Apple Pie Cheesecake

An exclusively summer dish, you say? Actually, no! This delightful cross of a traditional cheesecake and tart apple pie delivers a refreshingly cool, satisfyingly creamy taste--a perfect accompaniment for a heavier winter meal. The dense cream cheese foundation binds the exuberance of the apple to a nutty crust and caramel-like topping, creating a provocative texture with a taste that's out of this world! Elegant, yet extremely simple, this favorite can rise to any occasion.

My recipe calls for fresh Granny Smith apples, which bring a distinct tanginess to the whole experience, but you may substitute canned if you wish, therefore omitting the section on cooking the apples.

To have:

• oven and stove
  medium-sized pot

To get:

(for the pie):

• 1 pre-made graham cracker pie crust
  2 Granny Smith apples (or 1 can uncooked, peeled apples) sufficient water to cover apples

  1 egg

  1 beaten egg yolk (reserve the egg white)

  10 oz. light cream cheese

  1/4 cup sugar

  1/4 teaspoon vanilla essence

(for the topping):

• 1/4 cup plain white flour
• 1/4 cup brown sugar
• 1/4 cup butter, melted
  1/4 cup chopped walnuts

To do:

1. Preheat oven to 375*F.
2. Peel, core, and slice the apples into chunks. Bring water to a rapid boil, then add apples and cook until they are no longer crisp but still firm (about 4­5 minutes).
3. Drain and rinse with cold water to halt the cooking process. Drain off any excess liquid.
4. Whisk egg yolk and spread evenly onto crust. Bake for 5 minutes until golden brown, then remove and reduce oven to 350*F.
5. Beat the egg and reserved egg whites. Thoroughly fold together cream cheese, egg, 1/4 cup sugar, and vanilla until smooth (a blender or food processor will help to aerate the mixture, but is not required).
6. Pour mixture into the crust. Slice apples and distribute evenly on top, lightly pressing into the cream cheese.
7. Bake for 30­40 minutes, or until filling has set. (A toothpick inserted into the middle of the pie should come out with only a few crumbs on it.)
8. Sprinkle finely chopped walnuts over the top.
9. Combine all remaining topping ingredients. Sprinkle over the top of the pie, then place the pie under the broiler until the sugar bubbles (watch carefully--a second could mean the difference between a perfect creation and a chunk of charcoal).
10. Refrigerate until completely set (about 3­4 hours). Serve cool.