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

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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
TOTAL TIME: Prep: 40 min. Bake: 1 hour + chilling
MAKES:12 servings
TOTAL TIME: Prep: 40 min. Bake: 1 hour + chilling
MAKES: 12 servings


  • 1-1/4 cups graham cracker crumbs
  • 1/3 cup ground walnuts
  • 1/3 cup butter, melted
  • 1/2 teaspoon ground cinnamon
  • 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
  • 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

Nutritional Facts

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


  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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I_Fortuna 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. : )"

WAHMof3 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."

Cheribell65 184951
Reviewed Nov. 27, 2014

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

Corrie53 118210
Reviewed Jan. 4, 2014

"Excellent Recipe!"

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