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)
1/2 cup frozen apple juice concentrate, thawed
2 medium all-purpose apples, cored and sliced
Cinnamon Apple Glaze
Preheat oven to 300°. 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
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.)