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[nverland]

Apple Brandy Cheesecake
Prep: 40 min. Bake: 1 hour + chilling Yield: 12 Servings

Ingredients
1-1/4 cups graham cracker crumbs
1/3 cup ground walnuts
1/3 cup butter, melted
1/2 teaspoon ground cinnamon

FILLING:
4 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 cup chunky applesauce
1/4 cup heavy whipping cream
1/4 cup apple brandy or brandy
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
4 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

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

Nutritional Facts
1 slice equals 617 calories, 42 g fat (25 g saturated fat), 187 mg cholesterol, 380 mg sodium, 50 g carbohydrate, 1 g fiber, 10 g protein.



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