I have a cheesecake problem.
No, I don’t mean I’m addicted to cheesecake and can’t help myself around it (that would be any dessert with chocolate in it). Rather, what I mean is, I’ve been baking the exact same cheesecake for four years now. White chocolate raspberry cheesecake (excuse the lack of pictures, it’s an old post).
I’d been in a cheesecake rut, so to speak, until this weekend. I decided it was high time I tried something else… Something with apple!
Don’t get me wrong, that white chocolate raspberry cheesecake is delicious. In fact, that’s the problem. Everyone likes it so much they ask for it. They expect it – nay, demand it! My family is a bunch of white chocolate raspberry cheesecake rut enablers!
But no more. Over the weekend I dusted off my underused cheesecake book, which hasn’t been opened to a new recipe in four years, and searched for something new.
Tomorrow I’m doing an apple recipe round up. Apples haven’t been getting the love they deserve from food bloggers this Fall, the preference seeming to be for pumpkins. Not that I have anything against pumpkin. But Fall is first and foremost about Apples. So when I opened my old cheesecake book this French Apple Cheesecake recipe immediately caught my attention.
The nutmeg, cinnamon, and cloves in this French Apple cheesecake invoke the best flavors of Autumn. And the apple, cinnamon and sugar topping, completed with a thin drizzle of icing, make this already delicious cake even more decadent. But aside from the flavor, the best part of this cheesecake? It’s so simple to make. I had it in the oven and everything cleaned up before Baby Boy woke up from his (short) nap.
We enjoyed this cheesecake over a cup of tea with family on a mild autumn day, the leaves already changing colors and starting to fall to the ground here in NJ.
Tomorrow is Apple Recipe Roundup! If you want to join in on the Apple party, send us your favorites. Just comment below, email, or tweet me your link.
Recipe: French Apple Cheesecake
- 1 1/4 cups graham cracker crumbs
- 3 tbsp unsalted butter, melted
- 3 packages (each 8 oz) cream cheese, softened
- 1 cup sour cream
- 1 cup packed light brown sugar
- 1/4 cup honey
- 4 eggs
- 1 tbsp vanilla
- 1 tsp fresh lemon juice
- 1 tsp ground cinnamon
- 1/2 tsp fresh ground nutmeg
- 1/4 tsp ground cloves
- 3 tbsp unsalted butter, cold, cut into cubes
- 1/4 cup all-purpose flour
- 1/4 cup packed light brown sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1 medium baking apple, such as Granny Smith, peeled and sliced into about 12 thin slices
- 1/2 cup confectioner’s sugar
- 2 tbsp unsalted butter, melted
- 2 tbsp hot water
Preheat oven to 350 degrees.
Use a 9-inch cheesecake or springform pan, with 3 inch sides.
- Crust: In a medium bowl, combine graham cracker crumbs and butter. Press into bottom of cheesecake pan and freeze.
- Filling: In a large mixer bowl, beat cream cheese, sour cream, brown sugar and honey on medium-high speed for 3 minutes. Add eggs, one at a time, beating after each addition. Mix in vanilla and lemon juice. Beat in cinnamon, nutmeg and cloves. Pour over frozen crust.
- Topping: In a medium bowl, using a pasty blender or two knives, cut butter into flour as if making a piecrust. Add brown sugar, cinnamon and cloves. Toss apples with this mixture. Arrange apple mixture in a spiral over batter. Bake in preheated oven for 60 to 75 minutes or until apples are light brown and cake is slightly firm in the center. Cool on a rack for 2 hours. Cover with plastic wrap and refrigerate at least 6 hours before decorating or serving.
- Decoration: In a small bowl, whisk sugar with butter and hot water. Drizzle on top of chilled cake.
Number of servings (yield): 12