Apple Crisp Cheesecake




3/4 cup graham crackers                                        1/4 cup margarine

1/2 cup sugar

Line bottom of pan with crumbs (9 x 9).

Beat 2 eggs

Add 16 oz cream cheese

Whip until smooth

Add: 1 teaspoon vanilla and 1 cup sugar. Pour on top of crumbs.

Apple Crisp Topping:

3 apples, peeled, cored and sliced about 1/4″                                      1 tsp cinnamon

1/2 tsp salt                                                                                                   2 tablespoons sugar

dash nutmeg

Combine these and layer the apples on top of the cheesecake filling.

Crumb Topping:

1 cup brown sugar                                                                                      1 cup flour

1 cup old fashioned oats                                                                           1/2 tsp salt

1/2 cup butter

Combine with a pastry blender until crumbly. Layer the crumb topping on top of the apples on the cheesecake.


Bake 60-80 minutes at 350 degrees. Allow to cool for at least an hour on a rack. Refrigerate several hours (overnight if possible).

  • Mandy’s Hints: The above cheesecake recipe (the apple and crumb topping is not from the book) is written just as it appears in the book. You’ll notice it’s, um, very basic and not very “fluffy” with words. 🙂
  • I used unsalted butter as “margarine” – melted completely as it’s being used in the crust. I crushed up the graham crackers in a Ziplock bag (I used one sleeve of graham crackers and that produces about a cup, so you could always use the leftover to sprinkle on top or just leave one or two graham crackers out?) and then combined all three (crushed graham crackers, melted butter and sugar) in a bowl, before pressing into the bottom of the pan.
  • I whipped the cheesecake mixture for quite a while. I wanted as smooth and creamy a filling as possible. Not to mention this was being done while two boys were running amok, so, had they not been around? This might not have been “whipped” as much (thanks Kitchenaid stand mixer! :)), but I think that it was for the best that it was whipped for so long!

*The Amish Cooking cookbook has hundreds (maybe thousands? I haven’t counted and don’t plan on it..) of recipes and no names were listed as to whom to give credit to for the actual individual recipes. Therefore, I can not give credit to the proper person for this scrumptious cheesecake!*

**Thanks to Real Housemoms for the topping idea for this cheesecake! It made a wonderful addition!**

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