Tart Green Apple Cheesecake

Serves: 12 | Prep time:

Your guests will love the contrast between the tart green apples, smooth cheesecake and the crunchy apple crisp topping

3 Granny Smith apples, peeled, cored and thinly sliced

1/2 cup almonds, chopped

Crust:

1 cup all-purpose flour

3/4 cup rolled oats

1/2 cup dark brown sugar, packed

1 teaspoon ground cinnamon

1/2 cup butter or margarine, chilled

Cheesecake Filling:

8-ounce pkg. cream cheese, softened

1/2 cup sugar

1 egg

1 1/2 teaspoons pure vanilla extract

Preheat the oven to 350°F. In a medium bowl, combine the flour, oats, brown sugar and cinnamon, stirring to blend well. Cut in the butter with two knives or a pastry cutter until the mixture is uniformly the size of coarse crumbs. Lightly coat a 9-inch pie pan with cooking spray or shortening. Press two-thirds of the crust into the bottom of the prepared pan and set aside the remaining one-third. Bake the crust for 15 minutes until lightly browned.

In a medium bowl, beat the cream cheese with the sugar, egg and vanilla until very smooth. Spread the batter over the top of the baked crust. Arrange the sliced apples in concentric circles, overlapping slices if necessary. Sprinkle the apples with the remaining oat and sugar crust and top with the almonds. Place the cheesecake in the oven and bake for 30 minutes. Remove the cheesecake from the oven and cool on a wire rack.

Cover the cooled cheesecake and refrigerate for at least 2 hours before cutting into wedges.

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