Heat oven to 300°F. Beat 1/2 cup butter and brown sugar in small bowl until fluffy. Add flour, oats, walnuts and 1/2 teaspoon cinnamon; mix well. Press firmly into bottom and halfway up sides of 9-inch springform pan. Bake 10 minutes.
Beat cream cheese until fluffy in large bowl. Gradually beat in sweetened condensed milk until smooth (do not overbeat). Add eggs and 1/2 cup apple juice concentrate; mix well. Pour over partially baked crust.
Bake 45 minutes or until center springs back when lightly touched. Cool.
Melt remaining 1 tablespoon butter in large skillet. Add apples; cook until crisp-tender. Arrange on top of cheesecake; drizzle with Cinnamon Apple Glaze. Chill.
Ingredients
1/2 cup butter, plus 1 tbsp., softened
1/4 cup sugar, brown, light, firmly packed
1 cup flour, all-purpose
1/4 cup quick cooking oats
1/4 cup walnuts, finely chopped
1/2 tsp. cinnamon, ground
(2) 8 oz. packages cream cheese, softened
(1) 14 oz. can Eagle Brand® Sweetened Condensed Milk
3 large egg(s)
1/2 cup apple juice, concentrate
2 medium apples, cored and sliced
Cinnamon Apple Glaze
Directions
Combine 1/4 cup frozen apple juice concentrate, cornstarch and 1/4 teaspoon cinnamon in small saucepan; mix well. Cook and stir over low heat until thickened. (Makes about 1/4 cup.)
