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big apple cheesecake

25 Sep

In anticipation of Rosh Hashanah, I got the urge to bake an apple topped cheesecake today.  It’s not like I had nothing else to do, but you know, I do tend to get sidetracked.  This is a combination of  the 2 most favorite American desserts, cheesecake and apple pie, and although I’ve seen this combination many times, I never had the opportunity to try it.  Big apple cheesecake is like a creamy apple-cinnamon coffee cake – comfort at it’s best.  I baked this cake as the recipe said, with raw apples, but despite the fact that some of my tasters liked it that way, I think that next time I’d prefer to cook them first.  (If you don’t eat walnuts on Rosh Hashanah, you may substitute any nut.)

Ingredients

CRUST

  • 1 cup graham cracker crumbs (I don’t know why they don’t sell it in crumbs!  It would save us all so much work)
  • 3 tablespoons sugar
  • 1/2 teaspoon cinnamon
  • 1/4 cup butter, melted
  • 1/2 cup chopped walnuts

 

FILLING

  • 1 lb cream cheese, softened
  • 1/2 cup sugar
  • 2 eggs
  • 1/2 teaspoon vanilla
  • 4 cups very thin apple slices
  • 1/3 cup sugar
  • 1/2 teaspoon cinnamon
  • 1/2 cup chopped walnuts

 

Directions

1. Preheat oven to 350 degrees.

2.  To make crust, combine graham cracker crumbs, sugar, cinnamon, butter, and walnuts.

3.  Press mixture into the bottom of a 9-inch springform pan.

4.  To make filling, with an electric mixer set on medium speed, combine cream cheese and 1/2 cup sugar, mixing until creamy.

5.  Add eggs, one at a time, mixing will after each addition.

6.  Blend in vanilla and pour filling into crust.  Set aside.

7.  Toss apple slices with 1/3 cup sugar and cinnamon.  Here you have an option to leave the apples uncooked, in which case, they will be a little crunchy after baking, or you can lightly cook the mixture for 20-30 minutes on a low flame until the apples are softish and nicely carameled.

8.  Spoon coated apple slices over filling and then sprinkle with walnuts.

9.  Bake for approx 1 1/2 hours.

10.  Remove pan from oven, and let cool for about 2 hours.

11.  Chill in the refrigerator for 4-6 hours.

 
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