French Apple Cheesecake Pie
Better than Baker Square’s! Luscious cheesecake topped with cinnamon apple filling and finished with cream cheese frosting. All in a walnut pecan crust!
Servings
8
Servings
8
Ingredients
Instructions
  1. Add Fuji apples to a large saucepan and squeeze lemon over top of apples. Stir well. Add 3/4 cup of apple cider, 1/4 cup of sugar, one tablespoon of butter, cinnamon and nutmeg. Bring mixture to boil, then simmer for 10-15 minutes or until apples are softened. Mix 2 tablespoons of corn starch with 1/4 cup apple cider. Then pour into pot and continue to cook until mixture has thickened. Set aside to cool completely. Then refrigerate for at least one hour or until cold.
  2. Preheat oven to 350F. In a large bowl, mix 8 ounces of cream cheese and 1/4 cup of sugar with hand mixer. Add sour cream and one teaspoon of vanilla. Mix well, then add egg and mix on medium-high speed until smooth and creamy. Using a rubber spatula, pour mixture into Diamond Walnut Crust. Place in preheated oven and bake for 25 minutes. Cool completely on wire rack.
  3. Pour cold apple mixture over the top of the cream cheese pie. Refrigerate while preparing frosting.
  4. Place 4 ounces of cream cheese and two tablespoons of butter in a bowl. Using a hand mixer, mix until completely combined. Add vanilla and /12 of the powdered sugar; mix well. Add remaining powdered sugar and mix well. Then beat mixture on high speed until fluffy. Scoop mixture into pastry bag and pipe rosettes around edge of pie.