Categories: apples, cheesecake, dessert

Ingredients

• 1/2 c butter, softened
• 1/4 c packed brown sugar
• 1 c all-purpose flour
• 1/4 c quick cooking oats
• 1/4 c finely chopped walnuts
• 1/2 teaspoon ground cinnamon
• 2 pkgs (8 oz each) cream cheese, softened
• 1 can (14 oz) sweetened condensed milk
• 1/2 cup apples juice concentrate
• 3 eggs, lightly beaten
• 2 medium apples, peeled and sliced
• 1 Tbsp butter
• 1 tsp cornstarch
• 1/4 tsp ground cinnamon
• 1/4 c apple juice concentrate

Directions

1. In a small mixing bowl, cream and butter and brown sugar.

2. Gradually add flour, oats, walnuts and cinnamon; mix well.

3. Press onto bottom and 1 1/2 in. up the sides of a greased 9 in springform pan.

4. Place on baking sheet.

5. Bake at 325 for 10 min or until set.

6. Cool on wire rack.

7. In a large mixing bowl, beat cream cheese until fluffy.

8. Beat in milk and apple juice concentrate until smooth.

9. Add eggs; beat on low speed just until combined (batter will be thin).

10. Pour into crust.

11. Return pan to baking sheet. Bake at 325 for 40-45 min or until center is almost set.

12. Cool on wire rack for 10 minutes.

13. Carefully run a knife around the edge of the pan to loosen; cool 1 hr longer.

14. Refrigerate overnight

15. In a large skillet, cook and stir apples in butter over medium heat until crisp-tender, about 5 minutes

16. Cool to room temperature.

17. Arrange over cheesecake.

18. In a small saucepan, combine cornstarch, cinnamon, and apple juice concentrate until smooth.

19. Bring to a boil, stirring constantly.

20. Boil for 1 minute or until thickened.

21. Immediately brush over apples.

22. Refrigerate for one hour or until chilled.

23. Removed sides of pan. Refrigerate leftovers.

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