Best Cinnamon Apple Cheesecake Recipes

CINNAMON APPLE CHEESECAKE

Steps:

• Preheat oven to 325°. In a bowl, beat butter, brown sugar and cinnamon until blended. Beat in flour, oats and walnuts until well blended. Press onto bottom and 1-1/2 in. up sides of a greased 9-in. springform pan. Place on a baking sheet. Bake 10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese until fluffy. Gradually beat in milk and juice concentrate until smooth. Add eggs; beat on low speed just until blended (mixture will be thin). Pour into crust. Return pan to baking sheet. , Bake until center is almost set, 40-45 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., To serve, in a large skillet, melt butter over medium heat; saute apples until crisp-tender, about 5 minutes. Cool slightly., For glaze, in a small saucepan, mix cornstarch, cinnamon and juice concentrate until smooth; bring to a boil. Reduce heat; cook and stir until thickened, about 1 minute. Add 1 tablespoon glaze to sauteed apples; toss to coat., Remove rim from springform pan. Top cheesecake with apples. Drizzle with glaze. Serve immediately or refrigerate until serving.

APPLE CINNAMON STREUSEL CHEESECAKE

Steps:

• Heat oven to 325°F. In small bowl, mix oats, flour, brown sugar and butter until crumbly; reserve 1/2 cup for topping. Press remaining oat mixture in bottom of ungreased 9-inch springform pan.
• In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in milk, eggs, cinnamon and vanilla, scraping bowl once, until well blended. Pour onto crust in pan.
• Bake 55 to 65 minutes or until set. Cool on cooling rack about 30 minutes.
• Meanwhile, in 8-inch nonstick skillet, heat reserved 1/2 cup oat mixture over medium-low heat 2 to 3 minutes, stirring occasionally, until lightly toasted. Spread apple pie filling over partially cooled cheesecake. Sprinkle toasted oat mixture on top. Cool 1 1/2 hours. Refrigerate 4 hours or overnight. Run metal spatula along side of cheesecake to loosen; remove side of pan. Store in refrigerator.

CINNAMON APPLE CHEESECAKE

Steps:

• 1). In a small bowl, cream butter and brown sugar until light and fluffy. Gradually add flour, oats, walnuts and cinnamon until well blended. Press onto the bottom and 1-1/2 inches up the sides of a greased 9-in. springform pan. Place on a baking sheet. Bake at 325* for 10 minutes or until set. Cool on a wire rack.
• 2). In a large bowl, beat cream cheese until fluffy. Beat in milk and apple juice concentrate until smooth. Add eggs; beat on low speed just until combined (batter will be thin). Pour into crust. Return pan to baking sheet.
• 3). Bake at 325* for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
• 4). In a large skillet, cook and stir apples in butter over medium heat until crisp-tender, about 5 minutes. Cool to room temperature. Arrange over cheesecake.
• 5). In a small saucepan, combine the cornstarch, cinnamon and juice concentrate until smooth. Bring to a boil. Reduce heat; cook and stir for 1 minute or until thickened. Immediately brush over apples.
• Refrigerate for 1 hour or until chilled. Refrigerate leftovers.
• My Note: This cheesecake was easy to make and very beautiful in presentation. Everyone loved it and asked for the recipe. Just for fun, I drizzled caramel topping over the top. This is now one of our "favorites" file!
• One of My grandkids have made this for the last 7 years. She also made it for a church fundraiser. She made 45.oo off that event. The man that bought her cake he loved it so much he ate the whole thing and he is now her fiance and planning on getting married in a couple of months. What an amazing dessert.

FRIED APPLE CINNAMON CHEESECAKE PILLOWS

Steps:

• - Make the cheesecake filling.
• Soften the cream cheese with a hand mixer, then beat in the sweetened condensed milk.
• Scrape out vanilla seeds from the bean and add to the mixture, along with cinnamon.
• Beat until all incorporated, and then set in the fridge for at least 2 hours.
• - Make the apple pie filling.
• Add apples to a small pot, and heat on medium until things start to brown. Stir in the butter, brown sugar, and cinnamon, and cook, stirring every couple of minutes, until the apples are softened.
• Then keep heating, stirring every few minutes, until most of the liquid is gone.
• - Assembling the wontons
• Take a spring roll wrapper and moisten on both sides by dipping your fingers in water and then manually moistening the wrappers.
• Note: It may take a few tries to find the right amount of water to use, so that the wrappers are pliable without tearing but not too gummy. I suggest practicing a few times before adding filling.
• Then spoon in the center the cheesecake filling, and then top with the apple pie filling.
• To roll the wrappers, fold opposite sides over to the middle, then fold the perpendicular sides inches
• You may want to moisten the back just slightly to make sure it is all together.
• You should have a nice rectangular sized packet filled with apple cinnamon cheesecake goodness and lay it folded side down and fill the rest.
• - Deep frying
• Fill a pot with at least 2 inches of oil, and use a thermometer attached to your pot to keep track of the temperature.
• You want the temp to be between 340F and 350°F
• While the oil is heating up, mix cinnamon and sugar together in a small bowl.
• Place wonton/s in pot (if you can handle frying more than one at a time - great!) and fry on one side for about 1 minute and then turn and fry on other side for another minute.
• Scoop it out with the slotted spatula and immediately lay it in the cinnamon sugar.
• Spoon cinnamon sugar over the wontons, and then set aside to cool.
• - To serve - Arrange 2 - 3 wonton pillows on plate and drizzle with caramel sauce. Enjoy!

APPLE CINNAMON CHEESECAKE

Steps:

• Instructions :.
• Preheat oven to 300°F
• In small bowl, beat 1/2 cup butter and sugar until fluffy. Add flour, oats, walnuts and cinnamon; mix well. Press firmly on bottom and halfway up side of 9-inch springform pan. Bake 10 minutes.
• In large bowl, beat cream cheese until fluffy.
• Gradually beat in EAGLE BRAND® until smooth (DO NOT OVERBEAT). Add eggs and apple juice concentrate; mix well.
• Pour into prepared pan. Bake 45 minutes or until center springs back when lightly touched. Cool.
• In large skillet, cook apples in remaining 1 tablespoon butter until tender-crisp. Arrange on top of cheesecake; drizzle with Cinnamon Apple Glaze. Chill.
• Store leftovers covered in refrigerator.
• *Cinnamon Apple glaze:.
• *Notes: Cinnamon Apple Glaze: In small saucepan, combine 1/4 cup frozen apple juice concentrate, thawed, 1 teaspoon cornstarch and 1/4 teaspoon ground cinnamon; mix well. Over low heat, cook and stir until thickened. (Makes about 1/4 cup.).

CINNAMON APPLE PECAN CHEESECAKE

Steps:

• 1. FOR THE CRUST: Preheat the oven to 325°F. In a small bowl, mix the crumbs, pecans, sugar, cinnamon and butter; press onto the bottom of a 9 inch springform pan. Bake for 10 minutes (Bake at 300°F. if using a dark nonstick springform pan). Remove from oven and cool on a wire rack.
• 2. FOR THE FILLING: In the bowl of an electric mixer, mix the cream cheese, brown sugar and vanilla on medium speed until well blended. Add the eggs, mixing on low speed just until blended. Add the sour cream and flour until blended. Pour over the crust.
• 3. FOR THE TOPPING: In a large bowl, mix the sugar, cinnamon and pecans together; toss with the apples. Spoon or layer the apple mixture over the cream cheese layer. Bake at 325°F. for 1 hour & 10 minutes or until the center is almost set (if using a dark nonstick pan, bake at 300°F.). Remove from oven and let rest for 5 minutes. Run a knife or metal spatula around the rim of the pan to loosen the cake; cool completely before removing the rim of pan. Refrigerate for at least 4 hours or overnight.

APPLE CINNAMON CHEESECAKE (LIGHT)

Steps:

• Preheat oven to 350° F (180° C).
• Spray an 8-inch (2 L) springform pan with vegetable spray.
• In bowl, combine graham cracker crumbs, sugar, water, margarine and cinnamon; mix well. Press onto bottom and sides of springform pan; refrigerate.
• Put ricotta cheese, cottage cheese, sugar, 2 tbsp of the flour, egg, 1 tsp of the cinnamon, vanilla and almond extract in food processor; process until smooth. In small bowl, combine remaining 1 tbsp flour and remaining 1 tsp cinnamon with apples. Stir apple mixture into batter. Pour into pan and bake for 25 minutes or until set around edges but still slightly loose at center.
• Meanwhile, in small bowl, stir together sour cream, sugar and vanilla; pour over cheesecake and sprinkle with nuts. Return to oven and bake for 10 minutes longer. Topping will be loose. Let cool and refrigerate for 3 hours or overnight.

CINNAMON APPLE CHEESECAKE RECIPE - (4.4/5)

Steps:

• * In a small bowl, cream butter and brown sugar until light and fluffy. * Gradually add flour, oats, walnuts and cinnamon until well blended. * Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet. * Bake at 325° for 10 minutes or until set. Cool on a wire rack. ************************************************************************ * In a large bowl, beat cream cheese until fluffy. * Beat in milk and apple juice concentrate until smooth. * Add eggs; beat on low speed just until combined (batter will be thin). * Pour into crust. Return pan to baking sheet. * Bake at 325° for 40-45 minutes or until center is almost set. * Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. * Refrigerate overnight. ************************************************************************ * In a large skillet, cook and stir apples in butter over medium heat until crisp-tender, about 5 minutes. * Cool to room temperature and arrange over cheesecake. * In a small saucepan, combine the cornstarch, cinnamon and juice concentrate until smooth. Bring to a boil. * Reduce heat; cook and stir for 1 minute or until thickened. * Immediately brush over apples. * Refrigerate for 1 hour or until chilled. * Refrigerate leftovers. Yield: 12 servings.

PHILADELPHIA® 3-STEP® APPLE CINNAMON CHEESECAKE

Steps:

• Preheat oven to 350°F. Beat cream cheese, 1/2 cup sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Pour into crust.
• Bake 50 minutes or until center is almost set. Cool. Refrigerate at least 3 hours or overnight.
• Mix apples and water in medium saucepan; cook 4 minutes or until apples are tender, stirring frequently. Add 2 Tbsp. sugar and the cinnamon; mix lightly. Serve spooned over cheesecake. Store leftover cheesecake and apple mixture, separately, in refrigerator.