BAKED APPLE PIE CHEESECAKE
Get the best of both worlds with Baked Apple Pie Cheesecake. Baked Apple Pie Cheesecake lets you have your cake and eat it too (metaphorically speaking).
Provided by My Food and Family
Categories Dairy
Time 7h10m
Yield 16 servings
Number Of Ingredients 9
Steps:
- Cook apples, 1/4 cup sugar and 1/2 tsp. cinnamon in saucepan on medium heat 6 min. or until apples are tender, stirring frequently. Cool.
- Heat oven to 325°F. Combine graham crumbs, oats, butter, remaining cinnamon and 2 Tbsp. of the remaining sugar; press onto bottom of 9-inch springform pan.
- Beat cream cheese, vanilla and remaining sugar in medium bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended.
- Spread half the apples over crust to within 1/2 inch of edge; cover with cream cheese mixture. Refrigerate remaining apples until ready to use.
- Bake cheesecake 1 hour to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
- Drain remaining apples just before serving cheesecake. Arrange apples on top of cheesecake as shown in photo.
Nutrition Facts : Calories 340, Fat 23 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 110 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 0.8321 g, Sugar 0 g, Protein 6 g
APPLE CHEESECAKE PIE
This is a super easy pie recipe and has been described by many who eat it as the best pie they have ever tasted.
Provided by kara_shu
Categories Desserts Pies Apple Pie Recipes
Time 1h25m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 410.8 calories, Carbohydrate 45.5 g, Cholesterol 84.6 mg, Fat 23.7 g, Fiber 3 g, Protein 5.5 g, SaturatedFat 13.8 g, Sodium 174.6 mg, Sugar 29.1 g
APPLE CHEESECAKE
A favorite in my family of cheesecake lovers. If you love cheesecake and love apples, well just wait till you try this combination.
Provided by dojemi
Categories Cheesecake
Time 1h
Yield 1 cheesecake
Number Of Ingredients 14
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.
CARAMEL APPLE CHEESECAKE
Steps:
- Preheat the oven to 350 degrees F.
- Place the graham crackers, 1/2 cup of the walnuts and brown sugar in a food processor and process until finely ground. With the motor running, add the butter through the feed tube and process until the mixture just comes together. Spray the bottom and side of the pan with cooking spray. Pat the mixture evenly into the bottom of a 9-inch springform pan, place on a baking sheet and bake in the oven until lightly golden brown and just set, about 8 minutes. Remove to a baking rack and let cool completely.
- Combine 1/4 cup of the sugar and the orange zest in a food processor and process until combined.
- Place the cream cheese in the bowl of a stand fixer fitted with the paddle attachment and beat until light and fluffy, 3 to 4 minutes. Add the orange sugar, remaining granulated sugar, and light muscovado sugar and beat again until the sugar is incorporated and the mixture is light and fluffy. Add the eggs, 1 at a time and mix until just incorporated, scraping the sides and bottom of the bowl. Add the vanilla seeds and vanilla extract and beat until combined. Add the salt and heavy cream and mix until just combined.
- Scrape the mixture into the prepared pan. Set the cheesecake pan on a large piece of heavy duty aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour hot tap water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake until the sides of the cake are slightly puffed and set and the center still jiggles, about 55 minutes.
- Turn the heat off and prop the door open with a wooden spoon and allow the cake to cook in the water bath for 1 hour. Remove the cake to a baking rack and allow to cool to room temperature for 2 hours. Cover the cake and refrigerate for at least 4 hours and up to 24 hours until chilled through.
- Top with the warm apple topping, drizzle liberally with the caramel sauce and sprinkle with the remaining toasted walnuts. Serve additional sauce on the side.
- Bring apple juice, sugar and vanilla bean to a boil in a large saute pan over high heat and cook until slightly thickened and reduced to 1/2 cup. Stir in the butter until melted. Add the apples and cook, stirring occasionally, until lightly caramelized and soft. Add the apple brandy and cook until reduced by 1/2. Transfer the apples to a plate and let cool slightly.
- Place sugar and water in a medium saucepan and bring to a boil over high heat (do not stir), swirling the pot occasionally to even out the color, until amber in color, 10 to 12 minutes.
- While the caramel is cooking. Place the heavy cream in a small pan and bring to a simmer over medium heat. Remove from heat and keep warm.
- When the caramel has reached the desired color, slowly whisk in the heavy cream and salt and whisk until smooth. Remove from the heat and stir in the apple brandy and vanilla extract. Keep warm.
APPLE PIE CHEESECAKE RECIPE BY TASTY
Here's what you need: pie crusts, cream cheese, sugar, sour cream, vanilla extract, ground cinnamon, ground nutmeg, eggs, medium apples, water, sugar, ground cinnamon, ground nutmeg, cornstarch
Provided by Kathryn Aubin
Categories Desserts
Yield 8 servings
Number Of Ingredients 14
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!
Nutrition Facts : Calories 743 calories, Carbohydrate 69 grams, Fat 47 grams, Fiber 4 grams, Protein 11 grams, Sugar 39 grams
APPLE PIE CHEESECAKE
This cheesecake will please both apple and cheesecake lovers. It's rich and creamy. A gingersnap crust is a perfect base for this delectable dessert. The apples are a tasty surprise hiding in the middle. We loved the sweet crunchy topping, it's like one you'd find on an apple pie. This is beautiful enough for an event, but simple...
Provided by Christine Hadden
Categories Fruit Desserts
Time 2h
Number Of Ingredients 20
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.
NO-BAKE APPLE PIE CHEESECAKE
Try this No-Bake Apple Pie Cheesecake when the occasion calls for delicious cinnamon-y apples. With a graham cracker crust and a gooey, sweet apple topping, this No-Bake Apple Pie Cheesecake will become your new dessert go-to.
Provided by My Food and Family
Categories Home
Time 4h37m
Yield 10 servings
Number Of Ingredients 15
Steps:
- Graham Cracker Crust:
- Heat oven to 375°F.
- In a medium mixing bowl, combine graham cracker crumbs, butter, sugar and cinnamon.
- Pour crumb mixture into 9-inch springform pan; press onto bottom and up side of pan.
- Bake 12 min. or until browned. Allow crust to cool.
- Cheesecake Filling:
- In a large mixing bowl, whip cream cheese and COOL WHIP in large bowl on medium speed of electric mixer.
- Add sugar, 1/3 cup at a time, mixing well after each addition. Then, add cinnamon and continue to mix on medium speed until combined.
- Pour filling into prepared crust in springform pan.
- Refrigerate for at least 3-1/2 hours to set. (Cheesecake can also be refrigerated overnight to set.)
- Apple Pie Topping:
- In a large skillet, melt butter over medium heat.
- Add chopped apples; cook for 6 to 8 min. or until tender, stirring often.
- In a small bowl, combine water and cornstarch, then pour over apples.
- Stir in brown sugar and cinnamon. Bring to a slight boil, stirring frequently.
- Remove from heat. Stir in vanilla.
- Allow to cool for 5 min. Pour over prepared cheesecake.
Nutrition Facts : Calories 640, Fat 35 g, SaturatedFat 22 g, TransFat 1 g, Cholesterol 85 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 5 g
APPLE PIE CHEESECAKE
This comes from one of my favorite cooking magazine "Cooking Pleasures" This sounds like just the kind of cheesecake that should grace your fall table.
Provided by TishT
Categories Cheesecake
Time P1DT2h15m
Yield 1 cheesecake, 12 serving(s)
Number Of Ingredients 16
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.
APPLE PIE CHEESECAKE
A hybrid mascarpone-based cheesecake with apple pie topping.
Provided by Brad Huebner
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 7h
Yield 10
Number Of Ingredients 11
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.
Nutrition Facts : Calories 618.3 calories, Carbohydrate 44.4 g, Cholesterol 175.9 mg, Fat 46 g, Fiber 1.9 g, Protein 10 g, SaturatedFat 26.1 g, Sodium 461.8 mg, Sugar 27.8 g
NO-BAKE SPICED CHEESECAKE
Provided by Ree Drummond Bio & Top Recipes
Categories dessert
Time 12h40m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- For the crust: Place the cookies and brown sugar in the bowl of a food processor. Process until finely ground, about 1 minute. With the processor running, slowly pour in the butter. Process the mixture until it is the texture of coarse sand, 1 to 2 minutes. Transfer to an 8-inch springform pan. Using a measuring cup, press the crust into the bottom and about 2 1/2 inches up the sides of the springform pan. Press firmly to pack and make an evenly thick crust. Place in the freezer for 20 minutes.
- For the filling: In a large bowl, beat the cream cheese with an electric mixer until softened and smooth, about a minute. Scrape down the sides of the bowl and add the granulated sugar; beat to combine. Add the sour cream, confectioners' sugar, lemon juice, lemon zest and apple pie spice. Beat to combine until very smooth, scraping the sides and bottom of the bowl as needed.
- In a medium bowl, beat the heavy cream and vanilla extract with an electric mixer on medium-high speed until stiff peaks form, about 4 minutes. Add a third of the whipped cream to the cream cheese mixture and gently fold in with a rubber spatula until completely combined. (Scoop the mixture from the bottom of the bowl and fold over the top to combine the mixture, without letting all of the air out of the whipped cream). Add the remaining two-thirds of the whipped cream and continue to gently fold until completely combined.
- Remove the crust from the freezer and add the filling. Gently push into an even layer and smooth the top with the back of a spoon. Cover the pan with plastic wrap and refrigerate for at least 12 hours or up to overnight.
- Loosen the cheesecake from the springform pan by running a knife along the edge, then opening the clasp. Slice and drizzle with the caramel sauce to serve.
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- Wrap the bottom and sides of a 9-inch springform pan tightly with foil, to protect any water from seeping into the pan.
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- To prepare the crust, combine graham cracker crumbs, melted butter, and milk in a food processor. Pulse a few times until well combined
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- Preheat the oven to 325F. Wrap the bottom of a 9-inch spring form pan tightly with 2 layers of foil; this will protect any water from seeping into the pan. Place the graham crackers into a food processor and pulse for about 1 minute until fine crumbs form. Add the melted butter and pulse again until the crumbs are well coated. Press the crumbs into the bottom of the pan, creating a firm and even layer; I like to use a potato masher for this step.
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- Preheat oven to 350°F with oven rack in lower third of oven. Wrap bottom and sides of a 7-inch springform pan tightly with aluminum foil. (This will prevent any moisture getting into cheesecake.) Trim any excess foil from around the top of the pan.
- Prepare the Crust: Stir together crumbs, granulated sugar, cinnamon, and melted butter in a medium bowl until well combined. Press into bottom and 1 1/2-inches up sides of prepared springform pan. Bake in preheated oven until golden brown, about 10 minutes. Transfer to a wire rack, and cool completely, about 20 minutes.
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