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Dutch Apple Cheesecake
Dutch Apple Cheesecake
Can’t decide between tempting apple crumb pie and creamy cheesecake? This luscious dessert has everything you love about both – caramelized apples, creamy filling, and a sweet crumb topping.
1 cup Dierbergs flour
1/3 cup Dierbergs powdered sugar
1/2 teaspoon salt
1/2 cup Dierbergs butter, cut into pieces and chilled

1/4 cup Dierbergs butter
6 cups peeled, cored, and sliced Ambrosia apples
1/4 cup Dierbergs granulated sugar

3 packages (8 ounces each) cream cheese, softened (not light or fat-free)
3/4 cup Dierbergs granulated sugar
3 tablespoons brandy
3/4 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
Freshly grated nutmeg
3 large Dierbergs eggs
3/4 cup chunky applesauce

1/2 cup firmly packed Dierbergs brown sugar
1/2 cup Dierbergs flour
1/4 cup Dierbergs butter, melted
1/4 teaspoon salt
FOR CRUST Wrap foil under bottom and around outside of 9-inch springform pan to collect any drips during baking; set aside. In work bowl of food processor fitted with steel knife blade, combine flour, powdered sugar, and salt; pulse until well mixed. Add butter; pulse until mixture is evenly combined and resembles coarse meal. Press mixture firmly into bottom of prepared pan. Bake in 375°F. oven until golden brown, about 15 minutes.

FOR CARAMELIZED APPLES In large skillet, melt butter over medium heat. Add apple and sugar; cook stirring often until apples begin to caramelize and are fork-tender, about 12 to 15 minutes. Remove from heat; cool slightly. Arrange apples in cooled crust.

FOR FILLING In large mixer bowl, beat cream cheese and sugar at high speed until smooth. With mixer at low speed, beat in brandy, cinnamon, vanilla, and nutmeg scraping bowl occasionally until well mixed. Add eggs one at a time beating at low speed just until blended. Beat in applesauce. Pour over apples in prepared crust. Bake in 325°F. oven until edges are set and center is almost set, about 45 to 50 minutes.

FOR TOPPING In medium bowl, stir together all ingredients; sprinkle over cheesecake. Bake until golden brown, about an additional 15 minutes. Turn oven off. Leave cheesecake in oven with door ajar for 30 minutes. Loosen edges of cake from pan with sharp knife. Cool on wire rack to room temperature. Cover and chill overnight before removing springform ring.

Makes 12-16 servings
Nutritional Information
Servings: Per serving
Calories: 425
Cholesterol: 112 mg
Fat: 27 g
Sodium: 264 mg
Carbohydrates: 40 g
Fiber: 1 g
Protein: 5 g
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