Apple Crisp Cheesecake
When you want a creamy cheesecake paired with a buttery rich apple crisp crumb! This dessert is a new family favorite!
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Dessert
Cuisine: American
Keyword: Apple Crisp, apple crisp cheesecake
Servings: 8
Author: Amanda Rettke
Apple Mixture
- 2 Granny Smith apples, peeled and diced into small cubes
- 2 teaspoons McCormick Cinnamon, ground
- 2 teaspoons all-purpose flour
Cheesecake Filling
- 2 (8 oz) packages of cream cheese
- 2 teaspoons McCormick Pure Vanilla Extract
- 2 large eggs, room temperature
- 1/2 cup (100g) granulated sugar
Crumb Topping
- 1/2 cup all purpose flour
- 1 teaspoon McCormick Apple Pie Spice
- 1/2 cup (1 stick or 113g) cold butter
- 2 teaspoons brown sugar
- 1 prepared pie crust
Cream Cheese Filling
In another bowl, beat together cream cheese, vanilla, eggs, and sugar. Set aside.
Crumb Topping
In a third bowl, combine flour, apple pie spice, cold butter and brown sugar. Combine until all ingredients are incorporated and butter chunks are roughly the size of a pea.
To make this into a slab pie:
You will need 3 total pie crusts.
Place a pie crust on a lightly floured surface. Place another pie crust directly on top of that. Roll out the pie crusts until you have a large rectangle, one that fits a 10x15 sheet pan. Trim off any excess crust and repair any tears if needed. Use the remaining pie crust to create a dam in the center of the sheet pan. This will divide the pumpkin cheesecake and apple crisp cheesecake. Make sure the pie crust dough is pressed firmly into the pan and that no filling can leak through.
Bake for 10 minutes at 350°F. Remove from oven and set aside until slightly cooled.
Prepare the Apple Crisp Cheesecake. Pour into half of the pan.
Prepare the Pumpkin Cheesecake. (Click for Recipe) Pour into the other half of pan.
Bake for 40-50 minutes.