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Dutch Apple Cheesecake

Crust

1½ cups graham crackers crumbs (from 1 sleeve)

¼ teaspoons cinnamon

1 teaspoon flour

1 teaspoon sugar

4½ tablespoons butter, melted

Filling

3 packages (8 ounces each) cream cheese, room temperature

4 eggs

1 can (14 ounces) sweetened condensed milk

¾ cup heavy whipping cream

3 tart apples (such as Granny Smith) peeled, cored and sliced

½ cup sugar

1½ teaspoons flour

¼-½ teaspoon cinnamon

Pinch of nutmeg

Heat oven to 300 degrees. Coat a 9-inch spring-form pan with cooking spray.For the crust: In a medium bowl, mix graham cracker crumbs with cinnamon, flour and sugar and then add melted butter. Push crumbs into bottom and up a bit on the sides of the prepared pan.For the filling: In a large bowl, beat cream cheese, eggs, sweetened condensed milk and whipping cream. Pour onto crust and bake#160;35 minutes.In another large bowl, combine apples with sugar, flour, cinnamon and nutmeg. Remove cheesecake from oven to put apples on top; return to oven and bake another 40 minutes. If center is still jiggly and apples become too brown, cover with foil.Cool to room temperature before removing side of pan. Refrigerate overnight before sliding cake off the bottom of pan.Serves eight.