Apple Pie Cheesecake

When apple pie meets cheesecake you get this decadent dessert. Why choose one when you can have both?

I warned you the apple recipes were coming. I know you shouldn't play favourites but you guys if you make one thing from this blog let it be this. Seriously I think it is one of the best things I have ever made. A pain to photograph - oh why can't everything I make be as photogenic as a cupcake? But seriously delicious. Everyone who was lucky enough to try this delicious masterpiece commented even days after the fact that it was the best cheesecake they've ever had. It is that good. I mean when you are combining two delicious desserts - apple pie and cheesecake - its hard not to come up with something delicious. 

This cheesecake is a bit of a labour of love. I love the look of a beautiful intricate lattice pie crust - but you can omit this if you are short of time or cannot be bothered. The cheesecake will still be as delicious.  In order to truly capture the essence of apple pie, I used pie dough as my cheesecake crust rather than a traditional graham cracker crumb. I used a homemade pie crust but feel free to use your favourite store bought brand as well.  To develop the apple pie flavour I cooked my apples slightly on the stove first before layering them with the cheesecake in the oven. Since the apples are being topped with the cheesecake mixture they won't cook the same way they do in a traditional apple pie. 

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Apple Pie Cheesecake 

Makes: One 8 inch round cheesecake

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Directions 

In a medium bowl toss together all of the ingredients for the apple filling, except the butter. In a medium sized sauce pan over medium heat, melt the butter and add the apple filling. Simmer until the apples have softened, about 5 minutes.

In the bowl of a stand mixer, cream together cream cheese, greek yogurt and sugar until well combined. Mix in the flour and vanilla. Add the eggs one at a time, scrapping down the bowl after each addition. 

Preheat oven to 325F. Roll out your pie crust into a circle approximately 11 inches in diameter.  Press into the bottom of of a spring form pan with 1-2 inches of crust coming up onto the sides of the spring form pan. Spread half of your apple filling mixture on top of the crust. Pour the cream cheese cake filling on top. Bake for an hour to an hour and 10 minutes or until cheese cake is set.

Allow cheesecake to cool. Top with the remainder of your apple filling mixture and decorate with a lattice pie crust top if desired. 

To make the lattice crust - create crust design as desired and bake according to directions based on the crust recipe you've used or until golden brown. Place on top of cheese cake after baking.

Ingredients

For the Apple Filling: 

8 medium apples, peeled and sliced 

1/2 c sugar 

1/2 c brown sugar 

2 tsp cinnamon 

2 tbsp flour 

2 tbsp lemon juice 

1/4 c butter

For the cheese cake:

Single pie crust, double if you'd like to create decorations

2 1/2packages (625g) of cream cheese, softened

1/2 c greek yogurt 

1/2 c sugar 

1 tbsp flour 

1 tsp vanilla 

3 eggs, at room temperature

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Apple Cinnamon Oatmeal Scones

Homemade apple cinnamon oatmeal scones with a delicious sweet nutty flavour. Top with almond butter or a drizzle of maple syurp for the perfect breakfast or snack! 

We went on our annual apple picking trip a couple of weeks ago - so get ready for lots of apple recipes! I tend to go a little bit over board while apple picking and some how we always end up with 20+ pounds of apples. Oops! Apples for everyone!  I like to pick a variety of apples - some for eating and some for baking. I love making pies and other baked desserts with various apple varieties. I find that using a few different types of apples makes for a really delicious dessert.

Apples, cinnamon and oatmeal are foods that feel cozy to me. They make me think of cool autumn mornings. I have been on a big oatmeal kick lately. I have been making lots of overnight oats, bircher mueslis and granola.  Which means I basically have some form of oats for breakfast on a daily basis. Since I have been on such an oatmeal kick lately it seemed only natural to incorporate oats into the apple scones that I was planning on making after we went apple picking. Does anyone else think about all the things they are going to make after they go apple picking (or berry picking)? Just me? 

These apple oatmeal scones are perfect for breakfast or for a quick snack! The oatmeal adds a delicious hardy texture and slightly nutty flavour to the scones. I love the combination of apples and cinnamon together. The apples add a nice natural sweetness to the scones. I would recommend enjoying these scones topped with almond butter, or butter with a drizzle of maple syrup!

Apple Oatmeal Scones 

Makes: 8 Large Scones

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Ingredients

1 c oats 

2 c AP flour 

1 tbsp baking powder 

1 tbsp sugar 

1 tsp cinnamon 

1 c apples, peeled & shredded (about 2 medium apples) 

1/2 butter, cold, cut into small cubes

1/4 c heavy cream, plus more for brushing scones

Corse sugar (optional)

Directions 

Preheat oven to 400F. Line a baking sheet with parchment paper and set aside. 

In a large bowl, mix together oats, flour, baking powder, sugar, cinnamon and apples. Using a pastry blender, cut in butter, until coarse crumbs form. Using a rubber spatula stir in heavy cream. 

Turn dough out onto counter top and form into a circle about 1 1/2 to 2 inches thick. Cut circle into 8 wedges. Place scones onto prepared baking sheets and brush with cream. Top with corse sugar if desired. 

Bake for 15 minutes or until bottoms are golden brown.  

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Pumpkin Spice Bundt Cake with Cream Cheese Glaze

This pumpkin bundt cake with cream cheese glaze is full of rustic charm and warm fall spices making it the perfect addition to any holiday table. . 

And just when you thought I was going to make it through September without a single mention of pumpkin spice I go and prove you wrong! Ha. I will admit,  it does feel a little strange to be talking about pumpkin spice this and pumpkin spice that while its over 30 degree Celsius outside. Such crazy fall weather we are having!  But I wanted to share this deliciously moist pumpkin bundt cake with you. I think it will make the perfect addition to your Thanksgiving (dessert) menu!

Fall is my favourite season. I love the beauty in the changing colour of the leaves, all of the new shows on TV (anyone else super excited that This is Us is back?) and the general coziness of the season. Curling up with a cozy blanket and a good book is my idea of the perfect fall afternoon. Crisp fall mornings, apple picking and all things pumpkin - what's not to love?  This bundt cake with its warm fall spices just tastes like autumn to me. I love the combination of the pumpkin pie spices with the tanginess of the cream cheese glaze.  The pumpkin puree makes this bundt cake incredibly moist. The beautiful bundt cake pan creates a cake with a simple rustic elegance that is only enhanced by the cream cheese glaze. It makes the perfect dessert to serve at holiday gatherings but the bundt cake is simple enough to make that you will want to eat it during the week too. Omit the glaze and the pumpkin spice bundt cake makes the perfect breakfast paired with a hot cup of coffee. 

Pumpkin Bundt Cake with Cream Cheese Glaze 

Makes: One Bundt Cake 

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For the Cake

2 1/2 c flour 

2 tsp baking soda 

1 tsp baking powder 

1/2 tsp salt 

2 tsp pumpkin pie spice 

1/2 c butter, softened 

1/2 c sugar 

1/2 c brown sugar 

2 c pumpkin puree 

3 eggs 

1 tsp vanilla 

1/4 c milk 

For the Glaze

4 oz cream cheese 

3/4 c powdered sugar 

1 tsp vanilla 

1/4c heavy cream

Directions

Pre-heat oven to 350F. Grease and flour a bundt cake pan, set aside. 

In a medium bowl sift together flour, baking soda, baking powder, salt and pumpkin pie spice. 

In the bowl of a stand mixer, fitted with a paddle attachment, on medium-high speed beat together butter and sugars until light and fluffy. Add eggs one at a time scraping down the side of the bowl after each addition. Add in vanilla. Mix in pumpkin puree until just incorporated.  

On low speed, add flour mixture to pumpkin mixture. Mix until no streaks of flour remain. Add in milk until just incorporated.  Transfer batter to prepared bundt pan. Even out top with a spatula. Bake for 45 minutes or until a toothpick comes out clean. Note: If the centre of the cake isn't fully baked through, but sides are browning cover with foil and bake until set.  Transfer cake to a wire rack to cool completely. 

While the cake is baking, make the cream cheese glaze.  In the bowl of a stand mixer, fitted with a paddle attachment, on medium-high speed beat together cream cheese and powdered sugar until light and fluffy. Beat in vanilla. Slowly beat in heavy cream until desired consistency is reached.  Once cake is cooled, use an offset spatula to spread glaze over top.