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From Our Friends at Wood's Cider Mill
Apple Topped Cheesecake 4 medium apples peeled and sliced thin Arrange apple in single layer in a shallow baking pan and drizzle the cinnamon cider syrup over apples. Bake, covered with foil at 350º for 15 minutes 1/3 c. sugar 1c. flour pinch of salt Cream the butter and sugar at medium speed in a large mixer until light and fluffy. Add the flour and salt until crumbly. Pat over the bottom of a 9 inch spring form pan. Filling: 16oz cream cheese, soft 1/2 c. sugar 1/2 t. vanilla extract 3 eggs Combine the cream cheese, sugar and vanilla in a large bowl and beat until smooth. Add the eggs and mix well. Spoon into the crust. Topping: baked apples 1/4 c Cinnamon Cider Syrup 1/4c sliced almonds Arrange the warm apples in a circular design over the top. Drizzle the last 1/4cup cinnamon cider syrup over the apples and sprinkle almonds on top. Bake at 350º for 40 min. or until golden brown. Cool, place on serving platter, loosen and remove spring form side. Chill at least 4 hours before serving
© 2005 Woods Cider Mill - All Rights Reserved |
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