Apple Cheesecake in a Gingersnap-Walnu..

Cooking Instructions

Heat oven to 325°F. Coat a 9-in. springform pan with nonstick spray.

Crust: Place ingredients in a food processor; pulse until fine crumbs form, then press firmly over bottom of pan. Or put gingersnaps and walnuts in a heavy-duty ziptop bag; crush to fine crumbs with a rolling pin. Transfer to prepared pan. Stir in butter and sugar until blended; press crumbs firmly over bottom of pan.

Filling: Melt butter in a large nonstick skillet over medium heat. Add apples and, stirring occasionally, cook 13 minutes or until pale brown. Stir in 2 Tbsp sugar and cook, stirring often, 5 minutes longer until apples are golden brown (be careful they don’t burn). Transfer to a plate. Beat cream cheese, remaining 1 cup sugar and the cornstarch in a large bowl with mixer on medium speed until smooth, scraping sides and bottom of bowl as needed. Beat in eggs, 1 at a time just until blended. Reduce speed to low; beat in brandy and apples just to mix. Pour over Crust.

Bake 50 to 55 minutes until edges puff slightly and center still jiggles when shaken. Remove from oven.

Topping: Mix ingredients in a small bowl. Pour evenly over filling; smooth surface. Bake 5 minutes.

Place in pan on a wire rack. Carefully run a thin knife around edge of cake to release. Cool completely in pan. Cover pan with plastic wrap. Refrigerate at least 4 hours or up to 3 days.

Up to 1 hour before serving: Remove pan sides. Place cake on a serving plate. Garnish with walnuts and apple wedges.

Planning tip: Can be made through Step 6 up to 3 days ahead. Proceed with Step 7 up to 1 hour before serving.

Note: To toast walnuts, spread in baking pan and bake at 325°F, stirring once, 10 to 15 minutes.