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Apple Cinnamon Cheesecake

Yield: One 10-inch cheesecake

1/2 cup plus 1 tablespoon margarine or butter, softened
1/4 cup firmly packed light brown sugar
1 cup un-sifted 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 Eagle® Brand 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

Preheat oven to 300 F. 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 10-inch cheesecake 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.)

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