How To Make Upside Down Cheesecake Apple Pie
The delicious combination of creamy cheesecake and a layer of apple cinnamon pie crust makes this upside down cheesecake a perfectly decadent treat!
Serves:
Ingredients
- double pie crusts,(see recipe note), such as Pillsbury or any favorite pie crust
- 16ozcream cheese,softened
- 1cupsugar
- 1tspvanilla
- 2eggs
- 6large apples,peeled, thinly sliced about ⅛-inch
- 2tsplemon juice
- 2tbspflour
- 2tspground cinnamon
- caramel sauce,for serving, optional
Instructions
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Preheat the oven to 400 degrees F. Line a pie pan with the bottom pie crust.
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With the mixer on high, combine the cream cheese, ½ cup of sugar, and vanilla until fluffy. Add in the eggs and mix until combined.
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Pour the cream cheese mixture into the pie crust.
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In a large bowl, combine apples, lemon juice, ½ cup of sugar, flour, and cinnamon. Gently place the apples on top of the cream cheese mixture.
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Top the apples with the second pie crust turning the crust inwards to bake. Cut a few small slits into the top of the pie.
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Line a pan with parchment paper and place the pie on the pan. Cover loosely with a piece of foil.
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Bake for about 30 minutes. Remove foil and bake for about 30 minutes more or until the apples feel soft when a knife is inserted.
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Remove from the oven and cool for about 10 minutes.
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Place a large plate over the top of the pie and flip it upside down releasing the pie onto the plate.
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Cool for about 1 hour on the countertop and then refrigerate for about 4 hours or overnight.
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Serve cold with caramel sauce and enjoy!
Recipe Notes
For an easy-to-make and delicious butter pie crust, try this flaky homemade pie crust recipe.
Nutrition
- Calories: 403.51kcal
- Fat: 20.75g
- Saturated Fat: 11.33g
- Trans Fat: 0.00g
- Monounsaturated Fat: 5.30g
- Polyunsaturated Fat: 1.11g
- Carbohydrates: 52.65g
- Fiber: 4.42g
- Sugar: 44.30g
- Protein: 5.38g
- Cholesterol: 102.36mg
- Sodium: 224.30mg
- Calcium: 78.81mg
- Potassium: 279.51mg
- Iron: 0.70mg
- Vitamin A: 229.83µg
- Vitamin C: 8.21mg
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