APPLE CRUMB CHEESECAKE PIE

Layers of creamy cheesecake and sweet cinnamon apple pie filling are topped with a crunchy oat topping to make this a flavour and texture explosion in every bite

INGREDIENTS

• Dough for 1 Piecrust homemade or store bought

APPLE FIE FILLING

• 6 cups apples peeled and diced
• 2 Tablespoons lemon juice fresh or concentrate
• 1/2 cup packed brown sugar
• 1/4 cup granulated sugar
• 1/4 cup cornstarch
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2 cup water

CRUMB TOPPING

• 1/4 cup all-purpose flour
• 1/4 cup quick cooking oats
• 1/4 cup packed brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 Tablespoons unsalted butter melted

CHEESECAKE

• 1 8 oz package cream cheese softened
• 1/4 cup sugar
• 1 large egg room temperature

GARNISH

• Vanilla ice cream optional
• 1/4 cup caramel sauce

DIRECTIONS

1. Preheat the oven to 375 degrees F.

APPLE PIE FILLING

1. Drizzle the lemon juice over the apples and toss to coat. Set aside.
2. Stir together the sugars, cornstarch, cinnamon, nutmeg and salt in a large saucepan. Whisk in the water until everything has dissolved.
3. Bring the mixture to a boil over medium-high heat. Reduce the heat slightly and simmer for 2 minutes.
4. Add the apples and increase the heat to medium-high heat to bring the mixture to a full boil again. Reduce the heat to low heat and simmer, stirring occasionally for 10-12 minutes. Remove the pan from the heat and let the mixture cool.
5. Refrigerate the filling in an airtight container for 4-6 hours to thicken. Store in the refrigerator for up to 2 weeks.

FOR THE PIECRUST

1. Spray a 9 inch pie plate with nonstick baking spray.
2. Place the dough in the pie plate. Fold the edges of the dough under and crimp them. Refrigerate until ready to use.

FOR THE CRUMB TOPPING

1. Mix together all crumb topping ingredients and set aside.

FOR THE CHEESECAKE

1. Beat the cream cheese until creamy. Add the granulated sugar and beat the mixture until smooth.
2. Add the egg and beat until fully incorporated. Do not over beat the batter.

ASSEMBLY

1. Spread the cheesecake batter in the prepared pie crust.
2. Gently spoon the apple pie filling on top of the cheesecake batter.
3. Sprinkle the Crumb Topping evenly over the apple pie filing
4. Bake for 40 minutes.
5. Top with ice cream and caramel sauce (optional)

NUTRITION INFORMATION 

Calories: 376, Fat: 14g, Saturated Fat: 8g, Cholesterol: 63mg, Sodium: 218mg, Potassium: 194mg, Carbohydrates: 60g, Fiber: 2g, Sugar: 43g, Protein: 3g, Vitamin A: 12%, Vitamin C: 7%, Calcium: 6.5%, Iron: 4.3%

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