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Almond Apple Cheesecake

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.
  • Total Time
    Prep: 20 min. Bake: 55 min. + chilling
  • Makes
    10 servings

Ingredients

  • 1 cup all-purpose flour
  • 1/3 cup sugar
  • 1/2 cup cold butter,cubed
  • 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 small 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 large 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 large 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. Refrigerate overnight. Remove sides of pan.
Nutrition Facts
1 slice: 385 calories, 21g fat (11g saturated fat), 92mg cholesterol, 173mg sodium, 46g carbohydrate (34g sugars, 2g fiber), 5g protein.
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