8 ounces apples i use 2 granny smith apples peeled thinly sliced
0.5 teaspoon ground cinnamon
0.3 teaspoon ground nutmeg
2 tablespoons half-and-half
0.5 teaspoon juice of lemon fresh
1 Dash nutmeg
0.5 cup cup heavy whipping cream light sour
0.3 cup sugar
1.8 cups sugar
1.5 teaspoons vanilla extract
1 tablespoon water
3 tablespoons water
16 ounce blocks softened
Equipment
food processor
bowl
frying pan
sauce pan
oven
knife
wire rack
roasting pan
aluminum foil
springform pan
Directions
Preheat oven to 40
To prepare crust, combine the first 3 ingredients in a bowl; toss with a fork until moist. Press mixture lightly into bottom of a 9-inch springform pan coated with cooking spray.
Bake at 400 for 6 minutes.
Remove from oven; cool on a wire rack. Wrap outside of pan with a double layer of foil. Reduce oven temperature to 32
To prepare cheesecake, place 1 3/4 cups sugar and next 7 ingredients (through fat-free cream cheese) in food processor; process until smooth.
Add eggs, 1 at a time; process until blended.
Pour cheese mixture into prepared pan.
Place springform pan in a large roasting pan; add hot water to larger pan to a depth of 1 inch.
Bake at 325 for 1 hour or until cheesecake center barely moves when pan is touched.
Remove from oven; let stand in water bath 10 minutes. Run a knife around outside edge of cheesecake.
Remove pan from water bath; cool on a wire rack to room temperature. Cover and chill at least 8 hours.
To prepare topping, combine 1/3 cup sugar, 3 tablespoons water, and lemon juice in a small, heavy saucepan; cook over medium-high heat until sugar dissolves, stirring frequently. Cook 4 minutes or until golden (do not stir).
Remove from heat.
Add butter to pan; gently stir until butter melts. Stir in half-and-half. Cool slightly.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
Add apple to pan; saut 5 minutes or until lightly browned. Stir in sugar mixture and nutmeg.
