Brown sugar apple cheesecake from Baking - From My Home to Yours (page 238) by Dorie Greenspan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Golden grahams can be used instead of gingersnaps.

  • Jane on November 15, 2021

    This was a lovely fall dessert. I didn't chill it anywhere as long as I should have due to a bad storm throwing off my shopping plans the day before. So it was a bit soft but it still tasted great. The combination of caramelized apples with the cinnamon cheesecake is really good. I used gluten-free ginger snaps, thus making the whole dessert g-f. I also cut the apples smaller (thanks for that tip Astrid5555) - I think eighths would be hard to serve and eat. I plan to make it again, this time doing the day before so the cheesecake is more set.

  • anya_sf on December 18, 2020

    For the crust, I used cinnamon graham crackers. To boost the apple flavor, I included both apple butter, spread on the crust, and the sauteed apples (cutting them smaller per Astrid5555's suggestion). Substituting whole milk Greek yogurt for the sour cream worked fine. My 10" springform pan (Fat Daddio) has an extra-wide base so it doesn't fit in my roasting pan or even on a sheet pan, so I couldn't use the water bath baking method. Instead, I used Ina Garten's method, baking at 450 F for 15 minutes, then 225 F for 1.25 hrs (actually mine was in an extra 20 min due to poor planning), then cooling in the turned off oven for an hour. That worked super well; the filling was set and creamy with no cracks. The cheesecake was really delicious. It certainly was large and could serve 16, but with a teenage boy in the house, we got 10 servings.

  • cpauldin on October 11, 2015

    This is delicious and easy to make perfectly if you follow the directions exactly. I chose not to add the cooked apple mixture, so I spread a thin layer of apple butter on the crust after it cooled. Then I added the batter, and dropped dollops of the apple butter on the top and swirled them through.

  • Astrid5555 on September 04, 2012

    This is a delicious cheesecake though quite substantial (as mentioned in Dorie's comment). I would have preferred more apple flavor. Next time I will cut the apples into smaller pieces in order to get them more evenly distributed in the batter or even use apple butter as in the proposed variation.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.