How To make Apple Cream Cheese Pie
1 9 inch pastry shell
1 1/2 cups peeled and thinly sliced apples
3/4 cup sugar
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup walnuts
chopped
1 dash salt
2 eggs :
beaten
1/2 cup cream (I use MILK )
6 oz cream cheese
1 teaspoon vanilla
Mix together the apple slices, 1/4 c. of the sugar, cinnamon, and nutmeg. Arrange in the pastry shell. Sprinkle the nuts over the apples. Bake in a preheated 450 degree oven for 15 minutes. Remove from the oven and turn the heat down to 325.
Cream together the remaining sugar, salt and the cream cheese. Add the eggs and mix until smooth. Add to this the cream and vanilla and mix well. Pour over the apples in the pie shell and bake in the 325 degree oven for 40 minutes.
How To make Apple Cream Cheese Pie's Videos
Cheesecake Apple Pie Recipe
CHEESECAKE APPLE PIE // CRAZYFORCRUST.COM
A Cheesecake Apple Pie has a no-bake cheesecake filling in a pastry crust and topped with homemade apple pie filling!
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Ingredients crust
- 150g flour
- 2 tbsp sugar
- 2g salt
- 120g cold butter (unsalted)
- 4 tbsp ice-cold water
Ingredients topping
- 100g brown sugar
- 100g flour
- pinch ground nutmeg
- pinch salt
- 90g melted butter (unsalted)
- 1 tsp vanilla extract
Ingredients filling
- 10 granny smith apples, peeled and sliced
- 20g melted butter (unsalted)
- juice of a lemon
- 100g sugar
- 1/2 teaspoon ground cinnamon
Method
1. For the crust, add the flour, sugar, salt and ice-cold cubed butter to the food processor
2. Pulse the blade until you have reached a sandy consistency, then slowly add 1 tbsp of ice-cold water at a time until the dough comes together.
3. Remove and cover with cling film and rest in the fridge for at least 1 hour.
4. Take a 20cm springform cake tin and grease it lightly, remove the dough from the fridge and roll it out big enough to fill the tin.
5. Once you have lined your tin, place baking paper and pie weights into the pastry-lined tin and then into the freezer for 15 minutes before you bake at 190°c for 15 minutes.
6. Remove from the oven and take out the pie weights then turn the oven down to 180°c and bake for another 15 minutes, then let the pie crust cool completely.
7. For the topping, simply add all your dry ingredients to a stand mixer on medium speed. Slowly pour the melted butter in, when it starts to clump into small pebbles it's ready.
8. Take the sliced apples and mix them with the butter, lemon juice, sugar and cinnamon.
9. Add the mixed apples to the baked pie crust, you want the apples to come all the way to the top, maybe slightly more.
10. Sprinkle over the topping and bake at 180°c for 45 minutes.
11. Let it cool for at least an hour before you try and slice.
Apple Tart With Cream Cheese Filling Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make an apple tart with cream cheese filling. This Apple Tart is a delicious combination of a buttery crisp shortbread crust, a soft and creamy cheesecake-like filling, slices of cinnamon-sugared apples, and a scattering of sliced almonds. Excellent warm from the oven, at room temperature, or even cold.
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The BEST caramel cheesecake with apple pie filling, whipped cream and home-made caramel sauce! This cheesecake is perfect for fall and Thanksgiving!
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How To Tell When Key Lime Pie Is Done Baking
Key Lime Pie (yield: 1 9-inch pie)
Crust:
1.5 c (150g) graham cracker crumbs
2 Tbsp (25g) sugar
1/4 tsp fine salt
3 oz (85g) butter, melted and cooled
1. Mix the graham cracker crumbs, sugar, and salt together.
2. Add the melted butter and mix to evenly distribute.
3. Pack into a 9in pie pan, making sure to push the crumbs into the bottom and sides of the pan.
4. Bake the crust at 300F (149C) for 10 minutes and let cool while making the filling.
Filling:
4 egg yolks
14 oz (396g) sweetened condensed milk
2/3 c (152g) lime juice
Zest from 1 lime
1. Mix the egg yolks and sweetened condensed milk together until smooth.
2. Add in the lime juice and zest and mix until homogeneous.
3. Pour the filling into the prepared crust and bake at 300F (149C) for 23-28 minutes or until just the center wobbles slightly when nudged.
4. Remove the pie from the oven and cool to room temperature before chilling in the fridge for at least 4 hours or preferably overnight.
5. Optionally, top with whipped cream and serve cold.