Cheesecake with a buttery almond pastry crust and topped with a cinnamon and brown sugar apple topping.

Apple Danish Cheesecake

1 cup all-purpose flour

1/2 cup ground almonds

1/4 cup granulated sugar

1/2 cup cold butter

1/4 teaspoon almond extract

 

Filling:

1 (8-ounce) package cream cheese, softened

1/4 cup granulated sugar

1/4 teaspoon cream of tartar

1 large egg

 

Topping:

1/3 cup firmly packed brown sugar

1 tablespoon all-purpose flour

1 teaspoon ground cinnamon

4 cups thinly sliced peeled tart apples

1/3 cup slivered almonds

1. In a small bowl, combine flour, almonds and sugar; cut in butter until crumbly. Add extract. Shape dough into a ball; place between two sheets of waxed paper. Roll out into a 10-inch circle.
2. Transfer to a greased 9-inch springform pan; gently press dough against the bottom and up the sides of pan. Refrigerate for 30 minutes.
3. In a mixing bowl, beat cream cheese, sugar and cream of tartar until smooth. Add egg; beat on low just until combined. Pour over crust.
4. In a bowl, combine brown sugar, flour and cinnamon. Add apples and stir until coated. Spoon over the filling. Sprinkle with almonds.
5. Bake at 350°F (175°C) for 40 to 45 minutes or until golden brown. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight and remove sides of pan.

Makes 8 to 10 servings.