Reviewed: Nov. 8, 2009

Almost perfect... just a little tweaking! I did double the cheesecake ingredients, and I'm so glad I did. One thing I didn't care for was the crust... for some reason it tasted a bit burned, so maybe next time I won't precook it. I also didn't care for the nuts in it; next time I'll just make a regular graham crust. I did microwave the apples to soften-- they turned out perfect. I'd highly recommend topping the apples with a crumb topping... I used the recipe for the topping on "Apple Crisp II" and sprinkled the pecans on top... it was AWESOME!

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JENELLEBELLE

Cooking Level: Intermediate

Home Town: Macomb, Michigan, USA

Living In: Lansing, Michigan, USA

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Reviewed: Nov. 5, 2009

My first cheesecake was a success.My hubby loved this. I cheated and used a ready made 9 inch graham cracker crust. The filling was deliocious . I used granny smith apples. However, next time will use a mixture of granny smith and gala apples. Microwaving the apples for 2 mins and draining the liquid is a good idea.

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westgal

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Reviewed: Nov. 4, 2009

I followed most of the recipe as written. I doubled the cheesecake mixture. I also microwaved the apples for 2 minutes to get rid of some of the moisture. I put a pan of water on the rack below the cheesecake in the oven. Mine baked for 70 minutes and cooled in the oven with the door open for 45 minutes. I also used walnuts instead of pecans because I didn't have any pecans. Everyone loved it and I have been asked to make another one.

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Kim C

Cooking Level: Intermediate

Home Town: Washington, D.C., USA

Living In: Bowie, Maryland, USA

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Reviewed: Nov. 2, 2009

This is so incredibly good! Thank you for sharing!

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Amber

Cooking Level: Intermediate

Home Town: Monterey, California, USA

Living In: San Diego, California, USA

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Reviewed: Oct. 30, 2009

I would give this recipe 5 stars if I hadn't made any of the changes as suggested. It is a FABULOUS recipe. The cheesecake itself is a perfect BASIC cheesecake recipe - absolutely perfect!!! And you could use almost any fruit topping with it - peaches, pineapples (well-drained), bananas, etc... Here are the changes I made: -I added 2 T of butter to the crust as is - it was too crumbly with just 1/4 cup of butter. Next time I think I may add 50% more ingredients for a thicker crust. Cheesecakes only have a bottom crust, not sides... just fyi. -I added 1 pkg of cream cheese, 1 egg, 1/4 cup of sugar and 1/2 t of vanilla for more filling. -I used 1/2 Granny Smith and 1/2 Gala apples for the topping. -I microwaved the apples until they were hot and soft drained as much excess juice as I could. -I used BROWN sugar instead of white to coat the apples after I microwaved the apples. This left me with a brown sugar, cinnamon syrup. I drizzled half over the apples after I spiraled them on the cake and I used the remaining syrup to coat the pecans before sprinkling them over the cake. -I used a water bath. To bake your cheesecake in a water bath use several layers of industrial foil to cover the outside of the spring form pan. Set in 1 to 2 in. of warm water when putting in the oven. -I baked it at ****325**** for 1 hr & 20 min. I turned off the oven and cracked the door to let it cool (3 hrs) before I put it in the fridge to chill. -I drizzled each slice with caramel topping.

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DAIBREAK

Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

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Reviewed: Oct. 23, 2009

This was great! Aside from using neufchatel instead of regular cream cheese, I didn't really mess with this. I did follow other reviewers' advice and used one and a half times the ingredients in the cake section (i.e. 3 8oz packs cc, 3/4 c sugar, 3 eggs, and extra vanilla) and also added a simple crumb topping (flour, butter, brown sugar), which I poured on with about ten minutes left of bake time. It came out really well--the apples were tender and not oversweet, and the crust was perfect--neither too thick nor too thin, too wet nor too dry. I may have undercooked the whole thing slightly, but even the gooey center tasted great. We also noticed that this improved with time--that is, it was good the first day, but even better the next. (So make it a day ahead of time if you can.) This is a pretty simple recipe that turns out a wonderful product. I'll definitely make it again.

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everythingwithyou

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

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Reviewed: Oct. 21, 2009

This was okay, but not my favorite cheesecake. Maybe I just don't like the apple/cheesecake combo. The men really liked it, but I noticed most of the women only ate half of what was on their plate. I was very worried about the apples being tough, but I sliced them very thin as other reviewers suggested, and they were fine.

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Ambo

Cooking Level: Expert

Living In: Des Moines, Iowa, USA

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Reviewed: Oct. 12, 2009

Simply delightful. Captures the flavour of autumn and fresh apples. :P

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Kirstin

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Reviewed: Oct. 11, 2009

great recipe. Next time I might double the cheesecake because it was a little thin. Otherwise people were wowwed by it.

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photogirl

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Reviewed: Oct. 9, 2009

graham cracker crust a little crumbly but still spectacular

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Amanda

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Reviewed: Oct. 6, 2009

This was an awesome recipe. I made it on the weekend for a family dinner with a few adjustments. I added a package of white chocolate chips to the batter, used brown sugar with the apples instead of white and drizzled the top after it cooled with caramel sauce. yum oh!

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Lynn

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Reviewed: Sep. 28, 2009

mmmmmmmmmmfantasticmmmmmmmm!

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scout

Cooking Level: Expert

Living In: Ramsey, Minnesota, USA

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Reviewed: Sep. 25, 2009

I really liked this cheesecake,when I told people what I was making,it was like 'what? apple cheesecake? never heard of that' well,now,they have and it's a winner! I love it! I have just been told next time to make it with the apples folded in the cheese. Might be fun to try that way.

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Ladybugcook

Cooking Level: Intermediate

Home Town: Hornbeck, Louisiana, USA

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Reviewed: Sep. 23, 2009

I loved this, the only thing I will change next time is more cheesecake and less apples.

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babsosborne

Cooking Level: Intermediate

Home Town: Akron, Ohio, USA

Living In: Cleveland, Ohio, USA

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Reviewed: Sep. 20, 2009

I have made this cake numerous times. I didn't change anything about the recipe and it was always a success. This cake looks very nice especially with pecans and some caramel topping. Thank you Stephanie for sharing this great recipe with us.

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Julygirl

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Reviewed: Sep. 17, 2009

Good cheesecake recipe...don't think the apples work as well as expected! Apples are good, but chewy. Maybe use as a middle layer? Still good, just not the best! May try again.

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BASHERGIRL

Cooking Level: Intermediate

Home Town: Morgantown, West Virginia, USA

Living In: Cranberry Township, Pennsylvania, USA

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Reviewed: Aug. 7, 2009

great cheesecake recipe- i doubled the cheesecake ingredients & used a 10 in. pan. I also chopped the apples instead of slicing them. I get asked to make this.

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GEFOX3

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Reviewed: Jul. 2, 2009

I have now made this five times and it always is a hit. I get asked for the recipe all the time. I make a caramel sauce to drizzle over the slices before serving. It is so yummy Thank you for the awesome cheesecake recipe.

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char

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Reviewed: Mar. 31, 2009

It tastes DIVINE! I made this for my boyfriend surprise birthday party and took it to campus. I got raving reviews from all my friends and they literally couldn't stay away from the cake box wolfing down every crumb of the cake, which made me had to put the activity to a halt because I wanted to bring back some pieces for bf's mom and granny. I doubled the recipe and used a 24-cm springform pan, but apparently the crust needs more butter to hold the cracker crumbs stronger. I baked it for 70 minutes in water-bath and cooled it down in the oven for 1 hour. I used Granny Smith, the tartness scales down the sweetness from sugar. Since it's pretty hard for me to find pecans here, I subbed it with cashews. I forgot to throw-in the nut in the topping but I made a streusel topping NOELC suggested in this recipe which brings the whole taste of cheesecake to another level! Thanks Stephanie for making my bf's surprise birthday a blast with the cake!! I owe you big time!

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Anisa P. L.

Cooking Level: Beginning

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Reviewed: Feb. 25, 2009

This is a great recipe. I've tried some of the suggestions to add a different spin to the recipe but the original recipe turns out great. I even won a baking contest with the original, a first for me.

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akgal

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Autumn Cheesecake

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