Print Options

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts

Apple Brandy Cheesecake

If you like apple pie, you will also enjoy this cheesecake. Bits of apple are scattered throughout the filling and a cinnamon-brown sugar streusel is a delightful topping to this impressive dessert.—Marian Platt, Sequim, Washington

12 ServingsPrep: 40 min. Bake: 1 hour + chilling

Ingredients

1-1/4 cups graham cracker crumbs
1/3 cup ground walnuts
1/3 cup butter, melted
1/2 teaspoon ground cinnamon
FILLING:
4 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 cup chunky applesauce
1/4 cup heavy whipping cream
1/4 cup apple brandy or brandy
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
4 eggs, lightly beaten
TOPPING:
3/4 cup all-purpose flour
3/4 cup packed brown sugar
1/3 cup butter, melted
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Directions

In a small bowl, combine the cracker crumbs, walnuts, butter and
cinnamon. Press onto the bottom and 1-1/2 in. up the sides of a
greased 9-in. springform pan. Place pan on a baking sheet. Bake at

2 of 2

Apple Brandy Cheesecake (continued)

Directions (continued)

350° for 10 minutes. Cool on a wire rack.
In a large bowl, beat cream cheese and sugar until smooth. Beat in
the applesauce, cream, brandy, cinnamon and nutmeg. Add eggs; beat
on low speed just until combined. Pour into crust. Return pan to
baking sheet. Bake for 35 minutes.
In a small bowl, combine topping ingredients until crumbly. Carefully
sprinkle over hot cheesecake. Bake 25-30 minutes longer or until
center is just set.
Cool on a wire rack for 10 minutes. Carefully run a knife around edge
of pan to loosen; cool 1 hour longer. Refrigerate overnight. Yield:
12 servings.

Nutrition Facts: 1 slice equals 617 calories, 42 g fat (25 g saturated fat), 187 mg cholesterol, 380 mg sodium, 50 g carbohydrate, 1 g fiber, 10 g protein.