Amazing Apple Pie Cheesecake

19 Januari 2024, Januari 19, 2024 Last Updated 2024-07-10T15:28:56Z
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 Apple pie cheeses combine the best of both worlds! You get an amazingly soft cheesecake with apple pie topping. It will definitely be an autumn pleasure.

Apple Pie Cake Recipe
There is something very satisfying about cheesecake and apple pie. But when you combine the two, you get a fantastic dessert that will remind you.

I'm talking about ultra-cream cheesecakes using my most popular cheesecake recipe. Baked cheesecake on top is filled with apple pie filled with a stove so there is no need to bake anymore.

Cheesecake is decorated with sweet whipped cream and cut-out pie skin. Which is completely optional but highly recommended.

I think you will find the process to make this cheesecake easy and very valuable time. Yes, cheesecake takes time. But most of it is hands-off.

Cheesecake bakes for an hour then needs to cool to room temperature. And it must be refrigerated for at least 4 hours, but it's much better if you let it cool overnight.

Why does this recipe work?
The base of cheesecake is my most popular recipe and practically doesn't fail. This is baked for 1 hour then filled with apple pie contents.
Fill the thick apple pie with flour so that it stays on top of the cheesecake. You have to make sure you cook the flour for a long time or the contents will taste like flour.

Ingredients Apple Pie Cheesecake
I love making fun variations of cheesecake and this recipe is just that. It tastes exactly like an apple pie with cheesecake. The list of ingredients is long but don't let this keep you from making recipes. Really fun.

Vanilla wafers: Crush vanilla wafer crumbs are used to make cheesecake bases.
Sugar: Used in all three parts of the cheesecake. Be sure to use plain sugar.
Butter: Tasteless butter helps to glue the ground together and add wealth to the topping.
Cream Cheese: Use brick-style full cream cheese. I always use Philadelphia and it works well.
Sour Cream: Full-fat sour cream is a must here!
Vanilla: Make sure to use high-quality pure vanilla because it will shine in the end.
Salt: A little is needed for taste.
Eggs: Eggs are used at the base of cheesecakes to be tied. Make sure they are at room temperature.
Apples: Use as many apples as you want. I usually use Granny Smithe or Pink Lady. Sometimes I will use a combination of both.
Lemon juice: You only need a little. This helps stop oxidation in apples.
Flour: Versatile flour cooked with butter to make a roux to thicken the topping.
Apple cider: Apple cider is a liquid that is added to a roux. I like the taste that apple cider offers.
Brown sugar: Adds depth to the apple pie topping.
Spices: Cinnamon and nutmeg are used to flavor apple pie contents.

How to make apple pie cheesecake
Although there are many steps, this cheesecake is not too difficult to make. This is time-consuming because the baked cheesecake takes time. But, you can occupy yourself with other things while baking and cooling.

The Crust - Crust is a combination of vanilla, sugar, and butter wafer crumbs. It is all mixed together and pressed into the bottom of the springform skillet. The crust is baked so it is resistant without breaking.

Filling - Filling a cheesecake is very easy to make. Use a stand mixer and the process is even easier. Just combine everything using a mixer and bake.

Topping - Apple pie topping is made on the stove. The process is very easy and requires no time at all.

Step 1: Make a crust
Align the bottom of the 9-inch springform slide with a piece of parchment paper to fit. Or a line with aluminum foil.

Mix crumbs of vanilla wafers, sugar, and melted butter in a medium bowl. Press the mixture firmly to the bottom about 1 inch to the top side.

Bake the crust for 10 minutes then let it cool while you prepare the contents.

Step 2: Make the cheesecake filling
First, make sure you start with room temperature ingredients to fill. Remove the cream cheese, sour cream, and eggs on the table 1 hour before you start baking.

In a standing mixer bowl, beat the cream cheese at medium speed until smooth and creamy. There should be no bumps!

Add sugar and sour cream. Beat at low speed until everything is smooth. Add vanilla and salt. Beat until evenly mixed.

You really can't over-mix at this time, so don't be afraid to make sure it blends well.

Use a rubber spatula and gently fold the eggs into the mixture until they are evenly mixed. We add eggs in this way so as not to put in too much air.

Pour the contents of the cheesecake into the prepared crust and use an offset spatula to smooth it. Bake the cheesecake for 1 hour. This will be arranged around the edge but must remain jiggly in the middle.

Step 3: Make an apple pie topping
While the cheesecake bakes, do the topping.

Stir the apples in lemon juice and set aside.

Heat the butter in a medium saucepan over medium-high heat until it melts. Beat the flour and cook for 5-7 minutes while continuing to whisk. The flour must change color to a golden brown.

Gently shake in apple cider to smooth the lump. Add apples, sugar, brown sugar, cinnamon, nutmeg, and salt. Stir until evenly mixed.

Bring the mixture to a boil then reduce the heat and simmer for 10-15 minutes, until the apples are soft and the sauce thickens.

Carefully spread the topping spoon evenly over the toasted cheesecake. Let the cheesecake cool to room temperature. Cover with plastic wrap and chill for at least 4 hours, but overnight is the best.

Step 4: Serve the cheesecake
Remove the cheesecake from the oven and slowly run the knife around the edge to remove it from the pan. Remove the outer ring of the spring pan and transfer the cheesecake to a serving plate.

Top with a stable whipped cream and pie crust cutouts. I will leave instructions for the piece below in the recipe.

I'm sure you will enjoy this apple pie cheesecake as much as me and my taste testers!

Tips for making the perfect apple pie

  • Use brick cream cheese. The things in the tub won't work.
  • Room temperature ingredients are very important for making very soft cheesecakes. Remove the cold ingredients for about 1 hour before you plan to make cheesecakes.
  • Use the variety of apples you want! The contents will taste amazing as long as you like the apples that you have used. Granny Smith and/or Pink Lady are my top choices.

For the edges

  • 2 cups (200 g) vanilla wafer crumbs
  • 1/4 cup (50 g) granulated sugar
  • 5 tablespoons of unsalted butter, thaw

For cheesecake filling

  • 24-ounce (678 g) cream cheese, soft
  • 3/4 cup (150 g) granulated sugar
  • 1/2 cup (114 g) sour cream, room temperature
  • 1 tablespoon of vanilla extract
  • 1/4 teaspoon salt
  • 3 large eggs, room temperature, slightly shaken

For toppings

  • 3 1/2 cups (500 g) of peeled and diced apples, SEE NOTE 1
  • 1 tablespoon of lemon juice
  • 4 tablespoons of unsalted butter
  • 1/4 cup (32 g) all-purpose flour
  • 3/4 cup (180 ml) apple cider
  • 1/4 cup (50 g) granulated sugar
  • 1/4 cup (52 g) brown sugar, packaged
  • 1 teaspoon of cinnamon powder
  • 1/4 teaspoon of nutmeg powder
  • 1/8 teaspoon salt

For pie crust cutouts

  • 1/2 recipe crust pie or you can use store-bought
  • 2 tablespoons of milk
  • 2 tablespoons of raw sugar
  • homemade whipped cream or you can use store-bought ones

Make crust

  1. Move the oven rack to the bottom third position and preheat the oven to 350 ° F. Wrap the bottom of the 9-inch springform pan tightly with heavy-duty aluminum foil (see note 2). Cover the bottom inside with pieces of parchment paper to fit.
  2. Mix crumbs of vanilla wafers, sugar, and melted butter. Press the crumb mixture to the bottom and about 1 inch above the side of the pan.
  3. Bake for 10 minutes. Set aside to cool when you fill.

Make the filling

  1. Reduce the oven temperature to 300ºF.
  2. In a large bowl, beat the cream cheese with an electric mixer until smooth and soft, about 1 minute.
  3. Add sugar and sour cream, shake until well blended. Add vanilla, shake at low speed until smooth.
  4. Using a silicone spatula, gently stir the eggs until they are mixed.
  5. Pour the mixture over the prepared crust. Bake for 1 hour, OR until the edges are adjusted and the center is rather jiggly. Meanwhile, make toppings

Make toppings

  1. Stir the apple with lemon juice until blended.
  2. In a medium saucepan, soften the butter over medium-high warmness.
  3. Beat the flour and cook for 5 minutes while continuing to whisk.
  4. Shake slowly in apple cider and make sure to break any lumps of flour.
  5. Stir in apples, granulated sugar, brown sugar, cinnamon, nutmeg, and salt.
  6. Bring to a boil then reduce the heat and simmer for 10-15 minutes, until the apples are soft and the sauce thickens.
  7. Remove the cheesecake from the oven and carefully spoon the apple topping on it.
  8. Place the cheesecake on a wire rack and let it cool to room temperature.
  9. Cover and chill for at least 4 hours, preferably overnight.

Make pie skin pieces

  1. Prepare the pie mixture according to the recipe instructions.
  2. Roll the dough into a 10-inch circle and use a 1-inch apple-shaped cookie cutter to cut out the shape of the pie crust.
  3. Place the pieces in one layer on a baking sheet. Spread a little cut with milk and sprinkle with coarse sugar.
  4. Bake for 10-15 minutes, until golden brown. Really cool.

Serve the cheesecake

  1. Loosen the outer ring carefully on the springform shape and release. Transfer the cheesecake to a serving plate.
  2. Pipe whisk the whipped cream over the cheesecake and garnish with pie crust cutouts.
  3. Dip a sharp knife into hot water to warm the blade. Carefully dry the blades and cut the cheesecake. Repeat with each slice.

This recipe is inspired by bakedbyanintrovert
Use as many apples as you want. I like using Granny Smith and/or Pink Lady.
Even though I didn't use the water bath, I still wrapped the pan in tinfoil. Sometimes melted butter from the crust will leak when baking. The foil will catch it instead of dripping into the bottom of the oven.