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Streusel-Topped Apple Cheesecake

I've always felt a special connection to my grandmother Shirley because she was the most wonderful baker. I think she would be especially proud of my cheesecakes. This apple cheesecake has come to be a family favorite. —Sarah Gilbert Hartwell, Beaverton, Oregon

16 ServingsPrep: 45 min. Bake: 45 min. + chilling

Ingredients

1-1/4 cups crushed gingersnap cookies (about 25 cookies)
3 tablespoons butter, melted
FILLING:
2 packages (8 ounces each) reduced-fat cream cheese
1 package (8 ounces) fat-free cream cheese
1 cup sugar
1/4 cup fat-free milk
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
3 eggs, lightly beaten
2 medium tart apples, peeled and thinly sliced
2 tablespoons brown sugar
1 teaspoon ground cinnamon
TOPPING:
1/4 cup all-purpose flour
1/4 cup packed brown sugar
2 tablespoons butter, melted

Directions

In a small bowl, combine crushed cookies and butter. Press onto the
bottom of a 9-in. springform pan coated with cooking spray. Place
pan on a baking sheet. Bake at 325° for 10 minutes. Cool on a
wire rack.

2 of 2

Streusel-Topped Apple Cheesecake (continued)

Directions (continued)

In a large bowl, beat cream cheeses and sugar until smooth. Beat in
the milk, flour and vanilla. Add eggs; beat on low speed just until
combined. Pour 2 cups filling over crust. In a large bowl, toss the
apples, brown sugar and cinnamon until well coated; arrange over
filling to within 1 in. of edges. Pour remaining filling over apple
mixture. Bake at 325° for 30 minutes.
In a small bowl, combine topping ingredients. Sprinkle over
cheesecake. Bake 15-20 minutes longer 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. Remove sides of pan. Yield: 16
servings.

Nutrition Facts: 1 slice equals 262 calories, 12 g fat (7 g saturated fat), 70 mg cholesterol, 311 mg sodium, 32 g carbohydrate, 1 g fiber, 7 g protein.