in category Cheesecake Recipes
This is a Philadelphia cream cheese(Kraft) recipe and it sounds yummy and a nice change of pace from the usual chocolate, cherry etc. cheesecakes. A tip that was listed is that you can make this ahead of time, pop it in the freezer,ready to serve for up to 3 months! Store right in the springform pan covered in plastic wrap and just thaw in the refrigerator when ready to use.
Crust:
1/2 cup butter, softened
1/3 cup sugar
1 cup flour
Filling:
3 apples
1/4 cup sugar
2 tablespoons butter
2 tablespoons whipping cream
1 (250.00 g) package cream cheese, softened
1/2 cup packed brown sugar
2 eggs
1 cup sour cream
1 lemon juice, & rind
Topping:
1/2 cup flour
1/4 cup packed brown sugar
1/4 teaspoon cinnamon
1/4 cup butter, softened
Heat oven to 350.
For the crust: Cream butter & sugar thoroughly, blend in flour. Press onto the bottom and 1/2 inch up the side of a a greased 9 inch springform pan. Bake for 12-15 minutes or until slightly golden.
For the filling: Peel, core & halve the apples. Cut into 1/3 inch thick slices. In frypan,melt sugar with butter over medium heat,cook apples for 3-5 minutes or just until tender (and lightly browned) but not mushy.
Add cream and cook stirring occasionally for 5 minutes.
Set aside.
In a large bowl beat cream cheese with brown sugar until smooth. Beat in eggs one at a time until just blended. Beat in sour cream,lemon rind & juice.
Using a slotted spoon arrange apples over crust,cover with cheese mixture.
For topping: Mix the ingredients until crumbly. Sprinkle over filling.
Bake 45 minutes or until centre is just set. Cool thoroughly at room temp. Chill at least 4 hours or overnight.
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