Apple Crisp Cheesecake

Posted by ready2006 from the Nest.

Cheesecake:

• ½ cup butter, softened
• ¼ cup firmly packed light brown sugar
• 1 cup all-purpose flour
• ¼ cup oats (not instant)
• ¼ cup finely chopped walnuts
• ½ tsp. ground cinnamon
• 2 (8 oz.) packages light cream cheese, softened
• 1 (14 oz.) can low fat or fat-free sweetened condensed milk (NOT evaporated milk)
• 3 eggs or ¾ cup egg beaters
• ½ cup frozen apple juice concentrate, thawed

Apple Topping:

• 1 Tbsp. butter
• 2 medium all-purpose apples, cored and sliced
• 1 Tbsp. apple juice concentrate

Crumb Topping:

• ¼ cup softened butter
• 1/3 cup flour
• 1/3 cup oats
• 1/3 cup chopped walnuts

Directions
Preheat oven to 300 degrees F.
In small bowl, beat ½ cup butter and sugar until fluffy.
Add flour, oats, walnuts and cinnamon; mix well.
Press firmly on bottom and partially up the sides of 9-inch springform pan.
Bake 10 minutes.
In large bowl, beat cream cheese until fluffy.
Gradually beat in condensed milk until smooth.
Add eggs and apple juice concentrate; mix well.
Pour into prepared pan.
Bake 30 minutes.
While cheesecake is baking, in large skillet, cook apples in remaining 1 Tbsp. butter and 1 Tbsp. of apple juice concentrate until tender-crisp.
Allow to cool.
Combine crumb topping ingredients in similar manner to crust.
Remove cheesecake from oven, arrange apples on top of cheesecake.
Break up the crumb topping over the apples.
Place cheesecake back in oven for about 30 minutes, or until the center no longer jiggles when pan is shaken.
Chill.
Store leftovers covered in refrigerator.