Apple Danish Cheesecake

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6 tbsp butter, melted

24 graham crackers (1 and 1/2 cups)

1/4 cup sugar

1 teaspoon cinnamon


24 ounces cream cheese, softened (3 8 oz pkgs)

3/4 cup white sugar

1/4 cup sour cream

1 1/2 teaspoon lemon juice

3 eggs

1/3 cup packed brown sugar 1 tablespoon all-purpose flour

1 teaspoon ground cinnamon

4 cups thinly sliced apples

1/3 cup finely chopped walnuts


1/2 cup all-purpose flour

1/4 cup brown sugar

1/4 cup cold butter, cubed

1/4 cup chopped walnuts (use chopping blade of food processor)

1/4 cup chopped apples (use chopping blade of food processor)

Place graham crackers in a plastic bag. Roll with a rolling pin until finely crushed. This may be done in small batches.

To make crust~

Measure 1 1/2 cups of graham cracker crumbs into processor.

Add 1/4 cup of sugar to the graham crackers. Add cinnamon.

Add the melted butter.

Mix till pea size chunks.

Press into the pie plate or other pan.

To make filling~

To make filling: in a medium-sized mixing bowl, beat cream cheese, 1/2 cup sugar, sour cream, vanilla, and lemon until smooth. Add eggs; beat on low just until combined. Pour over crust.

To make topping: in another medium-sized bowl, combine brown sugar, 1 tablespoon flour, and cinnamon. Add apples and stir until coated. Spoon over the filling. Sprinkle with 1/3 cup walnuts.

Top with struesel topping (below)

Bake at 325 degrees F (175 degrees C) for 1 hour 15 min.

Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove from pan.

To make topping~

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