Serves 8
90 min
Apple Cheesecake Pie
Recipe GLPR1dd865e324d914
A delightful two-layer dessert combining a creamy cheesecake filling with spiced apple topping, all baked in a flaky pie crust with a beautiful lattice top. The warm apples, aromatic cinnamon and nutmeg, and rich cream cheese create a perfect balance of flavors and textures. Serve at room temperature or chilled for a wonderful finish to any meal.
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Ingredients
1 pie crust dough (store-bought or homemade)
8 oz cream cheese, softened
1 egg
1/4 cup sugar
6 large apples, peeled, cored, and thinly sliced
1/2 tablespoon lemon juice
1 tablespoon cinnamon
1/4 teaspoon nutmeg
3 tablespoons cornstarch
Cinnamon-sugar for topping
Directions
Preheat your oven to 350°F. If making pie crust from scratch, prepare it and divide the dough into two equal portions. On a lightly floured surface, roll out one portion into a thin circle and carefully transfer it to a 9-inch pie dish, letting it settle into the bottom and sides. Trim any excess dough from the edges and set aside. Keep the second dough portion covered with plastic wrap to prevent it from drying out.
In a small bowl, combine the softened cream cheese and 1/4 cup sugar. Using a hand mixer, beat on medium speed until the mixture becomes light and creamy, about 2-3 minutes. Add the egg and continue beating until the filling is smooth and well combined, about another minute. Spread this creamy mixture evenly over the bottom of the prepared pie crust, creating an even layer.
In a large mixing bowl, combine the sliced apples, lemon juice, 1 tablespoon cinnamon, 1/4 teaspoon nutmeg, and 3 tablespoons cornstarch. Gently toss the apples with the spice mixture until all pieces are evenly coated. Carefully spoon the apple mixture and all of its juices over the cheesecake layer, distributing them evenly across the pie.
Lightly dampen the edges of the bottom pie crust with a small amount of water using your fingertips. Roll out the second portion of dough and cut it into ten strips, each about 1 inch wide. Create a lattice pattern by laying five strips diagonally across the pie in one direction, spacing them evenly. Then weave the remaining five strips over and under these strips in the opposite direction to form a woven lattice.
Trim any excess dough from the edges of the pie dish with a sharp knife. Fold the edges of the bottom crust up and over the lattice strips, then crimp the edges decoratively with your fingers or a fork to seal them and create an attractive border.
Generously sprinkle the cinnamon-sugar mixture over the entire lattice top of the pie, making sure to coat it evenly.
Place the pie on a baking sheet and bake at 350°F for 60 minutes, or until the crust is golden brown and the apple filling is bubbling at the center. Remove from the oven and allow the pie to cool completely to room temperature before slicing and serving. Store any leftovers covered in the refrigerator.
