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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 12 |
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When you live in apple country, you get the privilege of selecting the apples and recipes you want for year-round enjoyment. Granny Smith apples are tart and crisp. Combined with cinnamon, sugar and nutmeg, they make a delightful topping for a cheesecake of the Pacific Northwest. Ingredients:
1-2/3 cups crushed gingersnap cookies (about 45 cookies) |
1/4 cup butter, melted |
filling: |
3 packages (8 ounces each) cream cheese, softened |
1 can (14 ounces) sweetened condensed milk |
2 tablespoons king arthur unbleached all-purpose flour |
2 teaspoons vanilla extract |
4 eggs, lightly beaten |
4 cups chopped peeled tart apples |
1/2 cup sugar |
2 teaspoons ground cinnamon |
1 teaspoon ground nutmeg |
cinnamon sauce: |
1/2 cup water |
2 tablespoons red-hot candies |
1 tablespoon lemon juice |
2 teaspoons cornstarch |
Directions:
1. In a small bowl, combine cookie crumbs and butter. Press onto the bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack.
2. In a large bowl, beat cream cheese until smooth. Beat in the milk, flour and vanilla. Add eggs; beat on low speed just until combined. Pour over crust. In a large bowl, combine the apples, sugar, cinnamon and nutmeg; spoon over cream cheese mixture. Return pan to baking sheet.
3. Bake at 350° for 60-70 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Loosen edges of cheesecake from pan with a knife. Cool 1 hour longer. Refrigerate overnight.
4. In a small saucepan, combine sauce ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened; cool completely.
5. Remove rim from pan. Drizzle sauce over cheesecake. Yield: 12 servings.
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