Toffee Apple Cheesecake

Serves 10-12

 

1 ¼ cups toasted finely chopped walnuts

2/3 cup all-purpose unbleached flour

1/3 cup butter or margarine, melted

2  8-oz pkg. cream cheese, softened

1  14 oz can (11/4 cups) sweetened condensed milk

½ cup frozen apple juice concentrated, thawed

3 eggs

½ cup finely chopped, peeled apple

1 or 2 medium red or yellow apples, cored and cut into thin slices

¼ cup caramel ice cream topping

To prepare crust, in a medium mixing bowl combine chopped walnuts and flour.  Stir in melted butter or margarine.  Press onto the bottom and 2 inches up the sides of a 8 or 9 inch springform pan.  Set aside.  Preheat oven to 375 degrees F.

                                                                                           

For filling, in a large mixing bowl beat cream cheese with electric mixer on low speed till fluffy.  Gradually beat in condensed milk.  Add juice concentrate and eggs, beat on low speed just till combined.  Stir in chopped apple.  Pour into the prepared pan.  Place springform pan in a shallow baking pan. 

 

Bake till center appears nearly set when shaken, about 35 to 50 minutes, depending on pan size. 

 

Cool in pan on wire rack for 15 minutes.  Loosen crust from sides of pan.  Cool 30 minutes more, remove sides of pan.  Cool completely.

 

In a skillet poach apple slices in boiling water about 1 minute or till soft; drain.  Cover, chill cheesecake and apples separately in the refrigerator at least 4 hours or overnight. 

 

Before serving, arrange apple slices atop cheesecake.  Drizzle with warm caramel topping.  Enjoy with a hot cup of coffee!

This recipe is an old favorite in our family.  It was first printed in Better Homes and Gardens, November 1996.