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

Cinnamon Apple Cheesecake Recipe

Publisher Photo
An attractive topping of cinnamon-spiced apples slices and a homemade oat-and-walnut crust make this creamy dessert a definite show stopper. —Emily Ann Young, Kenai, Alaska
TOTAL TIME: Prep: 40 min. Bake: 40 min. + chilling
MAKES:12 servings
TOTAL TIME: Prep: 40 min. Bake: 40 min. + chilling
MAKES: 12 servings

Ingredients

  • 1/2 cup butter, softened
  • 1/4 cup packed brown sugar
  • 1 cup all-purpose flour
  • 1/4 cup quick-cooking oats
  • 1/4 cup finely chopped walnuts
  • 1/2 teaspoon ground cinnamon
  • FILLING:
  • 2 packages (8 ounces each) cream cheese, softened
  • 1 can (14 ounces) sweetened condensed milk
  • 1/2 cup thawed apple juice concentrate
  • 3 eggs, lightly beaten
  • TOPPING:
  • 2 medium tart apples, peeled and sliced
  • 1 tablespoon butter
  • 1 teaspoon cornstarch
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup thawed apple juice concentrate

Nutritional Facts

1 serving (1 slice) equals 384 calories, 21 g fat (12 g saturated fat), 108 mg cholesterol, 207 mg sodium, 43 g carbohydrate, 1 g fiber, 8 g protein.

Directions

  1. In a small bowl, cream butter and brown sugar until light and fluffy. Gradually add flour, oats, walnuts and cinnamon until well blended. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet. Bake at 325° for 10 minutes or until set. Cool on a wire rack.
  2. In a large bowl, beat cream cheese until fluffy. Beat in milk and apple juice concentrate until smooth. Add eggs; beat on low speed just until combined (batter will be thin). Pour into crust. Return pan to baking sheet.
  3. Bake at 325° for 40-45 minutes or until center is almost 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.
  4. In a large skillet, cook and stir apples in butter over medium heat until crisp-tender, about 5 minutes. Cool to room temperature. Arrange over cheesecake.
  5. In a small saucepan, combine the cornstarch, cinnamon and juice concentrate until smooth. Bring to a boil. Reduce heat; cook and stir for 1 minute or until thickened. Immediately brush over apples. Refrigerate for 1 hour or until chilled. Refrigerate leftovers. Yield: 12 servings.
Originally published as Cinnamon Apple Cheesecake in Taste of Home August/September 2006, p31

Nutritional Facts

1 serving (1 slice) equals 384 calories, 21 g fat (12 g saturated fat), 108 mg cholesterol, 207 mg sodium, 43 g carbohydrate, 1 g fiber, 8 g protein.

Reviews for Cinnamon Apple Cheesecake

AVERAGE RATING
   (30)
RATING DISTRIBUTION
5 Star
 (27)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Aug. 5, 2014

This was wonderful. One of my favorites. I made this for my staff and they love it.

MY REVIEW
Reviewed Oct. 13, 2013

This cheesecake was excellent, made it exactly as the recipe says. I will definitely make this one again, my husband wants it for Thanksgiving!

MY REVIEW
Reviewed Oct. 9, 2013

This cheesecake was easy to make and very beautiful in presentation. Everyone loved it and asked for the recipe. Just for fun, I drizzled caramel topping over the top. This is now in our "favorites" file!

MY REVIEW
Reviewed Sep. 14, 2013

This is really deliscious and every party my friends are asking me to make this recipe so l'll give it a 5 stars!

MY REVIEW
Reviewed Dec. 28, 2012

I used canned apple filling for the top.

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