Printable | Taste of Home

Apple Strudel Cheesecake

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

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

Printed from tasteofhome.com Aug 28, 2008

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Apple Strudel Cheesecake cont.

bowl, beat the cream cheese, 1/2 cup sugar and vanilla until smooth. Add eggs;
beat on low speed just until 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.