Description
Apple Pie Cheesecake is a delicious combo of apple pie and cheesecake. This amazing dessert combines the best of both worlds! Smooth and creamy cheesecake between two layers of apple pie filling drizzled with caramel sauce is perfect for fall baking season.
Ingredients
Apple Pie Filling:
- 2 lb. diced peeled apples
- 2 Tablespoons fresh lemon juice
- ½ cup packed brown sugar
- ¾ cup sugar
- 1/3 cup cornstarch
- 1 ½–2 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 2 ½ cups water
Graham Cracker Crust:
- 3 cups graham cracker crumbs
- 3 Tablespoons sugar
- 7 Tablespoons unsalted butter-melted and slightly cooled
Cheesecake Layer:
- 20 oz. cream cheese-room temperature
- 2 teaspoons vanilla
- ¾ cup sugar
- 2 Tablespoons corn starch
- 3 eggs-slightly beaten
For serving:
- caramel sauce
Instructions
Apple Pie Filling:
- Drizzle the lemon juice over the apples and toss to coat.
- Stir together the sugars, cornstarch, cinnamon, nutmeg, and cloves in a large saucepan. Whisk in the water until everything has dissolved. Bring the mixture to a boil over medium-high heat. Reduce the heat slightly and simmer for 2 minutes. Add the apples and increase the heat to medium-high heat to bring the mixture to a boil again. Reduce the heat to low and simmer, stirring occasionally, for 10-12 minutes. Remove the pan from the heat and let the mixture cool to room temperature.
Graham Cracker Crust:
- Line the bottom of a 9-inch springform pan with parchment paper and grease the paper and a pan with cooking spray.
- Preheat the oven to 350 F.
- To make the crust stir together graham cracker crumbs, sugar, and melted butter until evenly moistened. Press the mixture into the pan evenly all over the bottom and about an inch up the side. Place in the freezer for a few minutes.
- Next, spread half of the apple pie filling over the crust and place it in the freezer while making the cheesecake mixture.
Cheesecake Layer:
- To make the cheesecake filling beat softened cream cheese with sugar, corn starch, and vanilla until smooth and creamy. Slightly beat the eggs with the fork in a separate bowl, then add to a cream cheese mixture. Mix on low speed just to combine. Do not beat too much after adding eggs.
- Spread cheesecake mixture over apple layer and place in preheated oven. Place a small pot with water at the bottom of the oven under the wire rack. Bake for about 70-80 minutes or until the center has set. If it starts browning too much tent the top with aluminum foil.
- After the cake is baked, turn off the oven and leave the cake in the oven with the door crack open for an hour. After that cool to room temperature on the counter. Then place in the fridge for 4 hours or overnight.
- Before adding the remaining apple pie filling you will have to reheat it over medium heat because the sauce will already be firm by then.
- Unlock the ring from the springform pan and remove it. Lift the cake from the bottom of the pan and transfer it onto a serving plate. Place the ring back around the cake. Spread apple pie filling on top and place in the fridge until the top layer is set. Remove the ring and drizzle the cake with caramel sauce.
- Store in the fridge.