Print Options

Back to Apple Danish Cheesecake >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Reviews

Select reviews >

Apple Danish Cheesecake

As a teacher who has lived in eight different towns and taught in 11 schools in three provinces, I have sampled a multitude of staff room goodies and collected many recipes. The one for this delightful cheesecake has traveled with me since my second school. It's an excellent brunch item.

8-10 ServingsPrep: 30 min. + chilling Bake: 40 min. + chilling

Ingredients

1 cup all-purpose flour
1/2 cup ground almonds
1/4 cup sugar
1/2 cup cold butter
1/4 teaspoon almond extract
FILLING:
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1/4 teaspoon cream of tartar
1 egg, lightly beaten
TOPPING:
1/3 cup packed brown sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
4 cups thinly sliced peeled tart apples
1/3 cup slivered almonds

Directions

In a small bowl, combine flour, almonds and sugar; cut in butter
until crumbly. Add extract. Shape dough into a ball; place between
two sheets of waxed paper. Roll out into a 10-in. circle. Transfer
to a greased 9-in. springform pan; gently press dough against the
bottom and up the sides of pan. Refrigerate for 30 minutes.
In a small bowl, beat the cream cheese, sugar and cream of tartar
until smooth. Add egg; beat on low just until combined. Pour over

2 of 2

Apple Danish Cheesecake (continued)

Directions (continued)

crust.
In a large bowl, combine the brown sugar, flour and cinnamon. Add
apples and stir until coated. Spoon over the filling. Sprinkle with
almonds.
Bake at 350° for 40-45 minutes or until golden brown. Cool on a
wire rack for 10 minutes. Carefully run a knife around edge of pan
to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides
of pan. Yield: 8-10 servings.

Nutrition Facts: 1 serving (1 slice) equals 356 calories, 22 g fat (11 g saturated fat), 71 mg cholesterol, 169 mg sodium, 36 g carbohydrate, 2 g fiber, 6 g protein.