Easier Than Apple Pie
Submitted by thantious
Skip the rolling pin. This press-in crust gets layered with raspberry jam, creamy cheesecake filling, and cinnamon-dusted apple slices fanned in a pinwheel. Easier than pie, literally.
YIELD
8 servingsPREP
20 minCOOK
35 minREADY
60 minIf pie crust intimidates you, this one’s your new best friend.
A simple press-in shortbread crust lines the bottom of a springform pan. No rolling, no crimping, no tears.
Raspberry jam goes down first, followed by a smooth cream cheese filling, then thinly sliced apples tossed in cinnamon and sugar get fanned across the top in a gorgeous pinwheel pattern.
The result lands somewhere between an apple pie and a cheesecake, and honestly? It might be better than both.
Kitchen Tips
- Use firm apples. Granny Smith or Honeycrisp hold their shape and won’t turn to mush in the oven.
- Press the crust evenly. Use the flat bottom of a measuring cup to get a uniform layer across the springform pan.
- Room temperature cream cheese. Softened cream cheese blends smoother and won’t leave lumps in the filling.
- Serve at room temperature. This dessert hits its stride when the cream cheese layer is soft and the flavors have had time to settle.
Ingredients
Directions
Cut becel into the flour, add sugar and vanilla.
Mix well.
Press mixture into 9 inch spring form pan.
Preheat oven to 450 degrees.
Spread jam on top of crust.
Blend cream cheese, sugar, egg and vanilla and pour evenly on top of jam.
Combine apples, sugar and cinnamon and arrange in overlapping pinwheel pattern on top of the cheese mixture.
Bake at 450℉ (230℃) for 10 minutes, then reduce temperature to 400 degrees and bake for 25 mins.
Remove the sides when cool.
This is best served at room temperature.
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