no-bake apple pie cheesecake

apple picking season is here & i am so excited for fall! i seriously wait for this moment all summer long (sorry summer lovers). summer was amazing & went by rather quickly, but instead of being sad it's over let's just celebrate with pie. this pie is not your tradtional apple pie or traditional cheesecake. it is a no-bake recipe with a stove top apple pie topping! it brings the best of both worlds together.

for the crust i use diamond's of california prepared pecan crust. it makes this recipe extra simple, as you don't have to worry about preparing a crust from scratch. it also works as the perfect base for this fluffy cream cheese filling & has a great nutty flavour. i favour no-bake cheesecakes not just because they are easier to make, but i love the texture of them too. not dense like a baked cheesecake, more like biting into a cloud! diamond's crust comes in both pecan + walnut flavour, so either works for this recipe. for the apples, use any variety you like best for baking. the apples can be peeled or the skins left on (all about personal preference), but be sure to slice them evenly so they cook up at the same time.

ingredients

for the apple pie filling:

• 2 tablespoons unsalted butter
• 2 large apples, thinly sliced
• 1/4 cup light brown sugar, packed
• 1 tablespoon lemon juice, freshly squeezed
• 3 tablespoons + 1 tablespoon water
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• pinch of salt
• 1/2 tablespoon cornstarch

for the cheesecake:

• 16 ounces full fat cream cheese, room temperature
• 1/3 cup + 1/3 cup white sugar
• 1 teaspoon pure vanilla extract
• 1 1/2 cups heavy whipping cream
• 1 diamond of california's pecan pie crust
• 1 batch apple pie filling (see recipe)
• caramel sauce, for serving

directions

for the apple pie filling:

• melt the butter in a medium skillet over low heat. add the apples & sugar, toss to coat.
• stir in the lemon juice, 3 tablespoons of water, vanilla, cinnamon, nutmeg & salt. cook (continuously stirring) until the apples soften, about 10 minutes.
• whisk together the cornstarch with the remaining water. add to skillet & stir to combined. once the filling begins to cool, remove from heat & let chill to room temperature.

for the cheesecake:

• in a large mixing bowl beat together the cream cheese & 1/3 cup of sugar until fluffy.
• in a separate large mixing bowl, whisk the egg whites to soft peaks. add the remaining sugar & vanilla extract. whisk to stiff peaks.
• gradually add the whipped cream to the cream cheese mixture. beat until light & fluffy.
• transfer mixture to prepared pecan pie crust & smooth the top flat with an offset spatula. refrigerate for a minimum of two hours.
• when ready to serve, top with prepared apple pie filling.

this post was created in partnership with diamonds of california!

cheddar apple pie + MIGHTYFIX OFFER

it is finally time for that apple pie i have been promising you guys all month long! this time i mixed things up a bit by adding some freshly grated old cheddar cheese into the pie dough & on top because the two flavours go hand in hand (& cheese literally makes everything better). BUT before i get into the details of this pie i wanted to let you know about a special promotion that mightyfix is offering for my modest marce readers! this month only, mightyfix is offering the bee's wax wraps for only $3 for the first month after signing up for the mightyfix! it includes both a medium & large sheet of bee's wrap & retails for over $18 after shipping. the promo code for the bee's wrap is MODESTBEESWRAPFIX & if you click here the promo code will be placed directly into your cart. shipping is free & you can add any other items they carry to ship free too!

now i am obsessed with all sorts of aged cheeses. maybe it is the italian in me, but the stinkier the better! the natural bees wrap is favourite way to store cheese so it doesn't dry out & you aren't wasting plastic wrap every time you cut a slice. the natural bee's wrap from mightyfix is made in vermont from organic cotton muslin, beeswax, jojoba oil & tree resin. the combination of ingredients & the infused fabric create a malleable food wrap that can be used again & again. the simple warmth of your hands naturally creates a seal & as the beeswax cools the material stiffens to hold the seal intact. it also has antibacterial qualities that help to keep food fresh! while my favourite thing to use it for is cheese, it is also perfect for baked goods, vegetables & fruit.

over the years i have become all about searching for reusable materials for healthy kitchens because i hate spending extra money on things that end up in the garbage.. plastic wrap, foil, parchment paper, etc. i honestly find this bee's wrap the most genius way to store food & replace those expensive rolls of plastic wrap. it is the same idea as silicon baking mats & never having to buy parchment paper again! to care for it you just wash it in cool water with a touch of soap, let it air dry & store it folded up like a kitchen towel.

now back to that pie! the base of this pie dough would be so good for savoury pies as well, i will definitely be making myself a chicken pot pie very soon. ultimate comfort food. growing up i used to see classmates eat apples & sliced cheddar cheese together. while a completely normal thing to do, i thought it was the weirdest thing ever! now here i am, adding cheese to my pies & wishing i wasn't such a stubborn little kid who missed out.

happy baking! xo

ingredients

for the dough

• 3 cups all purpose flour, sifted
• 1/2 teaspoon fine sea salt
• 3/4 cup unsalted butter, cold and cubed
• 1/3 cup shortening, cold
• 1 cup old cheddar cheese, finely grated plus more for topping
• ½ cup ice water
• 1 egg, whisked with 1 tablespoon of water for egg wash

for the filling

• 5 cups sliced apples
• 3/4 cup raw sugar
• 1/4 teaspoon ground nutmeg
• 1 teaspoon pure vanilla extract
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon cornstarch

directions

for the dough

• in a large mixing bowl stir together the flour & salt.
• add the butter & shortening. using your hands or a pastry cutter, work in the solids until a pea-sized crumb mixture is formed.
• sprinkle in the one cup of cheese & toss to combined.
• add the ice water 1-2 tablespoons at a time until the mixture begins to come together. shape into disk, wrap in cling wrap & refrigerate for two hours.

for the filling

• in a large mixing bowl toss together the apples, sugar, nutmeg, vanilla, lemon juice and cornstarch. set aside while you begin to roll out the dough. drain excess liquids.

for assembly

• divide the dough into two equal potions; place half back in the fridge until ready to use for the top portion of the pie.
• roll out the remaining dough to 1/4 inch thick and transfer to pie dish, pressing down & cleaning up the edges.
• add the filling and evenly distribute throughout the baking dish.
• using the remaining dough, roll out to 1/4 inch thick and create desired design. i used little pastry cutter leaves & piled them on top.
• brush with egg wash & top with a little extra grated cheddar cheese. bake at 375 degrees for 45 minutes to 1 hour. if the crust begins to brown too soon, simply cover the top with foil.
• let cool & set completely before serving.

this post was created in partnership with mightyfix. to get your own set of the mightyfix bees wrap for only $3 use the promo code MODESTBEESWRAPFIX or click the link here for it to be automatically added to your cart. thank you for supporting the brands that keep me doing what i love!