Apple Pie Cheesecake
User Reviews
5.0
123 reviews
Excellent
Apple Pie Cheesecake
Report
Everyone loves apple pie and everyone loves cheesecake... so why not? The combination is incredible!
Share:
Ingredients
- 1 recipe double pie crust or prepared uncooked pie crust, such as Pillsbury
Cream Cheese Mixture
- 16 ounces cream cheese softened, 2 packages
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 eggs
Apple Mixture
- 6 large apples peeled and thinly sliced, about ⅛″
- 2 teaspoons fresh lemon juice
- ½ cup granulated sugar
- 2 tablespoons all-purpose flour
- 2 teaspoons cinnamon
- Caramel sauce for serving, optional
Instructions
- Preheat oven to 400°F. Line a deep dish pie plate with the bottom pie crust.
- With the mixer on high, combine cream cheese, ½ cup sugar, and vanilla until fluffy. Add in eggs and mix until combined. Pour the cream cheese mixture into the pie crust.
- In a large bowl, combine apples, lemon juice, ½ cup sugar, flour, and cinnamon. Gently place apples on top of cream cheese mixture.
- Top apples with a second pie crust and crimp the edges to seal. Cut a few small slits into the top of the pie.
- Line a pan with parchment paper and place the pie on the pan. Cover loosely with a piece of foil and bake for 30 minutes. Remove foil and bake an additional 30 minutes or until the apples feel soft when a knife is inserted. Remove from the oven and cool for 10 minutes.
- Cool for 1 hour on the countertop and then refrigerate for 4 hours or overnight. Serve chilled with caramel sauce.
Notes
- Cream cheese should be softened to room temperature.
- Don't overmix the cream cheese mixture.
- Ensure the apples are thinly sliced so they cook through.
- Be sure to cut slits in the top crust so that steam can escape.
- For a glossy crust, combine one egg with 1 tablespoon of water. Wisk until combined and brush over the crust.
- Depending on your apples, the pie can sometimes bubble over so place the pie plate on a pan lined with parchment to save my oven any mess.
- Cheesecake Apple Pie can be stored in the fridge for up to 5 days. Only cover the cut portion of the pie with plastic wrap.
- Cooled pie can be frozen, wrap in plastic wrap then in a freezer bag. It will keep in the freezer for up to 6 months. Thaw in the refrigerator overnight before serving.
Nutrition Information
Show Details
Calories
291
(15%)
Carbohydrates
56g
(19%)
Protein
3g
(6%)
Fat
6g
(9%)
Saturated Fat
2g
(10%)
Cholesterol
41mg
(14%)
Sodium
105mg
(4%)
Potassium
181mg
(5%)
Fiber
4g
(16%)
Sugar
39g
(78%)
Vitamin A
135IU
(3%)
Vitamin C
6.8mg
(8%)
Calcium
23mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 291 kcal
% Daily Value*
| Calories | 291 | 15% |
| Carbohydrates | 56g | 19% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 41mg | 14% |
| Sodium | 105mg | 4% |
| Potassium | 181mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 39g | 78% |
| Vitamin A | 135IU | 3% |
| Vitamin C | 6.8mg | 8% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
123 reviews
Excellent
Other Recipes
You'll Also Love
5-Layer Dark Chocolate Cheesecake (Cheesecake Factory Godiva Chocolate Cheesecake Recipe)
American
0.0
(0 reviews)
