Apple Crisp Cheesecake Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Feb. 17, 2015
I added 2 more ounces of cream cheese. It was great.
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Reviewed: Nov. 26, 2014
This was a fun recipe for me. Instead of using the traditional springform I went with one of my 10x12 pans because of making assorted cheesecakes in bar form for serving trays. I also chose to make my own graham cracker crust and tripled the cheesecake batter, what I really should have done (I'll know better next round) was also triple my small Granny Smith's, cinnamon & sugar and oats. While the flavor was there, because of my alterations, I didn't pack enough humph for that apple-y goodness (this was my opinion not my family's). The recipe is a keeper regardless of how I made it fit for what I was doing. The apples were seasoned nicely as my hubby and kids said, the crust was good. And the cheesecake was nice, firm and still creamy. I used a water bath method and when it started getting that golden color I needed. I turned off the oven without opening it and let sit in the oven an additional hour before removing. Not one crack or separation in my batch at all. Then I refrigerated over night and cut the next day. It was perfect as everyone that was sampling it said. It's a must try for sure.
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Cooking Level: Intermediate

Home Town: Burkburnett, Texas, USA
Living In: Cave Junction, Oregon, USA


 
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