24 (2 1/2-inch square) cinnamon graham crackers
1 1/2 c. granulated sugar, divided
1/4 c. plus 5 Tbsp. butter, melted and divided
4 (8 oz.) pkg. cream cheese (at room temperature)
1 c. sour cream
1/2 c. heavy cream
1 1/3 c. all-purpose flour, divided
1 tsp. vanilla
1 Tbsp. plus 1/3 c. packed dark brown sugar, divided
2 3/4 tsp. plus 1 Tbsp. ground cinnamon, divided
1 (21 oz.) can apple pie filling
Place oven rack in middle of oven and second rack in bottom.
Fill roasting pan 3/4 full with water. Put on bottom rack.
Preheat oven to 350 degrees. Coat a 9-inch spring-form pan with
In blender, combine crackers and 1/4 cup butter until finely
ground. Stir in 1/4 cup butter until well mixed. Press mixture
into pan and 1-inch up sides. Set aside. At medium-high speed,
beat cream cheese and 1 cup granulated sugar until fluffy, about
10 minutes. Beat in eggs, one at a time, until well blended. Beat
in sour cream, heavy cream, 1/3 cup flour and vanilla until
smooth. Reserve 1 cup batter. Pour remaining batter into form pan.
Stir 1 tablespoon brown sugar and 2 1/2 teaspoons cinnamon into
reserved batter and drop by spoonfuls over batter in pan. With
knife, swirl cinnamon batter through plain batter. Bake on middle
rack 1 hour. Combine pie filling and 1/4 teaspoon cinnamon.
Reserve. Combine remaining flour, granulated and brown sugars,
cinnamon and butter. Press mixture with fingers to form crumbs.
Reserve. Remove cheesecake from oven. Spoon apple filling over
cheesecake. Top with crumbs. Bake 20 minutes or until crumbs are
lightly browned. Turn off oven. Leave cheesecake in oven without
opening door, 1 hour. Remove from oven. Cool. Refrigerate 8 hours
or overnight. Makes 16 servings.
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