- Preheat oven to 300°. In small mixer bowl, beat 1/2 cup margarine and sugar until fluffy. Add flour, oats, nuts and cinnamon; mix well. Press firmly on bottom and halfway up side of 9-inch springform pan. Bake 10 minutes.
- Meanwhile, in large mixer bowl, beat cheese until fluffy. Gradually beat in condensed milk until smooth. Add eggs and juice concentrate; mix well. Pour into prepared pan.
- Bake 45 minutes or until center springs back when lightly touched. Cool. In large skillet, cook apples in remaining 1 tablespoon margarine until tender-crisp. Arrange on top of cheesecake; drizzle with Cinnamon Apple Glaze. Chill. Refrigerate leftovers.
- For Cinnamon Apple Glaze: In small saucepan, combine apple juice concentrate, cornstarch and cinnamon; mix well. Over low heat, cook and stir until thickened.
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