CHEESECAKE APPLE PIE RECIPES

Name: Apple Pie Cheesecake Recipe by Tasty
Yield: 8 servings
Cuisine: American
Ingredients: 2 pie crusts; 24 oz cream cheese; 1 cup sugar; 1 cup sour cream; ½ teaspoon vanilla extract; ½ teaspoon ground cinnamon; ½ teaspoon ground nutmeg; 3 eggs; 3 medium apples, peeled, cored and cubed; 1 cup water; ⅓ cup sugar; 1 teaspoon ground cinnamon; ½ teaspoon ground nutmeg; 2 tablespoons cornstarch

APPLE PIE CHEESECAKE RECIPE BY TASTY

Apple Pie Cheesecake Recipe by Tasty image

Here's what you need: pie crusts, cream cheese, sugar, sour cream, vanilla extract, ground cinnamon, ground nutmeg, eggs, medium apples, water, sugar, ground cinnamon, ground nutmeg, cornstarch

Provided by Kathryn Aubin

Yield 8 servings

Number Of Ingredients 14

Ingredients

2 pie crusts
24 oz cream cheese
1 cup sugar
1 cup sour cream
½ teaspoon vanilla extract
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
3 eggs
3 medium apples, peeled, cored and cubed
1 cup water
⅓ cup sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
2 tablespoons cornstarch

Steps:

Preheat oven to 300˚F (150˚C).
Line a springform pan with a pie crust, pressing it around the sides of the pan until smooth.
In a medium bowl, beat the cream cheese, sugar, vanilla, cinnamon, and nutmeg until smooth.
Add the sour cream and mix together. Add in one egg at a time, whisking until smooth.
Pour mixture into the springform pan and bake for 1 hour and 15 minutes.
After baking, turn off the oven and let the cheesecake cool inside for 1 hour without opening the oven door.
Turn up the oven temperature to 425˚F (220˚C).
In a saucepan, add the apples, sugar, cinnamon, nutmeg, cornstarch, and water over medium-low heat. Stir occasionally until apples are soft (about 10 minutes), then remove from heat. Let cool.
Once cool, spread apple pie filling over cheesecake.
Cut the other pie crust in to ¼-inch (6 mm) strips and make a lattice pattern across the top.
Brush with egg wash.
Bake for 25 minutes, until golden brown.
Chill until set then serve.
Enjoy!

Nutrition Facts : Calories 743 calories, CarbohydrateContent 69 grams, FatContent 47 grams, FiberContent 4 grams, ProteinContent 11 grams, SugarContent 39 grams

PUMPKIN PIE CHEESECAKE RECIPE | MCCORMICK

Pumpkin Pie Cheesecake Recipe | McCormick image

Instead of whipping up a traditional pumpkin pie for your next Thanksgiving or festive feast, this pumpkin pie cheesecake makes a delicious alternative that combines two favorite desserts into one delicious treat. Beginning at the bottom, we have a sweet graham cracker crust that acts as the base for a rich and creamy top layer of pumpkin cheesecake. You'll love the soft and smooth texture of silky cheesecake paired with the warmth and familiar flavor of sweet and spicy pumpkin. Serve it with a dollop of homemade vanilla whipped cream and a dash of cinnamon, or even a scoop of vanilla ice cream on the side. For other fall desserts that'll become quick crowd favorites, try your hand at simple apple pie, chocolate pecan pie or pumpkin pie cookies.

Provided by McCormick

Prep Time 20 minutes

Cook Time 50 minutes

Yield 12

Number Of Ingredients 12

Ingredients

Graham Cracker Crust:
2 cups graham cracker crumbs
3 tbsps butter melted
2 tbsps granulated sugar
Cheesecake Filling:
2 packages (8 ounces each) cream cheese softened
3/4 cup firmly packed light brown sugar
3 eggs
1 can (15 ounces) pumpkin
1 tbsp flour
2 tsps McCormick® Pure Vanilla Extract
1 1/2 tsps McCormick® Pumpkin Pie Spice

Steps:

Preheat oven to 350°F. For the Crust, mix all ingredients in medium bowl. Press evenly into bottom of 9-inch springform pan. Set aside.
For the Filling, beat cream cheese and brown sugar in large bowl with electric mixer on medium speed until fluffy. Add eggs, one at a time, beating on low speed after each addition just until blended. Add pumpkin, flour, vanilla and pumpkin pie spice; beat until smooth. Pour into crust.
Bake 50 minutes or until top is lightly browned and center is almost set. Turn off oven; let cheesecake stand in oven 1 hour. Remove from oven. Run small knife or metal spatula around rim of pan to loosen cheesecake. Cool in pan on wire rack.
Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.

Nutrition Facts : Calories 327 Calories

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