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.