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Apple Cheesecake

First Published in the Amherst Citizen - Oonagh's Kitchen (Oct 12, 1999)

According to John Keats in his 'Ode to Autumn' this is meant to be the Season of Mists and mellow fruitfulness. You could have fooled me. After the summers heat, I think this Autumn is just plain cold. But try to make the most of what little decent weather we have left and get out picking apples with the kids at one of the local apple orchards. When you come home with more apples than you intended picking (isn't it always the way) then make this delicious apple cheesecake. The kids can help, it doesn't take long to prepare and tastes wonderful.


¾ c flour
¼ c powdered sugar
¾ stick (3oz) butter or a stick margarine you like - not 'lite' margarine.
1 tsp vanilla or almond essence
8 oz cream cheese softened (neufchatel low fat is fine)
¼ c egg substitute or 1 egg (make sure you use an egg substitute that does not contain onion/garlic powder)
1 tsp vanilla or almond essence
1 tbsp flour
¼ c sugar
3 Granny Smith Apples,(or similar crisp apples) peeled, cored, sliced and cut into 8ths.
1 tbsp butter
2 tbsp light brown sugar
¼ c sliced almonds
1 tsp cinnamon


1. Preheat oven to 350 degrees

2. Place crust ingredients in mixing bowl and using electric mixer or by hand rub in margarine until mix resembles moist, golden breadcrumbs but does not form a dough. Press onto bottom and half way up sides of 9" pie plate. (if the butter/marg was very soft this can be quite sticky to do. Put about a tablespoon of flour on a saucer and dip your fingers in the flour to help you press crust out evenly without sticking to it). Bake in oven for 15 - 20 minutes until slightly shrunken and tinged brown. Evenly brown gives a crispy crust throughout. Remove from oven.

3. In same mixing bowl mix cream cheese, egg substitute, vanilla, flour and sugar until well blended and creamy looking. Mix in apples.

4. Spoon apple mixture into partially baked crust. This will have a very full appearance and will be over the height of the crust but it won't overflow or rise too much.

5. In small non-stick saucepan melt butter and sugar together over medium heat. Turn the heat off and stir in almonds and cinnamon until they are evenly coated. If it cools too rapidly, then the nuts will start clumping together, so just warm through on low heat. Gently spoon over apple mixture.

6. Bake in the 350° oven for about 55 minutes, covering the top if it seems to be browning too much.

The tart needs this length of cooking otherwise the apples will be too firm, they do not really go soft anyway. Additionally, the flour needs to be cooked out, otherwise you will taste a raw floury texture when you eat the tart. The cream cheese mixture will appear cooked and set by the 30 minute mark but requires the extra cooking time.

Oonagh Williams, proprietor of Royal Temptations, has a Culinary Arts degree, offers a Personal Chef service, teaches a variety of classes in International Cooking, and makes regular appearances on WMUR ABC Channel 9's Cooks' Corner. You can contact Oonagh at 603-424-6412.

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Last modified: January 26, 2000
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