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Empire Apples and Apple Strudel Cheesecake Recipe

The Empire tops the list of Jared's favorite apples. It's classic and hard to beat for both fresh eating and baking. This has also made his sister's list. Karma says "a good quality all around apple. I love that it keeps for so long into the winter months. The skin gets a little tough [by February] but I don’t mind. Peels really nice in a peeler."

Approximate Ripening Date: September 17th

Flavor: This is a tart-sweet apple with a nice crunch. We've discovered that this is one of our best keepers when stored properly.

Baking: the empire doesn't hold it's shape when baked but makes a nice tender sauce. It is also really delicious when dried or used in ciders.

History: McIntosh x Red Delicious cross created in Geneva, New York in 1966.

Featured Recipe:

Apple Strudel Cheesecake

by Diane Lapacek


1 cup flour

2/3 cup sugar

1/2 cup butter

1/4 tsp vanilla


4 cups tart apples - peeled and sliced

2 pkgs. cream cheese (8 oz)

3/4 cup sugar - divided

2 eggs

1 tsp vanilla

1 tsp cinnamon - ground

1/4 cup walnuts - chopped

In a bowl combine flour and sugar. Cut in butter until crumbly. Stir in vanilla. Press in bottom of ungreased 9 inch springform pan. Bake at 350-degrees for 10 minutes. Cool. Place apples in ungreased 13 x 9 x 2 baking dish. Cover and bake for 15 minutes or until tender. Drain and cool. In a large bowl, combine cream cheese, 1/2 cup sugar, eggs and vanilla, Mix until light and fluffy. Pour over crust. Toss baked apples with cinnamon and remaining sugar. Arrange apples over cream cheese layer. Sprinkle with nuts. Bake 375-degree for 15 minutes. Reduce heat to 350-degrees. Bake 45 to 50 minutes longer or until set. cool to room temperature. Refrigerate at least 4 hours.

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