Apple Danish Cheesecake Recipe

Ingredients for Apple Danish Cheesecake

• 1 ½ cups all-purpose flour
• ½ cup ground almonds
• ½ cup granulated sugar (for crust) + 1 cup granulated sugar (for filling) + ½ cup packed light brown sugar (for topping)
• 1 cup (2 sticks) cold unsalted butter
• Almond Extract
• 16 ounces cream cheese
• ¼ teaspoon cream of tartar
• 2 large eggs
• ½ cup packed light brown sugar
• 1 teaspoon ground cinnamon
• 4 medium apples (about 2 pounds), peeled, cored, and thinly sliced
• ¼ cup slivered almonds

How to Make Apple Danish Cheesecake

1. **Make the Crust:** In a large bowl, combine 1 ½ cups all-purpose flour, ½ cup ground almonds, and ½ cup granulated sugar.
2. Cut in 1 cup (2 sticks) cold unsalted butter, using a pastry blender or your fingers, until the mixture resembles coarse crumbs.
3. Add 1 teaspoon almond extract and mix until just combined.
4. Gather the dough into a ball, flatten it slightly, and wrap it in plastic wrap. Refrigerate for at least 30 minutes.
5. On a lightly floured surface, roll out the dough into a 10-inch circle.
6. Carefully transfer the dough to a greased 9-inch springform pan. Gently press the dough into the bottom and up the sides of the pan.
7. **Prepare the Filling:** In a large bowl, beat 16 ounces cream cheese, 1 cup granulated sugar, and ¼ teaspoon cream of tartar until smooth and creamy.
8. Beat in 2 large eggs one at a time, mixing on low speed until just combined. Be careful not to overmix.
9. Pour the cheesecake filling over the prepared crust.
10. **Make the Apple Topping:** In a medium bowl, combine ½ cup packed light brown sugar, ¼ cup all-purpose flour, and 1 teaspoon ground cinnamon.
11. Add 4 medium apples (about 2 pounds), peeled, cored, and thinly sliced, and toss gently to coat.
12. Spoon the apple mixture evenly over the cheesecake filling.
13. Sprinkle with ¼ cup slivered almonds.
14. **Bake:** Bake in a preheated oven at 350°F (175°C) for 40-45 minutes, or until the cheesecake is set and the topping is golden brown. The center may still jiggle slightly.
15. **Cool:** Let the cheesecake cool in the pan on a wire rack for 10 minutes.
16. Run a thin knife around the edge of the pan to loosen the cheesecake.
17. Cool completely, at least another hour.
18. Refrigerate overnight for best results before removing the sides of the pan and serving.