Tuesday, October 1, 2013

Autumn, Apples, and...Cheesecake?

by Lucy Arlington

Don’t you just love to bite into a crisp, juicy apple? October puts us in the midst of apple season, and having lived most of my life in Ontario, Canada, I get nostalgic for a red McIntosh fresh off the tree.  When our children were young, we’d go apple picking. I can still picture my eight-year-old son reaching up to pluck a big one off a branch, or my seven-year-old daughter biting into an apple’s flesh with its juice dripping down her chin. 

Apples are so versatile. They taste great in pies and squares, loaves and muffins, even savoury casseroles. The recipe I’m sharing with you today combines two of my favourite desserts—apple crisp and cheesecake. I hope you try it. You’ll be amazed at how scrumptious it is.

Do you have a favourite apple recipe?


1. Preheat oven to 325F

2 cups graham cracker crumbs
1 cup Oatmeal
1/3 cup brown sugar, packed
2/3 cup Butter, melted
Combine all ingredients. Press into bottom and 1 1/2"(6cm) up sides of 10"(25cm) springform pan. Chill.

1/4 cup Oatmeal
1/4 cup brown sugar, packed
1/4 cup Flour
1 teaspoon cinnamon
2 tablespoons Butter
Combine all ingredients, until crumbly. Set aside.

3 250 gm pkg Cream Cheese
1 cup brown sugar, packed
3/4 cup sour cream
4 eggs
1 3/4 teaspoons cinnamon
1/2 teaspoon nutmeg
2 apples, sliced
Beat cream cheese, brown sugar and sour cream in large mixer bowl on medium speed 2 minutes. Add eggs, one at a time, beating well after each. Add spices. Pour into crust.

5. Spread apples over filling.

6. Sprinkle topping on top.

7. Bake at 325°F (160°C) for 65-75 minutes, or just until soft set in centre. Run knife around edge to loosen cake form pan then cool completely in pan on wire rack. Chill overnight, if possible.


Adrienne said...

Oh Lucy, this looks so wonderful. I've copied it and want to try it very soon. But for me (and others who weren't raised with grams), could you tell me what size a 250 gm cream cheese package is in ounces? Thanks! It looks delicious :-)

Anne said...

I'm not much for cooked fruit, but the best and easiest cheesecake recipe I know is the one inside boxes of Philadelphia brand cream cheese. I prefer a moister cheesecake versus the drier, heavier NY style.

Anonymous said...

Oh Adrienne, I'm sorry, I thought I caught all the metric measurements! It's 8 oz.--one of those bricks you buy wrapped in silver foil.

Adrienne said...

Thanks, Lucy! That's a lotta cream cheese! Three 8 oz packages are now on my grocery list and NOT the "light" kind, either! Adrienne in MN :-)

Anonymous said...

Adrienne, you sound like a girl after my own heart! If you're going to eat cream cheese, eat the real thing. It's only a once in a while treat, right?

Aurian said...

Hmm I love cheesecake, especially the one I recently discovered at Starbucks. But as a child, I was forced by my parents to eat an apple every day, and I really hate them now.