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Shortbread Base
1/3 cup canola oil margarine (75 mL)
1/2 cup ground almonds (125 mL)
1/4 cup granulated sugar (60 mL)
1/4 tsp almond extract (1 mL)
1 cup all-purpose flour (250 mL)
Filling
8 oz cream cheese (250 g)
1 cup plain or vanilla yogurt (250 mL)
1/4 cup granulated sugar (60 mL)
2 eggs (2)
1/4 tsp almond extract (1 mL)
Apple Almond Topping
2 Tbsp canola oil (30 mL)
3 large crispy apples, peeled and diced (3)
2 Tbsp lemon juice (30 mL)
1/2 cup brown sugar (125 mL)
1 tsp cinnamon (5 mL)
1-2 tsp cornstarch (5-10 mL)
1-2 Tbsp water (15-30 mL)
1/2 cup slivered almonds (125 mL)
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Shortbread Crust:
- In a small mixing bowl beat margarine until fluffy.
- Add ground almonds, sugar, and almond extract, mix well.
- Work flour into mixture until a soft dough forms.
- Pat dough into a 9” (22 cm) springform pan, gently pressing against bottom and slightly up the sides.
- Refrigerate for 30 minutes.
Filling:
- Beat cream cheese until fluffy.
- Beat sugar, egg, yogurt & almond extract into the cream cheese.
- Pour into chilled crust.
- Bake at 425⁰F (220⁰C) for 15 minutes, then turn the oven down to 350⁰F (175⁰C) and continue to bake for 35-40 minutes until the centre is set and top appears dry. Let cool.
Topping:
- Pour canola oil into a large non- stick frying pan. Add apples and lemon juice and cook on medium heat for 5-7 minutes, until apples begin to soften.
- Add sugar and cinnamon and cook 2-3 minutes longer.
- Dissolve cornstarch in water and add to apples. Continue to cook until mixture thickens, about 1-2 minutes.
- Remove apple mixture from heat, set aside and allow to cool.
- In a medium size non-stick frying pan toast slivered almonds on medium heat until slightly browned, about 3 minutes.
Assembly:
- Once cheesecake has cooled, carefully release sides of springform pan and transfer to a large serving plate.
- Top cheesecake with apple mixture that is warm or room temperature, and spread evenly.
- Sprinkle toasted almonds over top.
- Serve and enjoy!

Apple Almond Cheesecake
You have to try this Apple Almond Cheesecake! It is everything a cake should be: sweet, rich and delicious. Share a slice or two with someone you love. Recipe courtesy of canola farmer Pat Orsak.
Nutritional Analysis
- Serving Size
- 1 slice
- Servings
- 12
- Calories
- 355
- Total Fat
- 20 g
- Saturated Fat
- 5.3 g
- Cholesterol
- 56 mg
- Sodium
- 101 mg
- Carbohydrates
- 39 g
- Fiber
- 1.1 g
- Sugars
- 26.9 g
- Protein
- 7 g
- Potassium
- 239 mg