Apples are everywhere this time of year, and it’s the perfect season for apple picking. My 23-year-old daughter has been asking all week if I want to go, so we’ll likely pick a date soon to head out to a nearby orchard. The crisp air, bright fruit and the simple pleasure of gathering apples make this my favorite part of fall.
This month’s 5 Star Makeover challenge was to create something using apples — the quintessential fall fruit. For years I’ve made a Peaches and Cream Cheesecake that dates back to college, a recipe I received from a friend. It was so popular I brought it to family gatherings for years, and it remains the only dessert my relatives consistently request.
For the challenge I adapted that favorite into an Apples & Cream Cheesecake, transforming the original peach version into a seasonal apple dessert. I also took the opportunity to make the recipe completely from scratch rather than using semi-homemade shortcuts. The made-from-scratch version takes a bit more prep, but the flavor and texture are well worth the extra effort.
If you need a quicker option, I’ve included notes indicating where a store-bought apple pie filling or packaged vanilla pudding can substitute. The semi-homemade approach still produces a delicious result and saves time, while the scratch version gives you full control of taste and texture. Either way, this cheesecake is rich, comforting, and perfect for fall gatherings. Below is the recipe, written clearly so you can make it your own.
Apples & Cream Cheesecake
Yield: 6-8 Servings
Ingredients:
Cake Base:
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1/2 cup milk
- 1 egg
- 3 ounces homemade dry vanilla pudding mix or 1 (3 oz) package dry vanilla pudding mix (not instant)
Apple Pie Filling: (You may substitute 1 can apple pie filling)
- 5 apples, peeled, cored and sliced 1/2 inch thick or cubed (Granny Smith or another tart baking apple)
- 2 tbsp butter
- 1/2 cup sugar
- 1/8 tsp ground nutmeg
- 1/8 tsp cinnamon
- 2 tbsp all-purpose flour
Cream Cheese Filling:
- 1 (8 oz) package softened cream cheese
- 1/2 cup sugar
- 3 tbsp juice from the cooked apples or apple juice
Topping:
- 2 tbsp sugar
- 1 tsp cinnamon
Homemade Dry Pudding Mix (optional, makes about 3 cups):
- 1 1/2 cups nonfat dry milk powder
- 1/2 cup sugar
- 3/4 cup powdered sugar
- 1 cup sifted cornstarch
- 1/2 tsp salt
- 2 tsp vanilla powder
Directions:
1. Cake Base: Combine the flour, baking powder, milk, egg and dry vanilla pudding mix. Beat at medium speed until blended, about 2 minutes. Pour the batter into a 9″ springform pan coated with non-stick cooking spray. Place foil under the pan to catch any possible drips.
2. Apple Filling: In a heavy saucepan, melt the butter and add the apples, sugar, nutmeg and cinnamon. Cook over low heat for about 15 minutes, stirring occasionally, until the apples soften. Stir in the 2 tablespoons of flour to thicken, then remove from heat and set aside to cool slightly. (If using canned apple pie filling, drain any excess syrup before spreading over the batter.)
3. Cream Cheese Filling: In a mixing bowl, beat the softened cream cheese with the 1/2 cup sugar and 3 tablespoons of apple juice until smooth and well blended, about 2 minutes on medium speed.
4. Layering: Spread the apple pie filling evenly over the cake batter in the pan. Then spread the cream cheese mixture over the apples, covering the surface evenly. An offset spatula or the back of a spoon works well for an even layer.
5. Topping: Combine the 2 tablespoons sugar and 1 teaspoon cinnamon, then sprinkle this mixture evenly over the cream cheese layer.
6. Pudding Mix (optional): If you prefer to make homemade dry pudding mix rather than using a packaged product, combine the dry milk powder, sugar, powdered sugar, cornstarch, salt and vanilla powder. Store in an airtight container and use 3 cups when needed.
7. Bake: Preheat the oven to 350°F (175°C). Bake the assembled cheesecake for approximately 30–35 minutes, or until the edges are bubbling and the center is set. Remove from oven and allow to cool slightly.
The cheesecake can be served warm or chilled. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream, but it is delightful on its own.
Note: This recipe doubles easily for larger gatherings.
Enjoy!