Years ago when I lived in Corpus Christ, TX, one of my favorite dessert memories was from Luby’s Cafeteria. Sometimes, when we would go, they would have a cinnamon apple topped cheesecake. It was delicious and so different from other cheesecakes. Very creamy and the flavor combination of apple, cinnamon with the cream cheese was just awesome. On the back cover of Nov 2016 Taste of Home I found a recipe that resembled that wonderful memory.
3 Granny Smith apples, peeled and sliced
1 1/4 cups sugar, divided
2 teas cinnamon, divided
1 3/4 cup graham cracker crumbs
1/4 cup old fashioned oats or quick cooking oats
2 tables butter, melted
4 packages (8 oz ea so total 32 oz) softened cream cheese
1 teas vanilla
Cook apples with 1/4 cup sugar and 1 teas cinnamon in saucepan until apple slices are tender. cool
Heat oven to 325. Combine graham cracker crumbs, oats, butter, remaining cinnamon and 2 tables of the sugar, press onto bottom of a 9″ springform pan.
Beat cream cheese, vanilla and remaining sugar in medium bowl with mixer until blended. Add the eggs, 1 at a time, mixing on low speed after each, just until blended.
Spread half the apples over bottom crumb crust to within 1/2″ of edge. Cover the slices with the cream cheese mixture. Refrigerate remaining apples until ready to serve.
Bake cheesecake 1 hour to 1 hour and 10 min, or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Place in fridge for 4 hours.
Drain remaining apples that you had placed in the refrigerator, just before serving. Arrange apples on top of cake as shown in photo.
Thank you Taste of Home for another trip down memory lane and a great recipe.
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Tram Nguyen Minh