Okay, so I have to admit that I origionally got the idea behind this recipe off some website somewhere. Although, that one was different. It didn’t have the graham cracker crust and it didn’t have the apple pie part of it.
I actually added these in myself, and the reason I did was because one year I actually made a Dutch Apple Pie Cheesecake and pretty much could have eaten the whole thing in one sitting all by myself.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch pan.
For the Crust
- 2 Packages of Graham Crackers
- 1 1/2 Cup of Melted Butter
In a food processor, finely chop the graham crackers and dump into a bowl. Melt the butter and pour in slowly while stirring the crumbs. Dump into the 9 x 13 inch greased pan and press to fill the pan. Bake at 350 degrees for 8-10 minutes and let cool before filling.
*For a simpler, and yet still tasty alternative to a graham cracker crust, Pillsbury Crescent Rolls make a delicious pastry crust for this dish!* For the American apple pie version you need 2 cans of crescent rolls (one for the crust and one for the top) and for the Dutch you need one.
For the Apple Pie Filling:
- 8 Apples cut into slices (I used tennis ball size) For the apples, any kind will do, I use Granny Smith. I know that they are considered sour, but one thing my mom always said was that those make the best pies.)
- 1 Cup of Sugar
- 1/4 Cup of Brown Sugar
- 4 Tablespoons of Butter
- 1/4 Cup of Flour
- Sprinkle Cinnamon to taste
Remove cream cheese from fridge while you slice the apples so it can get to room temperature and soften. Once sliced, put the apple slices in a large pot with the sugar, brown sugar, butter, and flour from the pie filling ingredients. Slowly bring to boil, stirring a lot. Once the apples are softened, sprinkle on cinnamon to taste and remove from heat.
For the Cheesecake
- 3 8oz Package of Cream Cheese
- 1 Cup of Sugar
- 1 Teaspoon Vanilla
- 1/4 Cup of Sugar
In a medium bowl, mix together the cream cheese, 1 cup of sugar, and vanilla until smooth and creamy. Spread over the crust layer and then spoon on the apple pie filling on top of the cream cheese mixture.
For Dutch Topping:
- 1 1/2 Cups All Purpose Flour
- 1/2 Cup of Brown Sugar
- 1/2 Cup of Sugar
- 1/2 Cup of Oil
- 1/4 Teaspoon of Salt
- 1 Teaspoon of Cinnamon
In a small bowl mix all the dry ingredients and then mix in the oil slowly while stirring to make a crumbles. Sprinkle on the top of the apples and cream cheese.
Bake for 25 to 30 minutes or until the top is crisp and golden.