Apple, brown sugar and cinnamon come together in this autumn dessert. If the topping is made ahead, the pectin in the apples will make it thicken when cooled, so rewarm to liquefy before serving.
- Portion size 16 servings
- Credits : Canadian Living Magazine: October 2009
MethodGrease and line side of 9-inch (2.5 L) springform pan with parchment paper; centre pan on large square of foil. Bring foil up and press to side of pan.
In bowl, stir together crumbs, walnuts and butter until moistened; press onto bottom of prepared pan. Bake in 350°F (180°C) oven until firm, about 10 minutes. Let cool on rack.
Cheesecake: Into small bowl, sift sugar to remove any lumps. In stand mixer with paddle or in bowl with hand mixer, beat cream cheese with sugar at high speed for 5 minutes, scraping down bowl. Beat in eggs, 1 at a time; beat in vanilla and cinnamon. Beat in sour cream. Pour over crust.
Set pan in larger pan; pour in enough hot water to come 1 inch (2.5 cm) up side of pan. Bake in 325°F (160°C) oven until set but centre still jiggles slightly, about 1-1/4 hours.
Transfer springform pan to rack and remove foil; let cool. Cover and refrigerate until firm, about 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Topping: Peel, core and thinly slice apples; toss with lemon juice. Set aside.
In large skillet, melt butter over medium heat; stir in sugar and cook until melted and golden, 1 to 2 minutes. Add apples, cinnamon and salt; cook, stirring occasionally, until apples are tender, 10 to 15 minutes.
Whisk rum with cornstarch; stir into apples and cook for 1 minute. Transfer to bowl and let stand for 10 minutes. (Make-ahead: Refrigerate in airtight container for up to 24 hours; rewarm.) Serve with cheesecake.
Nutritional facts Per each of 16 servings: about
- Sodium 243 mg
- Protein 7 g
- Calories 408.0
- Total fat 28 g
- Potassium 202 mg
- Cholesterol 118 mg
- Saturated fat 16 g
- Total carbohydrate 34 g
- Iron 10.0
- Folate 10.0
- Calcium 7.0
- Vitamin A 26.0
- Vitamin C 3.0