Reviewed: Nov. 20, 2009

Wonderful! I did 2 cps of crumbs for the crust with no pecans. Increased the cream cheese to 3 pkgs, 3 eggs and 3/4 tsp vanilla. I used 2 good sized Fiji apples. My husband said it's the best cheesecake he's ever ate and it might be his new favorite dessert of all! Thanks

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Tracy

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Reviewed: Nov. 19, 2009

I've been looking for this type of recipe for a long time, and I am very happy I found it. I used this recipe as a base and made some modifications to it. I used 1.5 times the cheesecake recipe (i.e., 3 packages of cream cheese). I microwaved the apples for 2 minutes and then layered them on top of the cheesecake. I then mixed together the sugar and cinnamon and sprinkled it on top of the apples. I added a streusel topping to the cheesecake, and I served it with caramel sauce drizzled on top. It came out great! I took it to our office lunch, and the whole thing disappeared in no time. I recommend using green apples; using sweet apples would be sweetness overkill. Everyone commented that this cheesecake had an appropriate level of sweetness. I will definitely be making this again.

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amcase83

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Seattle, Washington, USA

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Reviewed: Nov. 13, 2009

I followed all of chibichef's suggestions for baking minus the crockpot liner. I think the addition of the sour cream was a must. I've never had a cheesecake quite like this before, but it was delicious.

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Maryam

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

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Reviewed: Nov. 12, 2009

This recipe was easy, and I hardly ever bake! I did put a pan of water on the bottom rack, but I didn't double the ingredients, and I didn't have any problems.

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shelbalina13

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Reviewed: Nov. 12, 2009

So delicious! We took this to dinner with friends and everyone loved it. My hubby makes cheesecake all the time and this was the best. We sauteed apples in a pan with butter, cinnamon and brown sugar. Then we arranged them on top of the cheesecake

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margiesparks

Cooking Level: Expert

Home Town: Toledo, Ohio, USA

Living In: Maumee, Ohio, USA

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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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Autumn Cheesecake

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