Apple almond cheesecake

    2 hours 50 min

    This isn't your typical cheesecake... The base is made with ground almonds, topped with a cream cheese filling and finally with a heap of sugared and spiced apples. Top with a sprinkling of flaked almonds and it's ready to be baked. Make a day ahead.

    30 people made this

    Serves: 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

    Prep: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 & ratings
    Average global rating:

    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  (Review from Allrecipes US | Canada)


    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  (Review from Allrecipes US | Canada)


    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  (Review from Allrecipes US | Canada)