Apple Pie Cheesecake Recipe By Tasty Food

APPLE PIE CHEESECAKE RECIPE BY TASTY

Steps:

• Preheat oven to 300˚F (150˚C).
• Line a springform pan with a pie crust, pressing it around the sides of the pan until smooth.
• In a medium bowl, beat the cream cheese, sugar, vanilla, cinnamon, and nutmeg until smooth.
• Add the sour cream and mix together. Add in one egg at a time, whisking until smooth.
• Pour mixture into the springform pan and bake for 1 hour and 15 minutes.
• After baking, turn off the oven and let the cheesecake cool inside for 1 hour without opening the oven door.
• Turn up the oven temperature to 425˚F (220˚C).
• In a saucepan, add the apples, sugar, cinnamon, nutmeg, cornstarch, and water over medium-low heat. Stir occasionally until apples are soft (about 10 minutes), then remove from heat. Let cool.
• Once cool, spread apple pie filling over cheesecake.
• Cut the other pie crust in to ¼-inch (6 mm) strips and make a lattice pattern across the top.
• Brush with egg wash.
• Bake for 25 minutes, until golden brown.
• Chill until set then serve.
• Enjoy!

APPLE PIE FROM SCRATCH RECIPE BY TASTY

Steps:

• In a medium-sized bowl, add the flour and salt. Mix with fork until combined.
• Add in cubed butter and break up into flour with a fork. Mixture will still have lumps about the size of small peas.
• Gradually add the ice water and continue to mix until the dough starts to come together. You may not need all of the water, but if the dough is too dry then add more. The dough should not be very tacky or sticky.
• Work the dough together with your hands and turn out onto a surface. Work into a ball and cover with cling wrap. Refrigerate.
• Peel the apples, then core and slice.
• In a bowl, add the sliced apples, sugar, flour, salt, cinnamon, nutmeg, and juice from the lemon.
• Mix until combined and all apples are coated. Refrigerate.
• Preheat the oven to 375°F (200°C).
• On a floured surface, cut the pie dough in half and roll out both halves until round and about ⅛-inch (3 mm) thick.
• Roll the dough around the rolling pin and unroll onto a pie dish making sure the dough reaches all edges. Trim extra if necessary.
• Pour in apple filling mixture and pat down.
• Roll the other half of the dough on top.
• Trim the extra dough from the edges and pinch the edges to create a crimp. Make sure edges are sealed together.
• Brush the pie with the beaten egg and sprinkle with the sugar.
• Cut four slits in the top of the pie to create a vent.
• Bake pie for 50-60 minutes or until the crust is golden brown and no greyish or undercooked pastry remains.
• Allow to cool completely before slicing.
• Top with ice cream and serve.
• Enjoy!

CARAMEL APPLE CHEESECAKE

Steps:

• Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a small bowl, combine the cracker crumbs, 1/4 cup sugar and butter. Press onto the bottom and 1 in. up the sides of prepared pan. Place on a baking sheet. Bake at 350° for 10 minutes or until lightly browned. Cool on a wire rack., In a heavy saucepan over medium-low heat, cook and stir caramels and milk until melted and smooth. Pour 1 cup over crust; sprinkle with 1/4 cup pecans. Set remaining caramel mixture aside. , In a large bowl, beat the cream cheese, 1 tablespoon flour and remaining sugar until smooth. Add eggs; beat on low speed just until combined. Combine the apples, cinnamon and remaining flour; fold into cream cheese mixture. Pour into crust., Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake for 40 minutes. Reheat reserved caramel mixture if necessary; gently spoon over cheesecake. Sprinkle with remaining pecans., Bake 10-15 minutes longer or until center is just set. Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.,

APPLE CHEESECAKE PIE

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Mix butter, 1/3 cup sugar, and 1 teaspoon vanilla extract in a bowl. Stir flour into mixture to make a workable dough. You might not need all the flour. Press the crust into a 9-inch pie dish.
• Mix cream cheese with egg, 1/4 cup sugar, and 1 tablespoon vanilla extract in a bowl. Pour cream cheese mixture into pie crust. Toss sliced apples with 1/3 cup sugar and cinnamon; top the cream cheese filling with the apple mixture. Sprinkle with sliced almonds.
• Bake pie in the preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until the filling is set, 20 to 25 more minutes. Cool before serving.

APPLE CHEESECAKE

Steps:

• Crust: Beat and combine the sugar, butter and shortening.
• Add the vanilla, flour and salt till crumbly.
• Pat into 10" springform pan and set aside.
• Filling: Beat together the cream cheese sugar and vanilla till fluffy.
• Add the eggs.
• Pour into crust.
• Topping: Place apples in pan, cover with foil and bake for 15 minutes at 400 degrees.
• Allow to cool then pour onto cream cheese filling, spreading evenly.
• Combine the sugar& cinnamon and sprinkle on top of apples.
• Top with the almonds.
• Bake at 400 degrees for 40 minutes or till golden brown.
• Cover and chill 4-24 hours.

APPLE PIE CHEESECAKE

Steps:

• 1. Preheat oven to 350.
• 2. Spray 9-inch springform pan with cooking spray.
• 3. In a bowl mix crumbs with 6 tbsp melted butter.
• 4. Press firmly into springform pan, allowing it to go about 1/2 inch up the side of pan to create a nice crust.
• 5. Wrap the outside of the pan with foil and bake 10 minutes. Set aside.
• 6. While crust is cooking, beat cream cheese and sugar until smooth.
• 7. Beat in eggs, egg yolk, flour, cream, and vanilla until well blended.
• 8. In a separate bowl, toss apples with 1 tbsp brown sugar, cinnamon, and nutmeg until coated.
• 9. Pour half the cream cheese mixture over crust.
• 10. Arrange apples over the cream cheese mixture.
• 11. Then pour remaining mixture over apples.
• 12. Bake 40 minutes at 350.
• 13. While cheesecake is baking, prepare the topping. In a small bowl stir together 1/2 c brown sugar and 1/4 c melted butter.
• 14. After cheesecake has baked 40 minutes, drop topping mixture over cheesecake.
• 15. Put back in oven and cook another 30 minutes until top is golden brown and edges have begun to pull away from sides of springform pan.
• 16. Cool on wire rack to room temperature.
• 17. Once the cheesecake has come to room temperature, wrap tightly in plastic and refrigerate overnight which will allow it to set properly. Optional: Drizzle caramel sauce over top before serving.

APPLE PIE CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 9-inch springform pan with parchment paper or grease with butter.
• Combine graham cracker crumbs and butter in a large bowl to create a grainy mixture. Reserve 1/4 cup and distribute remaining crust evenly onto the base of the prepared springform pan. Set aside.
• Combine apple slices, brown sugar, cinnamon, and nutmeg in a bowl and toss to coat. Set aside.
• Combine cream cheese, mascarpone cheese, sugar, and vanilla extract in a large bowl and mix using an electric mixer. Add eggs 1 at a time. Beat until well integrated, 2 to 3 minutes. Pour filling into the crust-lined pan and smooth using a spatula.
• Arrange apple slices on top of filling in a circular "deck of cards" arrangement. Sprinkle reserved crust mixture on top.
• Bake in the preheated oven until edges begin to firm up, apples soften, and center remains jiggly, 30 to 40 minutes.
• Cool for 6 to 8 hours before serving.

EASY PHILADELPHIA APPLE PIE CHEESECAKE

Steps:

• Heat oven to 350°F.
• Beat first 4 ingredients with mixer until well blended. Add eggs; mix just until blended.
• Pour into crust.
• Bake 40 min. or until center is almost set. Cool completely. Refrigerate 3 hours. Top with pie filling just before serving.

APPLE PIE CHEESECAKE BARS

Steps:

• Preheat oven to 350 degrees F.
• In your food processor combine and pulse flour, brown sugar and cut up cold butter until a crumb type mixture forms. Press into a 13x9 inch pan that has been lined with either parchment paper or foil and sprayed lightly with non-stick cooking spray. Bake for 15 minutes and remove from oven.
• In the bowl of an electric mixer beat cream cheese until light and fluffy. Add in 1/2 cup sugar and vanilla and beat until smooth. Add eggs, one at a time, and mix until just combined. Spread mixture over crust ( careful, remember your crust pan is hot from baking!).
• In a bowl combine chopped apples, cinnamon, nutmeg and remaining 2 TBSP of sugar. Stir to combine. Sprinkle apple mixture over cream cheese mixture.
• Once again in your food processor, combine flour, brown sugar, oats and remaining cold cubed butter, pulsing food processor until mixture starts to form crumbs. Sprinkle this topping over the apples.
• Bake for 25-30 minutes or until filling is set. Remove from oven. Once cooled to room temperature, transfer to refrigerator. Store in refrigerator. When serving top with a drizzle of caramel sauce if desired.

APPLE CHEESECAKE

Steps:

• In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved; set aside. , In a large saucepan, combine the apple juice and sugar until smooth. Bring to a boil over medium heat; cool slightly. , Whisk a small amount of hot mixture into the egg yolks. Return all to the pan, whisking constantly. Cook and stir over medium-high heat until thickened and bubbly. Remove from the heat. Cool to room temperature , In a large bowl, beat the cream cheese, cinnamon and nutmeg until smooth. Gradually beat in gelatin mixture until smooth. Chill until for about 20 minutes or until slightly thickened. Fold in cream. Pour into a an ungreased 9-in. springform pan. Chill 4 hours or overnight. , In a small saucepan over medium heat, brown peanuts in butter for 2 minutes. Add the applesauce, brown sugar and cinnamon; cook and stir for 5 minutes or until heated through. Cool. Spread over top of cheesecake. Garnish with additional whipped cream, cinnamon and peanuts if desired.

APPLE PIE CHEESECAKE

Steps:

• Heat oven 350°F Spray bottom of 10" springform pan with nonstick cooking spray. In small bowl, stir together gingersnaps with 6 Tbs melted butter(crust). Press into bottom and 1/2" up sides of pan; wrap outside of pan with foil. Bake 5-7 minutes until set.
• Meanwhile, in large bowl, beat cream cheese and sugar at medium speed 2-3 minutes or until smooth. Beat in eggs, egg yolk, cream, 2 Tbs flour and flavoring 1 minutes or until blended.
• In medium bowl, toss apples with 1 Tbs brown sugar and cinnamon until lightly coated.
• Pour half of the filling into crust; arrange apples over the filling, overlapping slightly. Pour remaining filling over apples. Bake 40 minutes.
• Meanwhile, in small bowl, stir together 1/2 cup flour, 1/2 cup light brown sugar, 1/4 nuts and 1/4 cup melted butter(topping); sprinkle over cake. Bake 20-25 minutes or until top is golden brown and set 3" from edge. Cool on wire rack to room temperature.
• Refrigerate overnight.
• Store in the refrigerator.

CINNAMON TOAST CRUNCH CHEESECAKE BOWLS

Steps:

• Preheat the oven to 375° F and get out and measure your ingredients.
• Remove cinnamon rolls from cans and separate.
• Unwrap each individual roll into strips.
• Turn the muffin tip upside down and lightly spray the bottom with non-stick cooking spray. Wrap cinnamon roll strips around the side of every other muffin hole.
• Then continue wrapping to cover it fully. Each muffin tin will use 2 strips of dough to cover.
• When you have them all wrapped, place onto the center rack of the oven and bake for 12 minutes.
• While they cook, make the filling. Add apple pie filling to a food processor.
• Purée until smooth.
• Add the puree to a small mixing bowl with vanilla pudding mix.
• Stir to combine.
• Place the cream cheese in a large mixing bowl.
• Add the sweetened condensed milk, cool whip, apple pie filling, vanilla extract, brown sugar, melted butter, cinnamon, and cane sugar.
• Thoroughly whisk until smooth, or use a stand or hand mixer.
• Remove from the oven and let cool for 5 minutes.
• Pop cinnamon roll bowls off of the tins and place onto a wooden cutting board to further cool.
• Pour cheesecake into the cinnamon roll bowls and refrigerate for at least 4 hours before serving.
• Place Cinnamon Toast Crunch cereal in a food processor and pulse until crumbs. Or add to a ziplock and crush. Sprinkle the crushed cereal over the top of the cheesecake.
• Serve them up!
• Eat and enjoy!
• Every single bite!

APPLE CHEESECAKE PIE

Steps:

• Heat oven to 400°F. Line baking sheet with foil; place in oven. Prepare pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate.
• In large bowl, beat cream cheese, 1/2 cup granulated sugar, the vanilla and almond extract with electric mixer on high speed until smooth. Beat in eggs, scraping bowl occasionally. Pour into crust-lined plate. In another large bowl, toss apples and lemon juice to coat; stir in brown sugar, cornstarch and 1 1/2 teaspoons cinnamon. Spoon apple mixture over cream cheese mixture.
• Unroll second crust on lightly floured work surface. With 2- to 2 1/2-inch apple-shaped cookie cutter, cut out apple shapes. Reroll scraps and cut out additional apple shapes. Using pancake turner, gently arrange apple shapes on top of pie to cover most of filling.
• In small bowl, beat egg white and water until blended. Brush over apple shapes. In another small bowl, mix 1 teaspoon granulated sugar and 1/2 teaspoon cinnamon; sprinkle over apple shapes.
• Place pie on foil-lined baking sheet in oven. Cover pie with sheet of foil to prevent excessive browning; bake 20 minutes. Remove foil; bake 20 to 25 minutes longer or until crust is golden brown. Cool on wire rack; refrigerate at least 6 hours or overnight. Serve cold. Store covered in refrigerator.

EASY APPLE CHEESECAKE

Steps:

• In a bowl, combine pie filling and cinnamon. Spoon into pie crust. In a mixing bowl, beat cream cheese, sugar and vanilla until light and fluffy. Add eggs one at a time, beating well after each addition. Pour over pie filling. Bake at 350 degrees F for 25 minutes or until cheesecake is set. Cool on wire rack. Garnish with whipped topping if desired.

CARAMEL APPLE CHEESECAKE PIE RECIPE | KEEBLER

Steps:

• Directions Place crusts on baking sheet. Spread enough filling in each crust just to cover bottom. Set aside. In large mixing bowl beat cream cheese, sugar, lemon juice and vanilla on medium speed of electric mixer until fluffy. Add eggs, one at a time, mixing until just combined after each addition. Gently spread over filling in each crust. Bake tarts on baking sheet at 350°F for 25 minutes or until centers are almost set. Cool for 1 hour. Refrigerate tarts at least 3 hours. Spread remaining pie filling over each tart. Drizzle with ice cream topping. Garnish with pecans. Store in refrigerator. *NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds. **NOTE: To toast pecans, spread evenly on baking sheet. Bake at 350°F for 5 to 10 minutes or until light golden brown, stirring once or twice.
• Place crusts on baking sheet. Spread enough filling in each crust just to cover bottom. Set aside.
• In large mixing bowl beat cream cheese, sugar, lemon juice and vanilla on medium speed of electric mixer until fluffy. Add eggs, one at a time, mixing until just combined after each addition. Gently spread over filling in each crust.
• Bake tarts on baking sheet at 350°F for 25 minutes or until centers are almost set. Cool for 1 hour.
• Refrigerate tarts at least 3 hours. Spread remaining pie filling over each tart. Drizzle with ice cream topping. Garnish with pecans. Store in refrigerator.
• *NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.
• **NOTE: To toast pecans, spread evenly on baking sheet. Bake at 350°F for 5 to 10 minutes or until light golden brown, stirring once or twice.