Apple Pie Cheesecake
- Hailee Jarry
- Oct 9, 2020
- 3 min read
Creamy, apple-y, and down right delicious!
Love apple pie? Love cheesecake? BOOM Apple Pie Cheesecake is perfect for you. Freshly made apple pie filling on top of a perfectly smooth cinnamon cheesecake. I said it once and I will say it again, Apples are the BEST fall ingredient. I will always enjoy baking with apples and creating delicious recipes that include this magnificent fruit.
This recipe is perfect for those who don't like sweets that are too sweet. Some cheesecake recipes can be very rich and sweet, but this recipe specifically leans on the apples for it's sweetness. You can enjoy multiple pieces in one sitting, if that's what you want to do...that's what I did (it is just too good!!!). The hint of cinnamon in the crust and the cheesecake batter really help to tie in the apple pie topping. Want to give it a try? Check out recipe tips, ingredients and directions below!
Recipe Tips:
Make sure cream cheese has time to reach room temperature. I usually will set mine out for 1-2 hours to make sure its perfect.
Sour cream is key in this recipe, this will help to keep it moist and accentuate the tang of the cream cheese.
You will want a roasting pan to place the springform pan in.
Ensure you bake the cheesecake in a water bath to ensure a light lift and reduce the risk of cracks in your cheesecake!
If you are worried about water getting through your springform pan, wrap the outside of the pan in aluminum foil.
You can adjust which apple you use in this recipe!
If you try this recipe let me know what you think and remember to use #yellowforkfoodblog!
Ingredients:
Apple Pie Topping
2 lbs. Fuji Apples (peeled and diced)
3 tbsp Butter
3/4 cup Brown Sugar
2/3 tbsp Cinnamon
1/4 cup Flour (sifted)
Crust
2 cups Graham Cracker Crumbs
1/4 cup Brown Sugar
1/4 cup Honey
7 tbsp Melted Butter
1/2 tbsp Cinnamon
Cheesecake
24 oz. ( three bars) of Cream Cheese at room temperature
2/3 cup Granulated Sugar
2 tbsp Honey
2 Large Eggs
3 tbsp Sour Cream
3/4 cup Heavy Cream
2 tbsp Cornstarch
1 tbsp Cinnamon
Directions:
First things first - Preheat Oven to 325 degrees.
Begin with Apple Pie Topping:
In a medium pot over medium heat, melt down the butter.
Once melted, add in the apples and ensure that each apple has been coated with butter.
Stir in brown sugar and cinnamon. Cover and cook down for 5-6 minutes or until apples begin to soften.
Once you can pierce the apple with the fork, add in sifted flour and stir together. The topping will begin to thicken. Cook uncovered for an additional 3-4 minutes.
Take topping off the heat and set aside.
Next make the Crust:
In a blender, add in all ingredients and pulse until there is a sand like texture.
Lightly grease a 9 inch springform pan, and then pour in crust blend.
Press crust down and about 1-2 inches up the side.
Set aside until the cheesecake is ready.
Note: If you like a lot of crust, I suggest you double this part of the recipe!
Lastly, THE CHEESECAKE:
In a large bowl on medium speed, mix together cream cheese and sugar until smooth.
Mix in sour cream, honey and then eggs one at a time. Make sure to scrape down the sides in between each ingredient.
Begin to mix in cornstarch and cinnamon until combined, scrape down the sides.
Pour in the heavy cream as you mix. Make sure your batter is smooth and creamy.
Pour cheesecake batter in the springform pan and even out the top to ensure a flat surface.
Place the springform pan in a roasting pan and pour about 3-4 cups of hot water into the roasting pan or until water is halfway up the springform pan.
Place the cheesecake in the oven at 325 for 1 hour and 25 minutes.
Once the timer goes off, turn off the oven, prop the oven door halfway open, and let the cheesecake roast in there for 25 minutes.
Remove the cheesecake from the roasting pan and let it sit at room temperature for 1-1.5 hours. ( No need to remove from the springform pan)
Pour the apple pie filling on top of the cheesecake and place in the fridge to cool for 6 hour or overnight.
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