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Apple Danish Cheesecake

 Apple Danish Cheesecake
As a teacher who has lived in eight different towns and taught in 11 schools in three provinces, I have sampled a multitude of staff room goodies and collected many recipes. The one for this delightful cheesecake has traveled with me since my second school. It's an excellent brunch item.
8-10 ServingsPrep: 30 min. + chilling Bake: 40 min. + chilling


  • 1 cup all-purpose flour
  • 1/2 cup ground almonds
  • 1/4 cup sugar
  • 1/2 cup cold butter
  • 1/4 teaspoon McCormick® Pure Almond Extract
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup sugar
  • 1/4 teaspoon cream of tartar
  • 1 egg, lightly beaten
  • 1/3 cup packed brown sugar
  • 1 tablespoon all-purpose flour
  • 1 teaspoon ground cinnamon
  • 4 cups thinly sliced peeled tart apples
  • 1/3 cup slivered almonds


  • In a small bowl, combine flour, almonds and sugar; cut in butter
  • until crumbly. Add extract. Shape dough into a ball; place between
  • two sheets of waxed paper. Roll out into a 10-in. circle. Transfer
  • to a greased 9-in. springform pan; gently press dough against the
  • bottom and up the sides of pan. Refrigerate for 30 minutes.
  • In a small bowl, beat the cream cheese, sugar and cream of tartar
  • until smooth. Add egg; beat on low just until combined. Pour over

2 of 2

Apple Danish Cheesecake (continued)

Directions (continued)

  • crust.
  • In a large bowl, combine the brown sugar, flour and cinnamon. Add
  • apples and stir until coated. Spoon over the filling. Sprinkle with
  • almonds.
  • Bake at 350° for 40-45 minutes or until golden brown. 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: 8-10 servings.
Nutritional Facts: 1 serving (1 slice) equals 356 calories, 22 g fat (11 g saturated fat), 71 mg cholesterol, 169 mg sodium, 36 g carbohydrate, 2 g fiber, 6 g protein.