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Apple Pie Cheesecake
Apple Pie Cheesecake

Apple Pie Cheesecake

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Cook Minutes 7 Hr
Prep : 50 Min Cook: 6 Hr 10 Min
Two classic desserts turn into the ultimate dessert combination in this Apple Pie Cheesecake. Whether you're an apple pie fan, or a cheesecake diehard, you're sure to fall in love with this two-for-one dessert creation. Make it with any tart apple that's in season and wow every guest at your next harvest-time dinner, or festive meal.
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16 Servings
Original recipe yields 16 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 pkg. (400 g) ready-to-use refrigerated pie crusts (2 crusts), divided
3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
1-1/4 cups sugar, divided
3/4 cup sour cream
4 eggs, divided
1-1/2 lb. (675 g) Granny Smith apples (about 4)
1 Tbsp. flour
1/2 tsp. ground cinnamon
2 Tbsp. butter, cubed
1 Tbsp. fresh lemon juice
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How do I make it ?
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Step 1
Heat oven to 350°F.
Step 2
Line 9-inch springform pan with 1 pie crust, gently pressing and stretching crust onto bottom and up side of pan to form smooth crust.
Step 3
Beat cream cheese and 3/4 cup sugar in large bowl with mixer until blended. Add sour cream; mix well. Add 3 eggs, 1 at a time, beating on low speed after each just until blended. Pour into crust.
Step 4
Bake 40 to 50 min. or until centre is almost set. Cool 30 min.
Step 5
Meanwhile, peel apples; cut into thin slices. Place in large microwaveable bowl. Combine flour, cinnamon and remaining sugar. Add to apples; toss to evenly coat apples with flour mixture. Add butter and lemon juice; mix lightly. Microwave on HIGH 9 min., stirring every 3 min. Set aside until ready to use.
Step 6
Heat oven to 450°F. Spoon apple mixture over cheesecake, leaving 1/2-inch border around edge of cheesecake.
Step 7
Unroll remaining pie crust onto cutting board. Beat remaining egg until blended; brush onto crust. Cut into 16 wedges. Place wedges, 1 at a time, over apple mixture, with points of wedges in centre and overlapping long sides of wedges as necessary to completely cover apple mixture. Press rounded edges of wedges onto top edge of bottom crust in pan to seal.
Step 8
Bake 20 min. or until crust is golden brown. Run knife around rim of pan to loosen cheesecake; cool before removing rim.
Step 9
Refrigerate cheesecake 4 hours.
Kraft Kitchen Tips!
Fun Idea
Instead of covering the cheesecake with the pastry wedges, you can instead top the cheesecake with pastry cutouts. Use your favourite cookie cutter to cut shapes from the second pie crust, then place over top of cheesecake and bake as directed.
Prepare using your favourite variety of cooking apple, such as Braeburn, Spy or Cortland.
Size Wise
Enjoy a serving of this rich-and-indulgent dessert on special occasions.
Calories From Fat
% Daily Value
Fat 24 g
Saturated fat 14 g
70 %
Cholesterol 120 mg
Sodium 360 mg
15 %
Carbohydrate 36 g
Fibre 1 g
Sugars 22 g
Protein 6 g
Vitamin A
4 %
Vitamin C
0 %
0 %
0 %
16 servings, 1 piece (143 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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