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Almond Apple Cheesecake

 Almond Apple Cheesecake
Cheesecake—who doesn’t like cheesecake? When the fruit ripens on our backyard trees, this treat is a must. The flavorful apple-cinnamon-nut topping and the raspberry jam layer make this dessert outstanding.
10 ServingsPrep: 20 min. Bake: 55 min. + chilling


  • 1 cup all-purpose flour
  • 1/3 cup sugar
  • 1/2 cup cold butter,cubed
  • 1/3 cup seedless raspberry jam
  • 2 packages (8 ounces each) cream cheese, softened
  • 1/2 cup sugar
  • 2 eggs, lightly beaten
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 1/3 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 3 cups thinly sliced peeled tart apples
  • 1/2 cup sliced almonds


  • In a small bowl, combine the flour and sugar; cut in butter until
  • crumbly. Press onto the bottom and 1-1/2 in. up the sides of a
  • greased 9-in. springform pan; prick with a fork. Place on a baking
  • sheet. Bake at 350° for 10 minutes or until soft but set. Cool
  • on a wire rack.
  • Carefully spread jam over crust. For filling, in a large bowl, beat
  • cream cheese and sugar until smooth. Add eggs and vanilla; beat just
  • until blended. Spread over jam. For topping, combine the sugar and
  • cinnamon in a large bowl. Add apples and toss to coat. Spoon over

2 of 2

Almond Apple Cheesecake (continued)

Directions (continued)

  • filling. Sprinkle with almonds.
  • Bake at 350° for 55-60 minutes or until center is almost 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.
  • Remove sides of pan.
  • Yield: 10 servings.
Nutritional Facts: 1 serving (1 slice) equals 385 calories, 21 g fat (11 g saturated fat), 92 mg cholesterol, 173 mg sodium, 46 g carbohydrate, 2 g fiber, 5 g protein.