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Recipe Categories : | Cheesecakes | Apples | Main
Recipe Index |
Ingredients :
- ¾ cup flour
- 2 ½ tbsp sugar
- ½ tspn cinnamon
- 1 egg, beaten
- ¼ cup butter
- ½ tspn vanilla
for Filling
- 24 oz (3 packages) cream cheese
- ¾ cup sugar
- 5 tspn cornstarch
- 3 eggs
- ¾ cup applesauce
- ¼ cup frozen apple juice concentrate, thawed
- 1 tspn ground cinnamon
- 1 tspn vanilla extract
- ¼ tspn ground nutmeg
for Apple Glaze
- ½ cup frozen apple juice concentrate, thawed
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- ¼ tspn ground cinnamon
- 1 medium apple, thinly sliced
- 2 tbsp lemon juice
Preparation and Cooking Instructions :
- Cookie Crust Mix together flour, sugar, and cinnamon in medium bowl.
Add egg, butter, and vanilla. Beat until well combined. Press mixture
evenly onto bottom of greased 9 inch springform pan (use well greased
fingers). Bake at 350°F for 12 to 15 minutes or till lightly browned.
Remove from oven and set aside.
- for Filling : In mixing bowl, combine cream cheese, sugar, and cornstarch.
Add eggs, one at a time, beating well after each. Beat in applesauce,
apple juice concentrate, cinnamon, vanilla, and nutmeg. Pour mixture
over the crust. Bake at 350°F for 15 minutes. Lower temperature
to 225°F and bake for 1 hour and 10 minutes or till the center no
longer looks wet or shiny. Remove the cake from the oven. Run a knife
around the inside edge of the pan. Turn the oven off and return the
cake to the oven for and additional 30 minutes. Remove cake from oven.
Chill, uncovered, overnight.
- for Apple Glaze : In a small saucepan stir together apple juice concentrate,
1 tbsp lemon juice, cornstarch and cinnamon. Cook and stir till thickened
and bubbly. Cook and stir for two more minutes. Pour over cheesecake.
Toss apple slices and 2 tbsp lemon juice. Arrange slices on top of cheesecake.
Chill till serving.
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