Apple danish cheesecake

Apple danish cheesecake I have collected many recipes. The one for the delightful cheesecake has traveled with me for many years. It’s an excellent item for brunch. From Ann Wandler of Camrose Alberta.

Ingredients:

1 cup all-purpose flour

1/2 cup ground almonds

1/4 cup sugar

1/2 cup cold butter

1/4 teaspoon almond extract

FILLING:

1 package (8 ounces) cream cheese, softened

1/4 cup sugar

1/4 teaspoon cream of tartar

1 egg

TOPPING:

1/3 cup packed brown sugar

1 tablespoon all-purpose flour

1 teaspoon ground cinnamon

4 cups thinly sliced peeled tart apples

1/3 cup slivered almonds

Method - Apple danish cheesecake

In a small bowl, combine flour, almonds and sugar; cut in butter until crumbly. Add extract. Shape dough into a ball; place between two sheets of waxed paper.

Roll out into a 10-in. circle. Transfer to a greased 9-in. springform pan; gently press dough against the bottom and up the sides of pan. Refrigerate for 30 minutes. In a mixing bowl, beat cream cheese, sugar and cream of tartar until smooth.

Add egg; beat on low just until combined. Pour over crust. In a bowl, combine brown sugar, flour and cinnamon. Add apples and stir until coated. Spoon over the filling.

Sprinkle with almonds.

Bake at 350° for 40-45 minutes or until golden brown. Cool on a wire rack for 10 minutes.

Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Yield: 8-10 servings.