Apple Danish Cheesecake

Apple Danish Cheesecake

23

"An excellent brunch item!"

Ingredients

1 d 2 h 35 m servings 466 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 466 kcal
  • 23%
  • Fat:
  • 29.1 g
  • 45%
  • Carbs:
  • 46.5g
  • 15%
  • Protein:
  • 7.8 g
  • 16%
  • Cholesterol:
  • 85 mg
  • 28%
  • Sodium:
  • 179 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

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  1. To make dough: in a small bowl, combine 1 cup flour, 1/2 cup ground almonds, and 1/4 cup sugar; cut in butter until crumbly. Add extract. Shape dough into a ball, gently press dough against the bottom and up the sides of a 9-inch springform or cake pan. Refrigerate for 30 minutes.
  2. To make filling: in a medium-sized mixing bowl, beat cream cheese, 1/4 cup sugar, and cream of tartar until smooth. Add egg; beat on low just until combined. Pour over crust.
  3. To make topping: in another medium-sized bowl, combine brown sugar, 1 tablespoon flour, and cinnamon. Add apples and stir until coated. Spoon over the filling. Sprinkle with 1/3 cup slivered almonds.
  4. Bake at 350 degrees F (175 degrees C) for 40-45 minutes or until golden brown. 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 from pan.

Reviews

23
  1. 28 Ratings

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Most helpful

Really tasty, but I found the almonds were a little soggy after being refrigerated overnight. Try toasting them just before serving and sprinkling them on top of the cheescake as you serve it up!

Most helpful critical

This cheesecake was pretty good! I used some of the helpful hints and made a couple additions to the original recipe. I doubled the crust which has an excellent flavor. I also doubled the che...

Really tasty, but I found the almonds were a little soggy after being refrigerated overnight. Try toasting them just before serving and sprinkling them on top of the cheescake as you serve it up!

Very very tasty! I noticed the crust was alittle soggy when it was cooling but once it was refrigerated it hardened up! Will definitly make this more often. I added a strudel topping to give ...

I only had 4ozs of cream cheese so i cut the recipe in half and becuase then it wouldn't fit in a pan i made it into tarts in a cupcake pan. Wow. they came out soooooooo good i loved them and al...

First, as other reviewers have noted, the crust and filling need to be doubled. I made the recipe "as written," and can confirm that there isn't enough of either. Despite the filling problem, th...

Easy and soooo yummy. It was the first dish gone at a ladies meeting I took it to. Definately would make it again and maybe double the recipe for a 9 x 13.

I wanted something different from apple pie but like apple pie. And this was it. I used Grany Smith apples which gave a nice sweet and sour effect. I agree with other viewers, the cheesecake fil...

This was a total hit! I liked the simplicity of the recipie a lot. I agree with the other reviews, I will increase the quantity for more crust (mine only made it partway up the side of the pan)...

I made this today along with my own Peach Cheese Cake. Your recipe inspired me to add nuts to my crust. Thanks for such a great recipe

This cheesecake was pretty good! I used some of the helpful hints and made a couple additions to the original recipe. I doubled the crust which has an excellent flavor. I also doubled the che...