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A #WaldorfSaladRefresh: Spicy Waldorf Cheesecake

SpicyWaldorfCheesecake

Sweet & Spicy Walnuts
1/3 c. Brown Sugar
2/3 c. Cane Sugar
1 1/2 t. Sea Salt
1/2 t. Cayenne Powder
1 t. Cinnamon
1 lb. California Walnut halves/pieces
1 Egg White
1 T. Water
Preheat oven to 300 degrees. In medium bowl, mix sugars, salt, cayenne and cinnamon. In another medium bowl, beat egg white and water until fluffy. Add California Walnuts to egg white mixture and stir to coat. Toss walnuts in sugar mixture until evenly coated. On two baking sheets covered with parchment paper, spread walnuts and bake for 30 minutes. Let cool completely. Set aside for crust ingredient and garnish.
Cheesecake Crust
1/2 c. Butter, softened
1/4 c. Brown Sugar, packed
1 c. All-Purpose Flour, unbleached
1/4 c. Quick-Cooking Oats
1/4 c. Finely chopped Sweet & Spicy Walnuts (from above)
1/2 t. Ground Cinnamon
1/4 t. Ground Allspice
In a small bowl, cream butter and brown sugar. Add flour, oats, walnuts, cinnamon and allspice. Mix well. Press dough onto the bottom and half up the sides of a greased 9 inch springform pan. Place on a baking sheet and bake at 325 degrees for 10 minutes. Let cool on a wire rack.
Filling
2 pkgs. Cream Cheese, softened
1 14 oz. can Sweetened Condensed Milk
1/2 cup Apple Juice Concentrate, thawed
3 Eggs
1/2 Vanilla Bean, scraped
In stand mixer bowl, beat cream cheese until fluffy. Mix in milk and concentrate until smooth. Add in the inside of 1/2 vanilla bean. On low speed, mix in eggs one at a time until combined. Pour into cooled crust. Return to baking sheet and bake at 325 for 45 minutes or until the center of the cheesecake is almost set. Place on wire cooling rack for 10 minutes. Gently run a knife around the edge of the pan to loosen the cake and cool one more hour. Refrigerate overnight.
Topping:
2 Medium Granny Smith Apples, peeled and sliced
1 rib of Celery, sliced thin on the bias
1 T Butter
2 t. Cornstarch
1/2 t. Cinnamon
1/4 t. Cayenne Powder
1/2 c. Apple Juice Concentrate
In large skillet, carefully cook apples and celery in butter until crisp tender for roughly 5 minutes. Arrange over cheesecake in a pretty pattern. In a small saucepan, combine cornstarch, cinnamon, cayenne and concentrate. Stirring constantly, bring to a boil and boil for 1 minute (or until thickened.) Immediately, brush the mixture over the apples and celery. Refrigerate 1 hour. Remove pan sides and serve garnished with sweet and spicy walnuts.

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