Here's one of the dishes I contributed to our Thanksgiving spread this year. I had made it in the past and it always goes over well. It's a moist and creamy cheesecake, and the apple pie middle makes it perfect for Thanksgiving.
Source: Cooking Pleasures magazine
2 c. crushed gingersnaps
6 T. butter, melted
3 (8-oz) pkgs. cream cheese, softened
1 c. sugar
1 egg yolk
1/4 c. whipping cream
2 T. all-purpose flour
1 t. amaretto flavoring or vanilla extract
2 medium firm tart apples, peeled and thinly sliced
1 T. packed light brown sugar
1 t. ground cinnamon
1/2 c. all-purpose flour
1/2 c. packed light brown sugar
1/4 c. finely chopped walnuts or pecans (optional)
1/4 c. butter, melted
Heat oven to 350 degrees. Spray bottom of 10-inch springform pan with nonstick cooking spray. In small bowl, stir together all crust ingredients. Press into bottom and 1/2 inch up sides of pan; wrap outside of pan with foil. Bake 5-7 minutes, or until set.
Meanwhile, in large bowl, beat cream cheese and sugar at medium speed 2-3 minutes or until smooth. Beat in eggs, egg yolk, cream, 2 T. flour and flavoring 1 minute or until blended.
In medium bowl, toss apples with 1 T. brown sugar and 1 t. cinnamon until lightly coated.
Pour half of the filling into crust; arrange apples over the filling, overlapping slightly. Pour remaining filling over apples. Bake 40 minutes.
Meanwhile, in small bowl, stir together all topping ingredients; sprinkle over cake. Bake 20-25 minutes or until top is golden brown and set 3 inches from edge. Cool on wire rack to room temperature. Refrigerate overnight. Store in refrigerator.