Spiced apple Cheese cake

This article was last updated on April 16, 2022

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1-1/4 cups graham cracker crumbs
1/2 cup finely chopped
1/3 cup salted butter, melted


3/4 cup packed brown sugar
3 pkg cream cheese, softened
4 eggs
1 tsp vanilla
1/2 tsp cinnamon
1 cup sour cream


6 apples
3 tbsp lemon juice
2 tbsp unsalted butter
2/3 cup granulated sugar
1/4 tsp cinnamon
Pinch salt
2 tbsp amber rum
1 tsp cornstarch
1 tsp cardamom powder


Grease and line side of 9-inch spring form pan with parchment paper;.
In bowl, stir together crumbs, walnuts and butter until moistened; press onto bottom of prepared pan. Bake in 350°F oven until firm, about 10 minutes. Let cool on rack.

Into small bowl, sift sugar to remove any lumps. In stand mixer with paddle or in bowl with hand mixer, beat cream cheese with sugar at high speed for 5 minutes, scraping down bowl. Beat in eggs, 1 at a time; beat in vanilla and cinnamon. Beat in sour cream. Pour over crust.
Set pan in larger pan; pour in enough hot water to come 1 inch up side of pan. Bake in 325°F oven until set but centre still jiggles slightly, about 1hour
Transfer spring form pan to rack and remove foil; let cool. Cover and refrigerate until firm, about 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)

Peel, core and thinly slice apples; toss with lemon juice. Set aside.
In large skillet, melt butter over medium heat; stir in sugar and cook until melted and golden, 1 to 2 minutes. Add apples, cinnamon and cook, stirring occasionally, until apples are tender, 10 to 15 minutes.

Whisk rum with cornstarch and cardamom powder; stir into apples and cook for 1 minute. Transfer to bowl and let stand for 10 minutes. Serve with cheese cake.

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