If you love to make tasty treats for your family, it can sometimes be hard to make a decision about what to bake. Additionally, if you have opinionated family members who like different things, it can be difficult to figure out who to please. That is where kitchen creativity can come in.
Recipes like this one for Apple Pie Cheesecake will please the apple pie lover in the family, while the layer of delicious, creamy cheesecake will make the cheesecake lover happy. Family is all about compromise and learning to meet in the middle, and recipes like this one can pave the way, since everyone will get exactly what they want.
Apple Pie Cheesecake
- Medium-Sized Saucepan
- Cooking spray
- Springform Pan
- Paper Towel
- Electric Mixer
Apple Filling and Topping Ingredients
- 3 Cooking apples, peeled, cored, and sliced
- ¼ cup Sugar
- ½ tsp Cinnamon
Graham Cracker Oatmeal Crust Ingredients
- 1 ¼ cups Graham crackers
- ¼ cup Sugar
- ¼ cup Oatmeal
- ½ tsp Cinnamon
- 3 tbsp Melted butter
Cheesecake Filling Ingredients
- 3 Eight ounce packages of cream cheese Softened at room temperature
- ¾ cup Sugar
- ½ tsp Vanilla extract
- 3 Eggs
- First, you will make the apple pie topping. In a medium sized saucepan, combine the apples, sugar and cinnamon. Stir these together over medium heat. As the apples cook, they will release juices and the mixture will start bubbling. Cook the apples for about 5 to 7 minutes or until they are soft.
- Preheat your oven to 325 degrees. Lightly spray the bottom and sides of a nine inch springform pan with cooking spray.
- Next, you will move on to making the graham cracker oatmeal crust. In a medium sized bowl, combine the graham cracker crumbs, the oatmeal, the cinnamon, and the sugar. Stir these together and then slowly drizzle the melted butter over them. Toss the crumbs to coat them in butter.
- Press the crust into the bottom of the prepared springform pan.
- Wipe out the bowl that you used to make the crust with a paper towel. Add the cream cheese, and sugar and use an electric mixer to beat these together for about 60 seconds. Add the eggs, one at a time, beating well after each addition. Finally, beat in the vanilla.
- Now you will assemble the cheesecake.
- Spread about half of the apple mixture on the top of the crust, spreading it within about half an inch of the outer edge of the crust.
- Put the rest of the apples in the refrigerator until later, when you will use them to top the cheesecake.
- Spread the cheesecake mixture over the top of the apple mixture, spreading it in an even layer over the crust.
- Put the pan into the oven and bake it for 60 to 70 minutes or until the center is almost set. It will still be a bit jiggly in the middle, but the outer rim of the cheesecake will be firm.
- Refrigerate the cheesecake for about 4 hours.
- Drain the liquid from the apples that you stored in the refrigerator. Arrange them on the top of the cheesecake. Take the sides off of the springform pan and slice the cheesecake into slices. Serve.
- Store leftovers in an airtight container for up to five days.