Reviewed: Nov. 30, 2008

We were at my daughters in-laws house for Thanksgiving and I prepared it there. I chose this recipe because I don't like run of the mill dishes. Also we have organic apples growing on our trees that are probably EXTREEMLY old and only produce every few years. I doubled EVERYTHING except the baking time. I don't remember exactly how long it was in the oven but longer than the directions. It turned out absolutly delish. Happily it was not consumed because everyone got so filled up with dinner. I got to share the cake with my daughter and I have the pleasure of seconds and thirds with my husband and a friend. I used a 9+" springform pan. I'm looking forward to making it again.

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ILENEFAITH1

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Reviewed: Nov. 28, 2008

I hate to do this, especially to a recipe that so many other people enjoyed, but mine didn't turn out well. I made it for Thaknsgiving and it was hardly touched. The crust burned, the filling had an unusual texture, and there were too many apples so they didn't cook through. I followed the recipe exactly, so I'm not sure what the problem was. I've made lots of cheesecakes and I was a little unsure about the ingredients for the filling, they seemed lacking, but I trusted the recipe. I'm sorry but I was really disappointed and will not be making this again or recommending it.

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Nicole1213

Cooking Level: Intermediate

Home Town: Watsonville, California, USA

Living In: Freedom, California, USA

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Reviewed: Nov. 28, 2008

ABSOLUTELY DELICIOUS!! A big hit at Thanksgiving! I did these modifications: 3 packages of cream cheese, extra 1/4 cup of sugar and an extra egg in the cheese layer, I diced the apples and put them in the microwave for 1 minute to remove excess moisture, and I baked it for 70 - 75 minutes in an oven that had a pan of water on the rack below the cheesecake. I also added a little cinnamon to the cheese layer. I did not think this recipe was very hard, and the results are delicious, so it is worth the prep time. I will definitely make this again.

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Mother of Twins 2003

Cooking Level: Intermediate

Home Town: Fairport, New York, USA

Living In: Cheshire, Connecticut, USA

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Reviewed: Nov. 27, 2008

I made this for Thanksgiving and got many compliments. Like others said, I also added another cream cheese, egg, and 1/2 tsp. vanilla. I also used cinnamon graham crackers. The flavor was good, but this is what I will do next time: either I will double the cream cheese or use another cheesecake recipe to get a nice tall cheesecake. Also I will partially cook the apples in the microwave as suggested because the apples, which I sliced very thin, were somewhat rubbery. I'm going to try again because the combination is nice and the flavor & presentation are great for the fall.

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TRISHICAT

Cooking Level: Intermediate

Home Town: Martinsville, New Jersey, USA

Living In: Clifton, New Jersey, USA

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Reviewed: Nov. 26, 2008

Excellent recipe. The only change I would make is to double the amount of cream cheese.

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Glenn

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Reviewed: Nov. 23, 2008

Very easy, very delicious! Definitely double this recipe UNLESS you prefer smaller portions... nothing wrong with that because it is calorie laden. It was only 2" high and I like the cheesecakes you get at that "factory" so I will double it next time. The apples make a great presentation and autumn feel. The crust was wonderful with the addition of the pecans, don't omit them, this is what gives it that extra pizzazz.

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marcia-marcia-marcia

Cooking Level: Expert

Living In: Cleveland, Ohio, USA

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Reviewed: Nov. 22, 2008

OMG, So good! This is going to make me look great at Thanksgiving. I added the extra egg, package of cream cheese, and 1/4 cup sugar as suggested. I also did the water bath and microwaved the apples. Make sure to cook the crust before putting in the filling, I forgot on one and it was a little mushy. Excellent, Excellent, Excellent:)

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JStoddard

Cooking Level: Intermediate

Living In: Warner Robins, Georgia, USA

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Reviewed: Nov. 21, 2008

I used the Chantal's NY Cheesecake recipe and spread apple filling on top of graham crust and added apples to cream cheese mix. I placed apples on top as well. I sprinkled walnuts on top and drizzled caramel right before serving. Everyone loved it!

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Valerie M.

Cooking Level: Beginning

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Reviewed: Nov. 19, 2008

I made a cheesecake based on this recipe and did some modification. Basically it tastes good and my friends love it, but a liitle too sweet. Maybe next time I'll make another one with less sugar.

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tinachao

Living In: Taipei, Taipei, Taiwan

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Reviewed: Nov. 19, 2008

Made this for some coworkers and they loved it. Def. a keeper. Might make this for thanksgiving too.

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Sheena

Cooking Level: Intermediate

Home Town: Topeka, Kansas, USA

Living In: Belle Chasse, Louisiana, USA

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Reviewed: Nov. 17, 2008

We really liked this cake. I think it could use more cream cheese filling, so next time I will double it. Definitely a keeper!! The cake was done after 70 minutes and the apples were good and tender, not burnt. I didn't change anything except, I had to leave out the nuts, since my husband is allergic.

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SHINYHAPPYRAYS

Cooking Level: Expert

Living In: Bedburg, Nordrhein-Westfalen, Germany

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Reviewed: Nov. 15, 2008

I LOVE the way the apples on top give this cheesecake an apple pie feel....simply yummy!

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aimeecooks

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Reviewed: Nov. 11, 2008

This was a delicious cheesecake. I gave it 4 stars instead of 5 because you can use any cheesecake base with the apples. Per the other reviews I used 3 pkg cream cheese, 3 eggs, 3/4 cup sugar and 2 tsp vanilla. I also used cinnamon graham crackers as the crust. I had to bake for an additional 30 minutes and it was hard to tell if the cake was done because the apples covered the top. But the result was smooth and creamy and the apples made a nice bite. Would definitely make again.

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MOUSIE206

Cooking Level: Intermediate

Living In: New York, New York, USA

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Reviewed: Nov. 10, 2008

My first attempt at cheesecake at it did not disappoint! I used lots of suggestions- bowl of water, microwave apples, and diced apples in small pieces. I actually included half of the water from the apples because it had the sugar and cinnamon in it and looked to good to waste. Turned out great! I left it in the over for a half hour after it was baked as well. Quite a bit of work, but worth it. It's delish!

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jenny

Cooking Level: Intermediate

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Reviewed: Nov. 8, 2008

So easy and delicious! This was the first cheesecake I ever made, and it came out perfectly. I wasn't sure if I was supposed to use roasted pecans or raw pecans. I opted for the roasted pecans, and they worked perfectly. So, so yummy! My husband really loves it, too, and is already asking me to make it again for him and his pals next week. I didn't make any changes to the recipe whatsoever, and I definitely did not have to bake it in a water bath. It turned out absolutely perfect as is.

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WHIRLEDPEAS

Cooking Level: Intermediate

Home Town: Chicago Ridge, Illinois, USA

Living In: Denver, Colorado, USA

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Reviewed: Nov. 6, 2008

I was a little disappointed with the outcome of this recipe. I followed the advice of reviewers: microwaved apples, 3 cream cheese, 3 sugar, etc. However, the apples burnt on the edges while baking. I had to pull off the burnt ones and simply place my leftover apples on top. And even with the cheesecake ingredient adjustment, the cake was still a little runny. You know what they need to invent? A springform pan that you don't have to wrap in foil to put in a water bath. I had no aluminum foil and I desperately used an alternative. Lol, I tied a plastic grocery sack around the pan. Believe it or not, it actually worked well.

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jamie0168

Cooking Level: Expert

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Reviewed: Nov. 5, 2008

Wonderful! I dumped all the wet ingredients into the mixing bowl and turned on the Kitchenaid to slow. Used an additional block of cream cheese, a cup of sour cream and one more egg. Doubled the vanilla. Used a 10 inch springform. No extra crumb mixture. Perfect height and about 6 extra servings. Wonderful!

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RAINBOWELP

Cooking Level: Expert

Home Town: South Bend, Indiana, USA

Living In: El Paso, Texas, USA

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Reviewed: Nov. 2, 2008

I was unfortunately disappointed with this. I suppose it's unfair to give it 3 stars when I made a change. Based on other reviews I added 3/4c sour cream because I favor a lighter cheesecake. I found that it took 80 minutes in the oven before it was done. The end result was a dry grainy cheesecake. Also I noticed when checking on it after about 40 min of baking that the apples looked liked they were getting dry & rubbery, and indeed they were. I like the idea of putting the apples on top of cheesecake though, perhaps they just needed a little liquid? Also I highly recommend not removing the springform sides until after it's chilled, otherwise your cheesecake may collapse some if it's not set yet. I've made many cheesecakes and this is the one thing that's always a given.

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chloenavasmommy

Cooking Level: Intermediate

Home Town: Thousand Oaks, California, USA

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Reviewed: Oct. 31, 2008

Very good! I made it into mini cheesecakes: it makes 12 standard muffin pan sized cheesecakes. I baked @ 350 for 30 minutes. The house smelled completely delicious the whole time they were in the oven.

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MYETHANMOM

Cooking Level: Expert

Living In: Phoenix, Arizona, USA

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Reviewed: Oct. 31, 2008

Love this cheesecake! Always get rave reviews when I make it. Not too rich. Follow the recipe exactly. I don't understand how people say this is not good, especially when they don't follow the recipe!! You cannot subsitute a store-bought crust for this crust. It is one of my favorite things about this recipe. Thanks for a wonderful recipe!

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