Cinnamon-Apple Cheesecake
Submitted by Cshells
Cinnamon-apple cheesecake with a shortbread crust, creamy filling, overlapping apple slices on top, and a warm orange marmalade glaze. A fall cheesecake that’s more fruit tart than dense New York style.
YIELD
1 CakePREP
15 minCOOK
45 minREADY
1 hrsThis cheesecake splits the difference between a classic New York slice and a French apple tart. A buttery shortbread crust (not graham cracker) gets par-baked first, then a smooth cream cheese filling goes in, followed by thin apple slices arranged in overlapping layers on top and sprinkled with cinnamon sugar. The apples bake right on the surface and soften into tender, spiced fans.
Golden Delicious apples are specified because they hold their shape during baking while going tender without turning mushy. Their mild sweetness complements the tangy cream cheese filling rather than competing with it.
The finishing touch is warm orange marmalade spooned over the apple-topped cheesecake just before serving. It adds a glossy, citrusy sheen and a bittersweet orange note that ties the cinnamon apples and cream cheese together.
Kitchen Tips
- Soften the cream cheese to room temperature before mixing. Cold cream cheese leaves lumps in the filling
- Slice the apples thin and even for a beautiful overlapping pattern on top
- The shortbread crust bakes first for 10 minutes. This sets it so it stays crisp under the wet filling
- Chill the cheesecake completely before serving. The filling needs to be cold and firm for clean slices
Variations
- Use Granny Smith apples for a tarter, more acidic contrast against the sweet filling
- Add a layer of caramel sauce between the crust and cream cheese filling
- Swap cinnamon for cardamom for a Scandinavian-inspired take
Ingredients
Directions
Preheat oven to 400 degress F.
To prepare the crust, cream the butter and ⅓ cup sugar, and add the flour and blended until mixture resembles coarse crumbs.
Pat crumbs into the bottom and 1inch up the sides of a 10 inch springform pan.
Bake 10 minutes, until golden. Cool. In the large bowl of an electric mixer, cream the cream cheese ½ cup sugar together until blended, scraping down the sides of the bowl several times.
Mix in the eggs and vanilla. Pour the mixture evenly over the baked crust. Core apples and cut into thin even slices.
Arrange apple slices in overlapping layers over the cream cheese filling.
Mix ⅓ cup sugar and the cinnamon, and sprinkle over top of the apples.
Bake 35 minutes, until the apples are tender and the cheesecake layer is set. Cool, then chill.
Before serving, spoon the warm orange marmalade over the top.
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