Apple Pie Cheesecake  

Crust
2 cups crushed gingersnaps or graham cracker crumbs
6  tablespoons melted butter

Filling
3  8 oz. pkgs. Cream cheese, softened
1   cup sugar 
2   eggs
1   egg yolk
  cup whipping cream
2  tbls. All-purpose flour
1  tsp. amaretto flavoring or vanilla extract
2 medium firm tart apples, peeled, thinly sliced
1 tbls. Firmly packed light brown sugar
1 tsp. ground cinnamon

Topping
  cup all-purpose flour
  cup packed light brown sugar
  cup finely shopped walnuts or pecans
  cup melted butter

 

 

 

 

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Heat oven to 350F. Spray bottom of 10-inch springform pan with nonstick cooking spray. In small bowl, stir together all crust ingredients. Press into bottom and inch up sides of pan; wrap outside of pan with foil. Bake 5 to 7 minutes or until set.

Meanwhile, in large bowl, beat cream cheese and sugar at medium speed 2 to 3 minutes or until smooth. Beat in eggs, egg yolk, cream, 2 tablespoons flour and flavoring 1 minute or until blended.

In medium bowl, toss apples with 1 tbls. Brown sugar and cinnamon until lightly coated.
Pour half of the filling into crust; arrange apples over the filling, overlapping slightly. Pour remaining filling over apples. Bake 40 minutes.

Meanwhile, in small bowl, stir together all topping ingredients; sprinkle over cake. Bake 20 to 25 minutes longer or until top is golden brown and set 3 inches from edge. Cool on wire rack to room temperature. Refrigerate overnight. Store in refrigerator

 

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