Apple Cheesecake with Cereal Crust and Caramel Apple Topping

Cheesecake crust:
1 1/2 cups apple cinnamon oat cereal, crumbled
1/4 cup sugar
1/4 tsp cinnamon
6 tbsp margarine, melted

Cheesecake:
(2) 8 oz pkgs cream cheese
1 cup sugar
1/2 cup applesauce
1/4 tsp cinnamon

Caramel Apple Topping:
6 medium apples
3 tbsp lemon juice
5 tbsp butter
9 tbsp brown sugar
1/2 tsp cinnamon
3 eggs
1 cup sour cream
2 tbsp sugar
1 tsp vanilla

Preheat oven to 300 degrees F.

Blend together all items for crust in bowl. Press into bottom of 9 inch spring form pan.

Blend together cream cheese, sugar, applesauce and cinnamon. Add eggs, one at time until well blended. Pour into prepared pan.

Bake for 1 hour. Shut off oven, open oven door and leave cake in oven for 1/2 hour.

Blend sour cream, sugar and vanilla together. Carefully spread this mixture top of cake, and return the cake to the oven, with no heat on and with oven door open for an additional 1/2 hour. Refrigerate for 3 hours or overnight.

Add lemon juice to about 3/4 quart of water in large bowl. Peel and slice apples, putting into the water to prevent browning.

Melt butter large cooking pan with a tight cover. Drain apples, add to cooking pan. Cover. Cook apples until soft, about 10 minutes.

Remove cover, add brown sugar. Lower heat. Cook, stirring frequently, for about 15 more minutes. Cool. Serve with cheesecake.

Recipe by: Jane Slupecki, Union, CT
Source: Connecticut Apple Marketing Board