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Apple Brandy Cheesecake

 Apple Brandy Cheesecake
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
12 ServingsPrep: 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:
  • 4 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 1 cup chunky applesauce
  • 1/4 cup heavy whipping cream
  • 1/4 cup apple brandy or brandy
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 4 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.

2 of 2

Apple Brandy Cheesecake (continued)

Directions (continued)

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