Apple Strudel Cheesecake 1 cup all-purpose flour 1/3 cup sugar 1/3 cup cold butter 1 egg yolk 1/4 teaspoon vanilla extract FILLING: 4 cups sliced peeled tart apples 2 packages (8 ounces each) cream cheese, softened 3/4 cup sugar, divided 1 teaspoon vanilla extract 2 eggs, lightly beaten 1 teaspoon ground cinnamon 1/4 cup chopped walnuts Printed from tasteofhome.com Aug 28, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Apple Strudel Cheesecake cont. In a bowl, combine flour and sugar; cut in butter until crumbly. In a small bowl, combine egg yolk and vanilla; stir into flour mixture. Press onto the bottom of an ungreased 9-in. springform pan. Place pan on a baking sheet. Bake at 400° for 10-12 minutes or until set. Cool on a wire rack. Reduce heat to 350°. Place apples in an ungreased 13-in. x 9-in. baking dish. Cover and bake at 350° for 20 minutes or until tender; drain and cool. Meanwhile, in a large bowl, beat the cream cheese, 1/2 cup sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Pour over crust. Toss baked apples with cinnamon and remaining sugar. Arrange apples over cream cheese layer; drizzle with any remaining cinnamon mixture. Printed from tasteofhome.com Aug 28, 2008 Copyright Reiman Media Group, Inc © 2008

Apple Strudel Cheesecake Sprinkle with nuts. Return pan to baking sheet. 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 the edge of pan to loosen; cool 1 hour longer. Refrigerate for 4 hours or overnight. Remove sides of pan. Use a sharp knife to cut. Refrigerate leftovers. Yield: 12-14 servings. Printed from tasteofhome.com Aug 28, 2008 Copyright Reiman Media Group, Inc © 2008