Caramelized apple cheesecake

By Camille Moore
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If a cheesecake and an apple pie had a baby, this would be their lovechild: buttery pie crust topped with cinnamon-flecked caramelized apples, topped with creamy, classic cheesecake. And if there’s one thing I love it’s a dessert that has multiple dimensions so count me in! Store-bought deep-dish pie crust is a cinch to find in the freezer section of most grocery stores, and it’s the easiest way to make this a quick and easy dessert for a dinner party. Tip: Make this cheesecake (or any cheesecake for that matter) the night before, and top with the warmed apple topping just before serving.

SERVES
6
 TO
8
TOTAL TIME

Ingredients

  • 2 x 9” frozen pie crusts, “deep-dish” variety
  • 2 tablespoons unsalted butter
  • 1/4 cup brown sugar
  • 1 teaspoon cinnamon
  • 4 McIntosh apples, peeled, cored, and cubed
  • 2 packages cream cheese (250 grams each), room temp
  • 1/2 cup sugar
  • 1 teaspoon vanilla
  • 3/4 cup sour cream
  • 1/4 teaspoon sea salt
  • 2 eggs, large, room temp

Directions

  1. Preheat oven to 375°F.
  2. Bake pie crusts on the centre rack of a preheated oven and bake ten minutes. Reduce oven temperature to 325°F.
  3. Heat a non-stick skillet over medium. Add butter and brown sugar. Cook about two minutes until sugar dissolves. Add apples and cinnamon, increase heat to just above medium and cook about ten minutes until apples are soft and the residual caramel sauce has thickened slightly. Remove from heat and set aside.
  4. To the bowl of a stand mixer fitted with the leaf attachment (or using a handheld electric mixer and a bowl), add the cream cheese and sugar, and beat on medium speed until light and fluffy. Add the vanilla, sour cream, and salt and mix until smooth. Add eggs one at a time and mix on low speed until fully combined. Be sure to scrape the sides of the bowl with a rubber spatula from time to time to ensure a smooth consistency.
  5. Place baked pie crusts onto a baking sheet (for easy handling). Leaving the caramel behind, spoon 1/4 of the apples onto each crust in an even layer – cover and refrigerate the rest until service. Pour half of the cheesecake batter into each, and bake approximately 40 minutes until set. Allow to fully cool to room temperature before covering and refrigerating.
  6. To serve, gently rewarm the remaining caramelized apples and spread over the cheesecake just before serving.

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