Recipe: Spiced Apple Cheesecake

I made this several years ago for a church potluck and everyone loved it.  It would be a beautiful dessert to make for a fall get-together or party! 

Spiced Apple Cheesecake

1-2/3 cups crushed gingersnap cookies (about 45 cookies)

1/4 cup butter, melted

FILLING:

3 packages (8 ounces each) cream cheese, softened

1 can (14 ounces) sweetened condensed milk

2 tablespoons all-purpose flour

2 teaspoons vanilla extract

4 eggs, lightly beaten

4 cups chopped peeled tart apples

1/2 cup sugar

2 teaspoons ground cinnamon

1 teaspoon ground nutmeg

CINNAMON SAUCE:

1/2 cup water

2 tablespoons red-hot candies

1 tablespoon lemon juice

2 teaspoons cornstarch

In a small bowl, combine cookie crumbs and butter. Press onto the bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack.

In a large bowl, beat cream cheese until smooth. Beat in the milk, flour and vanilla. Add eggs; beat on low speed just until combined. Pour over crust. In a large bowl, combine the apples, sugar, cinnamon and nutmeg; spoon over cream cheese mixture. Return pan to baking sheet.

Bake at 350° for 60-70 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Loosen edges of cheesecake from pan with a knife. Cool 1 hour longer. Refrigerate overnight.

In a small saucepan, combine sauce ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened; cool completely.

Remove rim from pan. Drizzle sauce over cheesecake. Yield: 12 servings.