Apple Strudel Cheesecake Recipe
Apple Strudel Cheesecake Recipe photo by Taste of Home
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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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New2This User ID: 7474696 77464
Reviewed Nov. 7, 2013

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

mblewis User ID: 978949 77425
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!"

mellen24 User ID: 3945051 47689
Reviewed Nov. 5, 2010

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

ValerieMS User ID: 4364700 50526
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."

lisamc User ID: 304985 48453
Reviewed Nov. 10, 2009

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

Aprilmb75 User ID: 427048 20741
Reviewed Dec. 14, 2007

"Great recipe. Saved in my recipe box and will definitely try it. It looks beautiful, too. Thank you. Love the way you can save recipes here.


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