CINNAMON APPLE CHEESECAKE

FOR THE CRUST:
1/2 cup butter, softened
1/4 cup packed brown sugar
1 cup all-purpose flour
1/4 cup quick-cooking oats
1/4 cup finely chopped walnuts
1/2 teaspoon ground cinnamon
FOR THE FILLING:
2 (8-ounce) packages cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1/2 cup apple juice concentrate
3 eggs, lightly beaten
FOR THE TOPPING:
2 medium apples, peeled and sliced
1 tablespoon butter
1 teaspoon cornstarch
1/4 teaspoon ground cinnamon
1/4 cup apple juice concentrate

Preheat oven to 325 degrees F.

TO PREPARE CRUST:
In a small mixing bowl, cream butter and brown sugar. Gradually add flour, oats, walnuts and cinnamon; mix well. Press onto bottom and 1 1/2 inches up sides of a greased 9-inch springform pan. Place on a baking sheet.

Bake in a preheated 325 degree F oven 10 minutes or until set. Cool on a wire rack.

TO PREPARE FILLING:
In a large mixing bowl, beat cream cheese until fluffy. Beat in sweetened condensed milk and apple juice concentrate until smooth. Add eggs; beat on low speed until just combined (batter will be thin). Pour into crust. Return pan to baking sheet.

Bake at 325 degrees 40 to 45 minutes or until center is almost set. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

TO PREPARE TOPPING:
In a large skillet, cook and stir apples in butter over medium heat until crisp-tender, about 5 minutes. Cool to room temperature.

Arrange over cheesecake.

In a small saucepan, combine cornstarch, cinnamon and apple juice concentrate until smooth. Bring to a boil, stirring constantly. Boil 1 minute or until thickened. Immediately brush over apples.

Refrigerate 1 hour or until chilled. Remove sides of pan. Refrigerate leftovers.

Makes 12 servings
Source: Taste of Home, August/September 2006; Apple Contest runner-up
Recipe shared by Emily Ann Young, Kenai, Alaska