Comida Kraft
Recipe Box

Candied Apple Pie Cheesecake

Prep Time
15
min.
Total Time
5
hr.
Servings

10 servings

The ultimate cheesecake for apple pie lovers—with apple pie filling, walnuts and toffee bits, all in a ginger snap crust.

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What You Need

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Make It

Tap or click steps to mark as complete

  • Heat oven to 325°F.
  • Mix crumbs, butter and 2 Tbsp. sugar; press onto bottom and up side of 9-inch pie plate.
  • Beat cream cheese, 1/2 cup sugar and vanilla with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, beating just until blended after each. Stir in 1/2 each pie filling, nuts and toffee. Pour into crust.
  • Bake 35 min. or until center is almost set. Cool. Refrigerate 4 hours. Top with remaining pie filling, nuts and toffee before serving.

Healthy Living

Save 50 calories and 6 grams of fat per serving by preparing as directed with PHILADELPHIA Neufchatel Cheese and BREAKSTONE'S Reduced Fat or KNUDSEN'S LITE Sour Cream.

Substitute

Prepare using chocolate-covered toffee bits.

Servings

  • 10 servings

Nutritional Information

Serving Size 10 servings
AMOUNT PER SERVING
Calories 450
Total fat 31g
Saturated fat 16g
Cholesterol 120mg
Sodium 360mg
Carbohydrate 38g
Dietary fiber 1g
Sugars 32g
Protein 6g
% Daily Value
Vitamin A 15 %DV
Vitamin C 0 %DV
Calcium 8 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from For those who opt to use graham crackers instead of the gingersnaps you're missing a huge part of... For those who opt to use graham crackers instead of the gingersnaps you're missing a huge part of what makes this cheesecake so delicious! Unlike the graham crackers which u can almost not taste in a cheesecake, these gingersnaps add to the flavor of it giving it a bit of "zing". I do admit altering the walnuts for a diff type and adding an additional ***** along with the apples (omitting the caramel altogether) for the topping (my secret sorry). But plz at least once make it with the gingersnaps in the crust. You'll thank me for it!
Date published: 2015-06-17
Rated 4 out of 5 by from I made this recipe with a friend and I had a great idea to make it even easier. I made this recipe with a friend and I had a great idea to make it even easier. If you use gingerbread cake mix and butter for the crust instead of smashing up all those cookies. It also makes a much firmer crust. You make it the exact same way just substitute the cake mix for the cookies.
Date published: 2008-11-08
Rated 5 out of 5 by from I first made this cheesecake for Christmas last year and it was a HUGE hit. I first made this cheesecake for Christmas last year and it was a HUGE hit. I wowed the family again this year with the same recipe and now it is firmly entrenched as a Christmas tradition. Easy to make but looks and tastes like something you would fine in a high-end restaurant.
Date published: 2009-12-29
Rated 1 out of 5 by from I followed the recipe for this exactly and wasn't impressed with it. I followed the recipe for this exactly and wasn't impressed with it. I made it for a dinner party and no one wanted extras or wanted to take any home. I didn't even finish my piece (and I normally love cheesecake). The gingersnap crust was really overpowering and the cheesecake itself wasn't very sweet or tasty. I couldn't even taste the apple, toffee, or walnuts in it. It just tasted like lumpy, plain cheesecake over a bunch of gingersnaps. I wouldn't bother with this recipe again.
Date published: 2009-11-16
Rated 5 out of 5 by from this is awesome! this is awesome!!!was reluctant to make this, as i had tried a fairly similar recipe, which tasted aweful-but this is a hit-have made it twice in a week-everone loves it!!! i used caramel apple pie filling and also added some caramel syrup(the kind used in coffees and it. sodas)did NOT top the pie, thought it was rich enough as is, just used half of the nuts toffee and pie filling.
Date published: 2008-11-10
Rated 5 out of 5 by from I plan to make this recipe for Thanksgiving, but I'm giving it 5 start since I HAVE to rate it. I plan to make this recipe for Thanksgiving, but I'm giving it 5 start since I HAVE to rate it. I saw that at least one person had trouble because the crust didn't set. I plan to chill the crust in the refrigerator before adding the filling (as I do when I make a vanilla wafer crust for lemon icebox pie). I'll write a review after we lick the pie plate clean.
Date published: 2008-11-25
Rated 5 out of 5 by from I have been requested to make this for family functions. I have been requested to make this for family functions. I made it for the 1st time last Christmas. It was a HUGE hit! It does take some time to crush up the ginger cookies but I do not have the correct equipment but if you have the right kitchen tools this is a very easy recipe to make. My daughter mixed everything (9 yo) and I crushed the cookies.
Date published: 2009-12-17
Rated 5 out of 5 by from This was my first cheesecake and it turned out great. This was my first cheesecake and it turned out great. My entire family loved it. I followed the recipe exactly and used my food processor to crumble the ginger snaps and the crust held together fine. I wish I had made 2 of them because it does take a long time to make (especially when my 6 year old keeps bugging me with "is it ready yet")
Date published: 2008-11-11
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