Rosy Crabapple Cheesecake

Crab apples are not only good for jelly and wine, but also for pie and cheesecake!

Crab Apple Jam:

6 cups of sliced unpeeled crabapples (cored)

1/3 cup water (sometimes I use 2/3 cup of water, depending how thick or thin I want the mixture to be)

1 cup sugar

1 tablespoon flour

1 1/2 tablespoons lemon juice

1 1/2 tablespoons butter

In a large pot, steam sliced apples for 1- 2 minutes. Cool 1- 2 minutes. Add the rest of the ingredients and the jam is ready to use.

Cheesecake:

2 blocks cream cheese (8 oz each), room temperature

1/2 cup sugar

1/2 tsp. vanilla

2 eggs

1 1/2 cups graham cracker crumbs, mix with

3 tbsp melted butter

Pressed graham cracker crumbs on 8 inch spring form pan and bake for 5 minutes at preheated 325 F, set aside

Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs; beat just until blended.

Add in 3-4 heaping tbsp of crab apple jam, stir with spatula.

Pour cheesecake batter into crust and bake for 40 min. or until center is almost set.

Cool to room temperature then refrigerate for at least 4 hours (overnight is best).

Slice and enjoy~