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Apple Pie Yogurt Cheesecake

  • Author: Vicky Cohen and Ruth Fox
  • Prep Time: 25 mins
  • Cook Time: 55 mins
  • Total Time: 1 hour 20 mins
  • Yield: 8-10 1x
  • Diet: Vegetarian


  • Crust:
  • 2 cups cinnamon graham cracker crumbs (about 10-12 crackers)
  • 4 tbsp unsalted butter, melted
  • 2 tbsp milk
  • Apples:
  • 2 medium apples, cored, peeled, and diced
  • 2 tbsp brown sugar
  • 3 tsp cinnamon
  • Filling:
  • 2-8oz packages of Neufchatel cream cheese (1/3 less fat), softened
  • 2-6oz containers Fat-Free or low fat vanilla Greek yogurt or apple cinnamon greek yogurt (if available) 
  • ¾ cup sugar
  • 4 eggs
  • 1 tsp natural vanilla extract
  • Crumble topping
  • 3 tbsp brown sugar
  • 3 tbsp flour
  • 1 ½ tbsp. unsalted butter


  1. To prepare the crust, combine graham cracker crumbs, melted butter and milk in food processor. Pulse a few times until well combined
  2. Press into a 10-inch spring form mold to make an even layer and so it slightly comes up the sides. Set aside
  3. Preheat the oven to 350F
  4. In a small pan, cook apples, sugar and cinnamon at medium heat until tender. Set aside to cool
  5. Combine cream cheese and sugar in a food processor and blend until smooth. Add yogurt and vanilla extract and pulse a few times
  6. Add eggs, one at a time, making sure they’re well incorporated
  7. Pour into a bowl and fold in cooked apples.
  8. Pour filling into the prepared crust and bake at 350F for 40-45 minutes
  9. In the meantime, prepare crumble topping. Combine flour and sugar in a small bowl. Mix in butter using a fork or your fingers.
  10. Remove cheesecake from the oven and let it rest for about 10 minutes. Increase oven temperature to 400F. Sprinkle crumb topping evenly on the cheesecake and bake for an additional 10-15 minutes
  11. Let cool completely (for at least 4 hours) and refrigerate overnight



  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: shavuot, kosher, cheesecake