Apple Pie Cheesecake

Apple Pie Cheesecake

AuthorJulie

Crust
1 cup flour
1/4 cup sugar
1 egg yolk (save the white)
1/2 cup butter, room temperature
Filling
2 - 8 oz pkg. cream cheese, at room temperature
1/2 cup sugar
2 large eggs
1 tsp. vanilla
Topping
1 large or 2 medium apples, thinly sliced (about 2 cups or so)
1/2 cup sugar
1 tsp. cinnamon

1

To make the crust, combine all of the ingredients in a small bowl and blend with a fork, pastry cutter or your fingers until well blended - it will look like big, soft crumbs. Press into the bottom and about an inch up the sides of a buttered or sprayed springform pan.

2

To make the filling, beat the cream cheese and sugar until smooth and lump-free; add the eggs, one at a time, then the reserved egg white and vanilla. Pour into the pastry lined pan. Preheat the oven to 400F.

3

Thinly slice the apple(s) and toss with sugar and cinnamon to coat; scatter over the top of the cheesecake. Bake for 12 minutes, then reduce the heat to 375F and bake for another 30-35 minutes, until puffed and golden but slightly jiggly - it will firm up as it cools. Let cool in the pan, then refrigerate for a few hours, or overnight.

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Ingredients

Crust
 1 cup flour
 1/4 cup sugar
 1 egg yolk (save the white)
 1/2 cup butter, room temperature
Filling
 2 - 8 oz pkg. cream cheese, at room temperature
 1/2 cup sugar
 2 large eggs
 1 tsp. vanilla
Topping
 1 large or 2 medium apples, thinly sliced (about 2 cups or so)
 1/2 cup sugar
 1 tsp. cinnamon

Directions

1

To make the crust, combine all of the ingredients in a small bowl and blend with a fork, pastry cutter or your fingers until well blended - it will look like big, soft crumbs. Press into the bottom and about an inch up the sides of a buttered or sprayed springform pan.

2

To make the filling, beat the cream cheese and sugar until smooth and lump-free; add the eggs, one at a time, then the reserved egg white and vanilla. Pour into the pastry lined pan. Preheat the oven to 400F.

3

Thinly slice the apple(s) and toss with sugar and cinnamon to coat; scatter over the top of the cheesecake. Bake for 12 minutes, then reduce the heat to 375F and bake for another 30-35 minutes, until puffed and golden but slightly jiggly - it will firm up as it cools. Let cool in the pan, then refrigerate for a few hours, or overnight.

Apple Pie Cheesecake
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