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Spiced Apple Cheesecake

When you live in apple country, you get the privilege of selecting the apples and recipes you want for year-round enjoyment. Granny Smith apples are tart and crisp. Combined with cinnamon, sugar and nutmeg, they make a delightful topping for a cheesecake of the Pacific Northwest. —Grace Hughes, Oroville, Washington
  • Total Time
    Prep: 35 min. Bake: 1 hour + chilling
  • Makes
    12 servings


  • 1-2/3 cups crushed gingersnap cookies (about 45 cookies)
  • 1/4 cup butter, melted
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 can (14 ounces) sweetened condensed milk
  • 2 tablespoons all-purpose flour
  • 2 teaspoons vanilla extract
  • 4 large eggs, lightly beaten
  • 4 cups chopped peeled tart apples
  • 1/2 cup sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 cup water
  • 2 tablespoons Red Hots candies
  • 1 tablespoon lemon juice
  • 2 teaspoons cornstarch


  • In a small bowl, combine cookie crumbs and butter. Press onto the bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack.
  • In a large bowl, beat cream cheese until smooth. Beat in the milk, flour and vanilla. Add eggs; beat on low speed just until combined. Pour over crust. In a large bowl, combine the apples, sugar, cinnamon and nutmeg; spoon over cream cheese mixture. Return pan to baking sheet.
  • Bake at 350° for 60-70 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Loosen edges of cheesecake from pan with a knife. Cool 1 hour longer. Refrigerate overnight.
  • In a small saucepan, combine sauce ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened; cool completely.
  • Remove rim from pan. Drizzle sauce over cheesecake.
Nutrition Facts
1 slice: 540 calories, 31g fat (18g saturated fat), 154mg cholesterol, 432mg sodium, 57g carbohydrate (37g sugars, 1g fiber), 11g protein.
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Average Rating:
  • Allyn-jones
    Dec 25, 2013

    Very good and quite easy.

  • blue_eyes998
    May 19, 2012

    I made this in my 9-1/2 inch spring-form. My cheesecake cracked, but no one seemed to mind, and the apple chunks kind of disguised the cracking. The sauce got mixed reviews, but we agreed the cheesecake was good--but maybe we'd prefer a caramel sauce over the top.

  • va2b
    Apr 30, 2012

    I think I cooked the topping too long but it was still great. Would make this again. The Ginger Snap cookies in the crust really set it off from just being a cheesecake.

  • RebekahTastet
    Apr 8, 2012

    I made this for a church potluck and it was all gone! :) Everyone loved it.