Bakeapple Cheesecake Recipes

Steps:

• Graham Cracker Crust:
• Heat oven to 375°F.
• In a medium mixing bowl, combine graham cracker crumbs, butter, sugar and cinnamon.
• Pour crumb mixture into 9-inch springform pan; press onto bottom and up side of pan.
• Bake 12 min. or until browned. Allow crust to cool.
• Cheesecake Filling:
• In a large mixing bowl, whip cream cheese and COOL WHIP in large bowl on medium speed of electric mixer.
• Add sugar, 1/3 cup at a time, mixing well after each addition. Then, add cinnamon and continue to mix on medium speed until combined.
• Pour filling into prepared crust in springform pan.
• Refrigerate for at least 3-1/2 hours to set. (Cheesecake can also be refrigerated overnight to set.)
• Apple Pie Topping:
• In a large skillet, melt butter over medium heat.
• Add chopped apples; cook for 6 to 8 min. or until tender, stirring often.
• In a small bowl, combine water and cornstarch, then pour over apples.
• Stir in brown sugar and cinnamon. Bring to a slight boil, stirring frequently.
• Remove from heat. Stir in vanilla.
• Allow to cool for 5 min. Pour over prepared cheesecake.

Steps:

• Cook apples, 1/4 cup sugar and 1/2 tsp. cinnamon in saucepan on medium heat 6 min. or until apples are tender, stirring frequently. Cool.
• Heat oven to 325°F. Combine graham crumbs, oats, butter, remaining cinnamon and 2 Tbsp. of the remaining sugar; press onto bottom of 9-inch springform pan.
• Beat cream cheese, vanilla and remaining sugar in medium bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended.
• Spread half the apples over crust to within 1/2 inch of edge; cover with cream cheese mixture. Refrigerate remaining apples until ready to use.
• Bake cheesecake 1 hour to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
• Drain remaining apples just before serving cheesecake. Arrange apples on top of cheesecake as shown in photo.

Steps:

• In a large mixing bowl mix together the whipped cream, cream cheese and sugar.
• Drain as much of the pineapple juice as you can from the can of crushed pineapple. This step is very important because too much juice left in the pineapple will prevent the cheesecake from setting properly.
• Once the pineapple has been drained, add the pineapple to the rest of the ingredients and mix well.
• Pour the mixture into the prepared graham cracker crusts.
• Refrigerate for at least an hour.
• Enjoy!

Steps:

• In a large bowl, mix cream cheese and sugar together. Stir in 1 can of pineapple and whipped topping to cream cheese mixture. Mix until smooth.
• Pour mixture into crust and top with other can of pineapple. Cover and chill for 2 hours.

Steps:

• In a large bowl, beat the cream cheese and sugar until smooth. Stir in pineapple. Fold in whipped topping. , Place ladyfingers around the sides and on the bottom of a greased 9-in. springform pan. Pour filling into pan. Cover and refrigerate for 8 hours or overnight. Carefully remove sides of pan. Top with strawberries.