Name: Apple Brandy Cheesecake
Prep time: 40 min
Cook time: 40 min
Yield: 1
Ingredients: 1-1/4 cups graham cracker crumbs -; 1/3 cup ground walnuts -; 1/3 cup butter, melted -; 1/2 teaspoon ground cinnamon -; Filling: -; 3 packages (8 ounces each) cream cheese, softened -; 3/4 cup sugar -; 3/4 cup chunky applesauce -; 3 tablespoons heavy whipping cream -; 1/4 cup apple brandy or brandy -; 3/4 teaspoon ground cinnamon -; 1/4 teaspoon ground nutmeg -; 3 large eggs, lightly beaten -; Topping: -; 3/4 cup all-purpose flour -; 3/4 cup packed brown sugar -; 1/3 cup butter, melted -; 1/2 teaspoon ground cinnamon -; 1/4 teaspoon ground nutmeg -

Ingredients for - Apple Brandy Cheesecake

1. 1-1/4 cups graham cracker crumbs

2. 1/3 cup ground walnuts

3. 1/3 cup butter, melted

4. 1/2 teaspoon ground cinnamon

5. Filling:

6. 3 packages (8 ounces each) cream cheese, softened

7. 3/4 cup sugar

8. 3/4 cup chunky applesauce

9. 3 tablespoons heavy whipping cream

10. 1/4 cup apple brandy or brandy

11. 3/4 teaspoon ground cinnamon

12. 1/4 teaspoon ground nutmeg

13. 3 large eggs, lightly beaten

14. Topping:

15. 3/4 cup all-purpose flour

16. 3/4 cup packed brown sugar

17. 1/3 cup butter, melted

18. 1/2 teaspoon ground cinnamon

19. 1/4 teaspoon ground nutmeg

How to cook deliciously - Apple Brandy Cheesecake

1 . Stage

In a small bowl, combine the cracker crumbs, walnuts, butter and cinnamon. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack.

2 . Stage

In a large bowl, beat cream cheese and sugar until smooth. Beat in the applesauce, cream, brandy, cinnamon and nutmeg. Add eggs; beat on low speed just until combined. Pour into crust. Return pan to baking sheet. Bake for 35 minutes.

3 . Stage

In a small bowl, combine topping ingredients until crumbly. Carefully sprinkle over hot cheesecake. Bake 25-30 minutes longer or until center is just set.

4 . Stage

Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.