Total Time
26hrs 15mins
Prep 25 hrs
Cook 1 hr 15 mins

This comes from one of my favorite cooking magazine "Cooking Pleasures" This sounds like just the kind of cheesecake that should grace your fall table.

Ingredients Nutrition


  1. Heat oven 350°F Spray bottom of 10" springform pan with nonstick cooking spray. In small bowl, stir together gingersnaps with 6 Tbs melted butter(crust). Press into bottom and 1/2" up sides of pan; wrap outside of pan with foil. Bake 5-7 minutes until set.
  2. Meanwhile, in large bowl, beat cream cheese and sugar at medium speed 2-3 minutes or until smooth. Beat in eggs, egg yolk, cream, 2 Tbs flour and flavoring 1 minutes or until blended.
  3. In medium bowl, toss apples with 1 Tbs brown sugar and cinnamon until lightly coated.
  4. Pour half of the filling into crust; arrange apples over the filling, overlapping slightly. Pour remaining filling over apples. Bake 40 minutes.
  5. Meanwhile, in small bowl, stir together 1/2 cup flour, 1/2 cup light brown sugar, 1/4 nuts and 1/4 cup melted butter(topping); sprinkle over cake. Bake 20-25 minutes or until top is golden brown and set 3" from edge. Cool on wire rack to room temperature.
  6. Refrigerate overnight.
  7. Store in the refrigerator.
Most Helpful

This is amazing! The perfect blend of apple pie and cheesecake. When you can't decide what to serve this is it!

mpscott04 February 10, 2008

This is a great recipe! My friend Kelly gave it to me and met with rave reviews at the party i brought it to! I used a tartlet pan w/removable bottom, and halved the recipe - half the calories, all the great taste. I used milk instead of cream, and it was still creamy and delicioua. I also substituted almonds and was a very nice flavor. Also made it in the am, refrigerated until serving late afternoon. It worked out just fine! Thanks for sharing! Aloha :-)

Waikoloa Mama December 04, 2005