APPLE CINNAMON CHEESECAKE
A great cheesecake from Eagle Brand that is so easy and so good! A great mix of apples and cinnamon will be sure to please who ever you serve!
Provided by FLUFFSTER
Categories Cheesecake
Time 1h15m
Yield 12-14 serving(s)
Number Of Ingredients 12
Steps:
- Instructions :.
- Preheat oven to 300°F
- In small bowl, beat 1/2 cup butter and sugar until fluffy. Add flour, oats, walnuts and cinnamon; mix well. Press firmly on bottom and halfway up side of 9-inch springform pan. Bake 10 minutes.
- In large bowl, beat cream cheese until fluffy.
- Gradually beat in EAGLE BRAND® until smooth (DO NOT OVERBEAT). Add eggs and apple 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 butter until tender-crisp. Arrange on top of cheesecake; drizzle with Cinnamon Apple Glaze. Chill.
- Store leftovers covered in refrigerator.
- *Cinnamon Apple glaze:.
- *Notes: 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.).
Nutrition Facts : Calories 433.5, Fat 26.9, SaturatedFat 15.6, Cholesterol 126, Sodium 231.2, Carbohydrate 41, Fiber 1.2, Sugar 29.6, Protein 9
PHILADELPHIA® 3-STEP® APPLE CINNAMON CHEESECAKE
Cooked apples scented with cinnamon top an easy-to-make baked cheesecake for the perfect autumn dessert.
Provided by My Food and Family
Categories Recipes
Time 4h
Yield Makes 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Beat cream cheese, 1/2 cup sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Pour into crust.
- Bake 50 minutes or until center is almost set. Cool. Refrigerate at least 3 hours or overnight.
- Mix apples and water in medium saucepan; cook 4 minutes or until apples are tender, stirring frequently. Add 2 Tbsp. sugar and the cinnamon; mix lightly. Serve spooned over cheesecake. Store leftover cheesecake and apple mixture, separately, in refrigerator.
Nutrition Facts : Calories 400, Fat 26 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 115 mg, Sodium 340 mg, Carbohydrate 35 g, Fiber 1 g, Sugar 26 g, Protein 6 g
APPLE CINNAMON STREUSEL CHEESECAKE
Looking for a classic dessert using apple pie filling? Then check out this luscious cheesecake sprinkled with oats - a wonderful treat.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 7h25m
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 325°F. In small bowl, mix oats, flour, brown sugar and butter until crumbly; reserve 1/2 cup for topping. Press remaining oat mixture in bottom of ungreased 9-inch springform pan.
- In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in milk, eggs, cinnamon and vanilla, scraping bowl once, until well blended. Pour onto crust in pan.
- Bake 55 to 65 minutes or until set. Cool on cooling rack about 30 minutes.
- Meanwhile, in 8-inch nonstick skillet, heat reserved 1/2 cup oat mixture over medium-low heat 2 to 3 minutes, stirring occasionally, until lightly toasted. Spread apple pie filling over partially cooled cheesecake. Sprinkle toasted oat mixture on top. Cool 1 1/2 hours. Refrigerate 4 hours or overnight. Run metal spatula along side of cheesecake to loosen; remove side of pan. Store in refrigerator.
Nutrition Facts : Calories 405, Carbohydrate 41 g, Cholesterol 110 mg, Fat 4, Fiber 1 g, Protein 9 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 210 mg
CINNAMON APPLE CHEESECAKE
An attractive topping of cinnamon-spiced apple slices and a homemade oat-and-walnut crust make this creamy dessert a definite showstopper. -Emily Ann Young, Edmond, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 325°. In a bowl, beat butter, brown sugar and cinnamon until blended. Beat in flour, oats and walnuts until well blended. Press onto bottom and 1-1/2 in. up sides of a greased 9-in. springform pan. Place on a baking sheet. Bake 10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese until fluffy. Gradually beat in milk and juice concentrate until smooth. Add eggs; beat on low speed just until blended (mixture will be thin). Pour into crust. Return pan to baking sheet. , Bake until center is almost set, 40-45 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., To serve, in a large skillet, melt butter over medium heat; saute apples until crisp-tender, about 5 minutes. Cool slightly., For glaze, in a small saucepan, mix cornstarch, cinnamon and juice concentrate until smooth; bring to a boil. Reduce heat; cook and stir until thickened, about 1 minute. Add 1 tablespoon glaze to sauteed apples; toss to coat., Remove rim from springform pan. Top cheesecake with apples. Drizzle with glaze. Serve immediately or refrigerate until serving.
Nutrition Facts : Calories 451 calories, Fat 28g fat (16g saturated fat), Cholesterol 119mg cholesterol, Sodium 253mg sodium, Carbohydrate 44g carbohydrate (33g sugars, Fiber 1g fiber), Protein 8g protein.
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