Apple Cinnamon Cheesecake
Apple‘n spice and everything nice adds up to this amazing glazed cheesecake that will be the talked-about centerpiece of your harvest table.
Prep Time: 20 minutes plus baking and chilling time
Preheat To: 300°F (160°C)
1/2 cup (125 mL) plus 1 tbsp (15 mL) butter, softened
1/4 cup (50 mL) firmly packed light brown sugar
1 cup (250 mL) unsifted flour
1/4 cup (50 mL) quick-cooking oats
1/4 cup (50 mL) finely chopped walnuts
1/2 tsp (2.5 mL) ground cinnamon
2 pkgs (250 g each) cream cheese, softened
1 can (300 mL) Regular or Low Fat Eagle Brand® sweetened condensed milk
1/2 cup (125 mL) frozen apple juice concentrate, thawed
2 medium apples, cored and sliced
Cinnamon Apple Glaze*
1. Beat 1/2 cup (125 mL) butter and sugar until fluffy. Add flour, oats, nuts and cinnamon; mix well. Press firmly on bottom and halfway up side of 9" springform pan. Bake in preheated 300°F (160°C) oven 10 minutes.
2. Beat cream cheese until fluffy. Gradually beat in Eagle Brand until smooth. Add eggs and juice concentrate; mix well. Pour into prepared pan. Bake 45 minutes or until centre springs back when lightly touched. Cool.
3. In large skillet, cook apples in remaining 1 tbsp (15 mL) butter until tender. Arrange on top of cheesecake; drizzle with Cinnamon Apple Glaze*. Chill. Refrigerate leftovers.
Notes:*Cinnamon Apple Glaze: In small saucepan, combine 1/4 cup (50 mL) frozen apple juice concentrate, thawed, 1 tsp (5 mL) cornstarch and 1/4 tsp (1 mL) ground cinnamon; mix well. Over low heat, cook and stir until thickened. Makes about 1/4 cup (50 mL)