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.

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:)

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!

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.

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

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.

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

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.

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!

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.

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.

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!

* First, how I made it: I doubled the cream filling and the crust. Used 1.5 of the crust, topped it with 1/2 cream, then put the apples, then the rest of the cream and finally sprinkled the rest of the crust above it all. Baked it in a water bath, let it cool for 1 hour with the oven door open, and then refrigerated it. * Comments: Nice presentation and taste. One of the best desserts ever! It misses #1 because it was a bit too sweet for my liking - definately not a chees-y cheesecake. So, next time I am thinking of cutting the sugar in half for the cream, and reducing it to 60% for the rest of the dessert, and I bet the result will be this: A family classic for decades to come! Thanks for sharing! * UPDATE: This time, I didn't cut the apples in cubes, and put them between two layers of cream filling, as the first time. Instead, I sliced them really thin and baked them in the oven for 10 minutes (mixed with sugar and cinnamon). They were really tender, and I put them on top (better presentation). Also, I used half the overall amount of sugar suggested in this recipe. It was MUCH better this time!

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.

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.