Caramelized Apple Cinnamon Cheesecake

Caramelized Apple Cinnamon Cheesecake
Adapted from: Taste of Home
Yield: One 9-inch cheesecake or 4 mini cheesecakes (4.75 inch springform pans)

Oat and Walnut Crust
1/2 cup butter, softened
1/4 cup packed brown sugar
1 cup all-purpose flour
1/4 cup quick-cooking oats
1/4 cup finely chopped walnuts
1/2 teaspoon ground cinnamon

Directions
Preheat the oven to 325º F. In a small bowl, cream butter and brown sugar until light and fluffy. Gradually add flour, oats, walnuts and cinnamon until well blended. Press onto the bottom and 1-1/2 inches up the sides of a 9-inch springform pan or 4 mini springform pans. Place on a baking sheet. Bake for 12-14 minutes or until set. Cool on a wire rack.

Apple Cheesecake
2 packages (8 ounces each) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1/2 cup frozen apple juice concentrate, thawed
3 eggs

Directions
Preheat the oven to 325º F.

In a large bowl, beat cream cheese until fluffy. Beat in milk and apple juice concentrate until smooth. Add eggs; beat on low speed just until combined (batter will be thin). Pour into crust. Return pan to baking sheet.

Bake the 9 inch cheesecake for 40-45 minutes or until center is almost set. Bake the mini cheesecakes for 30 minutes, until the center is almost set. Cheesecake is done when the center will be firm on top (does not look wet) but is underdone underneath and still jiggles inside. Cool on a wire rack for 45 minutes. Carefully release springform pan and run a knife around the edges of pan to loosen; cool 1 hour longer. Refrigerate until cold or overnight.

Caramelized Apples
1 teaspoon cornstarch
1/4 cup thawed apple juice concentrate
3 large, tart, baking apples (such as Grannies, Pink Ladies or Fujis)
3 tablespoons unsalted butter
3 tablespoons sugar
1 teaspoon cinnamon
pinch salt

Directions
Whisk the cornstarch and juice concentrate in a small bowl or measuring cup until smooth. There may be small pieces of cornstarch that doesn't break up. Set aside. 

Peel the apples, remove cores and cut into 1/4 inch slices. In a 10 - 12" skillet, melt the butter over medium-high heat. Add the sugar, cinnamon and salt, stirring until the mixture bubbles, then toss in the apples to coat them. Let the apples sit, undisturbed, for 1 minute to sear a bit, then toss them again, and let them sit another minute. Repeat this for about 10 minutes, until the apples are deeply golden and tender. Remove from the heat and scrape the apples and their juices into a bowl. Return skillet to medium heat and add the cornstarch and juice concentrate. Bring to a boil. Reduce heat; cook and stir for 1 minute or until thickened. Mix in with apples. Do not top cold cheesecake with steaming hot apples unless you want a melted cheesecake. Either cool apples to room temperature and then arrange over cheesecake and then serve immediately or refrigerate for 1 hour and then serve chilled or if ready to serve right away, then top warm apples over sliced cheesecake servings.  Refrigerate leftovers.