Cheesecake is one of those desserts that you either like or don’t like. For me, I will take all the cheesecake. I never wanted to attempt making my own after hearing how difficult it is with the water bath, etc. Let me tell you: it is not as difficult as everyone says it is. You may not have a perfectly baked cheesecake every single time, aka no cracks, but the taste will be there. Here is one of my most recent favorite cheesecake recipes: stuffed apple pie cheesecake.
What’s the big deal, cheesecake?
So what is the big deal with baking a cheesecake? Cheesecake is very temperamental when it comes to the moisture in the oven as well as the temperature. The way I see it, it is like the french macarons of the ‘cakes’. May seem temperamental, but all is good once you get the hang of it. Another cheesecake favorite with a ‘healthy’ twist: Greek Yogurt Almond Butter Cheesecake
I have used the water bath method before. The main reason for this method is to help the cheesecake bake evenly, preventing cracks. You normally want your cheesecake to be smooth without cracks. With this cheesecake recipe, cracks do not matter. Say what?! You heard me right. The cheesecake will be stuffed inside of a pie crust. No one will ever know that your cheesecake decided to crack on you. I did not use the water bath method with this cheesecake recipe.
An apple a day keeps the doctor away.
This may not be the complete truth with this stuffed apple pie cheesecake, but it sure is delicious! Great dessert for a special occasion or any time of the week. I am more of an ‘anytime of the week’ kind of girl when it comes to this cheesecake. Hoping you all enjoy it as much as we have!
Stuffed Apple Pie Cheesecake
- 1 double crust pie crusts I used Pilsbury
- 2 8oz cream cheese, softened
- 1 8oz sour cream
- 1 cup granulated sugar
- 1/2 tsp ground cinnamon
- 1/2 tsp vanilla extract
Apple Pie Filling
- 6 granny smith apples, peeled and thinly sliced
- 2 tbsp all-purpose flour
- 2 tsp lemon juice
- 2 tsp ground cinnamon
- 1/3 cup granulated sugar
- 6 tbsp butter, unsalted
- Preheat oven to 300F
- Line a springform pan with a pie crust, pressing it around the sides of the pan and set aside.
- Add the cream cheese, sour cream, vanilla extract and sugar to a medium bowl. Beat until creamy
- Pour the cream cheese mixture into the pie crust lined springform pan and bake for 1 hour and 15 mintues.
- While the cheesecake is baking, prepare the apples and other pie crust.
- Peel and thinly slice the apples, then toss in the lemon juice.
- In a medium microwave safe bowl, mix the flour, ground cinnamon, and sugar. Pour the flour-sugar mixture over the apple slices and toss.
- Scatter the 6 tablespoons of butter on the top of the apple mixture. Place in the microwave for 45 second increments. Stir after each increment. It will take about 3 minutes total to melt butter and soften the apple slices. This process will basically cook the apple slices as well as produce an apple sugary juice.
- After baking, turn off the oven and let the cheesecake cool inside for 1 hour. Do not open the oven door during this time.
- Remove from the oven and top the cheesecake with the apple mixture.
- Brush on an egg wash mixture onto the pie crust pieces: beat the 1 egg with 1 tbsp of water.
- Starting on one side of the cheesecake, place one pie crust triangle. Work your way all the way around the cheesecake, making sure to overlap the previous triangle.
- Increase the oven temperature to 425F.
- Place the cheesecake back into the oven and cook for another 25 minutes, or until the pie crust is a golden brown.
- Remove the cheesecake from the oven and allow to cool on the counter for at least 1 hour.
- Living the cheesecake in the springform pan, wrap with it up with plastic wrap and place in the refridgerator for 2 hours to finish chilling.