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Streusel-Topped Apple Cheesecake Recipe


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     Streusel-Topped Apple Cheesecake

Category   Desserts - Breads
Sub Category   None
Servings   16
Preptime   45 minutes

1-1/4 cups crushed gingersnap cookies (about 25 cookies)
3 tablespoons butter, melted
2 packages (8 ounces each) reduced-fat cream cheese
1 package (8 ounces) fat-free cream cheese
1 cup sugar
1/4 cup fat-free milk
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
3 eggs, lightly beaten
2 medium tart apples, peeled and thinly sliced
2 tablespoons brown sugar
1 teaspoon ground cinnamon
1/4 cup all-purpose flour
1/4 cup packed brown sugar
2 tablespoons butter, melted

In a small bowl, combine crushed cookies and butter. Press onto the bottom of a 9-in. springform pan coated with cooking spray. Place pan on a baking sheet. Bake at 325 for 10 minutes. Cool on a wire rack.
In a large bowl, beat cream cheeses and sugar until smooth. Beat in the milk, flour and vanilla. Add eggs; beat on low speed just until combined. Pour 2 cups filling over crust. In a large bowl, toss the apples, brown sugar and cinnamon until well coated; arrange over filling to within 1 in. of edges. Pour remaining filling over apple mixture. Bake at 325 for 30 minutes.
In a small bowl, combine topping ingredients. Sprinkle over cheesecake. Bake 15-20 minutes longer or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.
Nutritional Facts 1 slice equals 262 calories, 12 g fat (7 g saturated fat), 70 mg cholesterol, 311 mg sodium, 32 g carbohydrate, 1 g fiber, 7 g protein.

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