Nutrition Facts

  • One serving:
  • (1 slice)
  • Calories:
  • 385
  • Fat:
  • 21 g
  • Saturated Fat:
  • 11 g
  • Cholesterol:
  • 92 mg
  • Sodium:
  • 173 mg
  • Carbohydrate:
  • 46 g
  • Fiber:
  • 2 g
  • Protein:
  • 5 g

Almond Apple Cheesecake

Cheesecake—who doesn’t like cheesecake? When the fruit ripens on our backyard trees, this treat is a must. The flavorful apple-cinnamon-nut topping and the raspberry jam layer make this dessert outstanding.

SERVINGS

10

CATEGORY

Dessert

METHOD

Baked

PREP

30 min.

COOK

55 min.

TOTAL

85 min.

INGREDIENTS

  • 1 cup all-purpose flour
  • 1/3 cup sugar
  • 1/2 cup cold butter
  • 1/3 cup seedless raspberry jam
  • FILLING:
  • 2 packages (8 ounces each) cream cheese, softened
  • 1/2 cup sugar
  • 2 eggs, lightly beaten
  • 2 teaspoons vanilla extract
  • TOPPING:
  • 1/3 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 3 cups thinly sliced peeled tart apples
  • 1/2 cup sliced almonds

DIRECTIONS

In a bowl, combine the flour and sugar; cut in butter until crumbly. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan; prick with a fork. Place on a baking sheet. Bake at 350° for 10 minutes or until soft but set. Cool on a wire rack.
    Carefully spread jam over crust. For filling, in a small mixing bowl, beat cream cheese and sugar until smooth. Add eggs and vanilla; beat just until blended. Spread over jam. For topping, combine the sugar and cinnamon in a bowl. Add apples and toss to coat. Spoon over filling. Sprinkle with almonds.
    Bake at 350° for 55-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Chill overnight. Remove sides of pan. Refrigerate leftovers. Yield: 10 servings.

Printed from tasteofhome.com Oct 11, 2008

Copyright Reiman Media Group, Inc © 2008