I made this cheesecake for a potluck last week. It is my favorite cheesecake for fall, and also works well as a winter dessert. Since trying it with this oatmeal crust, I’ve stopped using graham crackers at all for this cheesecake. This crust works well for other fruit cheesecakes and can be used with a New York style cheesecake.

Caramel Apple Cheesecake

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Crust

1-1/2 cups quick oats, uncooked

1/2 cup finely chopped almonds or pecans

1/3 cup packed brown sugar

1/3 cup butter, melted.

Combine, mix well and press into 9-inch spring-form pan.

Filling

2 (8-oz.) packages cream cheese, softened

1/2 cup sugar

1/2 teaspoon vanilla

2 eggs

Beat cream cheese, sugar, and vanilla at medium speed with electric mixer until well blended. Add eggs, one at a time, mixing at low speed after each addition. Pour over crust.

Topping

4 cups peeled apples, thinly sliced

1/3 cup brown sugar

1/2 teaspoon cinnamon

1/4 cup chopped pecans or walnuts

Toss apples with combined sugar and cinnamon. Spoon apple mixture over cream cheese layer. Sprinkle with pecans.

Bake 1 hour to 1 hour 15 minutes or until center is almost set. Cool before removing rim of pan. Refrigerate 4 hours or overnight.

Drizzle with caramel ice-cream topping just before serving.

Apple Muffins

1 cup white, unbleached flour

¾ cups whole wheat flour

¼ cup sugar

2½ teaspoons baking powder

¾ teaspoon salt

½ teaspoon cinnamon

1 well-beaten egg

¾ cup milk

1/3 cup cooking oil

1 cup peeled and chopped apple

topping

2 tablespoons sugar

½ teaspoon cinnamon

Stir thoroughly the dry (first six) ingredients; make well in center.

muffins cooling

Blend egg, milk, oil, and apples in a small bowl. Add all at once to dry mixture. Stir until just moistened.

Line muffin pans with baking papers and fill ¾ full. Sprinkle with topping.

Bake at 400°F for 12-18 minutes, or until toothpick inserted near center comes out clean.

Tag: apple