“This is yummy & a nice change from the usual chocolate, cherry, etc. cheesecakes.The crust is a nice change also from the graham & chocolate ones. A tip that was listed is that you can make this ahead of time, pop it in the freezer,ready to serve for up to 3 months! Store right in the springform pan covered in plastic wrap and just thaw in the refrigerator when ready to use.”
1hr 40mins
1 9inch sprinfgform pan

Ingredients Nutrition


  1. Heat oven to 350.
  2. For the crust: Cream butter& sugar thoroughly, blend in flour.
  3. Press onto the bottom and 1/2 inch up the side of a a greased 9 inch springform pan.
  4. Bake for 12-15 minutes or until slightly golden.
  5. For the filling: Peel, core& halve the apples.
  6. Cut into 1/3 inch thick slices.
  7. In frypan,melt sugar with butter over medium heat,cook apples for 3-5 minutes or just until tender (and lightly browned) but not mushy.
  8. Add cream and cook stirring occasionally for 5 minutes.
  9. Set aside.
  10. In a large bowl beat cream cheese with brown sugar until smooth.
  11. Beat in eggs one at a time until just blended.
  12. Beat in sour cream,lemon rind& juice.
  13. Using a slotted spoon arrange apples over crust,cover with cheese mixture.
  14. For topping: Mix the ingredients until crumbly.
  15. Sprinkle over filling.
  16. Bake 45 minutes or until centre is just set.
  17. Cool thoroughly at room temp.
  18. Chill at least 4 hours or overnight.

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