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Spiced Apple Cheesecake Recipe

Spiced Apple Cheesecake Recipe photo by Taste of Home

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When you live in apple country, you get the privilege of selecting the apples and recipes you want for year-round enjoyment. Granny Smith apples are tart and crisp. Combined with cinnamon, sugar and nutmeg, they make a delightful topping for a cheesecake of the Pacific Northwest. —Grace Hughes, Oroville, Washington

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Spiced Apple Cheesecake Recipe

Prep: 35 min. Bake: 1 hour + chilling

Yield: 12 Servings

35 60 95

Ingredients

1-2/3 cups crushed gingersnap cookies (about 45 cookies)
1/4 cup butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
2 tablespoons all-purpose flour
2 teaspoons vanilla extract
4 eggs, lightly beaten
4 cups chopped peeled tart apples
1/2 cup sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
CINNAMON SAUCE:
1/2 cup water
2 tablespoons red-hot candies
1 tablespoon lemon juice
2 teaspoons cornstarch

Directions

In a small bowl, combine cookie crumbs and butter. Press onto the bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack.
In a large bowl, beat cream cheese until smooth. Beat in the milk, flour and vanilla. Add eggs; beat on low speed just until combined. Pour over crust. In a large bowl, combine the apples, sugar, cinnamon and nutmeg; spoon over cream cheese mixture. Return pan to baking sheet.
Bake at 350° for 60-70 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Loosen edges of cheesecake from pan with a knife. Cool 1 hour longer. Refrigerate overnight.
In a small saucepan, combine sauce ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened; cool completely.
Remove rim from pan. Drizzle sauce over cheesecake. Yield: 12 servings.

Nutritional Facts 1 slice equals 540 calories, 31 g fat (18 g saturated fat), 154 mg cholesterol, 432 mg sodium, 57 g carbohydrate, 1 g fiber, 11 g protein.

Originally published as Spiced Apple Cheesecake in Taste of Home April/May 2012, p69

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Spiced Apple Cheesecake

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Reviewed on May. 19, 2012 by blue_eyes998

I made this in my 9-1/2 inch spring-form. My cheesecake cracked, but no one seemed to mind, and the apple chunks kind of disguised the cracking. The sauce got mixed reviews, but we agreed the cheesecake was good--but maybe we'd prefer a caramel sauce over the top.

Reviewed on Apr. 30, 2012 by va2b

I think I cooked the topping too long but it was still great. Would make this again. The Ginger Snap cookies in the crust really set it off from just being a cheesecake.

Reviewed on Apr. 08, 2012 by RebekahTastet

I made this for a church potluck and it was all gone! :) Everyone loved it.