A hybrid mascarpone-based cheesecake with apple pie topping.


Recipe Summary

30 mins
30 mins
6 hrs
7 hrs
10 servings


Original recipe yields 10 servings
The ingredient list now reflects the servings specified


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Line a 9-inch springform pan with parchment paper or grease with butter.

  • Combine graham cracker crumbs and butter in a large bowl to create a grainy mixture. Reserve 1/4 cup and distribute remaining crust evenly onto the base of the prepared springform pan. Set aside.

  • Combine apple slices, brown sugar, cinnamon, and nutmeg in a bowl and toss to coat. Set aside.

  • Combine cream cheese, mascarpone cheese, sugar, and vanilla extract in a large bowl and mix using an electric mixer. Add eggs 1 at a time. Beat until well integrated, 2 to 3 minutes. Pour filling into the crust-lined pan and smooth using a spatula.

  • Arrange apple slices on top of filling in a circular "deck of cards" arrangement. Sprinkle reserved crust mixture on top.

  • Bake in the preheated oven until edges begin to firm up, apples soften, and center remains jiggly, 30 to 40 minutes.

  • Cool for 6 to 8 hours before serving.

Nutrition Facts

618 calories; protein 10g 20% DV; carbohydrates 44.4g 14% DV; fat 46g 71% DV; cholesterol 175.9mg 59% DV; sodium 461.8mg 19% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
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  • 3 star values: 0
  • 2 star values: 1
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Rating: 2 stars
I don't know where to start with this review. I followed the recipe and it was a disappointment. First there was way too much graham cracker/ butter mixture. I had quite a bit left over. Second the cracker/butter mixture itself needed some sugar to sweetened it up a bit. The filling was not jiggly after baking for 40 minutes it was raw. A toothpick inserted at center kept coming out completely coated with the filling. I wound up baking it for 1 hr 45 minutes to finally achieve a jiggly center. And that was checking g it every 10-12 minutes. Then the issue with the apples. I used a mandolin to slice my apples very thinly and even with that lenghty bake time the apples were still on the crisp side. Because it was baked for so long the texture of the filling was very dense not creamy at all. Sorry but I do not recommend this cheesecake the way the recipe is written. I believe it has potential. But I won't be the one to experiment with it. Read More