Desserts
Honey Apple Cheesecake Pie
Easy as pie, Honey Apple Cheesecake features a beautiful fresh apple topping and a gingersnap-walnut crust for a seasonal centerpiece to elevate your autumn spread.
Ingredients
FOR THE CRUST:
FOR THE FILLING:
Test Kitchen Tips
Once baked, this cheesecake will keep, covered, in the fridge for up to two days.
We used Gala apples for the topping. Choose your favorite for your own spin on this dessert.
Instructions
Preheat oven to 350°. Line a small rimmed baking sheet with parchment paper.
For Crust: Stir together gingersnaps, walnuts, melted butter, brown sugar, and salt in a large bowl. Press mixture into bottom and 1 inch up sides of a 10-inch cast-iron skillet.
Bake for 12 to 15 minutes. Let cool on a wire rack.
For Filling: Beat cream cheese in a large bowl with a mixer at medium speed until creamy. With mixer on low speed, add confectioners’ sugar and sour cream, beating until smooth, stopping to scrape sides of bowl. Add eggs, beating until smooth. Scrape sides of bowl. Add flour and 2 tablespoons honey, beating until smooth. Pour filling into prepared crust.
Whisk together lemon juice and remaining 3 tablespoons honey in a medium bowl. Coat each apple slice in honey mixture. Place on prepared baking sheet.
Bake cheesecake on middle rack of oven until filling edges are set and center is slightly jiggly, about 25 to 30 minutes. Bake apples on bottom rack of oven while cheesecake is baking, about 25 minutes. Let both cool completely on a wire rack. Top pie with apples, and drizzle with honey before serving.