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Apple Strudel Cheesecake Recipe

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This recipe for Apple Strudel Cheesecake is from The Gotta be Yummy and Easy Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
CRUST:
1 c. flour
2/3 c. sugar
1/2 c. cold butter (no substitutes)
1/4 t. vanilla extract

FILLING:
4 c. sliced, peeled tart apples (like Granny Smith)
2 pkg. (8 oz. each) cream cheese, softened
3/4 c. sugar, divided
2 eggs
1 t. vanilla extract
1 t. cinnamon
1/4 c. chopped walnuts (optional)
Directions:
Directions:
In a bowl, combine flour and sugar; cut in the butter until crumbly. Stir in vanilla. Press onto the bottom of an ungreased 9" spring form pan. Place pan on foil before putting into oven - to prevent butter in crust melting into oven. Bake at 350º for 10 minutes. Cool.

Place apples in an ungreased 13" x 9" x 2" baking dish. Cover and bake at 375" for 15 minutes or less - just until tender. Cooking times depends on the kind of apples you're using and how thick they were sliced. Don't cook until mushy. Drain apples immediately and cool.

Meanwhile, in a large bowl, combine cream cheese and 1/2 c. sugar, mix until fluffy. Add eggs and vanilla; mix until light and fluffy. Pour over crust. Toss baked apples with cinnamon and remaining sugar. Arrange apples over cream cheese layer; drizzle with any remaining cinnamon mixture. Sprinkle with nuts. Place back onto foil before putting into oven. Bake at 375º for 15 minutes. Reduce heat to 350º; bake 45-50 minutes longer or until set. Cool to room temperature. Refrigerate for at least 4 hours. Use a very sharp knife to cut through the crust. Store in the refrigerator.
Personal Notes:
Personal Notes:
I didn't have a 9" spring form pan - only a 9 1/2" or an 8 1/2". The 9 1/2" cheese cake was very thin and didn't take as long to bake. The 8 1/2" cheese cake was very thick and took longer to bake.

Excellent cheesecake - good for breakfast too.

The crust is very hard - don't overbake.

 

 

 

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