Tuesday, October 1, 2013

Autumn, Apples, and...Cheesecake?

by Lucy Arlington


Don’t you just love to bite into a crisp, juicy apple? October puts us in the midst of apple season, and having lived most of my life in Ontario, Canada, I get nostalgic for a red McIntosh fresh off the tree.  When our children were young, we’d go apple picking. I can still picture my eight-year-old son reaching up to pluck a big one off a branch, or my seven-year-old daughter biting into an apple’s flesh with its juice dripping down her chin. 

Apples are so versatile. They taste great in pies and squares, loaves and muffins, even savoury casseroles. The recipe I’m sharing with you today combines two of my favourite desserts—apple crisp and cheesecake. I hope you try it. You’ll be amazed at how scrumptious it is.

Do you have a favourite apple recipe?

APPLE CRISP CHEESECAKE

1. Preheat oven to 325F

2. CRUST:
2 cups graham cracker crumbs
1 cup Oatmeal
1/3 cup brown sugar, packed
2/3 cup Butter, melted
Combine all ingredients. Press into bottom and 1 1/2"(6cm) up sides of 10"(25cm) springform pan. Chill.

3. TOPPING:
1/4 cup Oatmeal
1/4 cup brown sugar, packed
1/4 cup Flour
1 teaspoon cinnamon
2 tablespoons Butter
Combine all ingredients, until crumbly. Set aside.

4. FILLING:
3 250 gm pkg Cream Cheese
1 cup brown sugar, packed
3/4 cup sour cream
4 eggs
1 3/4 teaspoons cinnamon
1/2 teaspoon nutmeg
2 apples, sliced
Beat cream cheese, brown sugar and sour cream in large mixer bowl on medium speed 2 minutes. Add eggs, one at a time, beating well after each. Add spices. Pour into crust.

5. Spread apples over filling.

6. Sprinkle topping on top.

7. Bake at 325°F (160°C) for 65-75 minutes, or just until soft set in centre. Run knife around edge to loosen cake form pan then cool completely in pan on wire rack. Chill overnight, if possible.