Almond Apple Cheesecake Recipe

5 4 8
Almond Apple Cheesecake Recipe
Almond Apple Cheesecake Recipe photo by Taste of Home
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Almond Apple Cheesecake Recipe

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5 4 8
Publisher Photo
Cheesecake—who doesn’t like cheesecake? When the fruit ripens on our backyard trees, this treat is a must. The flavorful apple-cinnamon-nut topping and the raspberry jam layer make this dessert outstanding.
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Bake: 55 min. + chilling
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Bake: 55 min. + chilling

Ingredients

  • 1 cup all-purpose flour
  • 1/3 cup sugar
  • 1/2 cup cold butter
  • 1/3 cup seedless raspberry jam
  • FILLING:
  • 2 packages (8 ounces each) cream cheese, softened
  • 1/2 cup sugar
  • 2 eggs, lightly beaten
  • 2 teaspoons vanilla extract
  • TOPPING:
  • 1/3 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 3 cups thinly sliced peeled tart apples
  • 1/2 cup sliced almonds

Directions

In a bowl, combine the flour and sugar; cut in butter until crumbly. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan; prick with a fork. Place on a baking sheet. Bake at 350° for 10 minutes or until soft but set. Cool on a wire rack.
Carefully spread jam over crust. For filling, in a small mixing bowl, beat cream cheese and sugar until smooth. Add eggs and vanilla; beat just until blended. Spread over jam. For topping, combine the sugar and cinnamon in a bowl. Add apples and toss to coat. Spoon over filling. Sprinkle with almonds.
Bake at 350° for 55-60 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. Chill overnight. Remove sides of pan. Refrigerate leftovers. Yield: 10 servings.
Originally published as Almond Apple Cheesecake in Taste of Home August/September 2005, p 8

Nutritional Facts

1 slice: 385 calories, 21g fat (11g saturated fat), 92mg cholesterol, 173mg sodium, 46g carbohydrate (34g sugars, 2g fiber), 5g protein.

  • 1 cup all-purpose flour
  • 1/3 cup sugar
  • 1/2 cup cold butter
  • 1/3 cup seedless raspberry jam
  • FILLING:
  • 2 packages (8 ounces each) cream cheese, softened
  • 1/2 cup sugar
  • 2 eggs, lightly beaten
  • 2 teaspoons vanilla extract
  • TOPPING:
  • 1/3 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 3 cups thinly sliced peeled tart apples
  • 1/2 cup sliced almonds
  1. In a bowl, combine the flour and sugar; cut in butter until crumbly. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan; prick with a fork. Place on a baking sheet. Bake at 350° for 10 minutes or until soft but set. Cool on a wire rack.
  2. Carefully spread jam over crust. For filling, in a small mixing bowl, beat cream cheese and sugar until smooth. Add eggs and vanilla; beat just until blended. Spread over jam. For topping, combine the sugar and cinnamon in a bowl. Add apples and toss to coat. Spoon over filling. Sprinkle with almonds.
  3. Bake at 350° for 55-60 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. Chill overnight. Remove sides of pan. Refrigerate leftovers. Yield: 10 servings.
Originally published as Almond Apple Cheesecake in Taste of Home August/September 2005, p 8

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Reviews forAlmond Apple Cheesecake

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mamalora User ID: 8405795 235903
Reviewed Oct. 29, 2015

"I made it today, it came out perfect. Very nice and easy to make recipy."

MY REVIEW
corrineveldman User ID: 641255 153917
Reviewed Oct. 22, 2011

"Made it in muffin tins for single portion size: AWESOME!"

MY REVIEW
antchzr User ID: 5648411 126136
Reviewed Dec. 1, 2010

"Very yummy however I added almond extract in the sour cream mixture and topped it with finely chopped almonds, walnuts and chocolate chips.."

MY REVIEW
pinetreetrail User ID: 1633915 57416
Reviewed Aug. 15, 2010

"Excellent. Made several times.

Made several times."

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