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Apple almond cheesecake recipe

Apple almond cheesecake recipe

  • Recipes
  • Dish type
  • Cake
  • Nut and seed cakes
  • Almond cake

This isn't your typical cheesecake... Top with a sprinkling of flaked almonds and it's ready to be baked. Make a day ahead.

29 people made this

IngredientsServes: 8

  • 125g plain flour
  • 70g ground almonds
  • 4 tablespoons caster sugar
  • 110g butter, chilled
  • 1/4 teaspoon almond extract
  • 225g cream cheese, softened
  • 4 tablespoons caster sugar
  • 1/4 teaspoon cream of tartar
  • 1 egg
  • 5 tablespoons dark brown soft sugar
  • 1 tablespoon plain flour
  • 1 teaspoon ground cinnamon
  • 500g thinly sliced apples
  • 5 tablespoons flaked almonds

MethodPrep:40min ›Cook:40min ›Extra time:1hr30min chilling › Ready in:2hr50min

  1. To make base: in a small bowl, combine I25g flour, 70g ground almonds and 4 tablespoons sugar; rub in butter until crumbly. Add extract. Shape dough into a ball, gently press dough against the bottom and up the sides of a 23cm springform cake tin. Refrigerate for 30 minutes.
  2. To make filling: in a medium-sized mixing bowl, beat cream cheese, 4 tablespoons sugar and cream of tartar until smooth. Add egg; beat on low just until combined. Pour over base.
  3. To make topping: in another medium-sized bowl, combine dark brown soft sugar, 1 tablespoon flour and cinnamon. Add apples and stir until coated. Spoon over the filling. Sprinkle with flaked almonds.
  4. Bake at 180 C / Gas 4 for 40-45 minutes or until golden brown. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of tin to loosen; cool 1 hour longer. Refrigerate overnight. Remove from tin.

Cheesecake tips

For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.

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Reviews & ratingsAverage global rating:(30)

Reviews in English (25)


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!-27 Mar 2001


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 it that extra gourmet look.-24 Dec 2001


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 almost cried when i came home to find out my grandma had given the rest away to a friend haha. wonderful recipe.-29 Jul 2003

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