It’s time for the November Daring Baker challenge and this month Krista & Nicole of “Two Cups of Sugar” challenged us to make our own version of cheesecake crumble pie. This pie was to have a traditional pie crust, cheesecake filling of our choice and a crumble top. Check, check, check….I like all of those things.
In all my years of cooking, I’ve never made a cheesecake. I’ve shuffled my springform pan from cabinet to cabinet, always thinking someday I would use it. Still didn’t use it for this recipe, but I just know one day it’ll come in handy.
I chose to make a standard cheesecake filled with spiced apples and topped with a spiced crumble. There was way too much crumble, so next time I will half it, but it still turned out delicious.
The spiced apple filling is a good choice. Fresh peaches or blueberries would be good in this too.
The creamy Apple Cheesecake Crumble Pie is a perfect combination of flavors and textures. I think my first attempt at cheesecake was successful!
- 8 " to 9" pie crust of your choice
- 1 large or 2 medium apples, chopped
- 1 tbsp spice mix* (or use apple pie spice)
- 16 oz cream cheese
- 3/4 C sugar
- 1/2 tsp grated lemon zest
- 1 tsp vanilla
- 2 large eggs
- 1 large egg yolk
- 1/4 C heavy cream
- 1/2 C scooped and leveled all-purpose flour
- 1/4 C rolled oats
- 1/2 C sugar
- 1/3 C brown sugar
- 1/4 tsp cinnamon
- 1/8 tsp salt
- 1/4 C cold butter, chopped
- Before beginning, have all ingredients at room temperature.
- Bake the pie crust in an 8 to 9" deep-dish pie pan at 350 degrees for 7-8 minutes, until lightly browned. Increase oven temp to 450 degrees.
- In a small bowl, combine the chopped apple and 1 tbsp. of the spice mix (*2 tbsp. ground cinnamon, 2 1/2 tsp. ground ginger, 1/8 tsp. ground cloves - store any leftover spice). Stir well and let sit while preparing the cheesecake.
- Beat the cream cheese in a large bowl until smooth and creamy. Scrape down the sides and gradually add the sugar until smooth (1-2 minutes). Beat in the lemon zest and vanilla, scraping down the sides of the bowl after each addition.
- Beat in eggs one at a time until incorporated. Turn mixer to low and pour in the heavy cream. Beat until combined, then stir in the spiced apple mixture, including any juice it may have made.
- Pour the filling into the prepared pie crust and bake at 450 for 15 minutes (cover pie edges if they are getting too dark).
- While the pie is doing this initial bake, prepare the crumble by mixing all of the dry ingredients together in a small bowl. Add the butter and crumble together until it resembles a pea-sized coarse meal.
- After the initial 15 minute bake, reduce the temperature to 200 degrees.
- Remove the pie from the oven and top with crumble. Return to the oven and bake for 1 more hour. Turn the oven off, prop the oven door open and let the cake cool in the oven for 30 minutes.
- Remove pie to a rack and let cool completely. Cover and refrigerate for at least 6 hours before serving.
Use your favorite pie crust recipe, but make sure it 's for a deep pie dish. There's a lot of filling, plus the crumble on top.
I mixed in about 1 tsp. of the apple pie spices into the cheesecake. I liked the slight spicy flavor.
I used a very large Fuji apple, but you could use 2 or so medium apples. Just make sure they're firm baking apples (not Red Delicious).
Watch your crust edges and cover with foil or a pie ring if they're browning too much, especially since it bakes for 1 more hour.
Propping the oven door open at the end of baking helps the cheesecake to cool down slowly; thus, helping it firm up without cracking.
Nutrition Information:Yield: 12 Serving Size: 1 slice
Amount Per Serving: Calories: 953Total Fat: 54gSaturated Fat: 23gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 116mgSodium: 734mgCarbohydrates: 106gFiber: 5gSugar: 35gProtein: 13g
Nutrition Values are Approximate