An apple pie cheesecake combines the best of both worlds! You get a fantastically creamy cheesecake topped with flavorful apple pie filling. This is sure to be a Fall delight.
Move the oven rack to the lower third position and heat the oven to 350°F. Wrap the outer bottom of a 9-inch springform pan tightly with heavy-duty aluminum foil (see note 2). Line the inside bottom with a piece of parchment paper cut to fit.
Combine the vanilla wafer crumbs, sugar, and melted butter. Press the crumb mixture into the bottom and about 1-inch up the sides of the pan.
Bake for 10 minutes. Set aside to cool while you make the filling.
Make the filling
Reduce the oven temperature to 300ºF.
In a large mixing bowl beat the cream cheese with an electric mixer until smooth and creamy, about 1 minute.
Add the sugar and sour cream, beat until well combined. Add the vanilla, beat on low speed until smooth.
Using a silicone spatula, gently stir in the eggs just until combined.
Pour the batter over the prepared crust. Bake for 1 hour, OR until the edges are set and the center is slightly jiggly. Meanwhile, make the topping
Make the topping
Toss the apples with lemon juice until evenly coated.
In a medium saucepan, melt the butter over medium-high heat.
Whisk in the flour and cook for 5 minutes while whisking continuously.
Slowly whisk in the apple cider making sure to break up any lumps of flour.
Stir in the apples, granulated sugar, brown sugar, cinnamon, nutmeg, and salt.
Bring to a boil then reduce the heat and simmer for 10-15 minutes, until apples are tender and the sauce has thickened.
Remove the cheesecake from the oven and carefully spoon the apple topping over the top.
Place cheesecake on a wire rack and allow to cool to room temperature.
Cover and refrigerate for at least 4 hours, preferably overnight.
Make the pie crust cutouts
Prepare the pie dough according to the recipe instructions.
Roll the dough into a 10-inch circle and use a 1-inch apple-shaped cookie cutter to cut shapes from the pie crust.
Place the cutouts in a single layer on a parchment-lined baking sheet. Brush the cutouts lightly with milk and sprinkle with coarse sugar.
Bake for 10-15 minutes, until lightly golden brown. Cool completely.
Serve the cheesecake
Carefully loosen the outer ring on the springform pan and remove it. Transfer the cheesecake to a serving platter.
Pipe swirls of whipped cream over the top of the cheesecake and garnish with pie crust cutouts.
Dip a sharp knife in hot water to warm the blade. Carefully dry the blade and slice the cheesecake. Repeat with each slice.
Notes
Use any variety of apple you prefer. I like to use Granny Smith and/or Pink Lady.
Even though I didn't use a water bath, I still wrap the pan in foil. Sometimes the melted butter from the crust will leak as it bakes. The foil will catch it instead of it dripping onto the bottom of the oven.
The baked and chilled cheesecake will keep for up to 4 days covered tightly and stored in the refrigerator.
Pecan pie cheesecake will keep for up to 2 months covered tightly and stored in the freezer. Slice while frozen then allow the slices to thaw before serving.