Toffee Apple Cheesecake

• Crust
• 2 1/2 cups walnuts, finely chopped
• 1 1/3 cups flour
• 2/3 cup butter, melted
• Filling
• 2 (8 ounce) packages cream cheese, softened
• 14 ounces sweetened condensed milk
• 1/2 cup apple juice concentrate
• 3 eggs
• 3/4 cup apple, peeled, cored and chopped
• Topping
• 2 apples (red & green or yellow cored and thinly sliced)
• 1/4 cup caramel ice cream topping

1. Preheat oven to 375.
2. Crust: Combine walnuts & flour; mix in melted butter. Press into bottom and 1-2 inches up sides of 9" springform pan.
3. Filling: In large bowl beat cream cheese, add milk, apple juice and eggs. Beat only until combined. Stir in chopped apples.
4. Place springform pan on shallow baking pan. Bake for 40-45 minutes. While baking, poach apple slices for 1-2 minutes, or until soft. Drain and refrigerate until needed.
5. Cool cheesecake on wire rack for 15 minutes. Loosen crust from sides. Cool 30 more minutes; remove pan sides. Cool completely. Refrigerate 5 hours or overnight.
6. Arrange apple slices on top of cheesecake. Drizzle with warm caramel topping and serve.

crust, walnuts, flour, butter, filling, cream cheese, condensed milk, apple juice concentrate, eggs, apple, topping, apples, caramel ice cream topping

Taken from www.food.com/recipe/toffee-apple-cheesecake-376626 (may not work)