Apple Pie Cheesecake
It’s birthday week around here – mine, Mike’s, my sister’s and my nephew’s, all within 6 days. Today we got together for dinner. On the menu: 21 day aged roast beef, Yorkshire pud, roasted veg and all that. For dessert, I dug up something that had jumped out as something Mike would love – apple cheesecake. The plain cheesecake from Canadian Living was his birthday cake of choice for years, and his favourite special-day breakfast has always been puffed apple pancakes or crepes with sautéed apples. This seemed like the perfect marriage of the two.
It had a simple press-in crust made with flour, sugar, butter and egg yolk. Mixed with my fingers and pressed into the bottom and a little up the sides of a springform pan, all rustic-like.
The cheesecake filling is easily mixed and poured overtop.
Then you thinly slice tart apples (I used Ambrosia) and toss them with sugar and cinnamon and spread them over the unbaked filling. Then bake the lot of it.
When it’s done it’ll be puffed and golden, but still a bit jiggly; it will firm up as it cools.
It needs some time to chill out, so make it in the morning if it’s destined for dinner.
Apple Pie Cheesecake
AuthorJulieTo 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.
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.
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.
Ingredients
Directions
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.
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.
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.
It’s my two favourite desserts one on top of the other! This is going on the must make list (getting longer bythe day) right away.
Birthday Wishes to you, Mike and everyone celebrating this week! 🙂
Happy birthday to one and all Julie, this apple cheesecake is perfect for the celebrations!!!
Brilliant!! I am so making this and serving with my grandmother’s brown sugar sauce. Thanks. And Happy Birthday!
But did you LIKE it? Or is straight-up cheesecake (and straight-up apple pie) better?
Happy birthday Julie!
What a wonderful idea. It looks delicious! Thanks for sharing.
If I halved the recipe, could I put it into a 6″ springform?
i think you just tugged at my heart strings a little 🙂 Apple Pie + Cheese cake = good!
Wow – that is gorgeous!
I once worked at a backcountry lodge, and the Swiss chef would sometimes make something similar, with a crumb layer, a cheesecake layer, and a apple layer. There may have been a raspberry jam layer too….
It was one of my favourite desserts – will have to see how this compares (for research purposes only of course… 😉
Happy belated birthday greetings to you, Julie!
So glad you were able to make it for a special occasion! It has become one of my favorite desserts, thanks for the link back 🙂
Sounds wonderful! Happy Birthday to all of you. 🙂
This looks absolutely divine! Perfect for birthdays!
That looks fabulous! Happy Birthday to you all. 🙂
Happy Birthday Week! How fun! :O)
Three Words: O.M.G!
Happy belated birthday to y’all!
My friend sent me to your site for the slow-cooked lamb recipe and now I have trouble leaving. 🙂 I am making the lamb for the weekend and would like to make this apple cheesecake for Thanksgiving. Can you tell me how big your pan is and how thick the crust? I am wondering if I can reduce the amount of crust.
Thanks!
My pan was 9 1/2″ in diameter, I believe? The crust wasn’t too thick – like an average 1/4″ thick I’d say.
Hi, recipe looks good , what size springform pan should be used for this recipe
thanks gary
This looks amazing! Happy birthday! 🙂
now that’s a beauty! hope your birthday week has been fab!
Wonderful dessert. Took it to a dinner party last night. Rave reviews. I made a Toffee Sauce to serve with it, yummy addition. Everyone wanted the recipe. Love your blog.o
Delicious! Thanks, Julie!
Wow, I’ve never thought of Apple Pie and Cheesecake together! Looks delicious.
Just a question on the cream cheese though. What is a 2-8oz packet? How do you tell whether you need 2oz or 8 oz? Or do you mean 2 x 8oz?
I am from upstate NY and have been living in Mexico for the last three years. Fall is the most unbelievable time for me. However, as you can imagine….it just isn’t the same here as there. Today was the first cool, crisp, and rainy day in Mexico. Seeing all my family and friends in the states on hayrides, in pumpkin patches, and enjoying their first snow of the season, I was craving something with apple and cinnamon. Fresh out of pie crust, I decided to search for apple cheesecake. My home smells like apples and my mouth is watering as it sits and cools on my countertop. I’m not sure how I can wait until it cools and sets before sneaking my fork into one of the corners, but I’ll be sure to post how it came out no later than 9am tomorrow morning!
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What size spring form pan do you use? 8in 9in or 10in?
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