Cinnamon Apple Cheesecake Recipes

CINNAMON APPLE CHEESECAKE

Steps:

• Preheat oven to 325°. In a bowl, beat butter, brown sugar and cinnamon until blended. Beat in flour, oats and walnuts until well blended. Press onto bottom and 1-1/2 in. up sides of a greased 9-in. springform pan. Place on a baking sheet. Bake 10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese until fluffy. Gradually beat in milk and juice concentrate until smooth. Add eggs; beat on low speed just until blended (mixture will be thin). Pour into crust. Return pan to baking sheet. , Bake until center is almost set, 40-45 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., To serve, in a large skillet, melt butter over medium heat; saute apples until crisp-tender, about 5 minutes. Cool slightly., For glaze, in a small saucepan, mix cornstarch, cinnamon and juice concentrate until smooth; bring to a boil. Reduce heat; cook and stir until thickened, about 1 minute. Add 1 tablespoon glaze to sauteed apples; toss to coat., Remove rim from springform pan. Top cheesecake with apples. Drizzle with glaze. Serve immediately or refrigerate until serving.

CHEESECAKE BAKED APPLES RECIPE BY TASTY

Steps:

• Mix cream cheese, and sugar. Mix in the egg, vanilla extract, and cinnamon.
• Hollow the apple with a melon baller.
• Fill ⅔ of hollowed apple with cream cheese mixture.
• Bake 25-30 minutes at 176˚C (350˚F).
• For maple pecan sauce, boil whipping cream and maple syrup until thick. Stir in pecans just before serving.
• Serve with crushed graham cracker (optional) and maple pecans sauce.
• Enjoy!

AUTUMN CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a large bowl, stir together the graham cracker crumbs, 1/2 cup finely chopped pecans, 3 tablespoons sugar, 1/2 teaspoon cinnamon and melted butter; press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes.
• In a large bowl, combine cream cheese and 1/2 cup sugar. Mix at medium speed until smooth. Beat in eggs one at a time, mixing well after each addition. Blend in vanilla; pour filling into the baked crust.
• In a small bowl, stir together 1/3 cup sugar and 1/2 teaspoon cinnamon. Toss the cinnamon-sugar with the apples to coat. Spoon apple mixture over cream cheese layer and sprinkle with 1/4 cup chopped pecans.
• Bake in preheated oven for 60 to 70 minutes. With a knife, loosen cake from rim of pan. Let cool, then remove the rim of pan. Chill cake before serving.

CARAMEL APPLE CHEESECAKE

Steps:

• Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a small bowl, combine the cracker crumbs, 1/4 cup sugar and butter. Press onto the bottom and 1 in. up the sides of prepared pan. Place on a baking sheet. Bake at 350° for 10 minutes or until lightly browned. Cool on a wire rack., In a heavy saucepan over medium-low heat, cook and stir caramels and milk until melted and smooth. Pour 1 cup over crust; sprinkle with 1/4 cup pecans. Set remaining caramel mixture aside. , In a large bowl, beat the cream cheese, 1 tablespoon flour and remaining sugar until smooth. Add eggs; beat on low speed just until combined. Combine the apples, cinnamon and remaining flour; fold into cream cheese mixture. Pour into crust., Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake for 40 minutes. Reheat reserved caramel mixture if necessary; gently spoon over cheesecake. Sprinkle with remaining pecans., Bake 10-15 minutes longer or until center is just set. Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.,

APPLE CHEESECAKE

Steps:

• Crust: Beat and combine the sugar, butter and shortening.
• Add the vanilla, flour and salt till crumbly.
• Pat into 10" springform pan and set aside.
• Filling: Beat together the cream cheese sugar and vanilla till fluffy.
• Add the eggs.
• Pour into crust.
• Topping: Place apples in pan, cover with foil and bake for 15 minutes at 400 degrees.
• Allow to cool then pour onto cream cheese filling, spreading evenly.
• Combine the sugar& cinnamon and sprinkle on top of apples.
• Top with the almonds.
• Bake at 400 degrees for 40 minutes or till golden brown.
• Cover and chill 4-24 hours.

CINNAMON APPLE CHEESECAKE

Steps:

• 1). In a small bowl, cream butter and brown sugar until light and fluffy. Gradually add flour, oats, walnuts and cinnamon until well blended. Press onto the bottom and 1-1/2 inches up the sides of a greased 9-in. springform pan. Place on a baking sheet. Bake at 325* for 10 minutes or until set. Cool on a wire rack.
• 2). In a large bowl, beat cream cheese until fluffy. Beat in milk and apple juice concentrate until smooth. Add eggs; beat on low speed just until combined (batter will be thin). Pour into crust. Return pan to baking sheet.
• 3). Bake at 325* for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
• 4). In a large skillet, cook and stir apples in butter over medium heat until crisp-tender, about 5 minutes. Cool to room temperature. Arrange over cheesecake.
• 5). In a small saucepan, combine the cornstarch, cinnamon and juice concentrate until smooth. Bring to a boil. Reduce heat; cook and stir for 1 minute or until thickened. Immediately brush over apples.
• Refrigerate for 1 hour or until chilled. Refrigerate leftovers.
• My Note: This cheesecake was easy to make and very beautiful in presentation. Everyone loved it and asked for the recipe. Just for fun, I drizzled caramel topping over the top. This is now one of our "favorites" file!
• One of My grandkids have made this for the last 7 years. She also made it for a church fundraiser. She made 45.oo off that event. The man that bought her cake he loved it so much he ate the whole thing and he is now her fiance and planning on getting married in a couple of months. What an amazing dessert.

NICKIE'S APPLE-PECAN CHEESECAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line a 9x13 inch baking dish with aluminum foil, extending the foil sheets over the side of the dish.
• To make the crust, mix the graham cracker crumbs, butter, and 2 tablespoons brown sugar together in a bowl until evenly blended. Press evenly over the bottom of the prepared baking dish.
• To make the filling, beat the cream cheese, 1 cup brown sugar, and vanilla together in a mixing bowl until evenly blended. Beat in the sour cream. On low speed, add the eggs, one at a time, just until blended. Pour the mixture over the crust.
• To make the topping, place the apples in a bowl, and toss with 1/2 cup brown sugar, pecans, and cinnamon until evenly blended.
• Bake in preheated oven until center is almost set, about 55 minutes. Cool, and refrigerate 4 hours, or overnight.
• Before cutting, allow the cheesecake to sit 30 minutes at room temperature, then lift from the baking dish using the extended aluminum foil sheets, and place on a cutting board or serving plate. Remove the aluminum foil, and cut into 16 squares.

MINI APPLE-CINNAMON CHEESECAKES

Steps:

• Heat oven to 350°F.
• Melt 2 Tbsp. butter in large skillet on medium heat. Add apples and 1/2 cup sugar; stir. Cook on medium-low heat 15 min. or until sugar is completely dissolved and golden brown, stirring occasionally. Add milk and cinnamon; stir. Cook 2 min., stirring occasionally. Remove from heat.
• Microwave remaining butter in medium microwaveable bowl on HIGH 30 sec. or until melted. Add graham crumbs and 2 Tbsp. of the remaining sugar; mix well. Press onto bottoms of 8 paper-lined muffin cups, adding about 1 Tbsp. crumb mixture to each cup.
• Beat cream cheese, 1/4 cup sour cream and remaining sugar in medium bowl with mixer until blended. Add egg; beat on low speed just until blended. Stir in half the apples. Spoon over crusts.
• Bake 20 to 22 min. or until centers are almost set. Cool completely.
• Transfer cheesecakes to plate; top with remaining sour cream and apples.
• Refrigerate 4 hours.

APPLE CINNAMON STREUSEL CHEESECAKE

Steps:

• Heat oven to 325°F. In small bowl, mix oats, flour, brown sugar and butter until crumbly; reserve 1/2 cup for topping. Press remaining oat mixture in bottom of ungreased 9-inch springform pan.
• In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in milk, eggs, cinnamon and vanilla, scraping bowl once, until well blended. Pour onto crust in pan.
• Bake 55 to 65 minutes or until set. Cool on cooling rack about 30 minutes.
• Meanwhile, in 8-inch nonstick skillet, heat reserved 1/2 cup oat mixture over medium-low heat 2 to 3 minutes, stirring occasionally, until lightly toasted. Spread apple pie filling over partially cooled cheesecake. Sprinkle toasted oat mixture on top. Cool 1 1/2 hours. Refrigerate 4 hours or overnight. Run metal spatula along side of cheesecake to loosen; remove side of pan. Store in refrigerator.

PHILADELPHIA® 3-STEP® APPLE CINNAMON CHEESECAKE

Steps:

• Preheat oven to 350°F. Beat cream cheese, 1/2 cup sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Pour into crust.
• Bake 50 minutes or until center is almost set. Cool. Refrigerate at least 3 hours or overnight.
• Mix apples and water in medium saucepan; cook 4 minutes or until apples are tender, stirring frequently. Add 2 Tbsp. sugar and the cinnamon; mix lightly. Serve spooned over cheesecake. Store leftover cheesecake and apple mixture, separately, in refrigerator.