Apple Cinnamon Cheesecake

This is hands-down one of the most delicious cheesecakes I have ever created. It all began with my no-fail basic cheesecake recipe. Set on top a sweet, cinnamon crust, this creamy cheesecake topped with decadent cinnamon apples was decadent. The cinnamon and apples were reminiscent of harvest--I'll be sure to make this dessert again this fall. I accessorized my cheesecake with two cinnamon sticks.

Cheesecake Ingredients

2 cups finely-crushed vanilla wafer cookies
1/4 cup butter or margarine, melted

1/2 tsp. cinnamon

2 packages (8 oz. each) cream cheese, softened

1/2 cup sugar

2 tsp. vanilla

2 large eggs

Making the Cheesecake

Heat oven to 350 degrees . In medium bowl, mix cookie crumbs, butter and cinnamon . Press firmly against bottom and sides of a 9 inch glass pie plate OR a spring form pan . In large bowl, beat cream cheese, sugar, vanilla and eggs with electric mixer on low speed until smooth . Pour mixture on top of crust in pie plate/pan . Bake 40 to 50 minutes or until center is set . Cool at room temperature for one hour . Top with apple cinnamon mixture

Topping Ingredients
5 apples, peeled and diced

1/2 cup sugar

2 tbsp. water

1 tbsp. lemon juice

1/4 tbsp. vanilla

1 tbsp. cinnamon (use more or less depending on how much spice you like)

2 tbsp. water

1 tbsp. cornstarch

Making the Topping

In a sauce pan, cook and stir diced apples, sugar, water, lemon juice, vanilla and cinnamon until boiling . Reduce heat . Cover and simmer for 5 minutes or until fruit is almost tender, stirring occasionally . Combine 2 tbsp. water and 1 tbsp. cornstarch and add to filling . Cook and stir until thickened and bubbly . Cool, then spoon evenly over cooked, cooled cheesecake

Simple Tip: Do not insert a knife into cheesecake because the hole may cause the dessert to crack as it cools.