Here’s the original recipe for the Apple Pie Cheesecake Cooking Club of America I prepared. I made very few changes to the recipe and have thought of more for the next time. This being my 2nd cheesecake, I approached with caution:

• thicker apple slices
• caramelized apple slices either on the top or bottom layer as opposed to betwixt layers
• caramel drizzle (but requires adjustment to sugar in recipe as it can become too sweet)
• baked in a hot water bath at 325 rather than 350

There are many possibilities. But I’ve gotta go; that way I might be able to try a few. Enjoy! Let me know what you think and what changes you’ve made. (Hopefully I’ll share pictures next time.)