Apple Cinnamon Cheesecake

  • Servings: servings
  • Serving Size: 12
  • Nutrition: See Below
  • Prep Time: 20 Minutes
  • Cook Time: 55 Minutes


  • 1/2 cup butter, plus 1 tbsp., softened
  • 1/4 cup firmly packed light brown sugar
  • 1 cup Pillsbury BEST™ All Purpose Flour
  • 1/4 cup quick-cooking oats
  • 1/4 cup finely chopped walnuts
  • 1/2 teaspoon ground cinnamon
  • 2 (8 oz.) packages cream cheese, softened
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 3 large eggs
  • 1/2 cup frozen apple juice concentrate, thawed
  • 2 medium all-purpose apples, cored and sliced
  • 1/4 cup frozen apple juice concentrate
  • 1 teaspoon cornstarch
  • 1/4 teaspoon ground cinnamon


  • HEAT oven to 300°F. Beat 1/2 cup butter and brown sugar in small bowl until fluffy. Add flour, oats, walnuts and 1/2 teaspoon cinnamon; mix well. Press firmly into bottom and halfway up sides of 9-inch springform pan. Bake 10 minutes.
  • BEAT cream cheese until fluffy in large bowl. Gradually beat in sweetened condensed milk until smooth (do not overbeat). Add eggs and 1/2 cup apple juice concentrate; mix well. Pour over partially baked crust.
  • BAKE 45 minutes or until center springs back when lightly touched. Cool.
  • MELT remaining 1 tablespoon butter in large skillet. Add apples; cook until crisp-tender. Arrange on top of cheesecake; drizzle with Cinnamon Apple Glaze. Chill.
  • COMBINE 1/4 cup frozen apple juice concentrate, cornstarch and 1/4 teaspoon cinnamon in small saucepan; mix well. Cook and stir over low heat until thickened. (Makes about 1/4 cup.)
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