Cinnamon Apple Cheesecake

Cinnamon Apple Cheesecake Recipe

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Patsy Hornsby


Served this at Thanksgiving and there were no leftovers. Crust is great.
Found this recipe in:
Taste of Home November 2009

★★★★★ 1 vote
30 Min
50 Min


1/2 c
butter, softened
1/4 c
brown sugar, firmly packed
1 c
all purpose flour
1/4 c
quick cooking oats
1/4 c
finely chopped walnuts
1/2 tsp
ground cinnamon


2 pkg
(8 ounces each) cream cheese
1 can(s)
( 14 ounces) sweetened condensed milk
1/2 c
thawed apple juice concentrate
eggs, lightly beatened


medium tart apples, peeled and sliced
1 Tbsp
1 tsp
1/4 tsp
ground cinnamon
1/4 c
thawed apple juice concentrate


How to Make Cinnamon Apple Cheesecake


  • 1In a small bowl, cream butter and brown sugar until light and fluffy. Gradually add flour, oats, and walnuts and cinnamon until well blended. Press onto the bottom and 1-1/2 in. up the sides of a greased 9 in. springform pan.
  • 2Place on a baking sheet. Bake at 325 degree for 10 minutes or until set. Cool on a wire rack.
  • 3In a large bowl, beat cream cheese until fluffy. Beat in milk and juice concentrate until smooth. Add eggs; beat on low speed just until combined ( batter will be thin). Pour into crust.
  • 4Return pan to baking sheet. Bake at 325 degrees for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refridgerate over night.
  • 5Next Day:
    In a large skillet, cook and stir apples in butter over medium heat until crisp and tender, about 5 minutes. Cool to room temperature. Arrange over cheesecake.
  • 6In a small saucepan , combine the cornstarch , cinnamon and juice concentrate until smooth. Bring to a boil. Reduce heat; cook and stir for 1 minute or until thickened. Immediately brush over apples. Refridgerate for 1 hour or until chilled. Remove sides of pan. Garnish plates with Caramel Sauce. If desired . Refriderate left overs.

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About Cinnamon Apple Cheesecake

Course/Dish: Cakes
Other Tag: Quick & Easy