Classic apple pie flavors baked into a cheesecake. Slightly tart apples combined with cinnamon and creamy cheesecake. Possibly the best looking and tasting cheesecake you’ll ever try.
I get quite excited from sharing most of my recipes with you guys. Whenever I share a recipe, it’s because I liked eating it. Once in a while I also develop recipes that make me crazy ECSTATIC. This is one of them. Apple.Pie.Cheesecake. I know what you’re thinking: AWESOMEBALLS(!!). Okay, maybe that’s what I was thinking… But once you try this, I just know you’ll think it too. Awesomeballs. That’s pretty much what sums up this cake. Apple pie combined with cheesecake. Seriously guys, life doesn’t get better than this. It’s heaven on your taste buds. So, have I transferred my ecstatic-ness (That’s not a word My Linh. I know. 😛 ) onto you yet? No? Then let me share some more details and eycandy (aka: VIDEO time!).
There are three ingredients that take this cheesecake from plain and boring to apple pie heaven:
- apple sauce
Cinnamon, because duh… there’s no apple pie without cinnamon. Not in this world, not in any world. Period. As for the apple sauce, it adds maximum apple flavor without messing up the soft and creamy cheesecake texture with big apple chunks. Don’t get met wrong, I’m a fan of texture in my food, but cheesecake needs to be soft and creamy. Use all-natural and unsweetened apple sauce for this recipe; it gives the best flavor and let’s you control the sweetness. I know, cheesecake isn’t really considered healthy food, but no need to make it worse by adding unneeded sugar, right? Also, I guess homemade apple sauce would be best, but seriously… ain’t nobody got time for that! Needless to say, I got my favorite store-bought apple sauce for this one.
Finally, the apples. You can use pretty much any apples you like. However, I recommend a slightly tart kind of apple. As the cheesecake is already sweet and creamy, the tartness of the apples will compliment the cheesecake beautifully. I went for a Dutch semi-sweet and tart apple kind: Elstar apples.
- 150 g Marie biscuits, crumbled
- 35 g brown sugar
- 2 tsp cinnamon
- 75 g unsalted butter, melted
- 500 g cream cheese, softened
- 125 g sour cream, softened
- 165 g caster sugar
- 2 eggs (large), room temperature
- 200 g unsweetened apple sauce
- 30 g flour
- 1 tsp cinnamon
- ¼ tsp salt
- 3 medium (Elstar) apples, peeled and sliced
- 2 Tbsp brown sugar
- ½ tsp cinnamon
- 1 Tbsp unsalted butter
- juice of ½ small lemon
- Preheat the oven to 180 C and line a cheesecake pan with baking paper. Set aside.
- In a bowl, mix the biscuit crumbles, sugar, cinnamon and melted butter until mixed evenly.
- Press the biscuit mixture into the bottom of the cheesecake pan.
- Bake 10 minutes at 180C and let it cool slightly.
- Turn the oven down to 160 C and prepare a waterbath.
- In a mixing bowl, beat the cream cheese, sour cream and sugar until mixed evenly.
- Mix in the eggs one by one. Take care not to overmix.
- Fold in the apple sauce, flour, cinnamon and salt.
- Pour the cheesecake mixture on top of the biscuit base.
- Wrap the cheesecake pan with aluminum foil and place the pan in the waterbath.
- Bake the cheesecake 35-45 min at 160C. The center should still be slightly wobbly. Let the cheesecake cool completely.
- In the meantime, prepare the topping: In a pan, mix the apples, sugar, cinnamon, butter and lemon juice on medium high heat. Keep stirring until the apples are soft and the sauce is sticky. (About 5 minutes).
- Let the topping cool slightly before arranging it on top of the cheesecake.
- Chill the cheesecake for another 6 hours (preferably overnight) before serving.