In my eyes, September is all about apples. And I thought before the month was over I just had to share this recipe for Apple Danish Cheesecake with you. It is seriously the most delicious dessert you can make this fall and is one of the easiest cheesecakes there is to create.
A friend recently dropped off an entire bushel basket full of apples at my house. I like apples but that many is not something you can use down very quickly, even after giving some away. Needless to say there has been a lot of recipes using apples being whipped up over the past couple weeks.
I believe this original recipe for Apple Danish Cheesecake was from Taste of Home magazine many years ago. I've adjusted it slightly by using walnuts rather than almonds and pressing the crust into the pan rather than rolling it. (I've yet to figure out how it is even possible to roll it.)
Since this is a layered dessert, the instructions look complicated. But it is seriously the type that takes no time, but looks like it took a lot of time when you serve it. That earns a gold star in my book!
My favorite part of this cheesecake? It doesn't require a water bath when you are cooking it. That is the part that I always hate about making cheesecake because no matter how much foil I wrap around my pan, water somehow seems to creep in. The cream of tartar works to thicken the cheesecake filling as it cooks, eliminating the need for cooking it that way.
So, let's get started baking!
APPLE DANISH CHEESECAKE
Makes 6-8 servings
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CRUST INGREDIENTS:
- 1 cup flour
- 1/2 cup finely chopped walnuts
- 1/4 cup sugar
- 1/2 cup cold butter
- 1/4 teaspoon almond extract
FILLING INGREDIENTS:
- 1 8-ounce package cream cheese, softened
- 1 egg
- 1/4 cup sugar
- 1/4 teaspoon cream of tartar
TOPPING INGREDIENTS:
- 1/3 cup packed brown sugar
- 1 Tablespoon flour
- 1 teaspoon cinnamon
- 4 cups thinly sliced, peeled tart apples
- 1/3 cup chopped walnuts
To make the crust:
Mix the flour, finely chopped walnuts, and sugar together. Cut in the butter with a pastry cutter until the mixture is crumbly. Add the almond extract. Pour everything to a greased 9-inch springform pan. Press the ingredients down evenly into the pan and about a half inch up the sides to form your crust. Refrigerate for about 30 minutes.To make the filling:
Beat the cream cheese, sugar, and cream of tartar until smooth. Add the egg and beat on low just until mixed. Pour over the crust.To make the topping:
Mix brown sugar, flour, and cinnamon. Add the apples and stir until coated. Spoon over the filling and then sprinkle with the chopped walnuts.Bake the cheesecake at 350 degrees for 40 to 45 minutes. Run a knife around the edges of the crust to loosen it from the pan. Allow the cheesecake to cool on a rack for one hour and then refrigerate it overnight before serving.
You must make this cheesecake and let me know how it goes. It is a recipe that never disappoints! And although I've never tried doing it before, wouldn't some caramel syrup be delicious drizzled over the top?
Have a great day, friends!
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