Cinnamon Apple Cheesecake

• 1/2 cup butter, softened
• 1/4 cup packed brown sugar
• 1/2 teaspoon ground cinnamon
• 1 cup all-purpose flour
• 1/4 cup quick-cooking oats
• 1/4 cup finely chopped walnuts
• 2 packages (8 ounces each) cream cheese, softened
• 1 can (14 ounces) sweetened condensed milk
• 1/2 cup thawed apple juice concentrate
• 3 large eggs, lightly beaten
• 1 tablespoon butter
• 2 medium tart apples, peeled and sliced
• 1 teaspoon cornstarch
• 1/4 teaspoon ground cinnamon
• 1/4 cup thawed apple juice concentrate

1. Preheat oven to 325u0b0. In a bowl, beat butter, brown sugar and cinnamon until blended. Beat in flour, oats and walnuts until well blended. Press onto bottom and 1-1/2 in. up sides of a greased 9-in. springform pan. Place on a
2. . Bake 10 minutes. Cool on a wire rack.
3. In a large bowl, beat cream cheese until fluffy. Gradually beat in milk and juice concentrate until smooth. Add eggs; beat on low speed just until blended (mixture will be thin). Pour into crust. Return pan to
4. .
5. Bake until center is almost set, 40-45 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
6. To serve, in a large skillet, melt butter over medium heat; saute apples until crisp-tender, about 5 minutes. Cool slightly.
7. For glaze, in a small saucepan, mix cornstarch, cinnamon and juice concentrate until smooth; bring to a boil. Reduce heat; cook and stir until thickened, about 1 minute. Add 1 tablespoon glaze to sauteed apples; toss to coat.
8. Remove rim from springform pan. Top cheesecake with apples. Drizzle with glaze. Serve immediately or refrigerate until serving.

butter, brown sugar, ground cinnamon, flour, quickcooking oats, walnuts, cream cheese, condensed milk, apple juice concentrate, eggs, butter, tart apples, cornstarch, ground cinnamon, apple juice concentrate

Taken from www.tasteofhome.com/recipes/cinnamon-apple-cheesecake/ (may not work)