Thrill cheesecake and apple cake lovers alike with this glorious fall dessert. No springform pan required; it's made in a pie plate!
What You Need
Original recipe yields 8 servings
1/3 cup butter, melted
1-1/4 cups graham cracker crumbs
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 egg s
1 apple, peeled, sliced
1/4 cup PLANTERS Sliced Almonds
1/4 tsp. ground cinnamon
3 Tbsp. sugar
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Let's Make It
Heat oven to 350ºF.
Mix butter and graham crumbs; press onto bottom and up side of 9-inch pie plate.
Beat cream cheese, 1/2 cup sugar and vanilla in large bowl with mixer until well blended. Add eggs, 1 at a time, beating after each just until blended; pour into crust. Top with apples and nuts. Mix cinnamon and 3 Tbsp. sugar; sprinkle over cheesecake.
Bake 40 min. or until center is almost set. Cool completely. Refrigerate 3 hours.
Enjoy one serving of this rich and indulgent treat at celebrations with your family and friends.
How to Test Cheesecake Doneness
To avoid overbaking a cheesecake, check for doneness at the minimum baking time by gently shaking the pan. If the cheesecake is done, the edge should be slightly puffed and it will be set except for a small area in the center that will be soft and jiggly. Do not insert a knife into the center as this may cause the cheesecake to crack during cooling.
Calories From Fat
% Daily Value*
Total Fat 31g
Saturated Fat 18g
Trans Fat 0g
Total Carbohydrates 35g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.