No, you are not dreaming. This is really a cheesecake that is stuffed with the deliciousness of an apple pie. This dessert is not for the faint of heart. This is a delightfully heavy dessert, BUT I do think it’s worth every single calorie that it has. I do not even want to figure out a calorie count for this, it’s THAT good.
What’s the big deal, cheesecake?
So what is the big deal with baking a cheesecake? Cheesecake is very temperamental when it comes to the moisture in the oven as well as the temperature. The way I see it, it is like the french macarons of the ‘cakes’. May seem temperamental, but all is good once you get the hang of it. Another cheesecake favorite with a ‘healthy’ twist: Greek Yogurt Almond Butter Cheesecake
An apple a day keeps the doctor away.
This may not be the complete truth with this stuffed apple pie cheesecake, but it sure is delicious! Great dessert for a special occasion or any time of the week. I am more of an ‘anytime of the week’ kind of girl when it comes to this cheesecake. Hoping you all enjoy it as much as we have!
Can you reheat apple pie the next day?
How do you reheat apple pie in the oven? Set the pie—sliced or whole—on a parchment-lined baking sheet and put it in a preheated 350 degrees oven for about 15 minutes.
Can you freeze apple cheesecake?
You can absolutely freeze cheesecake! Most recipes for cheesecake taste even better the next day and will keep well in the freezer for up to a month.
What is the best way to freeze cheesecake?
Place the cheesecake on a cardboard round. Wrap it well in plastic wrap, then foil. Freeze for up to 1 month for optimal flavor, 2 months is the max. Thaw in the fridge, on the counter, or in the microwave before serving.
Can you make cheesecake ahead of time?
Best of all, cheesecakes can be made in advance, meaning there’s one less thing to do on the day you’re entertaining. Cheesecakes can be covered and refrigerated for up to 3 days. For even more convenience, bake a cheesecake week in advance and freeze it!
How do you keep apple pie crispy?
Cooking the apples a bit before baking the pie is what allows the apples to stay crisp and not get mushy like other apple pies.
How to know when the cheesecake is done?
You can always tell when it’s done because it will start to pull away from the sides, just a little bit. Leave it out to come to room temperature and then throw that baby in the fridge overnight.
When you serve it, you will want to drizzle caramel over the top. Who doesn’t want that? If this isn’t the best-darned cheesecake you’ve ever had, well, there is something seriously wrong with your taste buds.
1 package Chips Ahoy Thins Cinnamon Sugar Cookies, crumbed
4 TBSP butter, melted
2 packages (8 oz) of cream cheese, room temperature
1/2 cup sugar
1/2 cup brown sugar
1 tsp vanilla
1 tsp apple pie spice mix
1/4 cup sour cream
1/4 cup heavy cream
3 eggs, room temperature
1/2 cup toffee baking chips
2 TBSP butter
2 apples, peeled, cored, and chopped (I used Braeburn)
splash of lemon juice
2 TBSP brown sugar
1/2 tsp cinnamon
1 tsp honey
1/4 cup caramel sauce
Grease a 9-inch springform pan. On the outside of the pan, wrap a sheet of tin foil around the bottom and partially up the sides of the pan. Preheat the oven to 325 degrees.
Mix together the melted butter and cookie crumbs. Press into the bottom of the springform pan. Set aside.
Beat the cream cheese, sugar, brown sugar, vanilla, and apple pie spice mix until smooth. Beat in the sour cream and heavy cream, then the eggs, one at a time. Mix in the toffee chips.
Pour into prepared crust and bake for about 60 – 75 minutes, until the center is just set.
Remove from oven and allow to cool. Refrigerate for at least 2 hours.
Meanwhile, in a saute pan, melt the butter over medium heat. Add the chopped apples and lemon juice. Cook and stir until they soften. Mix in the brown sugar and cinnamon. Cook and stir one more minute then remove from heat and stir in the honey and caramel sauce. Cool completely to room temperature.
Gently run a knife around the cheesecake before removing the side of the springform pan. Spoon the cooled apple mixture over the cheesecake and serve.
Store leftovers, covered, in the refrigerator.