UPSIDE DOWN CHEESECAKE APPLE PIE RECIPE - (4.6/5)
Provided by Susan52
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Line a pie pan with the bottom pie crust. With mixer on high, combine cream cheese, sugar and vanilla until fluffy. Add in eggs and mix until combined. Pour cream cheese mixture into the pie crust. In large bowl, combine apples, lemon juice, sugar, flour and cinnamon. Gently place apples on top of cream cheese mixture. Top apples with second pie crust turning the crust inwards to bake. Cut a few small slits into the top of the pie. 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. 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.
APPLE PIE CHEESECAKE RECIPE BY TASTY
Here's what you need: pie crusts, cream cheese, sugar, sour cream, vanilla extract, ground cinnamon, ground nutmeg, eggs, medium apples, water, sugar, ground cinnamon, ground nutmeg, cornstarch
Provided by Kathryn Aubin
Categories Desserts
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 300˚F (150˚C).
- Line a springform pan with a pie crust, pressing it around the sides of the pan until smooth.
- In a medium bowl, beat the cream cheese, sugar, vanilla, cinnamon, and nutmeg until smooth.
- Add the sour cream and mix together. Add in one egg at a time, whisking until smooth.
- Pour mixture into the springform pan and bake for 1 hour and 15 minutes.
- After baking, turn off the oven and let the cheesecake cool inside for 1 hour without opening the oven door.
- Turn up the oven temperature to 425˚F (220˚C).
- In a saucepan, add the apples, sugar, cinnamon, nutmeg, cornstarch, and water over medium-low heat. Stir occasionally until apples are soft (about 10 minutes), then remove from heat. Let cool.
- Once cool, spread apple pie filling over cheesecake.
- Cut the other pie crust in to ¼-inch (6 mm) strips and make a lattice pattern across the top.
- Brush with egg wash.
- Bake for 25 minutes, until golden brown.
- Chill until set then serve.
- Enjoy!
Nutrition Facts : Calories 743 calories, Carbohydrate 69 grams, Fat 47 grams, Fiber 4 grams, Protein 11 grams, Sugar 39 grams
APPLE PIE CHEESECAKE
A hybrid mascarpone-based cheesecake with apple pie topping.
Provided by Brad Huebner
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 7h
Yield 10
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 9-inch springform pan with parchment paper or grease with butter.
- Combine graham cracker crumbs and butter in a large bowl to create a grainy mixture. Reserve 1/4 cup and distribute remaining crust evenly onto the base of the prepared springform pan. Set aside.
- Combine apple slices, brown sugar, cinnamon, and nutmeg in a bowl and toss to coat. Set aside.
- Combine cream cheese, mascarpone cheese, sugar, and vanilla extract in a large bowl and mix using an electric mixer. Add eggs 1 at a time. Beat until well integrated, 2 to 3 minutes. Pour filling into the crust-lined pan and smooth using a spatula.
- Arrange apple slices on top of filling in a circular "deck of cards" arrangement. Sprinkle reserved crust mixture on top.
- Bake in the preheated oven until edges begin to firm up, apples soften, and center remains jiggly, 30 to 40 minutes.
- Cool for 6 to 8 hours before serving.
Nutrition Facts : Calories 618.3 calories, Carbohydrate 44.4 g, Cholesterol 175.9 mg, Fat 46 g, Fiber 1.9 g, Protein 10 g, SaturatedFat 26.1 g, Sodium 461.8 mg, Sugar 27.8 g
SPICED UPSIDE-DOWN APPLE PIE
My grandma taught me to make this pie when I was 4. Over the years, I've kept it about the same with just a few changes. Flip it out the second it stops bubbling. The glaze makes it look especially delicious. -Francine Bryson, Pickens, South Carolina
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Arrange pecans, with rounded sides facing down, on the bottom of a 9-in. deep-dish pie plate; drizzle with butter. Sprinkle with brown sugar; press lightly., Roll out dough to fit the pie plate; place over brown sugar. Press the crust firmly against brown sugar and sides of pie plate. Trim edges., In a large bowl, combine the sugar, flour, pie spice and nutmeg. Add the apples, lemon juice and vanilla; toss to coat. Fill crust. Roll out remaining dough to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in crust., Place a foil-lined baking sheet on a rack below the pie to catch any spills. Bake pie at 450° for 10 minutes. Reduce heat to 350°. Bake until top is golden brown and apples are tender, 40-45 minutes longer. Cool for 10 minutes before inverting onto a serving plate. Serve warm., PASTRY FOR DOUBLE CRUST PIE, Combine 21/2 cups all-purpose flour and 1/2 tsp salt; cut in 1 cup cold butter until crumbly. Gradually add 1/3=2/3 cup ice water, tossing with a fork until the dough in half. Shape each into a disk; wrap. Refrigerate 1 hour or overnight.
Nutrition Facts : Calories 825 calories, Fat 53g fat (23g saturated fat), Cholesterol 91mg cholesterol, Sodium 409mg sodium, Carbohydrate 87g carbohydrate (50g sugars, Fiber 5g fiber), Protein 7g protein.
UPSIDE DOWN CHEESECAKE APPLE PIE RECIPE - (4.3/5)
Provided by scratch cook
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Line a pie pan with the bottom pie crust. With mixer on high, combine cream cheese, ½ cup sugar and vanilla until fluffy. Add in eggs and mix until combined. Pour cream cheese mixture into the pie crust. In large bowl, combine apples, lemon juice, ½ cup sugar, flour and cinnamon. Gently place apples on top of cream cheese mixture. Top apples with second pie crust turning the crust inwards to bake. Cut a few small slits into the top of the pie. Line a cookie sheet with parchment paper and place the pie on the cookie sheet. Cover pie 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. 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.
PINEAPPLE UPSIDE-DOWN CHEESECAKE
My mom often made pineapple upside down cake, but I prefer something creamier. This recipe looks just like her cake, but gets even tastier as pineapple upside down cheesecake. -Marilyn McGinnis, Citrus Heights, California
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 325°. Sprinkle brown sugar into an 8-in. ovenproof skillet. Arrange pineapple in a single layer over brown sugar; place a cherry in the center of each pineapple slice., For filling, in a large bowl, beat cream cheese and confectioners' sugar until smooth. Beat in flour and vanilla. Add egg; beat on low speed just until blended. Fold in crushed pineapple. Spoon over fruit., Bake 35-40 minutes or until center is almost set. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., For crust, in a small skillet, melt butter over medium-low heat. Add cracker crumbs and cinnamon; cook and stir 4-6 minutes or until toasted. Cool. Just before serving, top cheesecake with toasted crumbs, pressing to adhere. Invert cheesecake onto a serving plate.
Nutrition Facts : Calories 549 calories, Fat 24g fat (13g saturated fat), Cholesterol 117mg cholesterol, Sodium 298mg sodium, Carbohydrate 79g carbohydrate (72g sugars, Fiber 1g fiber), Protein 6g protein.
UPSIDE-DOWN APPLE PIE
This pie has won eight ribbons at area fairs. People say it looks and tastes like a giant apple-cinnamon bun. I take time off from work around the holidays to fill pie requests from family and friends. The recipe has become everyone's favorite. -Susan Frisch, Germansville, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, combine flour and salt; cut in shortening and butter until crumbly. Gradually add orange juice, tossing with a fork until dough forms a ball. Divide dough into two balls. Wrap in plastic; refrigerate for at least 30 minutes. , Line a 9-in. deep-dish pie plate with heavy-duty foil, leaving 1-1/2 in. beyond edge; coat the foil with cooking spray. Combine 4 tablespoons butter, brown sugar and pecans; spoon into prepared pie plate. , In a large bowl, combine the apples, sugar, flour, cinnamon, nutmeg and remaining butter; toss gently., On waxed paper, roll out one ball of pastry to fit pie plate. Place pastry over nut mixture, pressing firmly against mixture and sides of plate; trim to 1 in. beyond plate edge. Fill with apple mixture. , Roll out remaining pastry to fit top of pie; place over filling. Trim to 1/4 in. beyond plate edge. Fold bottom pastry over top pastry; seal and flute edges. Cut four 1-in. slits in top pastry. , Bake at 375° for 50-55 minutes or until apples are tender and crust is golden brown (cover edges with foil during the last 20 minutes to prevent overbrowning if necessary)., Cool for 15 minutes on a wire rack. Invert onto a serving platter; carefully remove foil. Combine glaze ingredients; drizzle over pie.
Nutrition Facts : Calories 613 calories, Fat 26g fat (10g saturated fat), Cholesterol 31mg cholesterol, Sodium 270mg sodium, Carbohydrate 92g carbohydrate (60g sugars, Fiber 4g fiber), Protein 5g protein.
PINEAPPLE UPSIDE-DOWN CHEESECAKE
Combine pineapple upside down cake and cheesecake for the ultimate dessert.This Pineapple Upside-Down Cheesecake is the ultimate sweet treat.
Provided by My Food and Family
Categories Dairy
Time 4h55m
Yield 16 servings
Number Of Ingredients 10
Steps:
- Heat oven to 325ºF.
- Mix brown sugar and 2 Tbsp. butter in 9-inch round pan until blended; spread to evenly cover bottom of pan. Top with pineapple slices, cutting if necessary to make even layer. Place cherries in centers of pineapple slices.
- Combine graham crumbs, 3 Tbsp. granulated sugar and remaining butter; press gently into tops of pineapple slices.
- Beat cream cheese and remaining granulated sugar with Mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended; pour over pineapple.
- Bake 55 min. to 1 hour or until center is almost set. Run knife around side of pan to loosen cake; cool completely. Invert cheesecake onto plate; carefully remove pan. Refrigerate cheesecake 3 hours.
Nutrition Facts : Calories 300, Fat 21 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 110 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
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