Apple Pie - Cheesecake
Yvonne Chiang
A decadent combination of apple pie and cheesecake.
ingredients
Crust- 1 1/4 cups graham cracker crumbs
- 2 tbsp (brown) sugar
- 1/2 cup unsalted butter, melted
- 1/4 teaspoon salt
- (1 large egg white, slightly beaten) - optional
- 1/3 cup flour
- 1/3 cup graham crumbs*
- 5 tbsp golden brown sugar
- 1 dash ground cinnamon
- 1/4 cup chilled salted butter
- 1 cup sliced almonds [walnuts]
- 1 egg
- 2 (3 ounce) pkgs cream cheese
- 3 tbsp granulated sugar
- 1 splash vanilla extract
- 1 splash amaretto
- 4 (medium) apples, peeled & sliced
- Juice of half a large lemon
- 1 teaspoon ground cinnamon
- 1 dash vanilla extract
- 1 dash amaretto
directions
Crust
- 1
1. Preheat oven to 350°F.
- 2
2. Grease 9-inch pie plate. Mix graham cracker crumbs and sugar. Add melted butter; process until crumbs are evenly moistened. Press crumb mixture into prepared pan.
- 3
3. (Brush the bottom and sides of the graham cracker crust evenly with egg white--if using.) Bake until crust is set and deep golden, ~7-12 minutes. Cool crust while making filling.
Nut Topping
- 1
4. Whisk flour, brown sugar, and cinnamon in medium bowl to blend well. Cut in butter and rub in with fingertips until mixture holds together in small, MOIST CLUMPS**.
- 2
5. Mix in nuts; cover and chill until ready to use. (Can be made up to 3 days ahead.)
Cheesecake Filling
6. Beat egg. Whisk in cream cheese. Add sugar, vanilla extract, amaretto. Spoon mixture into crust.
Apple Filling
- 1
7. Combine apple filling ingredients in a large bowl & mix well.
- 2
8. Preheat oven to 350°F. Spoon filling on top of cream cheese, and sprinkle on topping.
- 3
9. Bake until apples are tender and topping is golden and crisp, ~45-50min. Let cool & serve.
notes
*Flour can be substituted for graham crumbs in topping if necessary. **Make sure topping is MOIST -- if not: add lemon juice
Source: Yvonne Chiang
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