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Apple Pie Cheesecake
A creamy cheesecake topped with perfectly seasoned apples is a wonderful dessert.
Course
Dessert
Cuisine
American
Keyword
Apple Pie, Apple Pie Cheesecake, Cheesecake
Prep Time
10
minutes
minutes
Cook Time
1
hour
hour
5
minutes
minutes
Total Time
1
hour
hour
15
minutes
minutes
Servings
8
Calories
593
kcal
Author
Stephanie Manley
Ingredients
Crust
▢
3/4
cup
butter
softened
▢
1/2
cup
sugar
▢
1/2
teaspoon
vanilla extract
▢
1 1/4
cups
all-purpose flour
Cheesecake Filling
▢
8
ounces
cream cheese
▢
1/4
cup
sugar
▢
1
egg
▢
1/2
teaspoon
vanilla extract
Apple Topping
▢
4
cups
thinly sliced Granny Smith apples
▢
1
cup
chopped pecans
or walnuts
▢
1/2
teaspoon
ground cinnamon
▢
2/3
cup
sugar
▢
1
tablespoon
butter
Oat Crumb Topping (Optional)
▢
1/4
cup
all-purpose flour
▢
1/4
cup
quick cooking oats
▢
1/4
cup
brown sugar
▢
1/2
teaspoon
ground cinnamon
▢
1/4
teaspoon
ground nutmeg
▢
2
tablespoons
melted unsalted butter
Instructions
Preheat the oven to 400°F.
Cheesecake Crust
Cream together the butter, vanilla, and sugar.
Gradually add flour and beat until a soft dough forms.
Press the dough into the bottom and up the sides of a deep dish pie pan.
Cheesecake Filling
Beat together the cream cheese, sugar, egg, and vanilla until smooth.
Spread the filling evenly over the crust.
Apple Topping
Place the sliced apples. pecans, cinnamon, and sugar in a bowl and toss to combine.
Arrange the apple topping in a circular pattern over the filling.
Cut the butter into small cubes and scatter them on top of the apples.
Oat Crumb Topping (Optional)
Combine all crumb topping ingredients in a small bowl. The mixture should be crumbly.
Sprinkle the crumbs evenly over the apples.
Baking
Bake for 15 minutes and then lower the oven temperature to 350°F and continue to bake until the apples are tender.
Nutrition
Calories:
593
kcal
|
Carbohydrates:
62
g
|
Protein:
5
g
|
Fat:
37
g
|
Saturated Fat:
17
g
|
Cholesterol:
97
mg
|
Sodium:
252
mg
|
Potassium:
195
mg
|
Fiber:
3
g
|
Sugar:
43
g
|
Vitamin A:
985
IU
|
Vitamin C:
3.1
mg
|
Calcium:
52
mg
|
Iron:
1.5
mg
Tried this recipe?
Mention
@CopyKatRecipes
or tag
#copykatrecipes
!