Ricotta Cheesecake with Apple Topper

Preheat oven to 325 degrees F. Lightly coat a 9-inch springform pan with nonstick cooking spray; set aside.

Prepare Ricotta Cheesecake: In large mixing bowl, beat ricotta cheese, cream cheese, sugar, honey, applesauce and flour with an electric mixer on medium to high speed until smooth. Add egg yolks all at once. Beat on low speed just until combined. In a clean large mixing bowl with clean beaters, beat egg whites with an electric mixer on medium to high speed until stiff peaks form (tips stand straight). Fold about one-fourth of the egg whites into the ricotta mixture. Fold in remaining egg whites.

Spoon filling into prepared pan, spreading evenly. Place in shallow baking pan. Bake 1 hour or until center appears nearly set when gently shaken.

Cool in pan on wire rack for 15 minutes. (Cheesecake will crack.) Using a thin metal spatula, loosen cheesecake from side of pan; cool for 30 minutes more. Remove side of pan; cool completely. Cover and chill for at least 4 hours or up to 24 hours.

Meanwhile, prepare Apple Topper: Core and thinly slice apples. In a large skillet, toss apple slices with apple pie spice. Add water; heat to boiling. Cover and cook over medium-high heat about 5 minutes or until apple slices are just tender, stirring occasionally. Drizzle with honey; toss gently to coat. Cool to room temperature.

To serve, top sliced cheesecake with Apple Topper (see Tip).