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Toffee- Apple Cheesecake

Reminiscent of another harvest time treat- the caramel apple- this all- out- decadent creamy dessert gets its dazzle from the fall flavors of walnuts, apples, and warm caramel drizzle.

Preparation time: 45 minutes
Baking time: 45 minutes
Cool: 1 hours
Chill: 4 hours
Oven temperature: 375
Makes: 12 servings

1 cups finely chopped toasted walnuts

2/3 cups all- purpose flour
1/3 cup butter, melted
2 8- ounce packages cream cheese, softened
1 14- ounce can (1 cups) sweetened condensed milk
cup frozen apple juice concentrate, thawed; or cup frozen apple juice concentrate, thawed, plus cup apple brandy
3 eggs
cup finely chopped, peeled apple
1 or 2 medium apples such as Jonathan or Golden Delicious, cored and cut into thin slices
cup caramel ice-cream topping

For crust, combine chopped walnuts and flour. Stir in melted butter. Press onto the bottom and 2 inches up the sides of an ungreased 8- or 9- inch spring form pan. Set pan aside.

For filling, in large mixing bowl beat cream cheese with an electric mixer on low speed until fluffy. Gradually beat in sweetened condensed milk. Add juice concentrate and eggs; beat on low speed just until combined. Stir in finely chopped apple.

Pour filling into crust- lined pan. Place in a shallow baking pan in oven. Bake in a 375 oven 45 to 50 minutes for the 8- inch pan, 35 to 40 minutes for 9- inch pan, or until center appears nearly set when gently shaken.

Cool in pan on a wire rack for 15 minutes. Loosen crust from sides of pan and cool for 30 minutes more. Remove sides of pan. Cool 1 hour.

In a medium skillet poach apple slices in a small amount of boiling water for 1 minute or until softened; drain. Cover and chill cheesecake and apples separately at least 4 hours.

To serve, arrange apple slices atop cheesecake. Drizzle with warm caramel topping.

This cheesecake has 416 calories per serving, with 30 g total fat, 153 g cholesterol and 225 mg sodium.

Learn more about this author, Lili Gordon.
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