CINNAMON APPLE CHEESECAKE RECIPES

Steps:

• Preheat oven to 325°. In a bowl, beat butter, brown sugar and cinnamon until blended. Beat in flour, oats and walnuts until well blended. Press onto bottom and 1-1/2 in. up sides of a greased 9-in. springform pan. Place on a baking sheet. Bake 10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese until fluffy. Gradually beat in milk and juice concentrate until smooth. Add eggs; beat on low speed just until blended (mixture will be thin). Pour into crust. Return pan to baking sheet. , Bake until center is almost set, 40-45 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., To serve, in a large skillet, melt butter over medium heat; saute apples until crisp-tender, about 5 minutes. Cool slightly., For glaze, in a small saucepan, mix cornstarch, cinnamon and juice concentrate until smooth; bring to a boil. Reduce heat; cook and stir until thickened, about 1 minute. Add 1 tablespoon glaze to sauteed apples; toss to coat., Remove rim from springform pan. Top cheesecake with apples. Drizzle with glaze. Serve immediately or refrigerate until serving.

Steps:

• Heat oven to 350°F. Unroll 1 dough sheet, and place in ungreased 13x9-inch (3-quart) glass baking dish, stretching to cover and firmly pressing dough to cover bottom.
• In small microwavable bowl, mix apples and 1/2 teaspoon of the apple pie spice. Microwave uncovered on High 2 to 3 minutes, stirring after each minute, until apples are softened.
• In medium bowl, mix cream cheese, 1 cup of the sugar and the vanilla with electric mixer on medium speed until smooth. Stir in apple mixture, and spread on top of dough in baking dish.
• Unroll remaining dough sheet, and carefully place on top of cream cheese layer, slightly stretching to cover. Carefully pour melted butter onto dough, and brush to spread evenly over top. In small dish, mix remaining 1/4 cup sugar and 1/2 teaspoon apple pie spice. Sprinkle evenly over top of dough.
• Bake 28 to 33 minutes or until dough is deep golden brown and baked through. Cool on cooling rack 1 hour; refrigerate 2 hours, and cut into 5 rows by 3 rows. Serve topped with whipped topping, and sprinkle with additional apple pie spice, if desired.