Apple Pie Cheesecake Recipe

Ingredients:

Crust:

• Cooking spray
• 14 graham crackers, finely crushed (about 2 cups)
• 1/2 cup (1 stick) unsalted butter, melted
• 1/3 cup (66 g) granulated sugar
• 1/4 teaspoon kosher salt

Cheesecake:

• 4 (8-oz.) blocks cream cheese, room temperature
• 1 cup (200 g) granulated sugar
• 3 large eggs
• 1/4 cup sour cream
• 2 tablespoons all-purpose flour
• 2 teaspoons pure vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt

Apple Pie Filling:

• 4 large Granny Smith apples (about 2 lb.), peeled, cored, cut into 1/2″ wedges
• 1/2 cup (100 g) granulated sugar
• 2 tablespoons cornstarch
• 2 tablespoons unsalted butter
• 1 tablespoon fresh lemon juice
• 1 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt

Assembly:

• All-purpose flour, for rolling
• 1 (9″) round store-bought or homemade pie crust
• 1 large egg
• 2 tablespoons granulated sugar

Instructions:

Crust:

1. Preheat the oven to 425°F (220°C). Grease a 9-inch springform pan with cooking spray.
2. In a mixing bowl, combine the finely crushed graham crackers, melted butter, granulated sugar, and kosher salt. Mix until the mixture resembles wet sand.
3. Press the graham cracker mixture into the bottom of the prepared springform pan to create an even crust. Set aside.

Cheesecake:

4. In a large mixing bowl, beat the room-temperature cream cheese until smooth and creamy.
5. Add granulated sugar, eggs, sour cream, all-purpose flour, vanilla extract, ground cinnamon, and kosher salt to the cream cheese. Mix until well combined and smooth.

Apple Pie Filling:

6. In a large skillet, melt the unsalted butter over medium heat. Add the apple wedges, granulated sugar, cornstarch, fresh lemon juice, ground cinnamon, and kosher salt. Cook, stirring occasionally, until the apples are tender and the mixture has thickened. Remove from heat and let it cool slightly.

Assembly:

7. On a lightly floured surface, roll out the store-bought or homemade pie crust into a rough 10-inch square. Cut it into 10 strips about 1 inch wide.
8. Arrange half of the pastry strips across the cheesecake filling at even intervals. Weave the remaining strips under and over the perpendicular strips to create a lattice pattern. Press the edges together to seal.
9. In a small bowl, beat the large egg with 1/4 teaspoon of water. Brush the top of the pastry lattice with the egg wash and sprinkle with granulated sugar.
10. Bake the cheesecake in the preheated oven until the crust is golden brown, about 20 to 25 minutes.
11. Allow the cheesecake to cool to room temperature, then refrigerate it for at least 5 hours or overnight until it is thoroughly chilled.

Enjoy your delightful Apple Pie Cheesecake!