Apple Pie Cheesecake

"This comes from one of my favorite cooking magazine "Cooking Pleasures" This sounds like just the kind of cheesecake that should grace your fall table."
 
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photo by Tamara H. photo by Tamara H.
photo by Tamara H.
Ready In:
26hrs 15mins
Ingredients:
16
Yields:
1 cheesecake
Serves:
12
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ingredients

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directions

  • Heat oven 350°F Spray bottom of 10" springform pan with nonstick cooking spray. In small bowl, stir together gingersnaps with 6 Tbs melted butter(crust). Press into bottom and 1/2" up sides of pan; wrap outside of pan with foil. Bake 5-7 minutes until set.
  • Meanwhile, in large bowl, beat cream cheese and sugar at medium speed 2-3 minutes or until smooth. Beat in eggs, egg yolk, cream, 2 Tbs flour and flavoring 1 minutes or until blended.
  • In medium bowl, toss apples with 1 Tbs brown sugar and cinnamon until lightly coated.
  • Pour half of the filling into crust; arrange apples over the filling, overlapping slightly. Pour remaining filling over apples. Bake 40 minutes.
  • Meanwhile, in small bowl, stir together 1/2 cup flour, 1/2 cup light brown sugar, 1/4 nuts and 1/4 cup melted butter(topping); sprinkle over cake. Bake 20-25 minutes or until top is golden brown and set 3" from edge. Cool on wire rack to room temperature.
  • Refrigerate overnight.
  • Store in the refrigerator.

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Reviews

  1. This is amazing! The perfect blend of apple pie and cheesecake. When you can't decide what to serve this is it!
     
  2. This is a great recipe! My friend Kelly gave it to me and met with rave reviews at the party i brought it to! I used a tartlet pan w/removable bottom, and halved the recipe - half the calories, all the great taste. I used milk instead of cream, and it was still creamy and delicioua. I also substituted almonds and was a very nice flavor. Also made it in the am, refrigerated until serving late afternoon. It worked out just fine! Thanks for sharing! Aloha :-)
     
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Tweaks

  1. This is a great recipe! My friend Kelly gave it to me and met with rave reviews at the party i brought it to! I used a tartlet pan w/removable bottom, and halved the recipe - half the calories, all the great taste. I used milk instead of cream, and it was still creamy and delicioua. I also substituted almonds and was a very nice flavor. Also made it in the am, refrigerated until serving late afternoon. It worked out just fine! Thanks for sharing! Aloha :-)
     

RECIPE SUBMITTED BY

I live in Las Vegas. I was lucky enough to run into Recipezaar around Nov. 2000 and got hooked quickly. I am a cookbook collector and have been collecting recipes for as long as I can remember. My DH had to build in shelves for all my cookbooks! I like to dabble with OAMC and for a few years hosted the Budget/OAMC forum with some great people over there. Even though I don't work in the forum any longer I've set up a lot of cookbooks for the purpose of OAMC and stretching food that might be helpful. Please feel free to check them out! I go on food jags and cooking jags! Please come say hi to me and chat on facebook. I currently host a blog for saving money through finding deals and coupons if you are interested. Most of the time I try to cook and have a good dinner on the table but I'll be honest enough to say there is still fast food occasionally in the budget! I have had such wonderful support here whenever I need it. Thank you all for being here! Just a quick note on how I rate recipes: ? 5 stars - This recipe is perfect. (My DH is truly a critic and doesn't give 5's unless it's amazing) I would recommend it to others and would definitely make again. ? 4 stars - This recipe was good but I would change something in it next time. ? 3 stars - This is a recipe I would not make again but it was OK ? 2 stars - This recipe I would not make again and we didn't like it at all ? 1 star - This recipes did not work out/taste was unappealing and wouldn't make again
 
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