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This cheesecake with apple pie topping is a hit when you serve it. It is two desserts in one. It has the creamy flavor of a cheesecake, and also the flavor of apple pie sitting on top of it; a twofer!
The recipe is made in 3 steps; each one is not hard. You start with a traditional graham cracker crust that you can make by smashing up graham crackers or just buying graham cracker crumbs. Then, make the cheesecake filling, which is adding ingredients one at a time to the mixing bowl and combining them, then cooked in a water bath to prevent cracking. The third step is chopping and cooking the apples that have a rich apple pie taste and pair well with the cheesecake.
This cheese cake with apple pie topping is packed with great flavor. Anyone who is a fan of cheesecake and apple pie will enjoy this dessert.
Making the graham cracker crust:
Mix the graham cracker crumbs with the sugar and melted butter. You can crush graham crackers up by using the food processor, or put them into a zip lock bag and smash them .
When the graham cracker crumbs are all mixed up with the butter and sugar, they should look like wet sand.
Press the graham crackers into a spring form pan; you can use a small measuring cup to pack down the crumb. Bake in a 350ºF for about 6 minutes or until firm. Let the crust cool before putting the cheesecake filling into it.
Making the cheesecake filling:
Add the softened cream cheese to a mixing bowl and whip till soft, about 2 minutes. If the cream cheese is soft, all of the other ingredients will mix in easier. You can let the cream cheese sit on the counter for about 1 hour, or some microwaves have a button to soften the cream cheese. The cream cheese should be soft to the touch when it is softened.
When the cream cheese is soft, add the sugar and beat for about 1 more minute or until incorporated. It doesn't take long for the sugar to mix into the softened and whipped cream cheese.
Now, add the sour cream and cornstarch to the cream cheese mix, and mix till just incorporated. The sour cream gives just the slightest tang to the cheesecake.
Pour the eggs into the mixture one at a time, mixing after each.
Now, for creaminess and smoothness of a cheesecake, add the cream to the mix. The cake just seems real creamy by adding a little cream. After the cream is incorporated, add the vanilla for flavoring.
Pour the mixture into a springform pan that has been wrapped with 2 pieces of tin foil, because you are going to put the cheesecake in a water bath. Make sure that the foil is high enough, so no water will get to the pan and be careful not to tear it and get a hole in the tin foil.
When you put the cheesecake into the oven, set it in a baking pan or a large pan that will hold the cheesecake. Add some boiling water, about half way up the side of the pan or about ⅓ of the way up the springform pan. This helps the cake cook and not crack on the top. The moisture of the steam also makes for a soft top on your cake.
Your cheesecake is done when the sides are firm, but the center is still just a little soft.
Making the apple pie topping:
In a large saucepan, mix the white sugar, brown sugar, apple juice, and flour. Cook until everything is all mixed and the sugar melts. Cook on low until it becomes thick, like an apple pie filling.
Now, take the apples that are chopped up and add them to the sugar mixture. Cook on low until the apples are soft. Take them off of the stove and let cool before putting on the cheesecake.
When the cheesecake is cool, top it with the apple mixture and put it into the refrigerator for about 3 hours, or until completely chilled. Now, take the sides of the springform pan off of the cheesecake.
The finished cheesecake looks sooooo delicious! It looks so nice topped with cinnamon whipped cream and drizzled with caramel. The perfect dessert for the autumn season.Print
- Prep Time: 20 to 25 minutes
- Cook Time: 40 minutes
- Total Time: 60 to 65 minutes
- Yield: 12 slices 1x
- Category: cake
- Method: bake
GRAHAM CRACKER CRUST:
- 1 cup graham cracker crumbs
- 2 Tablespoons sugar
- 4-5 Tablespoons melted butter
- 3 (8oz,) packs of cream cheese, softened
- 1 cup sugar
- ¾ cup sour cream
- 2 ½ teaspoons cornstarch
- 3 large eggs
- ⅓ cup heavy cream
- ½ Tablespoon vanilla extract
- 4 cups apples, cut into small cubes
- ½ cup white sugar
- ¼ cup brown sugar
- 2 Tablespoons apple juice
- 1 Tablespoon all-purpose flour
- Cinnamon whipped cream, optional
- Caramel syrup, optional
- Mix the graham cracker crumbs with the sugar and melted butter until completely mixed; it kind of looks like sand. Press into the bottom of the springform pan and bake in the oven at 350ºF for about 6 minutes or until set. Set aside.
- Put the cream cheese in a mixer and beat on high for about 2 minutes, then scrape down the cream cheese, when necessary until smooth.
- Add the sugars and beat for about 1 minute.
- Now, add the sour cream and cornstarch and mix for about 1 minute.
- Now, mix the eggs into the mix, one at a time.
- Add the heavy cream and vanilla and mix in.
- On the bottom outside of the springform pan, wrap it with aluminum foil, so no water can get into the mix.
- Put the mixture into the prepared pan and set it in a larger pan in the oven.
- Now, add enough boiling water to the pan so that it is halfway up the cheesecake.
- Put the cake in the oven and bake for about 35 to 40 minutes. The cake should be set all around, but the middle is just a little jiggly; not much though (You can make the apple pie topping while the cheesecake bakes).
- Turn the oven off and let the cake sit in the pan in the oven for another 30 minutes. Then, take the cake out of the water bath and let it set for about 15 minutes longer.
Apple pie topping:
- Peel, core, and chop apples to make 4 cups. Then set aside.
- In a saucepan, add the white sugar, brown sugar, flour, and apple juice. On low, cook this until it gets thick and syrupy and the sugar is dissolved. This takes about 5 to 6 minutes.
- Now, add the chopped apples to this and cook on low for about 10 minutes or until the apples are soft.
- Put the hot apples in a bowl to cool while the cheesecake is baking.
- Before you put the cheesecake into the refrigerator, top it with the apple pie filling. When the cheesecake is cold enough to cut, take off the springform sides.
- You can pipe with cinnamon whipped cream and drizzle caramel syrup on top at the end.
We piped on cinnamon whipped cream and drizzled caramel syrup over the top when the cheesecake was finished.
Keywords: cheesecake with apple pie topping
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