Ruffled Apron Foods

…Totally Nuts for Pie Crust and Dust

Apple Crisp Cheesecake

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This Apple Crisp Cheesecake is not only a pie that is sure to impress, it also tastes sinfully delicious. National Apple Pie Day is May 13th and that was my inspiration for making this. Helpful Tip! Measure out all ingredients prior to mixing, as you will notice a lot of the ingredients are repeated in each layer and this will save you time. Always remember, “a piece of apple pie a day keeps the doctor away”…or something like that.

INGREDIENTS:
For the Crust
1 – Ruffled Apron Foods Almond Nut Crust, THAWED.

For the Cheesecake Filling
2 – 8 ounce packages of cream cheese, softened at room temp. (left about 1 hour out of refrigerator is typically good)
1/2 cup brown sugar
2 teaspoons vanilla extract
1/2 teaspoon cinnamon
2 tablespoons all-purpose flour (can substitute 3 Tbsp. of Oat Flour to make this Gluten-Free)
2 large eggs

For the Apple Filling
1 large Fuji (or Gala) Apple, peeled and diced
1/4 cup brown sugar
1/2 teaspoon cinnamon

For the Crisp Topping
1/4 cup all-purpose flour (can substitute 1/4 + 2 Tbsp. of Oat Flour to make this Gluten-Free)
1/4 cup quick oats
1/4 cup brown sugar
1 teaspoon cinnamon
2 tablespoons butter, melted

Preheat oven to 350F. While oven preheats, take RAF Almond Nut Crust out of the freezer to thaw. Meanwhile, make filling.

For cheesecake filling, combine softened cream cheese with brown sugar until very creamy. About 1-2 minutes. Add flour, vanilla, and cinnamon and mix until thoroughly combined, about 1 minute, scraping down sides once during mixing. Add eggs and mix until everything is mixed in, be careful not to over mix the batter. Pour into RAF thawed Nut Crust.

For Apple topping, mix together diced apple, cinnamon, and brown sugar. Gently spoon over cheesecake filling.

Move pie to foil liked baking sheet.

For Crisp topping, mix together all dry ingredients, then add melted butter and mix with your hand until soft clumps form. Sprinkle on top of apple layer.

Place in preheated oven for 60 minutes. Let cool on baking rack for 1 hour, then refrigerate for 6 hours or overnight.

Serve as is, and/or with a caramel drizzle and/or whipped cream!

For Caramel Sauce:
1/2 cup whipping cream (or Half & Half), room temperature
1 cup brown sugar
1 teaspoon vanilla
4 tablespoons butter
Dash of salt

Mix all ingredients in a medium saucepan over medium-low to medium heat. Cook while whisking gently for 5 to 7 minutes, until thicker. Turn off heat. Serve warm or refrigerate until cold.

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So, what do you think ?