.dutch apple cheesecake.

If you haven't noticed, my blog is taking a slight transformation. One problem I've been running into is the new alignment has messed up some of my older entries - pictures are smooshed together and words are difficult to read. If you encounter one of these problems, please email me. I've gotten pretty far back, but still need to do the rest so anything from January to April hasn't been touched but I will get to it within the next couple days.

More changes will take place, but do not be alarmed. I'm only doing it to give my blog a more streamline look. I appreciate your comments so keep them coming! Let me know what you think. :)

Alright.. now on to the good stuff. I feel like I've been making a lot of apple things lately but it's only because it's so "fall-ish" and apple is one of my favorites. This cheesecake is really a showstopper because it has pieces of cinnamon apples folded into the batter and has a buttery crumb topping. It's sure to be a hit at any of your holiday gatherings this year.



Peel, core and chop 2 granny smith apples. You could probably use any firm baking apple you want. I prefer granny smith. Go with what you like!


Melt 2 Tbsp butter in a skillet.


Add the apples and stir to coat with the butter. Start sauteeing over medium high heat.


Add 1/4 cup brown sugar.


Add a pinch of kosher salt.


And add 1/2 tsp cinnamon.

Stir everything to coat and cook until the brown sugar begins to caramelize on the apples. Don't let the apples cook too long because you don't want them turning to mush when it bakes in the oven.


Set aside and allow to cool. Now let's make the crust.


You want to use this kind of graham crackers. Make sure they say cinnnnamoonnnnn. Repeat after me. "Cinnnnamonnnnnn."


Take out one pack and put in a ziploc. Crush with a rolling pin or your choice of crushing machinery.


Add 1/2 cup oatmeal. I used quick oats but you can use regular as well.


Add 2 Tbsp sugar.


Pour in 4 Tbsp melted butter.

Smoosh everything together until all the graham crackers and oatmeal are coated with butter.


Pour all the contents of the ziploc into the springform pan. Use the back of the measuring cup and press into the bottom.


See? Nice and packed.


In a mixing bowl, put 4 - 8oz packages cream cheese and 1/2 cup (1 stick) butter. Use a whisk attachment and beat until smooth.


Add 1 cup sugar Mix on high until fluffy.


Add 3 eggs one at a time, mixing between each addition.


Add 3 Tbsp flour.


Add 1 tsp vanilla and mix well.



Fold in 1 cup sour cream.


Dump in the cinnamon apples and fold into the batter.


Pour into pan and smooth out.

Now at this point, the batteries on my camera decided to DIE ON ME so you'll just have to picture the image in your own head.

Wrap the base of the pan with heavy duty foil. You want to make sure water doesn't seep into the pan while it bakes.

Set the pan on a cookie sheet or some kind of pan with sides. Add water and put in a 325* oven. Bake for 1 1/2 hours. When the middle is setting, it's time to add the topping!


Put 1 cup flour and 2/3 cup brown sugar in a bowl. Mix together.


Cut in 1/2 cup butter.


Add 1/2 cup chopped pecans. Nuts are optional so if you don't want them, don't add them.


Open the oven and without taking the cheesecake out of the oven, spread the topping all over the top.

Raise the temp to 350* and bake another hour to hour and half. The topping should be nice and golden brown. Remove from oven and allow to cool to room temp. Cover the top with foil and put in the fridge and chill completely, if not overnight.

To get nice slices of cheesecake, heat a butcher knife until hot water. Dry the knife and slice. Serve with a little caramel sauce and some whipped cream.


Printable version:
http://docs.google.com/Doc?id=dg2vfjqm_114c9sph7gp