Ingredients
1dough pie crust,homemade or store bought
6cupsapples,peeled and diced
2tbsplemon juice,fresh or concentrate
½cuppacked brown sugar
¼cupgranulated sugar
¼cupcornstarch
1tspground cinnamon
¼tspground nutmeg
¼tspsalt
2cupwater
¼cupall-purpose flour
¼cupquick cooking oats
¼cuppacked brown sugar
½tspground cinnamon
¼tspground nutmeg
2tbspunsalted butter,melted
8ozcream cheese,softened
¼cupsugar
1largeegg,room temperature
vanilla ice cream,optional
¼cupcaramel sauce
Preparation
Preheat the oven to 375 degrees F.
Drizzle the lemon juice over the apples and toss to coat. Set aside.
Stir together the sugars, cornstarch, cinnamon, nutmeg and salt in a large saucepan. Whisk in the water until everything has dissolved.
Bring the mixture to a boil over medium-high heat. Reduce the heat slightly and simmer for 2 minutes.
Add the apples and increase the heat to medium-high heat to bring the mixture to a full boil again. Reduce the heat to low heat and simmer, stirring occasionally, for 10 to 12 minutes. Remove the pan from the heat and let the mixture cool.
Refrigerate the filling in an airtight container for 4 to 6 hours to thicken. Store in the refrigerator for up to 2 weeks.
Spray a 9-inch pie plate with nonstick baking spray.
Place the dough in the pie plate. Fold the edges of the dough under and crimp them. Refrigerate until ready to use.
Mix together all crumb topping ingredients and set aside.
Beat the cream cheese until creamy. Add the granulated sugar and beat the mixture until smooth.
Add the egg and beat until fully incorporated. Do not over beat the batter.
Spread the cheesecake batter in the prepared pie crust.
Gently spoon the apple pie filling on top of the cheesecake batter.
Sprinkle the Crumb Topping evenly over the apple pie filing
Bake for 40 minutes.
Remove the pie from the oven and let cool for 1 hour before placing it in the refrigerator to chill for 2 to 3 hours, or until completely chilled.
If desired, top with ice cream and caramel sauce before serving.
