For the streusel topping:
1/2 cup packed brown sugar
1/2 cup
1/2 cup rolled oats
5tablespoons cold unsalted butter, cut in
1/2 cup walnut halves/pieces
Nutritional information per serving (one slice):
Calories 387 (41% from fat) • carb. 42g • pro. 4g • fat 18g • sat. fat 9g • chol. 34mg
• sod. 55mg • calc. 26mg • fiber 3g
Creamy Cheesecake with Walnut Crumb Crust
For the apple filling:
1 | teaspoon cinnamon |
Makes one 8-inch cheesecake, 6 to 8 servings
2pounds apples (see note), peeled, cored and quartered
2/3 cup granulated sugar
1/4 cup
1/2 | teaspoon ginger |
1/4 | teaspoon freshly ground nutmeg |
1/2 cup raisins or dried cranberries (optional)
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1/8 cup walnuts
1/2 teaspoon ground cinnamon
2/3 cup sugar
2 large eggs
1/2 teaspoon almond extract
2/3 cup fat free sour cream
For the pastry:
Insert the metal blade. Place the flour, sugar and salt in the work bowl. Pulse to combine, 3 times. Add cold butter and shortening. Pulse until the mixture resembles coarse crumbs, but still has small pieces of butter visible, 15
For the Streusel Topping:
Insert the metal blade. Pulse to break up the brown sugar, 4 to 5 times. Add flour, oatmeal and sugar to work; pulse 5 times. Add cold butter pieces and nuts, pulse 15
For the Apple Filling:
Assemble the white chute bowl fitted with the slicing disc. Arrange a bowl under the chute. Add the lemon juice to the bowl. Place the apple quarters in the feed tube. Use medium pressure to slice. Toss the apples in the juice to coat. Add sugar, flour, spices, and raisins or cranberries if using.
Toss apples gently but thoroughly to combine.
To assemble and bake the pie:
Arrange rack in lower third of oven. Preheat oven to 400°F. Dust the chilled dough lightly with flour and place on a lightly floured surface. Roll the dough into a
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12ounces lowfat cream cheese, cut in
Preheat oven to 375° F.
Insert the metal blade. Place the broken graham crackers in the work bowl and pulse to break up, 10 times. Add walnuts and cinnamon to work bowl, pulse 12 to 15 times. With machine running, drop butter through the feed tube and process until the mixture is coarse buttered crumbs. Reserve 1/4 cup of the crumb mixture and press the remaining crumbs into the bottom of an
Wipe work bowl and blade clean with a paper towel. Place cream cheese and sugar in work bowl. Process until smooth, 15 to 20 seconds. Scrape work bowl. Add eggs, vanilla and almond extracts to work bowl. Process until smooth, 20 seconds. Scrape work bowl. Add sour cream to work bowl. Process until blended, 20 seconds. Pour the cheesecake batter into the cooled, wrapped pan.
Sprinkle the reserved crumb mixture evenly over the top. Place in an aluminum baking pan that is at least 10 inches in diameter. Add hot water to the pan to a depth of 1/2 inch. Bake in the pre- heated oven for 1 hour and 30 minutes. Cheesecake will be lightly colored, sides will be firm, but center will be jiggly. Remove from the pan of hot water and remove foil. Place on a wire rack to cool completely, then wrap in plastic wrap and refrigerate at least 8 hours or overnight before unmolding. Serve in wedges.
Nutritional information per serving (based on 8 servings):
Calories 283 (40% from fat) • carb. 34g • pro. 8g • fat 13g • sat. fat 6g • chol. 76mg
• sod. 372mg • calc. 157mg • fiber 1g
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