Apple Pie Cheesecake
Apple Pie Cheesecake
Ingredients
For the Apple Pie Layer
- 2 pie crust, for a 9-inch double crust pie
- 6 cups baking apples, peeled, cored, and sliced (about 6-8 medium apples)
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 2 tablespoons unsalted butter, cut into small pieces
For the Cheesecake Layer
- 32 ounces cream cheese, softened
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- 4 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
For Assembly and Garnish
- 1/2 cup caramel sauce, store-bought or homemade, for drizzling
- 1 parchment paper, as needed
Instructions
- 1
Preheat oven to 425°F (220°C). Prepare the apple pie filling: In a large bowl, combine sliced apples, 1/2 cup granulated sugar, 1/4 cup all-purpose flour, ground cinnamon, ground nutmeg, and lemon juice. Toss to coat evenly.
⏱️ 10 min•🌡️ 425
- 2
Roll out one pie crust and fit it into a 9-inch pie plate. Pour the apple filling into the crust. Dot with 2 tablespoons of unsalted butter. Roll out the second pie crust and cut into strips to create a lattice top. Place the lattice over the apple filling and crimp the edges to seal. Bake the apple pie for 15 minutes at 425°F (220°C).
⏱️ 20 min•🌡️ 425
- 3
Reduce oven temperature to 375°F (190°C) and continue baking the apple pie for another 30-40 minutes, or until the crust is golden brown and the apples are tender. Let the baked apple pie cool completely on a wire rack. This is crucial to prevent the cheesecake from becoming watery.
⏱️ 40 min•🌡️ 375
- 4
Reduce oven temperature to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper. Place the cooled, pre-baked apple pie (still in its pie plate) inside the parchment-lined springform pan.
⏱️ 5 min•🌡️ 325
- 5
Prepare the cheesecake batter: In a large bowl, beat the softened cream cheese with 1 cup granulated sugar and 2 tablespoons all-purpose flour until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the sour cream and vanilla extract until just combined. Do not overmix.
⏱️ 10 min
- 6
Carefully pour the cheesecake batter around and over the pre-baked apple pie in the springform pan, filling all the spaces and covering parts of the apple pie lattice. Pour until the cheesecake batter level is near the top edge of the pan.
⏱️ 5 min
- 7
Place the springform pan on a baking sheet to catch any potential drips. Bake at 325°F (160°C) for 60-75 minutes, or until the edges are set and the center jiggles only slightly when gently shaken.
⏱️ 75 min•🌡️ 325
- 8
Turn off the oven, crack the oven door open, and let the cheesecake cool in the oven for 1 hour. This helps prevent cracking. Remove from the oven and let cool completely on a wire rack. Once cooled, cover and refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set fully.
⏱️ 240 min
- 9
Once chilled, carefully unlatch and remove the sides of the springform pan. Drizzle generously with caramel sauce in a crisscross pattern over the entire top surface of the apple pie cheesecake.
⏱️ 5 min
- 10
Slice with a sharp knife and serve. Enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Apple Pie Cheesecake
For the Apple Pie Layer
- 2 pie crust, for a 9-inch double crust pie
- 6 cups baking apples, peeled, cored, and sliced (about 6-8 medium apples)
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 2 tablespoons unsalted butter, cut into small pieces
For the Cheesecake Layer
- 32 ounces cream cheese, softened
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- 4 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
For Assembly and Garnish
- 1/2 cup caramel sauce, store-bought or homemade, for drizzling
- 1 parchment paper, as needed
Instructions
- 1
Preheat oven to 425°F (220°C). Prepare the apple pie filling: In a large bowl, combine sliced apples, 1/2 cup granulated sugar, 1/4 cup all-purpose flour, ground cinnamon, ground nutmeg, and lemon juice. Toss to coat evenly.
⏱️ 10 min•🌡️ 425 - 2
Roll out one pie crust and fit it into a 9-inch pie plate. Pour the apple filling into the crust. Dot with 2 tablespoons of unsalted butter. Roll out the second pie crust and cut into strips to create a lattice top. Place the lattice over the apple filling and crimp the edges to seal. Bake the apple pie for 15 minutes at 425°F (220°C).
⏱️ 20 min•🌡️ 425 - 3
Reduce oven temperature to 375°F (190°C) and continue baking the apple pie for another 30-40 minutes, or until the crust is golden brown and the apples are tender. Let the baked apple pie cool completely on a wire rack. This is crucial to prevent the cheesecake from becoming watery.
⏱️ 40 min•🌡️ 375 - 4
Reduce oven temperature to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper. Place the cooled, pre-baked apple pie (still in its pie plate) inside the parchment-lined springform pan.
⏱️ 5 min•🌡️ 325 - 5
Prepare the cheesecake batter: In a large bowl, beat the softened cream cheese with 1 cup granulated sugar and 2 tablespoons all-purpose flour until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the sour cream and vanilla extract until just combined. Do not overmix.
⏱️ 10 min - 6
Carefully pour the cheesecake batter around and over the pre-baked apple pie in the springform pan, filling all the spaces and covering parts of the apple pie lattice. Pour until the cheesecake batter level is near the top edge of the pan.
⏱️ 5 min - 7
Place the springform pan on a baking sheet to catch any potential drips. Bake at 325°F (160°C) for 60-75 minutes, or until the edges are set and the center jiggles only slightly when gently shaken.
⏱️ 75 min•🌡️ 325 - 8
Turn off the oven, crack the oven door open, and let the cheesecake cool in the oven for 1 hour. This helps prevent cracking. Remove from the oven and let cool completely on a wire rack. Once cooled, cover and refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set fully.
⏱️ 240 min - 9
Once chilled, carefully unlatch and remove the sides of the springform pan. Drizzle generously with caramel sauce in a crisscross pattern over the entire top surface of the apple pie cheesecake.
⏱️ 5 min - 10
Slice with a sharp knife and serve. Enjoy!
⏱️ 5 min