Apple pie cheesecake is everything you love about traditional apple pie and a classic vanilla cheesecake all wrapped up in one amazing dessert! Start with a classic homemade cheesecake, flavored with vanilla bean for extra decadence. After it has cooled completely, top the cheesecake with apple pie filling and a lattice crust. Bake for a few more minutes until golden brown and you have an inventive dessert that friends and family will love. When you take that first bite you will realize that the creamy cheesecake does the work of a scoop of vanilla ice cream on top of a traditional apple pie.
- For the Crust:
- 2 cups graham cracker crumbs (finely-crushed)
- 1/2 cup unsalted butter (melted)
- 1/4 cup granulated sugar
- For the Vanilla Bean Cheesecake:
- 3 (8-ounces) packages cream cheese (room temperature)
- 3 large eggs (lightly beaten)
- 1 (8-ounce) carton sour cream
- 1 cup granulated sugar
- 1 vanilla bean
- 1/4 teaspoon salt
- For the Apple Pie Topping:
- 1 (21 ounce) can prepared apple pie filling
- 1 prepared rolled frozen pie crust (thawed according to package directions)
- 1 egg (lightly beaten)
Gather the ingredients.
For the crust, mix together the graham cracker crumbs, melted butter, and granulated sugar in a bowl until crumbs are moistened.
Press mixture over bottom of a 9-inch springform pan. Refrigerate to chill while preparing the filling. Preheat the oven to 375 F.
Place the vanilla bean on a flat cutting surface. Using a sharp paring knife, slice the vanilla bean down the middle lengthwise, creating two halves. Use the back of the knife and run it down the length of each split pod to collect the pulp inside.
For the filling, put cream cheese, eggs, sour cream, granulated sugar, vanilla bean pulp, and salt in large mixer bowl. Beat until well blended.
Pour the filling over chilled crust. Bake until the edges are set and the center is still slightly loose, about 60 minutes or until the cake has puffed and trembles just slightly when shaken. Do not overbake. The cheesecake will settle and firm as it cools.
Remove cheesecake from oven. Cool on wire rack until completely cool. (This step can be completed in advance and the cheesecake chilled in the refrigerator overnight before proceeding with the apple pie topping.)
When you are ready to proceed, preheat the oven to 450 F. Spoon the apple pie filling over the cool cheesecake.
Cut the thawed pie crust into 1-inch thick strips.
Arrange the strips in a lattice pattern on top of the cheesecake.
Trim off the excess crust and brush with the beaten egg. Bake for 20 to 25 minutes or until the crust is lightly browned.
Cool on a wire rack until completely cool. Cover lightly with plastic wrap. Refrigerate to chill, several hours to overnight.
When baking a cheesecake, wrap your springform pan in heavy duty in foil to prevent any leaks spilling out onto your oven floor. A rimmed baking sheet can also be placed beneath the cheesecake as it bakes to catch any drips.