Ingredients
8
8 servings
- •2 pie crusts
- •24 oz cream cheese
- •1 cup sugar
- •1 cup sour cream
- •½ teaspoon vanilla extract
- •½ teaspoon ground cinnamon
- •½ teaspoon ground nutmeg
- •3 eggs
- •3 medium apples, peeled, cored and cubed
- •1 cup water
- •⅓ cup sugar
- •1 teaspoon ground cinnamon
- •½ teaspoon ground nutmeg
- •2 tablespoons cornstarch
Instructions
- Preheat oven to 300˚F (150˚C).
- Line a springform pan with a pie crust, pressing it around the sides of the pan until smooth.
- In a medium bowl, beat the cream cheese, sugar, vanilla, cinnamon, and nutmeg until smooth.
- Add the sour cream and mix together. Add in one egg at a time, whisking until smooth.
- Pour mixture into the springform pan and bake for 1 hour and 15 minutes.
- After baking, turn off the oven and let the cheesecake cool inside for 1 hour without opening the oven door.
- Turn up the oven temperature to 425˚F (220˚C).
- In a saucepan, add the apples, sugar, cinnamon, nutmeg, cornstarch, and water over medium-low heat. Stir occasionally until apples are soft (about 10 minutes), then remove from heat. Let cool.
- Once cool, spread apple pie filling over cheesecake.
- Cut the other pie crust in to ¼-inch (6 mm) strips and make a lattice pattern across the top.
- Brush with egg wash.
- Bake for 25 minutes, until golden brown.
- Chill until set then serve.
- Enjoy!
Nutritional Facts
Per 8 servings
- Calories: 486
- Carbohydrate: 43g
- Fat: 32g
- Fiber: 2g
- Protein: 8g
- Sugar: 37g
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