Apple Cinnamon Cheesecake
1/2 cup plus 1 tablespoon margarine or butter, softened
1/4 cup firmly packed light brown sugar
1 cup unsifted flour
1/4 cup quick-cooking oats
1/4 cup finely chopped walnuts
1/2 teaspoon ground cinnamon
2 (8-ounce) packages cream cheese, softened
1 (14-ounce) can Sweetened Condensed Milk (Not evaporated milk)
3 eggs
1/2 cup frozen apple juice concentrate, thawed
2 medium all-purpose apples, cored and sliced
Cinnamon Apple Glaze (see below)
Preheat oven to 300 degrees. In small mixer bowl, beat 1/2 cup
margarine and sugar until fluffy. Add flour, oats, nuts and
cinnamon; mix well. Press firmly on bottom and halfway up side of
9-inch springform pan. Bake 10 minutes.
Meanwhile, in large mixer bowl, beat 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 center
springs back when lightly touched. Cool.
In large skillet, cook apples in remaining 1 tablespoon margarine
until tender-crisp. Arrange on top of cheesecake; drizzle with
Cinnamon Apple Glaze. Chill. Refrigerate leftovers.
Cinnamon Apple Glaze: In small saucepan, combine 1/4 cup frozen
apple juice concentrate, thawed, 1 teaspoon cornstarch and 1/4
teaspoon ground cinnamon; mix well. Over low heat, cook and stir
until thickened. (Makes about 1/4 cup.) |