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Apple Crisp Cheesecake

—Kelly Kirby, Westville, Nova Scotia

4 ServingsPrep: 20 min. Bake: 40 min. + chilling

Ingredients

1/2 cup graham cracker crumbs
1/4 cup quick-cooking oats
4 teaspoons brown sugar
3 tablespoons butter, melted
FILLING:
2 packages (3 ounces each) cream cheese, softened
1/4 cup packed brown sugar
1 egg, lightly beaten
3 tablespoons sour cream
1/2 teaspoon ground cinnamon
1/8 teaspoon ground ginger
2/3 cup sliced peeled apple
TOPPING:
1 tablespoon all-purpose flour
1 tablespoon quick-cooking oats
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon
2 teaspoons cold butter

Directions

In a small bowl, combine the cracker crumbs, oats and brown sugar;
stir in butter. Press onto the bottom of a 6-in. springform pan
coated with cooking spray; set aside.
For filling, in a small bowl, beat cream cheese and brown sugar until
smooth. Add egg; beat on low speed just until combined. Stir in the

2 of 2

Apple Crisp Cheesecake (continued)

Directions (continued)

sour cream, cinnamon and ginger. Pour over crust. Arrange apple
slices over filling. For topping, combine the flour, oats, brown
sugar and cinnamon in a bowl. Cut in butter until crumbly. Sprinkle
over apple.
Bake at 350° 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.
Just before serving, remove sides of pan. Refrigerate leftovers.
Yield: 4 servings.

Nutrition Facts: 1 piece equals 451 calories, 30 g fat (18 g saturated fat), 136 mg cholesterol, 326 mg sodium, 40 g carbohydrate, 2 g fiber, 7 g protein.