The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
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Reviewed: Jul. 10, 2008
Was prefect - used all suggestions
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Cooking Level: Expert

Home Town: Clovis, New Mexico, USA
Living In: Pie Town, New Mexico, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jun. 23, 2008
I made this one year for a Fourth of July Church picnic and let me tell you....it was the hit of the party! Since then, I get request very oftenly for this cheesecake especially if we go over someone's house (that's what they want me to bring).
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Cooking Level: Expert

Home Town: San Fernando, California, USA
Living In: Canyon Country, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jun. 15, 2008
This cheesecake had a wonderful balance to it. The topping to filling to crust ratio was perfect and it was not too rich, but a medley of explosive yummy (c: My husband never asks for seconds on cheesecake but on this particular recipe he could not get enough of. I used pink lady apples for the topping and added a little more cinnamon than what was called for to coat the apple slices. This is a great recipe year round and wonderful served extra cold on a warm summer day.
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Cooking Level: Intermediate

Home Town: Gainesville, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Apr. 21, 2008
I altered the recipe a little, using one of those pre-made crusts and halving the cream cheese filling. I stuck the apples (after microwaving them for 60 seconds) and some oatmeal streusel on top of the cheesecake, baked it for 35 minutes at 350 degrees, but once the cheesecake cooled down it was runny !!! Did anybody else have problems of the cheesecake not cooking completely? Maybe I should have left it in the oven longer, but it's really hard to check if it's done since the apples are on top. Next time, I might just cook the cheesecake first, stick apples on (after cooking them in the microwave), and omit the streusel... otherwise, taste was phenomenal!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 6, 2008
I have used this recipe so many times, and it is wonderful every time. I do not use as many apples as the recipe calls for because they just don't fit. I cut the apples a lot smaller so that the cheesecake is easier to cut after baking, and I use the microwave trick that some other reviewers used. With all this, the cheesecake always comes out.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Feb. 28, 2008
A little different, but good. The only problem is cooking the apples long enough but not overcooking the cheesecake... I had to settle for slightly crunchy apples.
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Cooking Level: Intermediate

Living In: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Feb. 12, 2008
This is BY FAR the best dessert I make. Even my husband who doesn't like cheesecake loves this dessert. I don't like cheesecake either and love it. Definitely double the filling, mocrowave the apples for 2 minutes, add WAY more cinnamon sugar than it calls for, make an apple layer half way through with nuts for interest, and do a crumb topping on top and you won't have to worry about the apples drying out!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Feb. 1, 2008
Great cheescake! I made this for Christmas and I had people requesting the recipe. Rather than topping the cheesecake with sliced apples I diced them up and sprinkled them on top. I was going to microwave the apples first but forgot and the cheesecake still turned out great!
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Cooking Level: Intermediate

Living In: Stow, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jan. 29, 2008
I served this cheesecake on a Fall day after the Herb Roasted Pork and it was the PERFECT ending!
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Cooking Level: Intermediate

Home Town: Keene, New Hampshire, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jan. 19, 2008
This was my first cheesecake and it turned out so delicious! I doubled the filling and added extra cinnamon and sugar to the crust. It was a thanksgiving hit!
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Cooking Level: Intermediate

Living In: Tampa, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Jan. 5, 2008
This came out AWESOME! I added a streusel topping and it was perfect! It was gone within a few minutes.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Dec. 29, 2007
Simply AWESOME! Made for my daughter's birthday this fall and it was fantastic. I precooked the apples as suggested and placed on top. Finished with additional crumb topping.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.72 star rating.
Reviewed: Dec. 12, 2007
Well i had to make a few changes. 1. I precooked the apples in...the microwave and squeezed them to get the extra Juice out. 2. I put the apples in the middle of the cake in a layer (like "oreoed" between the cheesecake) 3. I used Ginger Snaps for the crust. 4. I put a caramel pecan topping on AFTER the cheesecake cooled other than that...it was good
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The reviewer gave this recipe 3 stars. This recipe averages a 4.72 star rating.
Reviewed: Dec. 9, 2007
I didn't find that I needed the extra ingredients as others had suggested, it was just fine without them. Although I didn't think the apples blended well with the cheesecake. Maybe it was because I used granny smith apples. I didn't find it to be a good combination. I'll probably try it again and use a sweeter apple next time.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Dec. 8, 2007
Wonderful! This dessert has become a favorite in my family. My recommendations are to always bake the dish in a water bath. In addition, I like to cube some of the apples to stire into the cheesecake mixture. It provides a little extra apple flavor in each bite.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Dec. 7, 2007
This recipe is great, and allows for variations. There were several changes I made. I followed the other reviewers suggestion to increase the crust and filling by 1.5. And instead of topping the cheesecake with the sliced apples, I chopped them up and mixed them right in with the batter. Rather than topping this with chopped pecans (my boyfriend doesn't like nuts) I topped this with the apple cinnamon glaze from the "Apple Cinnamon Cheesecake by Eagle Brand" recipe on this site. This was one of the best cheesecakes I have ever had!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Dec. 6, 2007
This cheesecake was delicious. Follow the suggestoins in the reviews and it turns out wonderfully.
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Cooking Level: Intermediate

Living In: Bloomington, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Dec. 1, 2007
This is an excellent dessert. I did not use nuts in the crust. As other reviewers suggested, I doubled the filling (I think it would have been very skimpy otherwise). I did not find the water bath to be needed during baking. The last time I made this without one it still turned out perfect. I did not have to microwave the apples - just tossed them with cinnamon and sugar and placed them on top. Overall this is easy and tastes fantastic.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 29, 2007
Nice change from regular cheesecake. Definitely nice treat after a fall dinner.
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Cooking Level: Expert

Home Town: Catskill, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 28, 2007
This was very good. I cut the recipe in half and made two mini cheesecakes with it. As recommended in some other reviews, I microwaved the apples for a little while to soften them and drained some of the liquid before putting them in the cake. Also, after the apple layer, I topped the cake with a mixture of flour, brown sugar and butter to make a crumb topping. I baked for 60-65 minutes in a water bath and drizzled a little caramel sauce on top when it came out of the oven. I cooled it overnight in the refrigerator. It came out good though the cake is not as creamy as I usually like. I will probably try this again as a full recipe in a larger pan to see if the texture comes out better.
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