Streusel-Topped Apple Cheesecake |
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Prep Time: 45 Minutes Cook Time: 45 Minutes |
Ready In: 90 Minutes Servings: 16 |
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I've always felt a special connection to my grandmother Shirley because she was the most wonderful baker. I think she would be especially proud of my cheesecakes. This apple cheesecake has come to be a family favorite. Ingredients:
1-1/4 cups crushed gingersnap cookies (about 25 cookies) |
3 tablespoons butter, melted |
filling: |
2 packages (8 ounces each) reduced-fat cream cheese |
1 package (8 ounces) fat-free cream cheese |
1 cup sugar |
1/4 cup fat-free milk |
2 tablespoons king arthur unbleached all-purpose flour |
1 teaspoon vanilla extract |
3 eggs, lightly beaten |
2 medium tart apples, peeled and thinly sliced |
2 tablespoons brown sugar |
1 teaspoon ground cinnamon |
topping: |
1/4 cup king arthur unbleached all-purpose flour |
1/4 cup packed brown sugar |
2 tablespoons butter, melted |
Directions:
1. In a small bowl, combine crushed cookies and butter. Press onto the bottom of a 9-in. springform pan coated with cooking spray. Place pan on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack.
2. In a large bowl, beat cream cheeses and sugar until smooth. Beat in the milk, flour and vanilla. Add eggs; beat on low speed just until combined. Pour 2 cups filling over crust. In a large bowl, toss the apples, brown sugar and cinnamon until well coated; arrange over filling to within 1 in. of edges. Pour remaining filling over apple mixture. Bake at 325° for 30 minutes.
3. In a small bowl, combine topping ingredients. Sprinkle over cheesecake. Bake 15-20 minutes longer or until center is almost set. Cool on a wire rack for 10 minutes.
4. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Yield: 16 servings.
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