Apple Pie Cheesecake

Apple Pie Cheesecake

Apple Pie Cheesecake

Ingredients

  • Pie Crust:
  • 1 1/2 sticks of melted butter (175 g)
  • 1/4 cup of sugar (55 g)
  • 1 3/4 cups of all-purpose flour (261 g)
  • Cheesecake (all at room temperature):
  • 2 packages of cream cheese (340 g)
  • 3/4 cup of La Lechera Sweetened Condensed Milk (200 g)
  • 1/3 cup of plain yogurt (80 g)
  • 1 teaspoon of vanilla extract
  • 1 teaspoon of ground cinnamon
  • 2 large eggs
  • Apple Topping:
  • 2 cups of peeled, diced apples (can be granny smith green or gala red)
  • 1 teaspoon of cinnamon
  • 2 tablespoons of flour
  • 1/4 cup of La Lechera Dulce de Leche

Instructions

  1. Prepare the Pie Crust:
  2. Preheat your oven to 350°F (175°C).
  3. In a bowl, mix together the melted butter, sugar, and all-purpose flour until well combined.
  4. Press the mixture into the bottom of a greased 9-inch springform pan to form the crust. Make sure it's evenly distributed.
  5. Bake the crust in the preheated oven for about 15 minutes, or until lightly golden. Remove from the oven and let it cool while preparing the filling.
  6. Make the Cheesecake Filling:
  7. In a large mixing bowl, beat the cream cheese until smooth and creamy.
  8. Gradually add the La Lechera Sweetened Condensed Milk, plain yogurt, vanilla extract, and ground cinnamon, mixing until well combined.
  9. Add the eggs one at a time, mixing well after each addition, until the mixture is smooth.
  10. Pour the cheesecake filling over the cooled crust in the springform pan.
  11. Prepare the Apple Topping:
  12. In a separate bowl, toss the diced apples with cinnamon and flour until the apples are coated evenly.
  13. Assemble and Bake:
  14. Arrange the coated apple cubes evenly over the cheesecake filling in the springform pan.
  15. Drizzle the La Lechera Dulce de Leche over the top of the apples.
  16. Bake the cheesecake in the preheated oven for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
  17. Once baked, turn off the oven and let the cheesecake cool inside the oven with the door slightly ajar for about an hour.
  18. After cooling, refrigerate the cheesecake for at least 4 hours or overnight to set completely before serving.

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