Cooked apples scented with cinnamon top an easy-to-make baked cheesecake for the perfect autumn dessert.
What You Need
Original recipe yields 8 servings
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1 tsp. vanilla
1 ready-to-use graham cracker crumb crust
2 medium tart apples, peeled, cored and cut into thin wedges
1 Tbsp. water
2 Tbsp. sugar
1/4 tsp. ground cinnamon
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Let's Make It
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.
This cheesecake makes an impressive dessert for a special celebration. Remember to keep tabs on portion sizes.
Prepare as directed, substituting 1 cup canned apple pie filling for the cooked homemade apple topping.
The following apple varieties are tart in flavor and suitable for cooking - Granny Smith, Winesap, Pippin and Cortland.
Calories From Fat
% Daily Value*
Total Fat 26g
Saturated Fat 14g
Trans Fat 0g
Total Carbohydrates 35g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 8 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.