16 (4 1/2“ x 2 1/4“) graham cracker rectangles,
finely crushed (or 2 1/4 cups crumbs)
1/2 cup butter, melted
3/4 cup sugar
1/4 tsp. salt
1/4 tsp. ground cinnamon
2 medium cooking apples, peeled, cored and chopped
1 Tbsp. butter
2 (8 oz.) pkg. cream cheese, softened
1 tsp. vanilla
1 cup fresh or frozen cranberries from 12 oz. pkg.
Preheat oven to 350º F. Line a 13”x9” baking pan with foil, extending foil over edges. Grease foil.
In a medium bowl combine crushed graham crackers, the 1/2 cup melted butter, 2 Tbsp. sugar, salt and cinnamon; pat into prepared pan. Bake 10 minutes or until light golden brown. Cool on wire rack.
Meanwhile, in large skillet cook apples in 1 Tbsp. hot butter 8-10 minutes or until tender, stirring occasionally.
For filling, in large bowl beat cream cheese and remaining sugar with mixer on medium until smooth. Beat in eggs and vanilla. Stir in cranberries and cooked apples. Pour filling over crust.
Bake 35 to 40 minutes or until set. Cool on a wire rack 1 hour. Cover and chill at least 4 hours. Using edges of foil, lift uncut cheesecake out of pan. Cut into bars. Top with cranberry syrup, if desired.
Remainder of 12 oz. pkg. fresh or frozen cranberries,
halved or roughly chopped
2 Tbsp. lemon juice
1 1/2 cups white granulated sugar
1 cup water or cranberry juice
Pinch of salt
Combine cranberries, sugar, water and salt in large saucepan, bring to a boil. Simmer over moderately low heat, stirring until sugar dissolves and mixture is bright red, 8 to 10 minutes.
Strain the syrup through a fine sieve set over heat-proofed bowl, without pressing. Reserve solids for another use (pancakes, muffins, cake). Stir in lemon juice and let cool.