APPLE CRUMBLE CHEESECAKE PIE
words & images by CHRISTINE CONTANT-SIMARD
PREP TIME: 45 minutes
COOK TIME: 60 minutes, and 3 hours to refrigerate.
MAKES: 8 servings
YOU WILL NEED:
Greased 9-inch springform pan, wrap the exterior of the pan in tinfoil
CRUST INGREDIENTS:
• 1/2 cup butter, room temperature
• 1/3 cup sugar
• 1/4 tsp. vanilla
• 1 cup flour
FILLING INGREDIENTS:
• 250 g of Greek yogurt cream
cheese (or regular cream
cheese),
• 75 g cream cheese
• 1/4 cup sugar
• 1/2 tsp. almond oil
• 1 large egg
APPLE TOPPING INGREDIENTS:
• 1/3 cup sugar
• 1/2 tsp. cinnamon
• 2 cup peeled and thinly sliced
apples (about 3 large apples)
CRUMBLE INGREDIENTS:
• 1/8 cup room temperature
butter
• 1 tbsp. brown sugar
• 1 tbsp. of flour
• 1/4 cup quick oats
INSTRUCTIONS:
1. Preheat the oven to 425°F
2. For the crust: In a medium size bowl, cream the butter and sugar with
an electric mixer at medium speed until light and fluffy. Add in the vanilla and flour and mix until all is combined. Press the dough on the
bottom of the greased 9-inch springform pan and 1/4 inch to 1/2 inch
up the sides of the pan. Set aside.
3. For the filling: In a medium size bowl, blend the Greek yogurt cream
cheese, cream cheese, and sugar with an electric mixer at medium
speed. Beat in the vanilla and egg until smooth and combined. Pour
the mixture into your crust and spread evenly.
4. For the apple topping: Combine the sugar and cinnamon in a bowl big
enough for the apples. Toss the apples in the mixture coating them on
both sides. Layer the apples over the filling starting from the edges
placing them slightly over top the previous layer. If there’s a little bit of
space left in the middle that’s okay because the crumble will cover it.
5. Bake the cheesecake for 15 minutes at 425°F then reduce the heat to
375°F for 25 minutes.
6. Meanwhile, for the crumble: In a bowl, combine the oats, flour, and
brown sugar. Add the butter and stir to combine. Set aside.
7. Take the pie out of the oven to sprinkle the crumble in the middle and
put it back in the oven for another 20 minutes.
8. Let it cool in the pan on a rack. Run a knife around the edges before
opening the springform pan. Refrigerate for three hours before serving.
66 | Holl & Lane, Issue 3