Carmel Apple Cheesecake

I saw this recipe in September's Cooking Light and couldn't resist making it. It proved just as tasty as it looked/sounded!

From September 2008 Cooking Light: This creamy cheesecake showcases fall flavors. Granny Smith apples lend a pleasant tartness, but you can substitute Rome, Braeburn, or your favorite apple variety. Make this cake the night before your gathering.

Yield 16 servings (serving size: 1 cheesecake wedge and 1 tablespoon topping)

Ingredients

CRUST:

1 cup graham cracker crumbs, about 8 cookie sheets (I used cinnamon)

1 tablespoon egg white

1 tablespoon water

Cooking spray

CHEESECAKE:

1 3/4 cups sugar

1/2 cup light sour cream

3 tablespoons all-purpose flour

1/2 teaspoon ground cinnamon

1 1/2 teaspoons vanilla extract

1/4 teaspoon ground nutmeg

2 (8-ounce) blocks 1/3-less-fat cream cheese, softened

1 (8-ounce) block fat-free cream cheese, softened

4 large eggs


TOPPING:

1/3 cup sugar

3 tablespoons water

1/2 teaspoon fresh lemon juice

1 tablespoon butter

2 tablespoons half-and-half

1 3/4 cups thinly sliced peeled Granny Smith apple (about 8 ounces)

Dash of nutmeg

Preparation:

1. Preheat oven to 400°.

2. 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 325°.

3. 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.

4. 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.

5. 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.

6. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add apple to pan; sauté 5 minutes or until lightly browned. Stir in sugar mixture and nutmeg. Serve topping with cheesecake.

(OR Instead of making the sauce you could just saute the apples in melted carmel candy then pour on the cake)

Nutritional Information

Calories:256 (33% from fat)

Fat:9.5g (sat 5.6g,mono 2.7g,poly 0.7g)

Protein:7.6g

Carbohydrate:35.8g

Fiber:0.4g

Cholesterol:79mg

Iron:0.6mg

Sodium:268mg

Calcium:59mg