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Apple Brandy Cheesecake

If you like apple pie, you will also enjoy this cheesecake. Bits of apple are scattered throughout the filling and a cinnamon-brown sugar streusel is a delightful topping to this impressive dessert.—Marian Platt, Sequim, Washington
  • Total Time
    Prep: 40 min. Bake: 1 hour + chilling
  • Makes
    12 servings

Ingredients

  • 1-1/4 cups graham cracker crumbs
  • 1/3 cup ground walnuts
  • 1/3 cup butter, melted
  • 1/2 teaspoon ground cinnamon
  • FILLING:
  • 3 packages (8 ounces each) cream cheese, softened
  • 3/4 cup sugar
  • 3/4 cup chunky applesauce
  • 3 tablespoons heavy whipping cream
  • 1/4 cup apple brandy or brandy
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3 large eggs, lightly beaten
  • TOPPING:
  • 3/4 cup all-purpose flour
  • 3/4 cup packed brown sugar
  • 1/3 cup butter, melted
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

Directions

  • In a small bowl, combine the cracker crumbs, walnuts, butter and cinnamon. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack.
  • In a large bowl, beat cream cheese and sugar until smooth. Beat in the applesauce, cream, brandy, cinnamon and nutmeg. Add eggs; beat on low speed just until combined. Pour into crust. Return pan to baking sheet. Bake for 35 minutes.
  • In a small bowl, combine topping ingredients until crumbly. Carefully sprinkle over hot cheesecake. Bake 25-30 minutes longer or until center is just 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.
Nutrition Facts
1 slice: 617 calories, 42g fat (25g saturated fat), 187mg cholesterol, 380mg sodium, 50g carbohydrate (37g sugars, 1g fiber), 10g protein.
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Reviews

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Average Rating:
  • I_Fortuna
    Nov 7, 2015

    Great recipe! I can't imagine how this could overflow. I never have problems with my cheesecake recipes. I just make sure the pan is not more than 3/4 or 2/3 full. If there is too much batter, I simply find a small pan to complete the cakes. The smaller cake makes a great gift.Also. I always have a cookie sheet to place my pies and cakes on if there should be an overflow, but there has never been one. : )

  • WAHMof3
    Dec 4, 2014

    This was an outright disaster that completely overflowed in my oven creating a nightmare situation for a busy mom such aa myself. I followed the recipe as listed, used a 9 inch springform pan and it rose up so high after adding the topping. I will be tweaking this, I will halve the recipe for the filling next time because it sounds delicious. It was far too overwhelming as written for a nine inch springform pan. Now waiting for my oven to cool off so I can clean up the mess. Very disappointed.

  • Cheribell65
    Nov 27, 2014

    Followed recipe exactly. Used 9" springform pan per recipe instructions. The cheesecake completely overflowed the pan.

  • Corrie53
    Jan 4, 2014

    Excellent Recipe!