Apple Brandy Cheesecake

Total Time Prep: 40 min. Bake: 1 hour + chilling
Yield 12 servings
Test Kitchen Approved
If you like apple pie, you will also enjoy this cheesecake. Bits of apple are scattered throughout the filling and a cinnamon-brown sugar streusel is a delightful topping to this impressive dessert.—Marian Platt, Sequim, Washington

Ingredients

  • 1-1/4 cups graham cracker crumbs
  • 1/3 cup ground walnuts
  • 1/3 cup butter, melted
  • 1/2 teaspoon ground cinnamon
  • FILLING:
  • 3 packages (8 ounces each) cream cheese, softened
  • 3/4 cup sugar
  • 3/4 cup chunky applesauce
  • 3 tablespoons heavy whipping cream
  • 1/4 cup apple brandy or brandy
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3 large eggs, lightly beaten
  • TOPPING:
  • 3/4 cup all-purpose flour
  • 3/4 cup packed brown sugar
  • 1/3 cup butter, melted
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

Directions

  1. In a small bowl, combine the cracker crumbs, walnuts, butter and cinnamon. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack.
  2. In a large bowl, beat cream cheese and sugar until smooth. Beat in the applesauce, cream, brandy, cinnamon and nutmeg. Add eggs; beat on low speed just until combined. Pour into crust. Return pan to baking sheet. Bake for 35 minutes.
  3. In a small bowl, combine topping ingredients until crumbly. Carefully sprinkle over hot cheesecake. Bake 25-30 minutes longer or until center is just set.
  4. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

Nutrition Facts

1 slice: 617 calories, 42g fat (25g saturated fat), 187mg cholesterol, 380mg sodium, 50g carbohydrate (37g sugars, 1g fiber), 10g protein.

If you like apple pie, you will also enjoy this cheesecake. Bits of apple are scattered throughout the filling and a cinnamon-brown sugar streusel is a delightful topping to this impressive dessert.—Marian Platt, Sequim, Washington
Recipe Creator

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