Apple Praline Cheesecake filling is soggy

by Jody
(Indianapolis, IN)

Hi, my question pertains to the preparation of the apples before adding then into the cheesecake filling (not on top). As we know, apples are naturally juicy. When making an Apple Praline Cheesecake, due to the water content in the apples, my cheesecake filling comes out soggy. What is the secret to adding apples to a cheesecake filling without having the soggy filling outcome?
Thank you for your help! Jody

Jody,

I've researched various apple praline cheesecake recipes and it looks like the apples aren't added when they are freshly cut. It looks like they should be heated with brown sugar, spices and butter to make an apple mixture and then be allowed to cool before stirring into the cheesecake batter for baking.

I hope this helps and that you let me know how it turns out. I've seen some great looking recipes for this particular cheesecake and it sounds delicious!