When you live in apple country, you get the privilege of selecting the apples and recipes you want for year-round enjoyment. Granny Smith apples are tart and crisp. Combined with cinnamon, sugar and nutmeg, they make a delightful topping for a cheesecake of the Pacific Northwest. —Grace Hughes, Oroville, Washington
Ingredients
- 1-2/3 cups crushed gingersnap cookies (about 45 cookies)
- 1/4 cup butter, melted
- filling:
- 3 packages (8 ounces each) cream cheese, softened
- 1 can (14 ounces) sweetened condensed milk
- 2 tablespoons all-purpose flour
- 2 teaspoons vanilla extract
- 4 large eggs, lightly beaten
- 4 cups chopped peeled tart apples
- 1/2 cup sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- cinnamon sauce:
- 1/2 cup water
- 2 tablespoons Red Hots candies
- 1 tablespoon lemon juice
- 2 teaspoons cornstarch
Directions
- In a small bowl, combine cookie crumbs and butter. Press onto the bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack.
- In a large bowl, beat cream cheese until smooth. Beat in the milk, flour and vanilla. Add eggs; beat on low speed just until combined. Pour over crust. In a large bowl, combine the apples, sugar, cinnamon and nutmeg; spoon over cream cheese mixture. Return pan to baking sheet.
- Bake at 350° for 60-70 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Loosen edges of cheesecake from pan with a knife. Cool 1 hour longer. Refrigerate overnight.
- In a small saucepan, combine sauce ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened; cool completely.
- Remove rim from pan. Drizzle sauce over cheesecake.
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