Continuing with the cheesecake theme, I found this one and thought it was really interesting since the apples are in the cheesecake and not just on top or bottom. This turned out really well although there didn’t seem to be a lot of the streusel topping. The picture showed it covering the top and what I wound up with didn’t quite make it. Also, the apples sunk down a bit and wound up more on the bottom than the middle. You might think about putting more than the 2 cups of mix on the bottom. That might help. As a result, it’s hard to see the apples in the picture I took.
Regarding the “medium” apples it calls for — I have trouble when things call for small, medium, large, etc. whatever it is. My version of size is probably different from the persons writing it. So, I always have to play it by ear. In this case I decided I had enough apples and then wound up with some leftover. Which, thinking about it now, could be why you can’t see the apples really well. I could have put all of them in it.
recipe taken from the Taste of Home Healthy Cooking magazine, October/November 2012 issue
1 1/4 cups crushed ginger snap cookies (about 25)
3 TBSP butter
3 pkg cream cheese, softened (it called for some fat free and some reduced fat but I used “regular”)
1 cup sugar
1/4 cup milk
2 TBSP all purpose flour
1 TSP vanilla
3 eggs, lightly beaten
2 medium tart apples, peeled and thinly sliced
2 TBSP brown sugar
1 TSP ground cinnamon
1/4 cup all-purpose flour
1/4 cup brown sugar
2 TBSP butter, melted
In a small bowl, combine crushed cookies and butter. Press into the bottom of a 9″ springform pan that has been sprayed with cooking spray. Place on a baking sheet and bake at 325 degrees for 10 minutes. Cool on a wire rack.
In a large bowl, beat the cream cheese and sugar until smooth. Beat in the milk, flour and vanilla. Add eggs; beat on low speed until just combined. Pour 2 cups of filling over the crust (maybe more). In a large bowl, toss the apples with the brown sugar and cinnamon until well coated. You may have to use your hands to separate some of the apples. Arrange apples over filling leaving a 1″ ring around the edges. Pour remaining filling over apples. Bake at 325 degrees for 30 minutes.
In a small bowl, combine topping ingredients. Sprinkle over cheesecake. Bake 15-20 minutes more or until center is almost set. Cool on a wire rack for 10 minutes.
Carefully run a knife around the edges of the pan to loosen. Cool 1 hour longer. Refrigerate overnight. Remove sides of the pan before serving.