Apple Cinnamon
Cheesecake
- 1/2 cup (1 stick) plus
1 tablespoon butter or margarine, softened and divided use
1/4 cup firmly packed light brown sugar
1 cup all-purpose flour
1/4 cup quick-cooking oats
1/4 cup finely chopped walnuts
1/2 teaspoon ground cinnamon
2 (8-ounce) packages cream cheese, softened
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT
evaporated milk)
3 large eggs
1/2 cup frozen apple juice concentrate, thawed
2 medium all-purpose apples, cored and sliced
Cinnamon Apple Glaze (recipe follows)
- Preheat oven to 300°F.
In small bowl, beat 1/2 cup butter and sugar until fluffy. Add
flour, oats, walnuts and cinnamon; mix well. Press firmly on
bottom and halfway up side of 9-inch springform pan. Bake 10
minutes.
- In large bowl, beat cream
cheese until fluffy. Gradually beat in EAGLE BRAND® until
smooth (DO NOT OVERBEAT). Add eggs and apple juice concentrate;
mix well. Pour into prepared pan. Bake 45 minutes or until center
springs back when lightly touched. Cool.
- In large skillet, cook
apples in remaining 1 tablespoon butter until tender-crisp. Arrange
on top of cheesecake; drizzle with Cinnamon Apple Glaze. Chill.
Store leftovers covered in refrigerate.
Makes one (9-inch) cheesecake.
Cinnamon Apple Glaze: In small saucepan, combine 1/4
cup frozen apple juice concentrate, thawed, 1 teaspoon cornstarch
and 1/4 teaspoon ground cinnamon; mix well. Over low heat, cook
and stir until thickened. (Makes about 1/4 cup.)
Recipe and photograph provided
courtesy of Eagle Family Foods, Inc..
