Apple Cinnamon Cheesecake
2-1/2 cups Apple Cinnamon Cheerios or Cinnamon Squares
1-1/4 cups plus 2 tbs. sugar, divided
1/3 cup butter or margarine, melted
4 pkgs. (8 oz. each) light or regular cream cheese, softened
1/4 cup all-purpose flour
2 teaspoons apple pie spice
3 large eggs
1/4 cup frozen apple juice concentrate, thawed
Preheat the oven to 350ºF. Combine the cereal and 2 tablespoons of the sugar in a food processor and process until finely crushed. Add the butter and process until blended. Press into the bottom of a 9-inch springform pan coated with cooking spray. Bake for 10 minutes. Let cool. Reduce oven temperature to 300ºF.
In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until fluffy. Beat in the remaining 1-1/4 cups sugar, the flour, and apple pie spice at low speed just until smooth. Add the eggs,
one at a time, beating after each addition just until blended. Stir in the apple juice concentrate. Pour into the crust. Bake at 300ºF for 1 hour, or until the edges are firm but the center jiggles slightly. Turn off the oven
and leave the cheesecake in the oven for 30 minutes. Remove and let cool completely on a wire rack. Cover and refrigerate overnight.