Apple Pie Cheesecake

Yummy Apple Pie Filling on top of creamy cheesecake, what a wonderful dessert of the week this Apple Pie Cheesecake is!

This is my hell week and I deserve creamy delicious Apple Pie Cheesecake. A decadent dessert (and snack) to make up for the exhaustion, less sleep, and mind on overdrive. I was swamped with work, deadlines, mommy things, and household duties. I was finally done with most of them and I can finally see the light at the end of the tunnel.

Yesterday, I picked up Lani from the bus station. Yaay! Lani is my new househelp.. Weeee!! I’ll finally be able to breathe. Of course, I still have to train her and orient her on what to do here at home but that’s another story. There’ll be more adjustment in the following weeks, I’m sure.  peanutbutter will be changing schedule again, then there are more school activities for Ykaie until December.

I’m looking forward to putting up the Christmas decorations before the week ends.

apple-pie-cheesecake3

Meanwhile, I sent out slices of this to my relative neighbors and they are requesting I make this for Christmas. How’s that for proof that this  is yummmm? I mean, how can it not — there’s this buttery crust, creamy cheesecake, and apple pie topping that hugs you like fall. Think creamy, cinnamon-y, tart, and sweet!

Cheers! TGIF!

If you make this recipe, be sure to snap a photo and tag @thepeachkitchen on Instagram (OR hashtag it #thepeachkitchen). I’d love to see what you cook!

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Apple Pie Cheesecake

  • Author: Peachy Adarne

Ingredients

Scale

For the crust:

  • 1 cup of graham cracker crumbs
  • ¼ cup of unsalted butter, melted

Cheesecake

  • 2 (8 ounce) packages of cream cheese, softened
  • 1 300ml can of condensed milk
  • 2 large eggs
  • 2 tsp of vanilla extract
  • 1 tsp lemon extract

Apple Pie Topping

Instructions

  1. Preheat the oven to 350 º F.
  2. In a medium bowl, combine graham cracker crumbs and melted butter.
  3. Use a fork to mix everything together and then pour the mixture into the baking pan.
  4. Press the mixture into the bottom of the prepared pan and bake for 10 minutes or until set.
  5. Remove from the oven to a cooling rack. Do not turn off the oven.
  6. Meanwhile, using a stand or electric mixer, beat cream cheese and condensed milk until smooth.
  7. Then add in eggs, vanilla extract, and lemon extract.
  8. Continue to beat until creamy and combined.
  9. Pour filling over the crust and spread evenly with a spatula.
  10. Place a pan under the baking rack. Pour hot water into the pan. This will prevent the cheesecake from being dry and cracking during baking.
  11. Return pan to the oven and bake for 25 minutes or until filling is set but still shaky in the center.
  12. Cool into room temperature for an hour then refrigerate until completely chilled.
  13. Meanwhile, while cheesecake is cooling, make the Apple Pie Topping
  14. Cool the Apple Pie Topping into room temperature and top over cheesecake
  15. Serve chilled.

Notes

I used the 23cm Springform Pan for this recipe

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19 Responses

  1. Oh my goodness this looks absolutely delightful! Cheesecake+Apple pie are two of my favorites! I’ve been looking around for a dessert for Thanksgiving dinner and I think that this may just be the perfect one!

    Thanks for posting Peachy! Cheers!

  2. Definitely want to make this for Thanksgiving this year! Looks delicious and I’m sure it’ll be a big hit! One question — what size pan did you use for the cheesecake? Was it a springform pan?

  3. This is the best of both worlds. I am throwing my shoes on and grabbing all the ingredients from the store. I can’t wait to get a piece of this in my mouth. Yum!

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Hi, Peachy here!

I'm a foodie mommy living in the Philippines. I'm a mom to two daughters named PURPLE SKYE and PERIWINKLE MOONE and wife to a loving husband I fondly call peanutbutter♥. I am a foodie by heart, a coffee lover and a froyo and yogurt junkie. Learn more →

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