Ingredients
1-1/4 cups crushed gingersnap cookies (about 25 cookies)3 tablespoons butter, meltedFILLING:2 packages (8 ounces each) reduced-fat cream cheese1 package (8 ounces) fat-free cream cheese1 cup sugar1/4 cup fat-free milk2 tablespoons all-purpose flour1 teaspoon vanilla extract3 large eggs, lightly beaten, room temperature2 medium tart apples, peeled and thinly sliced2 tablespoons brown sugar1 teaspoon ground cinnamonTOPPING:1/4 cup all-purpose flour1/4 cup packed brown sugar2 tablespoons butter, melted
Preparation
In a small bowl, combine crushed cookies and butter. Press onto the bottom of a 9-in. springform pan coated with cooking spray. Place pan on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack.
In a large bowl, beat cream cheeses and sugar until smooth. Beat in the milk, flour and vanilla. Add eggs; beat on low speed just until combined. Pour 2 cups filling over crust. In a large bowl, toss the apples, brown sugar and cinnamon until well coated; arrange over filling to within 1 in. of edges. Pour remaining filling over apple mixture. Bake at 325° for 30 minutes.
In a small bowl, combine topping ingredients. Sprinkle over cheesecake. Bake 15-20 minutes longer or until center is almost set. 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 sides of pan.
