PHILADELPHIA Original Brick Cream Cheese

Description

908 g (4 pkgs.) Softened (Precautions apply about 450 g), peeled, sliced 1 1/4 cup sugars, divided 1 tsp cinnamon, divided 1/4 cup old-fashioned or quick-cooking oats 2 cups graham cracker crumbs 1/4 cup heavy cream, divided 1 tsp vanilla 4 eggs 1. Cook apples, 1 1/4 cup sugar and 1/2 tsp. cinnamon in saucepan on medium heat 6 min. or until apples are tender, stirring frequently. 2. Heat over to 165°C (325°F). Combine graham cracker crumbs, butte, remaining cinnamon and vanilla in small bowl. Press mixture firmly into bottom of a 29 cm (9 in) springform pan. 3. Beat cream cheese, vanilla and remaining sugar in large bowl with electric mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. 4. Pour mixture over crust. Bake until just set to within 1.3 cm (1/2 in) of edge; cover with creme cheese mixture. Refrigerate remaining apples until serving. 5. Bake cheesecake 1 hour to 10 hours or until center is almost set. Run knife around rim of pan several times during last 30 min. before removing oven. Refrigerate cheesecake 4 hours. 6. Serve remaining apples just before serving cheesecake. Arrange apples on top of cheesecake as shown in photo. For