A Southern Grace: you reeka!

January 23, 2014

you reeka!


Just in case my notion of improving cheesecake by incorporating elements of pie was a fluke, I tried again. I am was a scientist, after all; I know that you need repeated successful results to prove a hypothesis.

This was no fluke.

Perhaps you'll remember that at one point during the hurricane of holidays, I made a pecan pie cheesecake that I actually really enjoyed. Even though the ratio of pie-to-cheesecake was tilted heavily toward cheesecake, it turns out that the pecan pie-caramel cheesecake hybrid is delicious to me. Keeping that in mind, I tried a new combination--apple pie and cinnamon cheesecake.

Naked as a jaybird!

Not surprisingly, this one's almost as good as the pecan pie cheesecake. I think I've really hit on something here, folks. The gooey, sweet, somewhat toothsome apple pie portion really complements the creamy, subtly cinnamon-scented cheesecake. I'm sure you could use a different kind of fruit filling if that's your preference, but for me, apple is the pinnacle of fruit pies. I guess you can think of the cheesecake as the a la mode bit of a traditional apple pie, because something cool and vanilla-flavored aspect is definitely essential.

Brookies, piecups (or cup pies), cronuts, they're all fine, but I would encourage you to try this kind of two-in-one treat. I'm saying that the piescake (peesecake just isn't quite right...) is where it's at. Start with your favorite pie filling and pick a cheesecake flavor that suits it--I don't think you'll be disappointed (and I now have a whopping two trials to support my theory)(though something tells me that more tests are in my immediate future).

Caramel Apple Piescake
Makes 1 10-inch or 2 8-inch cheesecakes
  • 1-1/2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 egg, beaten
  • 1/2 cup butter, softened
  • 2 pounds (32 ounces) cream cheese, softened
  • 1 cup brown sugar, packed
  • 3/4 cup granulated sugar
  • 5 large eggs
  • 12 ounces sour cream
  • 1 tablespoon vanilla extract
  • 1 teaspoon cinnamon
  • 2 cups apple pie filling*
  • Dulce de leche
  • 5 tablespoons butter
  • 3/4 cup brown sugar, packed
  • 1 cup heavy cream
Preheat oven to 350 degrees F.
Wrap the bottom of one 10-inch or two 8-inch springform pan(s) with 3 or 4 layers of heavy-duty foil.
To make the crust, combine ingredients and blend until a uniform dough is made.
Spread to the edges of the pan(s). Prick all over with a fork, then bake 15 minutes and allow to cool.
To make the cheesecake, beat cream cheese until smooth and fluffy; beat in sugars until light and well-blended.
Slowly beat in the eggs, then the sour cream, vanilla, and cinammon. Beat just until well-blended.
Cover the bottom of the prepared crusts with a thin layer of dulce de leche, then spread on the apple pie filling.
Pour into the prepared crust(s) and place the foil-wrapped pan(s) in a large, shallow roasting pan.
Place in the oven and add about 1/2 inch of hot water.
Bake for 45 to 55 minutes for 8-inch pans and 65-75 minutes for 10-inch pan, until the cheesecake is firm around edges but still slightly jiggly in the center.
Turn oven off and leave the cheesecake in the oven for 30 minutes to an hour longer. Place the cheesecake on a rack to cool to room temperature.
To prepare the sauce, first heat the 5 tablespoons of butter in a saucepan over medium heat.
Cook, stirring, until the butter is lightly browned.
Add the brown sugar to the butter and cook, stirring, until the sugar is dissolved.
Stir in the cream until thoroughly mixed.

*If you make and use your own apple pie filling, good for you! Adjust the spices as needed.


Becki's Whole Life said...

This looks divine. I agree that apple pie is the quintessential pie. I would love a raspberry Piescake, too.

Joanne said...

I don't know, I kind of like peesecake!

And if I can get two of my favorite desserts in one bite, I am pretty content!

Alicia Foodycat said...

I think this is a very good idea! Whatever you call it.

Barbara said...

Yikes! That looks fabulous, Grace. I love cheesecake...even plain.
(Solved the comment problem by opening it in a new window. Very weird.)

Lauren said...

This looks great! And think about Cheesecake Factory- they combine cheesecake and pie all the time, with exceptional results. Look forward to trying soon!

~~louise~~ said...

I think you really hit on something too Grace. What an amazing combination of goodness. The sauce is indeed the icing on the cake or should I say pie OR Piescake, lol...Whatever you call it, I think it is very creative and surely delicious!

And guess what, today is National Pie Day! Thanks for sharing, Grace...

Rosa's Yummy Yums said...

Exquisite! I really love that apple layer.



Erica said...

What a great idea.It looks wonderful,Grace!

Gloria Baker said...

aaah look perfect and delicious Grace!!

Caroline Taylor said...

I love the sound of this. Can't go wrong with a cheesecake.

Beth said...

As a true fan of apple pie, I think this dessert looks awesome! Definitely think you should keep testing that theory, though.

Mimi said...

I love your creativity! This looks like a winner

scrambledhenfruit said...

Yes please, two treats in one! Peesecake sounds good to me though...maybe a blueberry one. :)

Angie Schneider said...

This is how I love my cheesecake, Grace. The crust is the winner.

Guru Uru said...

No one makes cheesecake as perfect as you :D


Pam said...

You are the queen of baking... this cheesecake looks amazing!

Pam said...

You are a genius!

Blond Duck said...

That looks amazing!

Sugar Cookies to Peterbilts said...

I need piescake! Pure perfection!

Bianca @ Confessions of a Chocoholic said...

Yes to piescake!!

Carolyn Jung said...

Oooh, all the makings of caramel apple -- without the stick. This looks easier on the teeth, too. ;)

Alyssa @ My Sequined Life said...

Combining one of my favorite pies (apple) and one of my favorite cakes (cheesecake)...with caramel to boot? Incredible! This looks delicious. :)

Blond Duck said...

I'll take some pies cake!

Leslie said...

ohhh my. Love the apple pie'ish layer!!!

Katerina said...

That caramel sauce flowing in the sides of the dessert certainly went straight to my heart!

I Wilkerson said...

Okay, now you have me convinced. I am more of a pie than cheesecake person, to these might be the perfect type of cheesecake for me!

lisa is cooking said...

I would love to try a piescake experiment! Apple pie with a cinnamony cheesecake sounds like a great combination.