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Friday, November 8, 2013
Caramel Apple Cheesecake Pie
When I made a caramel apple cheesecake a few years ago, I was smitten. I decided to tweak the original recipe into a pie version for the orchard's pie contest. Although I actually prefer the cheesecake version, the pie is still a tasty treat. Check out my blog Nonesuch Exists for the cheesecake version.
Funny story on the streusel topping for this pie: My 2-year-old son helped me top the pie with the streusel. He thought the topping was sausage until he tried a piece. Then his verdict was it was "cookie."
Heat
a nonstick skillet over medium-high heat. Coat pan with cooking spray.
Add apple to pan, and saute 5 minutes or until lightly browned. Stir in
sugar mixture and nutmeg. Pour apple mixture on top of cooled cheesecake. Top with streusel topping.
Funny story on the streusel topping for this pie: My 2-year-old son helped me top the pie with the streusel. He thought the topping was sausage until he tried a piece. Then his verdict was it was "cookie."
Caramel Apple Cheesecake Pie
Crust
Use your favorite pie crust (You only need one crust)
Cheesecake
3/4 cups + 2 Tbsp. sugar
1/4 cup light sour cream
1 1/2 Tbsp. all-purpose flour
1/2 tsp. cinnamon
3/4 tsp. vanilla
1/8 tsp. nutmeg
12 oz. cream cheese, softened
2 large eggs
Topping
2/3 cup sugar
1/4 cup + 2 Tbsp. water
1 tsp. lemon juice
2 Tbsp. butter
1/4 cup half-and-half
3 1/2 cups thinly sliced peeled apple
1/4 tsp. nutmeg
Streusel
1/4 cup flour
1/2 cup brown sugar
1/4 tsp. cinnamon
1/8 tsp. nutmeg
1 vanilla bean (use the seeds scraped from it)
4 Tbsp. butter
Preheat oven to 400ºF. Line a large pie plate with the crust, and crimp the edges. Place a sheet of buttered aluminum foil in the pan, and fill with pie beans. Bake 25 minutes, checking after 15 and 20 minutes to make sure the crust isn't browning too much. Remove from oven, and reduce oven to 300ºF.
Combine
cheesecake ingredients, except for the eggs, together in a food
processor until smooth. Add eggs, one at a time, and process until
blended. Pour cheesecake into pie crust.
Bake
for 50 minutes or until cheesecake center barely moves when the pan is
touched. (Check at 40 minutes.) Remove from the oven, and cool on a wire rack to room temperature. (Your cheesecake will likely deflate some,which is a good thing, so you have room for your apple topping.) Cover,
and chill at least 8 hours.
To prepare streusel topping, combine all ingredients in a baking dish. Bake at 350ºF for 20 to 30 minutes until slightly crunchy, stirring every 10 minutes. (The streusel will harden more as it cools.) Set aside to cool. This can be prepared a day ahead, and kept covered on the counter until it is used.
To
prepare topping, combine sugar, water and lemon juice in a small
saucepan. Cook on medium-high heat until sugar dissolves, stirring
frequently. Cook 4 minutes or until golden without stirring. Remove from
heat. Add butter, and gently stir until butter melts. Stir in
half-and-half. Cool slightly.
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