CHEESECAKE APPLE PIE
Saturday, August 18, 2018
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CHEESECAKE APPLE PIE
Two of my sheer contender things are cheesecake and squash pie, so why not cartel them? I can candidly enjoin you that these two flavours together in one hurt is divine!
This recipe is vindicatory in measure for decease party parties or regularise for your special Thanksgiving party! If you're feat to be bringing a gang, I would propose double the instruction to and swing it in a 9×13 pan and making it into no heat squash cheesecake exerciser. Since this no bake cheesecake is placed in a revivalist incrustation
INGREDIENTS :
- 2 x 8 oz cream cheese softened
- 1/2 cup sugar
- 1 teaspoon vanilla
- 2 eggs
- 6 large apples peeled and thinly sliced (about 1/8″)
- 2 teaspoons lemon juice
- 1/2 cup sugar
- 2 tablespoons flour
- 2 teaspoons ground cinnamon
INSTRUCTIONS
1. Preheat oven to 400°F. Line a pie pan with the bottom pie crust.
2. With mixer on high, combine cream cheese, 1/2 cup sugar and vanilla until fluffy. Add in eggs and mix until combined. Pour cream cheese mixture into the pie crust.
3. In large bowl, combine apples, lemon juice, 1/2 cup sugar, flour and cinnamon. Gently place apples on top of cream cheese mixture.
4. Top apples with second pie crust turning the crust inwards to bake. Cut a few small slits into the top of the pie.
5. Line a pan with parchment paper and place the pie on the pan. Cover loosely with a piece of foil and bake 30 minutes. Remove foil and bake an additional 30 minutes or until the apples feel soft when a knife is inserted. Remove from the oven and cool 10 minutes.
6. Place a large plate over the top of the pie and flip it upside down releasing the pie onto the plate. Cool 1 hour on the countertop and then refrigerate 4 hours or overnight. Serve cold with caramel sauce.
