For the Cheesecake:
2 (8-oz) packages Greek Cream Cheese, softened
1 (14-oz) can sweetened condensed milk
2 tablespoons lemon juice
1 tablespoon vanilla extract
1 (6-oz) prepared graham cracker crust
For the topping:
2 tablespoons unsalted butter
2 sweet red apples, peeled, cored and chopped
¼ cup water
1 teaspoon cornstarch
¼ cup packed light brown sugar
1 teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
Pinch of ground ginger
½ teaspoon vanilla extract
- Place cream cheese in a large bowl and beat with an electric hand mixer on medium speed until smooth. Add sweetened condensed milk, lemon juice, and 1 tablespoon vanilla extract; beat 2 minutes or until completely smooth. Pour cream cheese mixture into prepared crust. Refrigerate at least 4 hours or overnight.
- Melt butter in a large skillet over medium heat. Add apples and sauté 8 to 10 minutes or until tender.
- Combine water and cornstarch in a small bowl, stirring until dissolved. Add brown sugar, cinnamon, nutmeg, ginger, and cornstarch mixture to apples in skillet, and bring to a simmer for 1 minute, stirring constantly. Remove from heat, and stir in ½ teaspoon vanilla extract.
- Allow apple mixture to cool 5 minutes before pouring over cheesecake.