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Bakeapple Cheesecake side view of cheesecake

Bakeapple Cheesecake

Bakeapple is the Newfoundland word for Cloudberry, a deliciously intense northern berry that makes for an amazing topping on a creamy vanilla cheesecake.
Course Dessert
Cuisine Newfoundland, North American
Keyword bakeapple, cheesecake
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 16 servings
Calories 363 kcal
Author Barry C. Parsons

Ingredients

For the graham crumb base

  • 1⅓ cups graham wafer crumbs
  • 3 tbsp sugar
  • ⅓ cup melted butter

For the Vanilla Cheesecake

  • 3 cups cream cheese (three 250 g packages)
  • 1 cup sugar
  • 3 eggs
  • 3 tsp vanilla extract
  • 1 cup whipping cream

For the Bakeapple Topping

  • 2 cups fresh or frozen bakeapples
  • ½ cup sugar

Instructions

For the graham crumb base

  1. In a small bowl, combine the graham wafer crumbs, sugar and melted butter.
  2. Press into the bottom of a 9 inch bring form pan that has the bottom lined with parchment paper. (This helps with much easier release from the pan when the cheesecake is cooled.)

To prepare the cheesecake batter

  1. Cream together the cream cheese and sugar.
  2. Add the eggs, one at a time, beating well after each addition. beat in the vanilla extract
  3. Finally blend in the whipping cream.
  4. Pour over the prepared base and bake at 325 degrees F for 50 minutes to an hour. The cheesecake should just be beginning to brown at the edges and the surface of the cheesecake should lose any shine when the cake is properly baked. It can still be slightly wobbly just at the center at this point.
  5. Remove the cake from the oven and run a sharp knife completely around the edge of the pan. This will allow for the cheesecake to shrink as it cools and hopefully not crack (but who cares if it does? I am never bothered by a crack or two in the surface)
  6. Allow the cheesecake to cool thoroughly on a wire rack at room temperature for a couple of hours before storing in the fridge.

For the Bakeapple Topping

  1. Gently boil the bakeapples and sugar in a small saucepan until the jam begins to slightly thicken, (about 20 minutes) stirring occasionally. Cool completely and spread on top of the vanilla cheesecake.

Recipe Notes

This recipe was original to my blog bak in 2007. I now bake my cheesecakes in a bain marie method. If you want to learn more about that please check out his post: Just a Vanilla Cheesecake.

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.