Apple Pie and Cheesecake Make a Creamy Autumnal Combination

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Apple pie cheesecake is an incredible blend of classic cheesecake and apple pie. My version is served on a walnut-infused crust and topped with an easy crumb topping. It's perfect for fall!

Ingredients
Apple filling
2 lbs apples, peeled, cored, and finely chopped (907g) (see note)
⅔ cup light brown sugar, firmly packed (133g)
2 Tablespoons unsalted butter (30g)
2 teaspoons cornstarch
½ teaspoon ground cinnamon
⅛ teaspoon salt
½ teaspoon vanilla extract
Crumble topping
½ cup old fashioned oats (40g)
⅓ cup all-purpose flour (41g)
¼ cup light brown sugar (50g)
¼ teaspoon baking soda
¼ teaspoon ground cinnamon
¼ teaspoon salt
4 Tablespoons unsalted butter, melted and cooled at least 10 minutes (57g)
Crust
1 ½ cups graham cracker crumbs (170g)
⅓ cup finely chopped walnuts (40g)
2 Tablespoons granulated sugar
1 Tablespoon firmly packed light brown sugar
7 Tablespoons salted butter, melted (98g)
Cheesecake batter
24 oz cream cheese, softened, use brick-style full-fat cream cheese (680g)
1 cup granulated sugar (200g)
½ cup sour cream (120g)
1 teaspoon vanilla extract
3 large eggs, room temperature preferred

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Instructions
00:00 Introduction
For the apple filling
02:06 In a medium or large sized saucepan, combine apples, brown sugar, butter, cornstarch, cinnamon, and salt.
03:08 Heat over medium low heat. Stir frequently until butter is melted. Once butter is melted, increase heat to medium and bring mixture to a simmer. Simmer for 5 minutes, stirring frequently. Mixture should thicken slightly and apples should be tender when pierced with a fork when finished.
04:40 Remove mixture from heat and stir in vanilla extract. Pour into a heatproof bowl and allow mixture to cool while you prepare your crumble (you can place it in the fridge and stir occasionally to speed up the cooling process).
For the crumble
05:33 In a medium sized mixing bowl, combine oats, flour, sugar, baking soda, cinnamon, and salt.
06:17 Add butter to the flour mixture and use a fork to combine. Don’t over-mix, mixture should still be clumpy. Set aside while you prepare your batter.
For the crust
Preheat oven to 325F (165C).
07:15 In a medium sized bowl, combine graham cracker crumbs, finely chopped walnuts, and sugars.
08:40 Add melted butter to the mixture and stir until butter is well incorporated and all crumbs are moistened.
09:00 Press crust mixture evenly onto the bottom and up the sides of a 9-inch springform pan. Set aside.
For the cheesecake batter
09:55 In a large mixing bowl, use an electric mixer to combine cream cheese and sugar. Beat on medium-low speed until smooth, creamy, and free of lumps. Don’t over-beat or whip too much air into the batter, but do make sure batter is uniform and smooth. Scrape sides and bottom of the bowl periodically.
11:00 Add sour cream and vanilla extract and stir on low speed until combined.
11:40 Lightly beat one egg then add it to the cheesecake batter. Stir on low-speed until just combined. Repeat with remaining eggs. Scrape the sides and bottom of the bowl to ensure all ingredients are evenly combined.
Assembly
13:15 Pour about half of the cheesecake batter over prepared crust in springform pan.
13:40 Using a slotted spoon to drain excess juice, layer about half of the apple mix over the cheesecake batter. Pour the remaining cheesecake batter overtop. Top batter with remaining strained apples, then scatter crumble evenly overtop (if crumble has solidified as it’s been sitting, just break it up with your hands).
16:55 Transfer to center rack of 325F (160C) oven and bake for 60-70 minutes (dark-colored pans tend to take less time, and lighter-colored pans take longer). Cheesecake is finished when, if slightly jostled, the edges are mostly set but the center still gently jiggles like jell-o. Allow to cool to room temperature in a warm, draft-free place (you could use the top of your oven or, turn your oven off, crack the door several inches, and allow it to sit for about an hour before removing to room temperature to cool further).
17:45 Transfer to the refrigerator and chill for at least 6 hours, preferably overnight, before slicing and serving.

Notes
Apples
Weigh apples before coring/peeling. A firm, tart apple that would be good for a pie is best here. I personally prefer and recommend Granny Smith.
Storing
Store, covered, in the refrigerator, for up to 5 days.

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This apple pie cheesecake was the absolute best cheesecake I have ever tasted. It was a true labor of love with all of the steps, but so worth it. My family also loved it, including my nine year old granddaughter and she is already a true foodie.

monicamaiese
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I made this for my husband’s birthday this week. It was amazing.

PatriciaPate-pp
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I'm famous in my family for my cheesecake. I've often thought about a mashup of cheesecake and apple pie and here it is. You did it! I will try it now. Thank you.

xmas
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Taking this to church today. Second time making it. Truly is a labor of love but oh so worth the work!

Carrieswish
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We made this on Sunday. WOW! It was a lot of prep, but so delicious. We had to wait until last night to eat it. We refrigerated it over night, wasn’t cooled enough on Sunday evening. It took 2 of us to do all that you did. Thanks so much!

cowrazy
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i just really appreciate how you explain WHY you're doing some things, i feel like a lot of cooking shows dont go into such depth explaining the methodology behind why they do what they do, i will make this some day and it will be brilliant

nate
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I’ve made this twice now in less than a month. It’s a great recipe! Followed the exact recipe! A keeper for sure!

andreacannon
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Hi, I just found your channel and I LOVE the way you explained so many things that I have never seen anyone explain before. One of them is showing how giggly the cheesecake is when it is done. I would have thought it wasn't done and left it in longer and over cook it. Also you let it cool in a warm place. Since we keep our house cool (live in Arizona) I wouldn't have known to do that. The tips you showed/told that keep them from cracking was great. I am guessing the texture is dryer if it is cracking. Thanks for the great video. I gave a thumbs up, subscribed and will check out your other videos.

loh
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Wow, this was so delicious. I made it for an October office birthday celebration. Not only was it impressive, but it was so delicious! The perfect fall dessert! Will certainly be adding this to my cookbook. Thank you! Please make a cinnamon roll cheesecake recipe!

andreacannon
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I submerge my cheesecake in a deep pan of water about 1/2 as high as sides of cheesecake pan. I have never had a cheesecake crack doing this, but I never thought to bring my crust up the sides to accomplish the same thing. Can’t wait to make this !!!

lauriedye
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Making this today...it did take a little longer than a normal cheesecake, but not by very much. I speeded up the apple cooling process by spreading them on a parchment-lined cookie sheet, and they were perfectly cool by the time I finished making the crust and mixing up the cheesecake. I hope it cools down enough by this evening to cut it - should be able to give it about 7 hours. I'm making it in a water bath to be on the safe side as far as cracking and/or sinking in the middle, so giving it about 10 minutes extra to cook. Fingers crossed! It sounds so delicious!

ivonav
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I made this yesterday for Christmas this year and its hands down the best cheesecake I've ever had! Thank you so much for this recipe!

thalyapeters
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This is going to win this years family bake off at thanksgiving

beanie
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I made this cheesecake for thanksgiving and it was a total hit. So much worth the effort. Thanks. I really enjoy cooking your recipes.

beverleyshaver
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Sam- I love you so much you don't know how much you have been with me in the past four years! You have taught me all my fams fav desserts ..thanks for spending this thanksgiving with me again ❤❤

desireealvarado
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Made this for my daughter’s birthday! A big hit!

robinfollett
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I just made this. It was a lot of steps but I know it will be worth it . Thank you for sharing how to make it . Have a wonderful Thanksgiving.

maryfayelewis
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I subbed because you have the recipe in the site. This does sound like a delicious challenge, but it's totally worth it.

TreasureDeal
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This cheesecake! If you’re thinking about trying it.. do it. It’s worth it Made the apples the day before the cheesecake to help myself on time. Seriously so delicious 😋

elizabethyounce
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I LOVE cheesecake AND apple pie! Yet, I have never combined them before like this! I will have to make this someday! 🙂

MatthewTheWanderer