A delectable cheesecake topped with melted white chocolate and cinnamon apples, served in a pie tray with parchment paper, served in a wired table mat.

Apple & White Chocolate Cheesecake

Name: Apple & White Chocolate Cheesecake
Total time: 8 h 25 min
Yield: 10
Cuisine: American
Ingredients: 1½ cups finely ground vanilla wafer cookies; ⅓ cup sugar; ½ cup butter, melted; 2 (8-ounce) packages cream cheese, softened; 3 eggs; 1 (14-ounce) can sweetened condensed milk; 1½ cups whipping cream, divided; 2 (4.4-ounce) packages white chocolate bars, melted and cooled; 2 (21-ounce) packages HORMEL® Cinnamon Apples, heated

Apple pie has met its match in this delectable Apple & White Chocolate Cheesecake, marrying cinnamon apples with melted white chocolate.

Total Time

8 Hours 25 Minutes

Serving Size

10 Servings

1 1/2

cups finely ground vanilla wafer cookies

1/3

cup sugar

1/2

cup butter, melted

(8-ounce) packages cream cheese, softened

eggs

(14-ounce) can sweetened condensed milk

1 1/2

cups whipping cream, divided

(4.4-ounce) packages white chocolate bars, melted and cooled

(21-ounce) packages HORMEL® Cinnamon Apples, heated

Heat oven to 325°F. Grease 10-inch springform pan; line with parchment paper. In bowl, combine cookie crumbs, sugar and butter; mix well. Press mixture into base of pan with flat-bottomed glass. Place pan on baking sheet. Bake 15 minutes; cool.

To make filling, in large bowl, beat together cream cheese, eggs, sweetened condensed milk and ½ cup cream with electric mixer 3 to 4 minutes or until smooth. Do not overbeat.

Add white chocolate; beat 1 to 2 minutes longer or until combined. Pour filling into crust.

Bake 1 hour or until almost set. Filling will fully set while cooling. Refrigerate 8 hours or overnight.

In clean bowl, beat remaining 1 cup cream until soft peaks form. Serve whipped cream and warm cinnamon apples alongside cheesecake.