Apple Cheesecake Recipe

Brandied Apple Cheesecake Cake

Apple cheesecake cake with a hint of brandy will impress your guests for coffee and tea.

25 min. prep time
16 servings
646 Ratings



1 (15.25- to 16.5-ounce) package yellow cake mix
1 cup apple cider or apple juice
1/2 cup sour cream
1 (3-ounce) package cream cheese, softened
1 tablespoon lemon juice
1/2 teaspoon brandy flavoring*
2 medium (1 1/2 cups) apples, peeled, chopped


3/4 cup powdered sugar
1 tablespoon Land O Lakes® Butter, melted
1/4 teaspoon brandy flavoring or vanilla**
1 to 2 tablespoons apple cider or apple juice


Heat oven to 350°F. Grease and flour 12-cup Bundt® pan; set aside.

Combine all cake ingredients except apples in bowl. Beat at low speed, scraping bowl often, 2 minutes. Beat at medium speed 2 minutes or until well mixed. Stir in apples. Pour batter into prepared pan.

Bake 45-50 minutes or until toothpick inserted near center comes out clean. Cool on rack 15 minutes. Loosen cake edges with knife. Invert onto serving plate; cool completely.

Combine all glaze ingredients except apple cider in bowl. Stir in enough apple cider for desired glazing consistency. Drizzle over cooled cake.

*Substitute 1 tablespoon brandy.

**Substitute 1 1/2 teaspoons brandy.

Recipe Tip

- This cake stays moist and actually develops more apple flavor a day after baking. To store cake for a longer period, wrap unglazed cake in plastic food wrap. Place in freezer container with tight-fitting lid; freeze for up to 2 months. Glaze thawed cake as directed.

- Apple cider is raw apple juice that has not been filtered. It contains small amounts of apple pulp and is brown and cloudy. It is highly perishable and must be refrigerated. Apple juice results when apple cider is filtered to remove solids and is pasteurized. It has a longer shelf life than apple cider.

Nutrition Facts (1 serving)

Calories: 230

Fat: 9g

Cholesterol: 50mg

Sodium: 250mg

Carbohydrates: 5g

Dietary Fiber: 1g

Protein: 3g

Recipe #13142©2004Land O'Lakes, Inc.

Recipe Comments & Reviews

WAY TOO MUSHY, SOFT, WEIRD TEXTURE....I did everything right according to the recipe and I threw it away. It was a true waste of time, energy and money.
This was a big hit and quick and easy to make. I must admit I used a little extra brandy replacing a little of the apple juice with brandy. This cake was moist and flavorful and makes a great presentation. I will make this again!
I made this for Thanksgiving and it taste good! I didn't have any brandy so I tried it with rum. One of my friends asked me to make her one I gave it to her yesterday and she has already eaten half! I do recommend you chop the apples up really small, it made neater cuts.
made it for a church harvest supper. It was a big hit and also easy.
I tried this because it was an apple cake that wasn't the usual spice cake. It was good and pleasant to eat, but no one, including me, noticed any brandy flavor in the cake or glaze. I used cider and brandy in the cake and glaze (not juice and flavoring.) The apple pieces sank in the batter, ending up on the top of the cake. This was fine except that with all the fruit concentrated in the bottom of the pan, part of the cake stuck in the pan. The appearance was spoiled--not good if I had made it for a special occasion. To avoid this, toss the chopped apple with just a bit of flour (1-2 tsp) before mixing into the batter.
This is a very good cake, very flavorful and not too sweet.

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