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Apple Strudel Cheesecake

Apple Strudel Cheesecake
Meet the Cook: Our cheesecake-loving children (now 25, 22, 20 and 19) inspired this recipe I adapted from several others. It was a hit with them because the apples make it less rich and heavy. My family eats it anytime - for breakfast or as a late-night snack - and I serve it for dessert or when company comes for coffee. -Janice White, Encampment, Wyoming
12-14 ServingsPrep: 30 min. + chilling Bake: 1 hour + chilling

Ingredients

  • 1 cup all-purpose flour
  • 1/3 cup sugar
  • 1/3 cup cold butter
  • 1 egg yolk
  • 1/4 teaspoon vanilla extract
  • FILLING:
  • 4 cups sliced peeled tart apples
  • 2 packages (8 ounces each) cream cheese, softened
  • 3/4 cup sugar, divided
  • 1 teaspoon vanilla extract
  • 2 eggs, lightly beaten
  • 1 teaspoon ground cinnamon
  • 1/4 cup chopped walnuts

Directions

  • In a bowl, combine flour and sugar; cut in butter until crumbly. In a
  • small bowl, combine egg yolk and vanilla; stir into flour mixture.
  • Press onto the bottom of an ungreased 9-in. springform pan. Place
  • pan on a baking sheet. Bake at 400° for 10-12 minutes or until
  • set. Cool on a wire rack. Reduce heat to 350°.
  • Place apples in an ungreased 13-in. x 9-in. baking dish. Cover and
  • bake at 350° for 20 minutes or until tender; drain and cool.
  • Meanwhile, in a large bowl, beat the cream cheese, 1/2 cup sugar and
  • vanilla until smooth. Add eggs; beat on low speed just until
© Taste of Home 2013

2 of 2

Apple Strudel Cheesecake (continued)

Directions (continued)

  • combined. Pour over crust. Toss baked apples with cinnamon and
  • remaining sugar. Arrange apples over cream cheese layer; drizzle
  • with any remaining cinnamon mixture. Sprinkle with nuts. Return pan
  • to baking sheet.
  • Bake at 350° for 40-45 minutes or until center is almost set.
  • Cool on a wire rack for 10 minutes. Carefully run a knife around the
  • edge of pan to loosen; cool 1 hour longer. Refrigerate for 4 hours
  • or overnight. Remove sides of pan. Use a sharp knife to cut.
  • Refrigerate leftovers. Yield: 12-14 servings.
Nutrition Facts: 1 serving (1 piece) equals 235 calories, 13 g fat (7 g saturated fat), 75 mg cholesterol, 102 mg sodium, 28 g carbohydrate, 1 g fiber, 4 g protein.
© Taste of Home 2013