Total Time
Prep 20 mins
Cook 40 mins

Adapted from the recipe in SHAPE magazine 3/2009: Vanilla Bean Cheesecake with Blueberry Compote. The original has a blueberry compote from 2.5 c fresh or frozen blueberries, 1/3 c water, 1/4 c sugar, combined in a saucepan and simmered over low heat for 10 minutes, served warm over cake. The cheesecake also called for 2 vanilla beans (seeds only) but these are very expensive (at about $12 for two beans!) so I doubled the vanilla extract. I also doubled the applesauce in the crust, as it made it hold together better.

Ingredients Nutrition


  1. Preheat oven to 350 degrees F. Line a 9-inch springform pan with parchment paper (bottom only) and coat top with non-stick cooking spray.
  2. Combine graham cracker crumbs and applesauce to form coarse crumbs. Press crumbs tightly into bottom of pan. Bake for 5 minutes. Set aside.
  3. Cover outside and bottom of pan with tin foil. Foil should come up at least 3/4ths of the way up the sides of the pan.
  4. In food processor or blender, puree remaining ingredients until smooth. Pour over crust.
  5. Place foil-wrapped pan in a large shallow baking dish.Fill dish halfway with warm water. *I pour the water in AFTER I've put it in the oven, so I don't have to carry it across the kitchen this way!
  6. Bake for 40 minutes or until cake springs back when you press lightly on top.
  7. Remove from oven and run a knife around the edge to loosen cake.
  8. Refrigerate for 4 hours or overnight.
  9. When ready to serve, release from pan.
  10. If desired make compote (see notes above) and serve warm over cheesecake. You could also use cherry or strawberry pie filling (YUM!) and spoon that over the cheesecake, too!