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
Apple Brandy Cheesecake
Apple Brandy Cheesecake
Prep Time
40 min
Cook Time
1 hour
Yield
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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