Home

Apple Pie Cheesecake

Print Friendly, PDF & Email
Apple Pie Cheesecake

Photo: Natalie Levin

Apple Pie Cheesecake

Photo: Natalie Levin

Two types of desserts that I find hard to resist; warm apple pie that just came out of the oven (preferably with a scoop of vanilla ice cream on the side), and cheesecake. These two are forbidden to be near me, as I simply cannot resist eating everything until completely done.

When it comes to cheesecakes and apple desserts, I’m weak 😉 Cheesecakes  are something that I am able to “align” more or less until the pan is empty. And apple pie? Hot apple pie is one of my biggest loves (maybe because apples are one of my favorite fruits in the universe).

This next cake combines these two desserts together. This is an amazing apple pie cheesecake with a gorgeous rustic look that is easily prepared; even though every part of it requires some preparation. It is great at room temperature, so it is recommended to take it out of the refrigerator about an hour before serving. As a matter of fact, if you heat it a little and serve with some ice cream it is a really decadent dessert.

This apple pie cheesecake is definitely the perfect dessert for Shavuot and throughout the year.

Click for more cheesecake recipes >>

The perfect bite

Photo: Natalie Levin



Apple Pie Cheesecake

For the crust:

  • 250 grams biscuits
  • 1 teaspoon cinnamon
  • 120 grams of melted butter

For Cinnamon streusel:

  • 50 grams all-purpose flour
  • 50 grams light brown sugar
  • 50 grams cold butter (cut into cubes)
  • Pinch of salt
  • 1 teaspoon cinnamon

For caramelized apples:

  • 3 Granny Smith apples
  • 50 grams of sugar
  • 1 tsp. vanilla extract
  • Juice from 1/4 lemon
  • 10 grams butter

For the cheesecake filling:

  • 500 grams ricotta cheese
  • 200 ml. sour cream
  • 150 grams cream cheese
  • 200 grams sugar
  • 1 tsp. vanilla extract
  • Pinch of salt
  • 5 large eggs (at room temperature)
  • 70 grams cornstarch

Base:

  1. In a food processor with a steel blade, place biscuits and cinnamon, and grind to a thin powder.
  2. Add melted butter and stir until you get a damp crumbly mixture.
  3. Transfer the crumb mixture to the bottom of the baking pan and press it tightly to the sides and base of the pan to form a crust.
  4. Cool the crust in the freezer for about 15 minutes.

Cinnamon streusel:

  1. In a food processor with a steel blade, put flour, sugar, butter, salt and cinnamon and blend into a crumbly mixture.
  2. Keep in the freezer until the cake is assembled.

Caramelized apples:

  1. Peel the apples and cut into medium cubes.
  2. In a large skillet, put sugar and cook over a medium-high flame until caramel is formed.
  3. Add in the apple, vanilla, lemon and butter cubes and lower into a low-medium flame.
  4. Cook the apples in the caramel until they soften a little.
  5. Strain and cool completely at room temperature.

Cheesecake filling:

  1. In a large bowl, beat together at ricotta, sour cream, cream cheese, sugar, vanilla and salt until mixed.
  2. Add the eggs one at a time, stirring between additions until they are mixed with the batter.
  3. Add cornstarch and continue to mix until incorporated.

Assembly and baking:

  1. Heat the oven to 170 c degrees.
  2. Pour the cheesecake filling into the crust.
  3. On top of the cheese layer, gently arrange caramelized apple cubes.
  4. Over the apple cubes sprinkle cinnamon streusel generously.
  5. Bake the cake for 60-90 minutes or until it is stable and the crumbs are golden.
  6. Cool the cake completely at room temperature.
  7. Refrigerate for about two hours in the refrigerator and serve.
  • Keep the cake in a closed container in the fridge for up to a week.
  • It is recommended to serve the cake at room temperature or even slightly warm.
  • Instead of apples, you can use pears or nectarines in the same amount.
  • If you do not like cinnamon, you can omit it.
  • Instead of cornstarch, you can use the same amount of flour (in the cheesecake filling).

Apple Pie Cheesecake

Photo: Natalie Levin