Apple Cheesecake Pie – Buttery Crust, Spiced Apples & Creamy Filling

Ingredients

• 200 g Digestive Biscuits (crushed fine; can substitute graham crackers)
• 2 Tbsp Granulated Sugar (for biscuit crust; adjust to taste)
• 80 g Unsalted Butter (melted, for biscuit crust)
• 450 g Cream Cheese (softened to room temperature)
• 100 g Granulated Sugar (for cheesecake filling)
• 0.5 tsp Salt (pinch, enhances flavor)
• 1 Egg (large, room temperature)
• 1 tsp Vanilla Extract (pure extract)
• 3 Golden Delicious Apples (peeled, cored, sliced; reserve one apple for topping)
• 60 g Brown Sugar (for apple compote)
• 2 Tbsp Water (helps soften apples)
• 1/4 tsp Ground Cinnamon (adds warm spice to apple topping and streusel)
• 1 tsp Cornstarch (mixed with water to form slurry for thickening apple compote)
• 50 g Unsalted Butter (cold, cut into cubes for streusel topping)
• 30 g Brown Sugar (for streusel topping)
• 2 Tbsp All‑Purpose Flour (add only if streusel mixture is too wet)
• 100 ml Caramel Sauce (store‑bought or homemade, for drizzling)

Instructions

1. Make Biscuit Crust

   Place the digestive biscuits in a food processor (or zip‑top bag) and pulse until fine crumbs. Transfer to a mixing bowl, add 2 Tbsp granulated sugar and 80 g melted butter, mix until the crumbs are evenly coated.

   Time: PT10M

2. Press and Bake Crust

   Press the crumb mixture firmly into the bottom of a 9‑inch springform pan, creating an even layer. Bake in a pre‑heated oven at 350°F (175°C) for 9 minutes until set and lightly golden.

   Time: PT9M

   Temperature: 350°F

3. Prepare Cheesecake Filling

   In a large bowl, beat the softened cream cheese with 100 g granulated sugar, a pinch of salt, 1 large egg, and 1 tsp vanilla extract until smooth and creamy.

   Time: PT5M

4. Bake Cheesecake Layer

   Pour the cheesecake filling over the baked crust, spreading evenly. Return to the oven and bake at 350°F (175°C) for 13 minutes, or until the edges are set and the center still has a slight wobble.

   Time: PT13M

   Temperature: 350°F

5. Cool Cheesecake Base

   Remove the pan from the oven and let the cheesecake cool on a rack for about 15 minutes, then place it in the refrigerator to chill while you prepare the topping.

   Time: PT15M

6. Prepare Apples

   Peel, core, and slice the Golden Delicious apples. Reserve one apple, diced, for the final streusel topping.

   Time: PT10M

7. Cook Apple Compote

   In a saucepan over medium heat, combine the sliced apples, 60 g brown sugar, 2 Tbsp water, and a pinch of cinnamon. Cook, stirring occasionally, until the apples are tender but not mushy, about 10 minutes.

   Time: PT10M

   Temperature: medium heat

8. Thicken Compote

   Mix 1 tsp cornstarch with 1 Tbsp cold water to form a slurry. Stir the slurry into the apple mixture and cook for 1‑2 minutes until the sauce thickens and coats the apples.

   Time: PT3M

   Temperature: medium heat

9. Cool Apple Topping

   Transfer the apple compote to a bowl and let it cool to room temperature before spreading over the cheesecake.

   Time: PT10M

10. Make Streusel Topping

    In a bowl, combine 30 g brown sugar, a pinch of salt, a pinch of cinnamon, and 50 g cold butter. Using fingertips, rub the butter into the dry ingredients until the mixture resembles coarse crumbs. If too wet, add 2 Tbsp all‑purpose flour.

    Time: PT5M

11. Assemble Pie

    Spread the cooled apple compote evenly over the chilled cheesecake layer. Sprinkle the streusel topping over the apples, pressing lightly to adhere.

    Time: PT5M

12. Final Bake

    Return the assembled pie to the oven and bake at 350°F (175°C) for 22 minutes, or until the streusel is golden brown and the filling is set.

    Time: PT22M

    Temperature: 350°F

13. Cool and Refrigerate

    Allow the pie to cool completely on a rack (about 30 minutes), then refrigerate for at least 3 hours before serving.

    Time: PT30M

14. Add Caramel Drizzle

    Just before serving, drizzle the caramel sauce over each slice for a glossy finish.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

18 g

Fiber

2 g

Ingredient Substitutions

• Instead of Digestive Biscuits: Graham Crackers, Vanilla Wafers
• Instead of Granulated Sugar: Coconut Sugar, Honey (reduce amount)
• Instead of Unsalted Butter: Margarine, Coconut Oil (solid)
• Instead of Cream Cheese: Neufchatel Cheese, Mascarpone (adjust sugar)
• Instead of Granulated Sugar: Caster Sugar, Honey (reduce)
• Instead of Salt: Sea Salt
• Instead of Egg: Egg Substitute (e.g., flax egg)
• Instead of Vanilla Extract: Vanilla Bean (scrape), Almond Extract (half amount)
• Instead of Golden Delicious Apples: Granny Smith, Honeycrisp
• Instead of Brown Sugar: Dark Muscovado Sugar, Coconut Sugar
• Instead of Ground Cinnamon: Nutmeg (half), Allspice
• Instead of Cornstarch: All‑purpose Flour (2 tsp), Arrowroot Powder
• Instead of Unsalted Butter: Margarine, Coconut Oil (solid)
• Instead of Brown Sugar: Dark Muscovado Sugar
• Instead of All‑Purpose Flour: Whole‑Wheat Flour (same amount)
• Instead of Caramel Sauce: Chocolate Ganache, Honey

Equipment Needed

• Food Processor (optional)
• Mixing Bowl
• Spatula
• 9‑inch Springform Pan
• Oven
• Saucepan
• Small Bowl
• Whisk
• Measuring Cups and Spoons
• Knife
• Cutting Board
• Cooling Rack
• Hand Mixer (optional)
• Parchment Paper (optional)

Critical Steps — Do Not Skip

• Crushing biscuits to a fine crumb and pressing firmly into the pan
• Baking the cheesecake until the edges are set but the center still has a slight wobble
• Cooking the apple compote to a tender‑but‑not‑mushy texture
• Using a cornstarch slurry to achieve the right thickness for the apple topping
• Baking the assembled pie long enough for the streusel to turn golden without over‑cooking the cheesecake

Chef Tips from the Video

• For extra flavor, add a splash of bourbon to the apple compote.
• Use room‑temperature cream cheese for a smoother filling.
• A pinch of nutmeg in the streusel adds depth without overpowering the cinnamon.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 4 days.

Freezer: Can freeze slices wrapped tightly in plastic and foil for up to 2 months; thaw in refrigerator before serving.

Room temperature: Do not keep at room temperature longer than 2 hours due to dairy content.

Make-Ahead Tips

• The biscuit crust can be baked a day ahead and kept at room temperature.
• Cheesecake layer can be baked, cooled, and refrigerated up to 24 hours before adding the topping.
• Apple compote can be prepared 12 hours ahead; reheat gently before assembling.

Frequently Asked Questions