This time of your when the apples are at their very best, here where I live, I like to make this delicious cheesecake.
Who doesn’t like cheesecake? With its flavorful apple-cinnamon topping and the raspberry jam layer this treat is outstanding.
In a bowl, combine the flour and sugar; cut in butter until crumbly. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan; prick with a fork. Place on a baking sheet. Bake at 350 F. for 10 minutes or until soft but set. Cool on a wire rack.
Carefully spread jam over crust. For the filling, in a small mixing bowl, beat cream cheese and sugar until smooth. Add eggs and vanilla; beat just until blended. Spread over jam. For topping, combine the sugar and cinnamon in a large bowl. Add apples and toss to coat. Spoon over the filling. Sprinkle with almonds.
Bake at 350 F. for 55-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edges of pan to loosen; cool 1 hour lounger. Chill overnight. Remove sides of pan. Refrigerate leftovers. Yield: 10 servings.
See other recipes at: www.havefunbaking.com
And check out: www.lovetobakeandcook.blogspot.com
This is the flakiest, easiest, best pie crust we've ever tested. Master chef Jacques Pépin has created a virtually fail-safe recipe that is completely hassle-free: You don't even need to chill the dough before you roll it out. F&W's Grace Parisi tops