Spiced Apple Cheesecake

Name: Spiced Apple Cheesecake
Ingredients: 1-2/3 cups crushed gingersnap cookies (about 45 cookies); 1/4 cup butter, melted; 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; 1/2 cup water; 2 tablespoons Red Hots candies; 1 tablespoon lemon juice; 2 teaspoons cornstarch

15 ingredients

7 steps

Ingredients

1-2/3 cups crushed gingersnap cookies (about 45 cookies)
1/4 cup butter, melted
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
1/2 cup water
2 tablespoons Red Hots candies
1 tablespoon lemon juice
2 teaspoons cornstarch

Directions

1

In a small bowl, combine cookie crumbs and butter. Press onto the bottom of a greased 9-in. springform pan. Place pan on a
2

. Bake at 350° for 10 minutes. Cool on a wire rack.
3

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
4

.
5

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.
6

In a small saucepan, combine sauce ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened; cool completely.
7

Remove rim from pan. Drizzle sauce over cheesecake.