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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

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

In a small bowl, combined crushed cookies and 3 tbsp butter. Press into bottom of 9 inch springform pan coated with cooking spray. Place on a baking sheet. Bake at 325 for 10 minutes. Cool on a wire rack.
In a large bowl, beat cream cheese and sugar until smooth. Beat in the milk, 2 tbsp 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, 2 tbsp brown sugar, and cinnamon until well coated. Arrange over filling to within 1 inch of edges. Pour remaining filling over apple mixture. Bake at 325 for 30 minutes.
In a small bowl, combine 1/4 cup flour, 1/4 cup brown sugar, and 2 tbsp butter. 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.

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