Butterscotch Apple Cheesecake

Spice-glazed apples spill over the top of a spiced cheese cake that has been sweetened with a jar of butterscotch sauce.

Butterscotch Apple Cheesecake
Servings: 12 Prep 20 mins Chill 5 hrs Bake 325°F 1 hr Cook 10 mins Stand 1 hr


  • 1 1/3 cups graham cracker crumbs (from 10 rectangular boards)
  • 1/4 cup packed light-brown sugar
  • 1/4 cup (1/2 stick) butter, melted
  • 1/2 teaspoon ground cinnamon
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • Pinch ground nutmeg
  • 1 1/2 pounds cream cheese, at room temperature
  • 1 12 1/4 ounce jar butterscotch sauce
  • 1/4 cup packed light-brown sugar
  • 3 eggs
  • 1/2 teaspoon vanilla
  • 1 Gala or Red Delicious apple (about 1/2 pound), peeled, cored and finely diced
  • 2 tablespoons butter
  • 2 Gala or Red Delicious apples (about 1 pound), peeled, cored and thinly sliced
  • 1/2 cup packed light-brown sugar
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • 3/4 cup apple juice
  • 2 tablespoons cornstarch

Make It


1. Mix crumbs, sugar, butter and cinnamon by hand in medium-size bowl or in food processor with on/off pulse motion until crumbs are evenly moistened. Cover your hand with plastic wrap, and press crumb mixture over bottom and 1 inch up sides of 9-inch springform pan. Wrap outside bottom and sides of pan with aluminum foil. Refrigerate until chilled, about 30 minutes.

2. Heat oven to 325 degrees F.


3. Mix together flour, cinnamon and nutmeg in small bowl. Beat cream cheese in medium-size bowl on medium speed until smooth. Add butterscotch sauce and brown sugar; beat until smooth. Add eggs, 1 at a time, beating well after each addition. On low speed, beat in the flour mixture and vanilla until smooth. Fold in diced apple.

4. Scrape filling into springform. Place larger baking pan on oven rack; place springform in larger pan. Add hot water to larger pan to come halfway up sides of springform pan.

5. Bake in 325 degrees F oven 1 hour. Turn oven off; prop oven door open slightly with wooden spoon. Let cake cool in water bath 1 hour. Transfer springform pan from water bath to wire rack to cool, about 1 hour. Refrigerate until chilled.


6. Melt butter in medium-size skillet over medium-high heat. Add sliced apples; saute 5 minutes or until slightly softened. Meanwhile, in small bowl, combine sugar, cinnamon, nutmeg and salt. Add sugar mixture to skillet; cook until sugar melts, 2 minutes. Whisk apple juice and cornstarch in small bowl. Add to skillet; cook, stirring occasionally, until thickened and caramel colored, 2 minutes. Pour onto cooled cake, spreading evenly to edges. Refrigerate until topping is cooled and set, about 2 hours.

7. To serve, remove side of pan. Slice cheesecake into wedges.

Nutrition Facts

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 493, Fat, total (g): 26, chol. (mg): 126, sat. fat (g): 16, carb. (g): 60, fiber (g): 2, pro. (g): 8, sodium (mg): 398, Percent Daily Values are based on a 2,000 calorie diet.