Reviewed: Mar. 30, 2007

Very good! I have made this cake several times now, and the first time I did it according to the directions. After that, I have followed advice of others, and added an extra pkg cream cheese, extra egg, etc. Much more cheesecake this way!! Baked in a water bath. I also prefer to put half the filling in the pan, then add the apples, then top it off with the remainder of cream cheese mix. The apples don't dry out that way, and it leaves a beautiful white canvas on top just begging to be decorated. I must be careful to watch the baking time, as the cheesecake dries out faster without the apples on top to keep it moist.

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Allegra

Cooking Level: Expert

Home Town: Richmond, British Columbia, Canada

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Mar. 25, 2007

I'm afraid that I was disappointed with this cheesecake. It didn't hold a candle to to Toffee Chunk cheesecake made last week. I didn't find a "big" apple taste, the crust was stiff and difficult to cut through, and the apples on top looked withered by the time the cheesecake was finished baking.

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Renae Sattazahn

Cooking Level: Intermediate

Living In: Branson, Missouri, USA

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Reviewed: Mar. 18, 2007

Beautiful Recipe... yum! I also cooked the apples a little in the microwave to get them soft. Should have read the reviews a bit more though, definately should have doubled the cheesecake filling as there wasn't enough of that creamy taste. But still delicous enough for my family to gobble it up without even waiting for plates!

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Ange Rayner

Cooking Level: Expert

Living In: Wyoming, New South Wales, Australia

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Reviewed: Mar. 12, 2007

This recipe is fantastic. If you like Apple Pie or Cheesecake, you've got to try this recipe! I doubled the filling and the crust, and it was perfect. I sprinkled 1/4 of the crust mixture on top. Fabulous!

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AMELIE1

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Reviewed: Mar. 12, 2007

Wow... if only more stars were possible! I needed a cheesecake recipe for people who have never eaten cheesecake, and whom I greatly wanted to impress: wow did I choose right! I followed almost all of the advice, I made one and a half times the crust and the filling, microwaved the apples for just under 2 minutes and drained the excess juice after mixing with the sugar/cinn, per another reviewer, I made a crumble topping with flour, pecans, brown sugar, and melted butter to sprinkle over top, and cooked it in a gas oven at 200ºC. I inserted a pan of water underneath (instead of a water bath as suggested by some) and honestly don't know that it made a big difference, but it was moist! I refridgerated it over night but it was firm in a couple of hours. Absolutely amazing. I couldn't find graham crackers in the country I'm living in, but substituted these cookies which are similar in texture but a little sweeter, so I halved the sugar/cinn added to the crust. Everything was perfect and a huge sucess (my first time making cheesecake!) Thanks!!

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ITSYCOOK

Cooking Level: Intermediate

Home Town: Alexandria, Virginia, USA

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Reviewed: Mar. 12, 2007

This cheesecake is wonderful. The filling is very creamy. I always drizzle some caramel ice cream topping over the top of the apples after it comes out of the oven, which adds a little something more to the flavor. Thanks for sharing this recipe!

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WORKINGGIRL61

Cooking Level: Expert

Living In: Schenectady, New York, USA

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Reviewed: Mar. 12, 2007

very good! everyone loved it - they couldn't believe I made it - they thought I bought it. I agree with the other users about microwaving the apples to make them soft. Awesome recipe!! Thanks soo much!!

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sparky

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Reviewed: Mar. 7, 2007

My kids wanted to make cheesecake and chose this recipe. They followed most of the suggestions. It came out great, it was creamy and not too dense. They partially cooked the apples in the microwave as suggested but mixed some cinnamon and sugar with the liquid and used it as a sauce. The crust was just the right amount, not too thick or thin. They doubled the ingredients for the cheesecake because my smallest springform pan is 10". We will probably be making this one again.

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CURELOM

Cooking Level: Intermediate

Living In: Spokane, Washington, USA

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Reviewed: Feb. 5, 2007

Wow this was good and looks great! I would definitely make 1 1/2 the amount of cheesecake and add the crumb topping, which just tops it off (I did 1/3 cup brown sugar, 2 Tbsp. flour, 1/8 tsp. cinnamon & 1 Tbsp. butter). The only other thing I would suggest is to make sure it sets in the refrigerator overnight or at least for about 8 hours prior to serving so the cheesecake is firm (mine was mushy after only being in the refrig. for 3 hours). Great recipe!

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Jharmon27

Cooking Level: Intermediate

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Reviewed: Jan. 23, 2007

Tedious but definitely worth it! I agree that you should cook the apples to make them softer. Mine turned out slightly hard but crunchy!

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Karen

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Reviewed: Jan. 19, 2007

Awesome, didnt change a thing, everyone loved it!!!

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tag96

Cooking Level: Intermediate

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Reviewed: Jan. 14, 2007

This is now my famliy's favorite dessert recipe! I've made it for Easter, Thanksgiving, and I've brought it to parties, and everyone has loved it. Even my dad, who doesn't care for cheesecake, asked me to make it again. I don't have the springform pan that the recipe calls for, so I use a nine inch pie plate and it turns out wonderfully. Thanks for the recipe!

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JenniK

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Reviewed: Jan. 4, 2007

This was really really good. I added another 4 oz of cream cheese and a can of sweetened condensed milk to the filling. This crust is the best I've ever tasted!!

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RALWATTAR

Cooking Level: Intermediate

Living In: Dublin, Ohio, USA

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Reviewed: Dec. 26, 2006

I thought this was fantastic! The apples on top made it so much better.

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Janet

Cooking Level: Intermediate

Home Town: Hemet, California, USA

Living In: Heidelberg, Baden-Württemberg, Germany

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Reviewed: Dec. 24, 2006

I always get asked to make this. Just make sure the apples are well drained before putting them on.

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Kelly D

Cooking Level: Intermediate

Living In: Cranford, New Jersey, USA

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Reviewed: Dec. 24, 2006

This is the best cheesecake ever!!!! I have made it several times and all who try it give it rave reviews. I made it for Thanksgiving and I am still getting compliments from it. I definately recommend microwaving the apples first then adding them to the top to bake. I also recommend adding a carmel drizzle to the top of the cheesecake (before the apples) and then another drizzle after the apples. To top it off before serving I added more caramel. What a hit!

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Erica

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Reviewed: Dec. 24, 2006

I followed all of the suggestions, and doubled the ingredients for the filling, as well as doubled the ingredients for the crust, I can't imagine it without doubling the filling, would be way too thin. While preparing the filling, I put the apples in the oven for 15 mins to soften them. I also diced them instead of sliced, so that this would be easier to cut through. I baked for a total of 80 minutes, then left in oven turned off for 30 more minutes. I heat up the bottom of my springform pan on the stove after it cooled so that I could remove the pan bottom and put on a plate. This turned out great, better than any other cheesecake I've made yet! I made two with apples, and then made a version with crushed oreos mixed into the filling, and then spread on top, instead of apples. Thanks for posting this recipe, 5 stars!!

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AliciaVR6

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Reviewed: Dec. 23, 2006

Definitely microwave the apples beforehand and increase the cream cheese to 3 or 4 blocks (and increase the eggs accordingly).

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KATSKI

Cooking Level: Expert

Home Town: Fairhope, Alabama, USA

Living In: Daphne, Alabama, USA

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Reviewed: Dec. 19, 2006

This is a very good and simple recipe. I made the extra topping for the apples. I also baked it in a water bath. One suggestion I have is to make some type of foil packet or buy commercial foil to cover the bottom of the cheesecake pan. My foil wasn't a whole piece and my crust was a little water logged.

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Dessert Diva

Cooking Level: Expert

Home Town: Suitland, Maryland, USA

Living In: Fayetteville, North Carolina, USA

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Reviewed: Dec. 13, 2006

Excellent cheesecake and very easy to make. My changes: 1. Doubled the ingredients for the filling. 2. Doubled the crust and used a little less than half for a crumb topping. (I put some crumb topping on top when it initially went in the oven and then when there were 10-15 minutes left I added the rest.) 3. Microwaved the apples to remove the excess juice.

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EJC

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Los Angeles, California, USA

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