2 cups Graham Crackers, crushed
2/3 cup Walnuts
3 tbsp plus 1 tsp Sugar
1/4 tsp Kosher Salt
8 tbsp Butter (unsalted)
1/2 tsp Vanilla Extract or Pure Vanilla


40 oz Cream Cheese, softened
1 cup Sugar
3 tbsp Flour
1 tbsp Vanilla Extract or Pure Vanilla
1 cup Sour Cream
1/4 tsp Orange Rind, grated
3 Whole Eggs
1 Egg White


1/2 cup Light Brown Sugar, tightly packed
3/4 cup White Wine, reserve 1/4 cup
2 tbsp Lemon Juice
2 tbsp Vanilla Extract or Pure Vanilla
1 tbsp Honey
1/2 tsp Cinnamon
1/4 tsp All Spice
1/4 tsp Ginger
1/4 tsp Nutmeg
5 medium Granny Smith Apples, peeled, cored and cubed
2 tbsp Butter, unsalted
2 tbsp Corn Starch



• Preheat oven to 325˚F.

• In food processor, pulse Graham Crackers until ground.

• Once you have 2 cups of crushed crackers, add Walnuts, Sugar and Salt. Pulse until nuts are ground and mixture is well ground.

• Remove from processor. Set aside.

• In microwave or on stove top, melt Butter.  Add Vanilla and stir.

• Slowly add melted Butter and Vanilla to Graham Cracker Mixture. Mix until combined.

• Tightly pack crust into the bottom and sides of a 10" Spring-form pan.

• The layer should be approximately 1/8" thick.

• Once finished, cover the outside bottom and sides of the Springform pan with aluminum foil. (The butter from the crust will seep out through the seams, during cooking.)

• Bake for 15 minutes. Remove from oven and set aside.


• In large mixing bowl, let Cream Cheese soften at room temperature for about 40 minutes.

• Add Sugar, Flour and Vanilla.

• Begin beating on low speed, increasing the speed a little at a time until you reach medium. Beat until incorporated. 

• Add Sour Cream and Orange Rind. Mix well.

• Reduce to medium-low speed. Add Eggs one at a time until blended.

• Meanwhile, lightly grease the inner sides of the Spring-form pan, making sure not to disturb the crust.

• Pour mixture into crust.

• At 325˚F, bake for 45 minutes or until top is golden brown and the center of the cake is almost set.

• Remove and let cool.

• Refrigerate for at least 4 1/2 hours before serving.

• Carefully add Spiced Apple mixture to the top of the cake, ensuring an even layer.

• Remove the sides of the Spring-form pan and serve.


• In medium bowl, add Brown Sugar, 1/2 cup White Wine, Lemon Juice, Vanilla Extract, Honey, Cinnamon, Allspice, Ginger, Nutmeg. Whisk together until well blended.

• Once combined, toss in cubed Apple pieces.

• In saucepan over medium-low heat, melt butter. Once melted add Apple mixture.

• Cover pan and simmer on low for 20 minutes.

• Meanwhile, whisk Cornstarch into the 1/4 cup of reserved White Wine, until lumps disappear.

• After 20 minutes, slowly pour Wine into Apple mixture, stirring until well combined. Continue cooking for an additional 20 minutes or until the apples are cooked and the syrup become thick.

• Remove from heat and let cool.

• Transfer to bowl, cover and refrigerate until you are ready to layer the Cheesecake.

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Spiced Apple Cheesecake(Click Image To View Detail)

Category: Sweet Treats

Servings: 8-10

Misfit Level: Advanced

Notes From Betty:

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