This Dame Cooks A Collection of Recipes from Alaska to the South Pacific and Caribbean

Necessity is the mother of invention or so they say.  This cheesecake with thin apple slices, cinnamon and walnuts was a spur of the moment creation for Sunday dinner.  The only fruit on hand was bananas, apples and a green canteloupe.  Glad I grabbed the apples and walnuts to spiff up this dessert.  Wow! was it ever a hit!  Dinner was bouef bourguingnon over egg noodles, fresh sourdough bread, and a spinach salad.  Dark roasted Puerto Rican coffee and this cheesecake was the perfect ending.   It’s a no-fail recipe that goes together in a snap specially if you use a store-bought graham cracker crust. 

Ingredients:

• 1 graham cracker pie crust (homemade or store-bought)
• 2 pkg cream cheese (16 oz)
• 1 can sweetened condensed milk (14 oz)
• 3 whole eggs
• 2 tsp lemon zest
• 2 small apples, peeled, cored and sliced thin
• 1 Tbsp lemon juice
• 2 Tbsp sugar
• 1 tsp ground cinnamon
• 1/3 cup chopped walnuts

Method:

1. Preheat oven to 375° F.
2. In a food processor cream the cheese and condensed milk.  Add the eggs, one at a time, and the lemon zest.  Pour into the pie crust.
3. Toss the apple slices with the lemon juice, sugar, cinnamon and walnuts.  Spoon the apple mixture over the cheesecake batter.
4. Place pie in a pan large enough to hold water half way up the side of the pie plate.
5. Bake for 60 minutes or until top is just starting to crack and looks dry.
6. Remove to a rack and cool for 30 minutes then refrigerate 5 or 6 hours before serving.