Apple Cinnamon Cheesecake With Almond Praline Topping Recipes

CINNAMON APPLE CHEESECAKE

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.

APPLE CINNAMON CHEESECAKE

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.).

APPLE CINNAMON CHEESECAKE (LIGHT)

Steps:

• Preheat oven to 350° F (180° C).
• Spray an 8-inch (2 L) springform pan with vegetable spray.
• In bowl, combine graham cracker crumbs, sugar, water, margarine and cinnamon; mix well. Press onto bottom and sides of springform pan; refrigerate.
• Put ricotta cheese, cottage cheese, sugar, 2 tbsp of the flour, egg, 1 tsp of the cinnamon, vanilla and almond extract in food processor; process until smooth. In small bowl, combine remaining 1 tbsp flour and remaining 1 tsp cinnamon with apples. Stir apple mixture into batter. Pour into pan and bake for 25 minutes or until set around edges but still slightly loose at center.
• Meanwhile, in small bowl, stir together sour cream, sugar and vanilla; pour over cheesecake and sprinkle with nuts. Return to oven and bake for 10 minutes longer. Topping will be loose. Let cool and refrigerate for 3 hours or overnight.

CINNAMON APPLE CHEESECAKE

Steps:

• 1). In a small bowl, cream butter and brown sugar until light and fluffy. Gradually add flour, oats, walnuts and cinnamon until well blended. Press onto the bottom and 1-1/2 inches up the sides of a greased 9-in. springform pan. Place on a baking sheet. Bake at 325* for 10 minutes or until set. Cool on a wire rack.
• 2). In a large bowl, beat cream cheese until fluffy. Beat in milk and apple juice concentrate until smooth. Add eggs; beat on low speed just until combined (batter will be thin). Pour into crust. Return pan to baking sheet.
• 3). Bake at 325* for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
• 4). In a large skillet, cook and stir apples in butter over medium heat until crisp-tender, about 5 minutes. Cool to room temperature. Arrange over cheesecake.
• 5). In a small saucepan, combine the cornstarch, cinnamon and juice concentrate until smooth. Bring to a boil. Reduce heat; cook and stir for 1 minute or until thickened. Immediately brush over apples.
• Refrigerate for 1 hour or until chilled. Refrigerate leftovers.
• My Note: This cheesecake was easy to make and very beautiful in presentation. Everyone loved it and asked for the recipe. Just for fun, I drizzled caramel topping over the top. This is now one of our "favorites" file!
• One of My grandkids have made this for the last 7 years. She also made it for a church fundraiser. She made 45.oo off that event. The man that bought her cake he loved it so much he ate the whole thing and he is now her fiance and planning on getting married in a couple of months. What an amazing dessert.

APPLE-ALMOND CHEESECAKE

Steps:

• For crust:
• Preheat oven to 350°F. Butter 10-inch-diameter springform pan. Wrap bottom with 2 layers of heavy-duty foil. Mix all ingredients in medium bowl to blend, crumbling almonds slightly. Press mixture onto bottom and 1 inch up sides of pan. Bake until set, about 7 minutes. Maintain oven temperature.
• For filling:
• Combine almond paste, cream cheese, and sugar in processor; blend until smooth, occasionally scraping down sides of bowl, about 2 minutes. Mix in eggs until just blended. Pour filling into crust. Bake 15 minutes. Reduce heat to 325°F and bake until center is set and top appears dry, about 45 minutes longer. Cool. Wrap in plastic and refrigerate overnight. (Can be prepared 2 days ahead. Keep refrigerated.)
• For apples:
• Toss apple slices with lemon juice in large bowl. Melt 3 tablespoons butter in heavy large skillet over high heat. Add apples and sauté until golden and tender, stirring frequently, about 9 minutes. Sprinkle with brown sugar and cinnamon. Stir to coat. Add remaining 1 tablespoon butter. Stir until coated and glazed. Cool slightly.
• Run small sharp knife around edge of pan to loosen cheesecake. Release pan sides. Arrange apples (warm or room temperature) in concentric circles atop cheesecake. Brush apples with any juices left in skillet. Cut into wedges and serve.

APPLE ALMOND CHEESECAKE

Steps:

• Crust: in small mixing bowl, beat butter until light and fluffy.
• Add ground almonds, sugar and almond extract, and mix.
• Work flour into mixture until ball of dough forms.
• Place dough between two sheets of waxed paper and roll into 10" circle.
• Remove paper and turn pastry in 9" springform pan, gently pressing against side and bottom of pan.
• Refrigerate for 30 minutes.
• Filling: in another bowl, beat cream cheese until smooth.
• Beat in sugar, egg and extract.
• Pour into chilled crust.
• Topping: in a large bowl, combine sugar, flour and cinnamon.
• Arrange apple slices in circular fashion until used up.
• Sprinkle with almonds.
• Bake in 425F oven for 10 minutes, then turn down to 350F and bake 30 - 35 minutes longer or until apples are tender.