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.
