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Cinnamon Apple Cheesecake


An attractive topping of cinnamon-spiced apples slices and a homemade oat-and-walnut crust make this creamy dessert a definite show stopper

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Rate this recipe 4.4/5 (44 Votes)


  • ~For the CRUST:
  • 1/2 cup butter, softened
  • 1/4 cup packed brown sugar
  • 1 cup all-purpose flour
  • 1/4 cup quick-cooking oats
  • 1/4 cup finely chopped walnuts
  • 1/2 teaspoon Ground Cinnamon
  • ~For the FILLING:
  • 2 packages (8 ounces each) cream cheese, softened
  • 1 can (14 ounces) sweetened condensed milk
  • 1/2 cup thawed apple juice concentrate
  • 3 eggs, lightly beaten
  • ~For the TOPPING:
  • 2 medium tart apples, peeled and sliced
  • 1 tablespoon butter
  • 1 teaspoon cornstarch
  • 1/4 teaspoon ground Ground Cinnamon
  • 1/4 cup thawed apple juice concentrate


Adapted from


Step 1

* In a small bowl, cream butter and brown sugar until light and fluffy.

* Gradually add flour, oats, walnuts and cinnamon until well blended.

* Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet.

* Bake at 325° for 10 minutes or until set. Cool on a wire rack.

* In a large bowl, beat cream cheese until fluffy.

* Beat in milk and apple juice concentrate until smooth.

* Add eggs; beat on low speed just until combined (batter will be thin).

* Pour into crust. Return pan to baking sheet.

* Bake at 325° for 40-45 minutes or until center is almost set.

* Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.

* Refrigerate overnight.

* In a large skillet, cook and stir apples in butter over medium heat until crisp-tender, about 5 minutes.

* Cool to room temperature and arrange over cheesecake.

* In a small saucepan, combine the cornstarch, cinnamon and juice concentrate until smooth. Bring to a boil.

* Reduce heat; cook and stir for 1 minute or until thickened.

* Immediately brush over apples.

* Refrigerate for 1 hour or until chilled.

* Refrigerate leftovers.

Yield: 12 servings.

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