Apple Brandy Cheesecake Recipe

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Apple Brandy Cheesecake Recipe
Apple Brandy Cheesecake Recipe photo by Taste of Home
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Apple Brandy Cheesecake Recipe

Read Reviews
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Publisher Photo
If you like apple pie, you will also enjoy this cheesecake. Bits of apple are scattered throughout the filling and a cinnamon-brown sugar streusel is a delightful topping to this impressive dessert.—Marian Platt, Sequim, Washington
MAKES:
12 servings
TOTAL TIME:
Prep: 40 min. Bake: 1 hour + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 40 min. Bake: 1 hour + chilling

Ingredients

  • 1-1/4 cups graham cracker crumbs
  • 1/3 cup ground walnuts
  • 1/3 cup butter, melted
  • 1/2 teaspoon ground cinnamon
  • FILLING:
  • 3 packages (8 ounces each) cream cheese, softened
  • 3/4 cup sugar
  • 3/4 cup chunky applesauce
  • 3 tablespoons heavy whipping cream
  • 1/4 cup apple brandy or brandy
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3 large eggs, lightly beaten
  • TOPPING:
  • 3/4 cup all-purpose flour
  • 3/4 cup packed brown sugar
  • 1/3 cup butter, melted
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

Directions

In a small bowl, combine the cracker crumbs, walnuts, butter and cinnamon. Press onto the bottom and 1-1/2 in. up the sides 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 and sugar until smooth. Beat in the applesauce, cream, brandy, cinnamon and nutmeg. Add eggs; beat on low speed just until combined. Pour into crust. Return pan to baking sheet. Bake for 35 minutes.
In a small bowl, combine topping ingredients until crumbly. Carefully sprinkle over hot cheesecake. Bake 25-30 minutes longer or until center is just 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. Yield: 12 servings.
Originally published as Apple Brandy Cheesecake in Taste of Home Christmas Annual Annual 2011, p45

Nutritional Facts

1 slice: 617 calories, 42g fat (25g saturated fat), 187mg cholesterol, 380mg sodium, 50g carbohydrate (37g sugars, 1g fiber), 10g protein.

  • 1-1/4 cups graham cracker crumbs
  • 1/3 cup ground walnuts
  • 1/3 cup butter, melted
  • 1/2 teaspoon ground cinnamon
  • FILLING:
  • 3 packages (8 ounces each) cream cheese, softened
  • 3/4 cup sugar
  • 3/4 cup chunky applesauce
  • 3 tablespoons heavy whipping cream
  • 1/4 cup apple brandy or brandy
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3 large eggs, lightly beaten
  • TOPPING:
  • 3/4 cup all-purpose flour
  • 3/4 cup packed brown sugar
  • 1/3 cup butter, melted
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  1. In a small bowl, combine the cracker crumbs, walnuts, butter and cinnamon. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack.
  2. In a large bowl, beat cream cheese and sugar until smooth. Beat in the applesauce, cream, brandy, cinnamon and nutmeg. Add eggs; beat on low speed just until combined. Pour into crust. Return pan to baking sheet. Bake for 35 minutes.
  3. In a small bowl, combine topping ingredients until crumbly. Carefully sprinkle over hot cheesecake. Bake 25-30 minutes longer or until center is just set.
  4. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Yield: 12 servings.
Originally published as Apple Brandy Cheesecake in Taste of Home Christmas Annual Annual 2011, p45

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Reviews forApple Brandy Cheesecake

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MY REVIEW
I_Fortuna User ID: 8342880 236871
Reviewed Nov. 7, 2015

"Great recipe! I can't imagine how this could overflow. I never have problems with my cheesecake recipes. I just make sure the pan is not more than 3/4 or 2/3 full. If there is too much batter, I simply find a small pan to complete the cakes. The smaller cake makes a great gift.

Also. I always have a cookie sheet to place my pies and cakes on if there should be an overflow, but there has never been one. : )"

MY REVIEW
WAHMof3 User ID: 8140011 214028
Reviewed Dec. 4, 2014

"This was an outright disaster that completely overflowed in my oven creating a nightmare situation for a busy mom such aa myself. I followed the recipe as listed, used a 9 inch springform pan and it rose up so high after adding the topping. I will be tweaking this, I will halve the recipe for the filling next time because it sounds delicious. It was far too overwhelming as written for a nine inch springform pan. Now waiting for my oven to cool off so I can clean up the mess. Very disappointed."

MY REVIEW
Cheribell65 User ID: 8128468 184951
Reviewed Nov. 27, 2014

"Followed recipe exactly. Used 9" springform pan per recipe instructions. The cheesecake completely overflowed the pan."

MY REVIEW
Corrie53 User ID: 4643663 118210
Reviewed Jan. 4, 2014

"Excellent Recipe!"

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