• Servings: 10-12
• -Crust-
• 1/2 cup (1 stick/4 oz./113g) margarine or butter, melted
• 1 1/2 cups graham cracker crumbs
• 1/4 cup finely chopped walnuts
• 1/2 teaspoon ground cinnamon
• -Filling-
• 2 (8-ounce) packages cream cheese, softened
• 1 (14-ounce) can sweetened condensed milk
• 3 large eggs
• 1/2 cup frozen apple juice concentrate, thawed
• 1 tablespoon margarine or butter
• -Apple Glaze-
• 1/4 cup frozen apple juice concentrate, thawed Cinnamon
• 1 teaspoon cornstach Cinnamon
• 1 teaspoon ground cinnamon Cinnamon

1. For Crust:
2. Preheat oven to 300°F/150°C.
4. In a mixing bowl add the chopped nuts, cinnamon, graham cracker crumbs, and the butter. Mix well. Press into the bottom of a 9 in round baking pan or a 9 in springform pan. Place in the oven for a little bit while it's preheating (about 5-8 minutes).
6. For Filling:
7. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and juice concentrate; mix well. Pour into prepared pan. Bake 45 minutes or until center springs back when lightly touched. Cool.
9. In large skillet, cook apples in remaining 1 tablespoon butter or margarine until tender-crisp. Arrange on top of cheesecake; drizzle with Cinnamon Apple Glaze. Chill. Refrigerate leftovers.
11. Cinnamon Apple Glaze:
12. In small saucepan, combine 1/4 cup frozen apple juice concentrate, thawed, 1 teaspoon cornstarch and 1/4 teaspoon ground cinnamon; mix well. Over low heat, cook and stir until thickened.
13. Makes about 1/4 cup.
15. Makes 10-12 servings.

I got this recipe off an internet search but I have altered the recipe a little bit b/c the original crust in the recipe didn't sound good at all.