Apples & Cream Cheesecake!


Apples are everywhere this time of year, in fact it’s the perfect time to go apple picking if you’re into that sort of thing.  We love it, and my daugther who is 23 has been asking me all week if I’d like to go. So it looks like we’ll be setting a date to head over to Eckerts soon.

This month the 5 Star Makeover challenge was to make something using apples – the perfect fall fruit, IMO! 

hosted by 5 Star Foodie & Lazaro Cooks!

For years I’ve been making Peaches and Cream Cheesecake.  If you can believe it, this is a recipe I got from a friend in college – more years ago than I care to share.  It was so good I made it for my family, and to this day it’s the only dessert they request I bring for family functions.

This month since I had the 5 Star Challenge I decided to make it with apples.  Rather than using the semi-homemade ingredients typically used, I made it totally from scratch.  Still delicious, but takes a bit more time to prep.

I think you’ll love this dessert.  If you’re in a hurry and time is of the essence, then I’ve provided you with the semi-homemade version which is still to die for.  In fact, whenever I serve this at a function, of all the desserts, everyone asks me for this recipe – that’s how good it is.  I hope you’ll try it.  Here’s the recipe….

Apples & Cream Cheesecake


Cake Base: 3/4 cups flour 1 tsp baking powder 1/2 cup milk 1 egg *3 ounces homemade dry vanilla pudding mix or 1 (3oz.) pkg. Dry vanilla pudding mix (not instant)
Apple Pie Filling: (can substitute 1 can apple pie filling) 5 apples peeled cored and sliced ½ inch thick or cubed (Granny Smith) 2 tbsp butter 1/2 cup sugar 1/8 tsp ground nutmeg 1/8 tsp cinnamon 2 tbsp flour Cream Cheese Filling:
1 (8 oz.) pkg. of softened cream cheese
1/2 cup sugar
3 tbsp  juice from cooked apples or apple juice
2 tbsp sugar 1 tsp. Cinnamon
* Homemade Dry Pudding Mix:  1 1/2 cups nonfat dry milk powder 1/2 cup sugar 3/4 cups powdered sugar 1 cup sifted cornstarch 1/2 teaspoon salt 2 teaspoons vanilla powder


1. Cake Base: Combine ingredients and beat at medium speed until blended, about 2 minutes.  Pour batter into 9" springform pan that has been coated with non-stick cooking spray. Be sure to place foil under pan as some of the liquid could ooze out. 2. Pie Filling: Melt butter in heavy pot; add apples and all remaining ingredients, except flour.  Partially cook fruit over low heat for 15 minutes, stirring occasionally.  Stir in the flour and set aside while preparing cream cheese mixture. 3. Cheese Filling: Combine ingredients and mix on medium speed until well blended, approx. 2 minutes. 4. Layering: Take apple pie filling and spread evenly over batter. Spread cream cheese layer over apples, covering entire surface.  An offset spatula works perfect for this. 5. Topping: Sprinkle cinnamon/sugar over cheesecake filling. 6. Pudding: (if not using box mix) Combine ingredients and store in an airtight container. Make 3 cups. 7. Bake in 350 degree oven for approximately  30-35 minutes or until bubbling around edges.     Can be served warm or cold.    

Note:  This recipe can easily be doubled.