- 1/2 cup butter or margarine, softened
- 1/4 cup firmly packed light brown sugar
- 1 cup all-purpose flour
- 1/4 cup quick-cooking oats
- 1/4 cup finely chopped walnuts
- 1/2 teaspoon ground cinnamon
- 2 (8 ounce) packages cream cheese, softened
- 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
- 3 eggs
- 1/2 cup frozen apple juice concentrate, thawed
- 1 tablespoon butter or margarine, softened
- 2 medium all-purpose apples, cored and sliced
- Cinnamon Apple Glaze
- 1/4 cup frozen apple juice concentrate, thawed
- 1 teaspoon cornstarch
- 1/4 teaspoon ground cinnamon
- Preheat oven to 300 degrees F. In small mixing bowl, beat 1/2 cup butter and sugar until fluffy. Add flour, oats, walnuts and cinnamon; mix well. Press firmly on bottom and halfway up side of 9-inch springform pan. Bake 10 minutes.
- Meanwhile, in large mixing bowl, beat cream cheese until fluffy. Gradually beat in EAGLE BRAND(R) until smooth. Add eggs and apple juice concentrate; mix well. Pour into prepared pan. Bake 45 minutes or until center springs back when lightly touched. Cool. In large skillet, cook apples in remaining 1 tablespoon butter until tender-crisp. Arrange on top of cheesecake; drizzle with Cinnamon Apple Glaze. Chill. Refrigerate leftovers.
- Cinnamon Apple Glaze: In small saucepan, combine 1/4 cup apple juice concentrate, 1 teaspoon cornstarch and 1/4 teaspoon ground cinnamon; mix well. Over low heat, cook and stir until thickened.