Spiced Apple Cheesecake Recipe
When you live in apple country, you get the privilege of selecting the apples and recipes you want for year-round enjoyment. Granny Smith apples are tart and crisp. Combined with cinnamon, sugar and nutmeg, they make a delightful topping for a cheesecake of the Pacific Northwest. —Grace Hughes, Oroville, Washington
- 1-2/3 cups crushed gingersnap cookies (about 45 cookies)
- 1/4 cup butter, melted
- 3 packages (8 ounces each) cream cheese, softened
- 1 can (14 ounces) sweetened condensed milk
- 2 tablespoons all-purpose flour
- 2 teaspoons vanilla extract
- 4 eggs, lightly beaten
- 4 cups chopped peeled tart apples
- 1/2 cup sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- CINNAMON SAUCE:
- 1/2 cup water
- 2 tablespoons Red Hots candies
- 1 tablespoon lemon juice
- 2 teaspoons cornstarch
- 1. In a small bowl, combine cookie crumbs and butter. Press onto the bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack.
- 2. In a large bowl, beat cream cheese until smooth. Beat in the milk, flour and vanilla. Add eggs; beat on low speed just until combined. Pour over crust. In a large bowl, combine the apples, sugar, cinnamon and nutmeg; spoon over cream cheese mixture. Return pan to baking sheet.
- 3. Bake at 350° for 60-70 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Loosen edges of cheesecake from pan with a knife. Cool 1 hour longer. Refrigerate overnight.
- 4. In a small saucepan, combine sauce ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened; cool completely.
- 5. Remove rim from pan. Drizzle sauce over cheesecake. Yield: 12 servings.
1 slice equals 540 calories, 31 g fat (18 g saturated fat), 154 mg cholesterol, 432 mg sodium, 57 g carbohydrate, 1 g fiber, 11 g protein.
© 2015 RDA Enthusiast Brands, LLC