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Apple Strudel Cheesecake

Our cheesecake-loving children inspired this recipe I adapted from several others. It was a hit with them because the apples make it less rich and heavy. My family eats it anytime—for breakfast or as a late-night snack—and I serve it for dessert or when company comes for coffee. —Janice White, Encampment, Wyoming
  • Total Time
    Prep: 30 min. + chilling Bake: 1 hour + chilling
  • Makes
    12-14 servings

Ingredients

  • 1 cup all-purpose flour
  • 1/3 cup sugar
  • 1/3 cup cold butter
  • 1 large egg yolk
  • 1/4 teaspoon vanilla extract
  • FILLING:
  • 4 cups sliced peeled tart apples
  • 2 packages (8 ounces each) cream cheese, softened
  • 3/4 cup sugar, divided
  • 1 teaspoon vanilla extract
  • 2 large eggs, lightly beaten
  • 1 teaspoon ground cinnamon
  • 1/4 cup chopped walnuts

Directions

  • In a bowl, combine flour and sugar; cut in butter until crumbly. In a small bowl, combine egg yolk and vanilla; stir into flour mixture. Press onto the bottom of an ungreased 9-in. springform pan. Place pan on a baking sheet. Bake at 400° for 10-12 minutes or until set. Cool on a wire rack. Reduce heat to 350°.
  • Place apples in an ungreased 13x9-in. baking dish. Cover and bake at 350° for 20 minutes or until tender; drain and cool.
  • Meanwhile, in a large bowl, beat the cream cheese, 1/2 cup sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Pour over crust. Toss baked apples with cinnamon and remaining sugar. Arrange apples over cream cheese layer; drizzle with any remaining cinnamon mixture. Sprinkle with nuts. Return pan to baking sheet.
  • Bake at 350° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate for 4 hours or overnight. Remove sides of pan. Use a sharp knife to cut. Refrigerate leftovers.
Nutrition Facts
1 piece: 235 calories, 13g fat (7g saturated fat), 75mg cholesterol, 102mg sodium, 28g carbohydrate (19g sugars, 1g fiber), 4g protein.
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