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Apple Pie Cheesecake


2 cups crushed gingersnaps

6 tablespoons butter, melted



3 (8-oz.) pkg. cream cheese, softened

1 cup sugar

2 eggs

1 egg yolk

1/4 cup whipping cream

2 tablespoons all-purpose flour

1 teaspoon vanilla extract

2 medium firm tart apples, peeled, thinly sliced

1 tablespoon packed light brown sugar

1 teaspoon ground cinnamon



1/2 cup all-purpose flour

1/2 cup packed light brown sugar

1/4 cup finely chopped walnuts or pecans

1/4 cup butter, melted


Heat oven to 350˚F.  Spray bottom of 10-inch springform pan with nonstick cooking spray.  In small bowl, stir together all crust ingredients.  Press into bottom and 1/2 inch up sides of pan; wrap outside of pan with foil.  Bake 5 to 7 minutes or until set.


Meanwhile, in large bowl, beat cream cheese and sugar at medium speed 2 to 3 minutes or until smooth.  Beat in eggs, egg yolk, cream, 2 tablespoons flour and vanilla 1 minute or until blended.


In medium bowl, toss apples with 1 tablespoon brown sugar and cinnamon until lightly coated.


Pour half of the filling into crust; arrange apples over the filling, overlapping slightly.  Pour remaining filling over apples.  Bake 40 minutes.


Meanwhile, in small bowl, stir together all topping ingredients; sprinkle over cake.  Bake 20 to 25 minutes or until top is golden brown and set 3 inches from edge.  Cool on wire rack to room temperature.  Refrigerate overnight.  Store in refrigerator.  


Note:  First made 5-16-07 - Took to the gym and almost didn’t bring any home!  And it really looks beautiful..very professional.  


Recipe from:  Cooking Pleasures - October/November 2005 - BEST MAGAZINE IN THE WORLD!