Pie Recipe Week :: Apple Pie Cheesecake

Apple Pie Cheesecake

Adapted from Dainty Chef

Crust:

1 cup flour

1/4 cup sugar

1 egg yolk (save the white)

1/2 cup butter, room temperature

Filling:

2 – 8 oz pkg. cream cheese, at room temperature

1/2 cup sugar

2 large eggs

1 tsp. vanilla

Topping:

1 large or 2 medium apples, thinly sliced (about 2 cups or so)

1/2 cup sugar

1 tsp. cinnamon

To make the crust, combine all of the ingredients in a small bowl and blend with a fork, pastry cutter or your fingers until well blended – it will look like big, soft crumbs. Press into the bottom and about an inch up the sides of a buttered or sprayed springform pan.

To make the filling, beat the cream cheese and sugar until smooth and lump-free; add the eggs, one at a time, then the reserved egg white and vanilla. Pour into the pastry lined pan. Preheat the oven to 400F.

Thinly slice the apple(s) and toss with sugar and cinnamon to coat; scatter over the top of the cheesecake. Bake for 12 minutes, then reduce the heat to 375F and bake for another 30-35 minutes, until puffed and golden but slightly jiggly – it will firm up as it cools. Let cool in the pan, then refrigerate for a few hours, or overnight. Serves 12.