Apple Cinnamon Streusel Cheesecake

Heat oven to 325°F. In small bowl, mix oats, flour, brown sugar and butter until crumbly; reserve 1/2 cup for topping. Press remaining oat mixture in bottom of ungreased 9-inch springform pan.

In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in milk, eggs, cinnamon and vanilla, scraping bowl once, until well blended. Pour onto crust in pan.

Bake 55 to 65 minutes or until set. Cool on cooling rack about 30 minutes.

Meanwhile, in 8-inch nonstick skillet, heat reserved 1/2 cup oat mixture over medium-low heat 2 to 3 minutes, stirring occasionally, until lightly toasted. Spread apple pie filling over partially cooled cheesecake. Sprinkle toasted oat mixture on top. Cool 1 1/2 hours. Refrigerate 4 hours or overnight. Run metal spatula along side of cheesecake to loosen; remove side of pan. Store in refrigerator.

To soften the cream cheese in the microwave, place in microwavable bowl. Microwave on defrost for 2 to 3 minutes, stirring every 30 seconds until soft.

Cheesecakes are baked at low temperatures to prevent excess shrinkage.

To check the doneness for most cheesecakes, touch the top of the cheesecake lightly or gently shake the pan. It may not appear to be done, but if a small area in the center jiggles slightly or seems soft, it will become firm as the cheesecake cools. Do not insert a knife to test for doneness because the hole could cause the cheesecake to crack.

Refrigerate the baked cheesecake uncovered 2 to 3 hours or until chilled, then cover. Covering warm cheesecake may cause moisture to drip onto the top of the cake.

To cut cheesecake, dip the knife into water and clean it off after every cut.

High Altitude (3500-6500 ft)

High Altitude Directions Nutritional Information Nutrition Information: 1 Serving (1 Serving)

Calories 405 (Calories from Fat 205),