Apple Cheesecake with Cinnamon Shortbread Cookies
The last time I made my Cinnamon Shortbread Cookies, I had a lot of cookies left over. I knew I would not be able to eat all of them. Stated more realistically, I knew I SHOULD NOT eat all of them. But, I had to do something with these cookies.
Apples immediately came to mind, not a big leap given how beautifully they worked in my Cinnamon Shortbread Apple Pockets. So, I decided to take both of these desserts and come up with yet another…Apple Cheesecake with Cinnamon Shortbread Cookie Crust.
The crust is as wonderful as you would expect. Then again, when you start with tasty cookies, it is not surprising. What I was uncertain of ahead of time was how the cooked apples would taste when mixed into the cream cheese batter.
Silly me to forget how perfectly well apples and cheese work together. Turns out the cooked apples and cream cheese complemented one another, beautifully. The cinnamon sour cream topping was a great way to finish the cheesecake.
Certainly not the best part of this cheesecake, but definitely a major bonus was that the cookies looked so much better in the dessert than around my waist!
| Apple Cheesecake with Cinnamon Shortbread Cookie Crust | | Print |
- Apples for filling:
- 1 tablespoon unsalted butter
- 2 Granny Smith apples, cut into medium size pieces
- ¼ cup sugar
- 2 tablespoons lemon juice
- ¼ teaspoon ground cinnamon
- Crust:
- 10 ounces Cinnamon Shortbread Cookies, see recipe on my website
- 4 tablespoons unsalted butter, melted
- Filling:
- 4 – 8 ounce packages cream cheese, softened
- 1¼ cups sugar
- 4 eggs
- 1 teaspoon vanilla extract
- Topping:
- 1½ cups sour cream
- ¼ cup sugar
- ¼ teaspoon ground cinnamon
- For the apples in the filling:
- Melt the butter in a saute pan. Add the apples, sugar, lemon juice and cinnamon. Stir to coat all of the apples. Cook over medium low heat, covered until the apples are tender. Uncover and continue cooking until all of the liquid is absorbed. Cool completely.
- For the crust:
- Preheat the oven to 325°. Butter a 10” springform pan, line the bottom with parchment paper and set aside.
- Place the Cinnamon Shortbread Cookies into a food processor bowl fitted with a metal blade and process until the mixture is finely chopped. Add the melted butter and pulse on/off until well blended. Transfer crust mixture to the pan and pat evenly onto the bottom of the pan.
- Bake in 325° oven for 8 minutes. Remove from the oven and cool completely before filling.
- For the filling:
- Beat the cream cheese and sugar until smooth and creamy, about 3 minutes, scraping the bowl down as needed. Add the eggs, one at a time, and the vanilla and mix until smooth. Remove from the mixer and fold in the cooled apples.
- Pour the filling over the crust and bake at 325° for 50 minutes. Remove from the oven while preparing the topping.
- For the topping:
- Stir together the sour cream, sugar and cinnamon. Pour evenly over the top of the cheesecake. Smooth the top, if needed. Bake at 325° for 7 minutes. Remove from the oven and cool completely on a cooling rack. Refrigerate for several hours or overnight.
- Remove the sides of the springform pan. Use a long metal spatula to help slide the cheesecake off the springform pan onto a serving plate.
- Betsy's tidbit:
- If you do not have time to make Cinnamon Shortbread Cookies, substitute 10 ounces of a store bought shortbread cookie.
- If the cheesecake seems to be sticking to the side of the springform, use a small metal spatula to go around the edge and then remove the side.
Additional time is needed for the apples to cool.
This looks amazing. I think that if I start it now, I should be finished by Christmas. I’m determined. I intend to bake the cookies over the week end and freeze them. Then I’ll only have the cheesecake to make and it won’t seem so formidable. I suspect it might be a wise decision to make a double batch of the cookies; the likelihood of my not eating them on the way to the crust is slim to none.
Mary,
I think it is a great idea to make a double batch of the cookies. Then you will not have to worry about whether or not you have enough when you are ready to make the cheesecake.
Homemade cookie crust and comforting cinnamon scents and cooked apples in cheesecake? How lucky is your family? Actually, I’m pretty lucky, too because now I’ve got the recipe! Tee hee =)
Kim a/k/a The Ninja Baker,
You are so sweet. Thank you!!
Wow, I’ve not had an apple cheesecake before, but it sounds wonderful! Especially with the home made cookie base.Thanks for sharing a lovely recipe xo
Lizzy,
Thank you. I had not had one either…before making this! 😉
I’m all about the crust. To me it’s what can really make a cheesecake even better. Sounds awesome.
Phil,
Amen to that. If the crust isn’t good, what’s the point of going further with the recipe?
This is out of this world. It’s a thing of beauty to look at and absolutely divine to eat. The filling just melts in your mouth and the sporadic bites of the apple make it so unique. The crust is special. I’ve never before eaten a shortbread cookie crust. What flavor!
My suggestion for others making it: make your life a little easier by making the shortbread cookie recipe the day before, as Betsy implies. I made everything from start to finish in one day. Under normal circumstances, my timing from start to finish bears no resemblance whatsoever to yours; this one took the whole day. My only thought, as I finished was, “Please, please be worth it.”
Well, I had nothing to worry about. If after all I went through to make it I am saying I will, unquestionably, make it again, you have to know it is outstanding.
Mary,
I am so glad that you loved this cheesecake. Making the cookies and apples ahead of time is a real time AND energy saver!
I found something else that will be a, “Real time and energy saver.” I ordered an Apple Peeler. Unfortunately, it was after the fact but it will, certainly, come in handy the next time! I am very anxious to make your Apple Pockets, so that will be the Apple Peeler’s inauguration.
Mary,
An apple peeler is a tremendous time and energy saver. Have fun using it and enjoy the Apple Pockets!!
I would have been leery to mix the apples into the batter, too, but I’m glad you did! I adore apple desserts, too, and your cheesecake looks phenomenal!!
Liz,
Thanks so much. I always appreciate your feedback!
Betsy, I love the combination of flavors in this cheesecake. The look of the cheesecake is just perfect!
Peter,
Thanks so much!!
Haha you’re so funny ;). Yes, the cookies certainly look much better in the cheesecake rather than your waist. Two great recipes that I can’t wait to try!! I’m not a huge fan of cheesecake but I sure do love its crust! Thank you for sharing. Hope you have a blessed weekend, Betsy!
Min a/k/a MJ and Hungryman,
Thanks so much for your comments. They are very timely. I just made a Coffee Chocolate Cheesecake with a Biscoff crust and my daughter kept saying she wanted to eat the whole crust!!
Hope you are having a wonderful weekend as well. 🙂
can’t wait… I made way too many ginger shortbread cookies soo excited to come across this recipe, going to make it tomorrow ., love the whole idea of the chopped apples.
lunajune,
I am so thrilled to see this and can’t wait to hear how your cheesecake turns out!