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French Apple Cheesecake

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Rate this recipe 4.4/5 (40 Votes)

Ingredients

  • Crust
  • 1 1/4 cups graham cracker crumbs
  • 3 tbsp unsalted butter, melted
  • Filling
  • 3 packages (each 8 oz) cream cheese, softened
  • 1 cup sour cream
  • 1 cup packed light brown sugar
  • 1/4 cup honey
  • 4 eggs
  • 1 tbsp vanilla
  • 1 tsp fresh lemon juice
  • 1 tsp ground cinnamon
  • 1/2 tsp fresh ground nutmeg
  • 1/4 tsp ground cloves
  • Topping
  • 3 tbsp unsalted butter, cold, cut into cubes
  • 1/4 cup all-purpose flour
  • 1/4 cup packed light brown sugar
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1 medium baking apple, such as Granny Smith, peeled and sliced into about 12 thin slices
  • Decoration
  • 1/2 cup confectioner’s sugar
  • 2 tbsp unsalted butter, melted
  • 2 tbsp hot water

Details

Adapted from thekeenancookbook.com

Preparation

Step 1



Preheat oven to 350 degrees.
Use a 9-inch cheesecake or springform pan, with 3 inch sides.


Crust: In a medium bowl, combine graham cracker crumbs and butter. Press into bottom of cheesecake pan and freeze.

Filling: In a large mixer bowl, beat cream cheese, sour cream, brown sugar and honey on medium-high speed for 3 minutes. Add eggs, one at a time, beating after each addition. Mix in vanilla and lemon juice. Beat in cinnamon, nutmeg and cloves. Pour over frozen crust.

Topping: In a medium bowl, using a pasty blender or two knives, cut butter into flour as if making a pie crust. Add brown sugar, cinnamon and cloves. Toss apples with this mixture. Arrange apple mixture in a spiral over batter. Bake in preheated oven for 60 to 75 minutes or until apples are light brown and cake is slightly firm in the center. Cool on a rack for 2 hours. Cover with plastic wrap and refrigerate at least 6 hours before decorating or serving.

Decoration: In a small bowl, whisk sugar with butter and hot water. Drizzle on top of chilled cake.

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