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Apple Pie Cheesecake

3/4 cup flour
2-1/2 tbsp sugar
1/2 tsp ground cinnamon
1 egg, lightly beaten
1/4 cup butter or margarine, softened
1/2 tsp vanilla extract

In a medium bowl, stir together flour, sugar and cinnamon. Add
egg, butter or margarine, and vanilla extract. Beat with an electric
mixer until well combined. With generously greased fingers, press
the dough evenly onto the bottom of a greased 9 inch springform

Bake at 350F for 12-15 minutes, or until lightly browned. Remove
from oven and set aside.

Alternately, in place of Homemade Cookie Crust, use 8 ounces of
refrigerated sugar cookie dough. Slice dough according to package
directions. Arrange dough slices in pan, starting on the outside
edge and working your way into the middle. Press dough evenly onto
the bottom of the pan. Bake as directed above.

24 ounces cream cheese
3/4 cup sugar
5 tsp cornstarch
3 eggs
1 egg yolk
2/3 cup applesauce
1/3 cup frozen apple juice concentrate, thawed
1 tsp ground cinnamon
1 tsp vanilla extract
1/4 tsp ground nutmeg

In a large bowl combine cream cheese, sugar and cornstarch. Beat
with an electric mixer until smooth. Add eggs and egg yolk, one
at a time, beating well after each addition. Beat in applesauce,
apple juice concentrate, cinnamon, vanilla extract and nutmeg.
Pour the cream cheese mixture over the crust.

Bake at 350F for 15 minutes. Lower the temperature to 225F and
bake 1 hour and ten minutes or until the center no longer looks
wet or shiny. Remove the cake from the oven and run a knife around
the inside edge of the pan. Turn the oven off; return the cake to
the oven for an additional 30 minutes. Chill, uncovered, overnight.

1/2 frozen apple juice concentrate, thawed
1 tbsp lemon juice
1 tbsp cornstarch
3/4 tsp ground cinnamon
1 medium apple, thinly sliced
2 tbsp lemon juice

In a small saucepan, stir together apple juice concentrate, 1 tbsp
lemon juice, cornstarch and cinnamon. Cook and stir until thickened
and bubbly. Cook and stir 2 minutes more. Pour over cheesecake.
Toss together apple slices nad 2 tbsp lemon juice. Arrange on top
of cheesecake. Chill until serving time. Makes 12 to 18 slices.


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