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

Apple Strudel Cheesecake Recipe

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Meet the Cook: Our cheesecake-loving children (now 25, 22, 20 and 19) inspired this recipe I adapted from several others. It was a hit with them because the apples make it less rich and heavy. My family eats it anytime - for breakfast or as a late-night snack - and I serve it for dessert or when company comes for coffee. -Janice White, Encampment, Wyoming
TOTAL TIME: Prep: 30 min. + chilling Bake: 1 hour + chilling
MAKES:12-14 servings
TOTAL TIME: Prep: 30 min. + chilling Bake: 1 hour + chilling
MAKES: 12-14 servings


  • 1 cup all-purpose flour
  • 1/3 cup sugar
  • 1/3 cup cold butter
  • 1 egg yolk
  • 1/4 teaspoon vanilla extract
  • 4 cups sliced peeled tart apples
  • 2 packages (8 ounces each) cream cheese, softened
  • 3/4 cup sugar, divided
  • 1 teaspoon vanilla extract
  • 2 eggs, lightly beaten
  • 1 teaspoon ground cinnamon
  • 1/4 cup chopped walnuts

Nutritional Facts

1 piece: 235 calories, 13g fat (7g saturated fat), 75mg cholesterol, 102mg sodium, 28g carbohydrate (19g sugars, 1g fiber), 4g protein


  1. In a bowl, combine flour and sugar; cut in butter until crumbly. In a small bowl, combine egg yolk and vanilla; stir into flour mixture. Press onto the bottom of an ungreased 9-in. springform pan. Place pan on a baking sheet. Bake at 400° for 10-12 minutes or until set. Cool on a wire rack. Reduce heat to 350°.
  2. Place apples in an ungreased 13-in. x 9-in. baking dish. Cover and bake at 350° for 20 minutes or until tender; drain and cool.
  3. Meanwhile, in a large bowl, beat the cream cheese, 1/2 cup sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Pour over crust. Toss baked apples with cinnamon and remaining sugar. Arrange apples over cream cheese layer; drizzle with any remaining cinnamon mixture. Sprinkle with nuts. Return pan to baking sheet.
  4. Bake at 350° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate for 4 hours or overnight. Remove sides of pan. Use a sharp knife to cut. Refrigerate leftovers. Yield: 12-14 servings.
Originally published as Apple Strudel Cheesecake in Country Woman September/October 1997, p33

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Reviewed Nov. 7, 2013

"Great cheese cake, loved the apple strudel thing."

Reviewed Nov. 16, 2010

"This cheesecake has become a family favorite. It is made with less cream cheese than a normal cheesecake, so it is not "quite" as filling as a traditional cheesecake. The apple cinnamon and nut topping is fantastic!"

Reviewed Nov. 5, 2010

"This is a wonderful recipe. I can see this becoming a family favorite."

Reviewed Oct. 26, 2010

"My family and I didn't care much for this cheesecake. We had high hopes for it as we all love cheesecake and also apples, but reminded us of a cheesecake we could have purchased at the grocery store. My 17 y/o thinks it would be better with a graham cracker crust and I agree. She is also allergic to nuts, so I didn't use them and they may be a necessary ingredient."

Reviewed Nov. 10, 2009

"I received many compliments on this cheesecake and would make it again. Very nice flavors and looked beautiful too."

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