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INGREDIENTS:
Crust + Topping: 3/4 cup rolled oats
6 Tbsp. white whole wheat, whole wheat or all-purpose flour
1/4 cup brown sugar
2 Tbsp. white sugar
6 Tbsp. butter, melted
1/4 cup chopped pecans
1/2 tsp. cinnamon
2 cups chopped peeled apples (I used Pink Lady, but any tart, firm apple will do.)
Filling: 2 (8 oz.) pkgs. cream cheese or Neufchatel cheese, softened (I used Neufchatel)
1/2 cup brown sugar
1 tsp. pure vanilla extract
2 large eggs
1/2 cup sour cream (I used lite)
Heat oven to 325F. In work bowl of food processor, combine oats, flour, 1/4 cup brown sugar, and 2 Tbsp. white sugar. Pulse 2-3 times. Add butter and pulse till combined. Reserve 1/2 cup of mixture in small bowl, adding pecans and cinnamon to it – this will be your topping. Press remaining mixture onto bottom of greased 8” springform pan (or 8” square pan). Bake about 10 minutes, till set, not brown. Cool thoroughly on wire rack. (Place in fridge or freezer for faster cooling, if desired.)
Wipe work bowl with damp paper towel. Combine cheese, brown sugar and vanilla and pulse till well combined, about 30 seconds. Scrape down sides. Add eggs, one at a time, pulsing after each addition. Add sour cream and pulse till well mixed. Pour over cooled crust. Carefully spread apples over top of cheesecake. Sprinkle reserved topping mixture over apples. Bake about 50-55 minutes, or till center is almost set. Cool. Refrigerate 4 hours or overnight. Let stand at room temperature 30 minutes before serving. (For an extra-special touch, drizzle caramel topping over each piece of cheesecake.) Yield: about 8 servings |