Apple Pie Cheesecake
User Reviews
5
Apple Pie Cheesecake
Description
This dessert starts with a pie crust lined in a deep-dish pie plate, filled with a fluffy mixture of softened cream cheese, sugar, vanilla, and eggs. A topping of thinly sliced apples tossed with lemon juice, sugar, flour, and cinnamon is arranged over the cream cheese layer. A second crust covers the pie and is crimped and slitted to allow steam to escape during baking.
Baking is done first with foil covering to prevent over-browning, then uncovered to develop color and ensure the apples soften properly. Cooling includes a room temperature rest followed by refrigeration to set the cheesecake custard. The optional caramel sauce adds additional richness and sweetness.
Serving chilled, this dessert offers creamy cheesecake texture combined with tender, spiced apple slices and a flaky crust. It pairs well with coffee or tea and makes a fitting dessert for holidays or special occasions.
Softening cream cheese is essential for a smooth filling without lumps. Cutting apples thin and venting the crust help ensure even baking and prevent bubbling over. The pie can be refrigerated for up to 5 days or frozen for up to 6 months; thaw overnight in the fridge before serving.
Ingredients
- 1 recipe pie crust or prepared uncooked pie crust, such as Pillsbury, double
Cream Cheese Mixture
- 16 ounces cream cheese softened, 2 packages
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 egg
Apple Mixture
- 6 large apple peeled and thinly sliced, about ⅛″
- 2 teaspoons lemon juice fresh
- 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
- Soften cream cheese to room temperature to ensure a smooth, lump-free filling.
- Slice apples thinly to help them cook through evenly in the pie.
- Cut slits in the top crust to allow steam to escape during baking and prevent sogginess.
- For a shiny crust, brush with an egg wash made of one egg mixed with a tablespoon of water before baking.
- Place the pie on a parchment-lined pan to catch any bubbling overflow during baking.
- Store the pie covered in the refrigerator for up to 5 days; only cover exposed portions of the cut pie with plastic wrap.
- The pie can be frozen wrapped tightly and kept up to 6 months; thaw in the refrigerator overnight before serving.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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