Spice-glazed apples spill over the top of a spiced cheese cake that has been sweetened with a jar of butterscotch sauce.








  • Mix crumbs, sugar, butter and cinnamon by hand in medium-size bowl or in food processor with on/off pulse motion until crumbs are evenly moistened. Cover your hand with plastic wrap, and press crumb mixture over bottom and 1 inch up sides of 9-inch springform pan. Wrap outside bottom and sides of pan with aluminum foil. Refrigerate until chilled, about 30 minutes.

  • Heat oven to 325°F.


  • Mix together flour, cinnamon and nutmeg in small bowl. Beat cream cheese in medium-size bowl on medium speed until smooth. Add butterscotch sauce and brown sugar; beat until smooth. Add eggs, 1 at a time, beating well after each addition. On low speed, beat in the flour mixture and vanilla until smooth. Fold in diced apple.

  • Scrape filling into springform. Place larger baking pan on oven rack; place springform in larger pan. Add hot water to larger pan to come halfway up sides of springform pan.

  • Bake in 325°F oven 1 hour. Turn oven off; prop oven door open slightly with wooden spoon. Let cake cool in water bath 1 hour. Transfer springform pan from water bath to wire rack to cool, about 1 hour. Refrigerate until chilled.


  • Melt butter in medium-size skillet over medium-high heat. Add sliced apples; sauté 5 minutes or until slightly softened. Meanwhile, in small bowl, combine sugar, cinnamon, nutmeg and salt. Add sugar mixture to skillet; cook until sugar melts, 2 minutes. Whisk apple juice and cornstarch in small bowl. Add to skillet; cook, stirring occasionally, until thickened and caramel colored, 2 minutes. Pour onto cooled cake, spreading evenly to edges. Refrigerate until topping is cooled and set, about 2 hours.

  • To serve, remove side of pan. Slice cheesecake into wedges.

Nutrition Facts

493 calories; 26 g total fat; 126 mg cholesterol; 398 mg sodium. 60 g carbohydrates; 8 g protein;