Real Recipes From Real Home Cooks ®

apple tart cheesecake (mrd)

(2 ratings)
Blue Ribbon Recipe by
Martha Ray Deen
Charlotte, NC

I love the firmness of the apples on top of this cheesecake. It's like apple pie, ice cream, and cheesecake all in one. Can't beat that and it's pretty easy too!

Blue Ribbon Recipe

This apple cheesecake is so good it's worthy of a spot on a holiday dessert table. A shortbread-style crust adds a lovely crunchy texture. The cheesecake center is slightly sweet with a hint of tang and oh so creamy. Cinnamon apples on top add tons of fall flavor. We love the nutty flavor and crunch from the sliced almonds sprinkled on top. You can't go wrong when serving this delicious cheesecake.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 8 serving(s)
prep time 30 Min
cook time 45 Min
method Bake

Ingredients For apple tart cheesecake (mrd)

  • 16 oz
    cream cheese
  • 1 c
  • 3
  • 2 tsp
    pure vanilla extract
  • 2 tsp
    lemon zest, grated
  • 1 1/4 c
    all-purpose flour
  • 1 stick
    butter, room temperature
  • 4 lg
    apples (baking)
  • 2 tsp
  • 1 c
    almonds, slivered

How To Make apple tart cheesecake (mrd)

  • Cream cheese coming to room temperature and slicing a stick of butter.
    Step 1: (so you don't get irritated later), let 2 pkg (16 oz total) of cream cheese and 1 stick of butter come to room temp.
  • Flour, butter, sugar, lemon zest, vanilla, and egg yolk combined and pressed into a springform pan.
    Pastry: Mix together 1 1/4 cups flour, 1 stick room temp butter (not melted, still firm), 1/4 cup sugar, zest of 1 lemon, 1 tsp vanilla, and 1 egg yolk (save the egg white for filling). Spread it out into a springform pan, going up the sides to within a half inch of the top. It will be thin and you will have to spread it and do your best to make it as even as possible!
  • Cream cheese, sugar, whoe eggs and white, and vanilla combined and poured into the crust.
    Filling: Mix together 2 packages of room temp cream cheese (16 oz total) and 1/2 cup sugar until fluffy before adding the next ingredients. Once fluffy, add 2 eggs and white of 1 egg from the pastry. Add one at a time and keep mixing together. Add 1 tsp of vanilla extract. Pour the filling into the pastry-lined springform pan.
  • Apples chopped, tossed in sugar and cinnamon, and added to the pan.
    Apple topping: Finely chop 4 baking (about 5 cups; finely meaning about half the thickness of a shoestring french fry. I use a chopper to achieve a uniform size). Toss the apples in 1/4 cup white sugar and 2 tsp cinnamon. Toss until combined well. Spoon the apples over the filling.
  • Slivered almonds sprinkled over the apples.
    Then sprinkle 1 cup of slivered almonds over the apples. I use a good amount of almonds.
  • Apple Tart Cheesecake baking in the oven.
    Bake at 400 degrees for 12 minutes. Then turn the oven down to 375 degrees for an additional 30 minutes. Be careful taking it out of the oven, as it will still be fluffy and can "fall". Let it cool on a rack for 30 minutes before transferring to the fridge to cool for at least 2 hours. Enjoy!