Apple Pie Italian Ricotta Cheesecake

This delectable dessert is the perfect fusion of two beloved classics—apple pie and cheesecake. By incorporating a rich and creamy Italian ricotta cheesecake filling with roasted apples, brown sugar crumble, and a graham cracker crust, this Apple Pie Italian Ricotta Cheesecake will surely impress your guests.

Ingredients

For the Apples (Apple Pie Portion):

• 8 ripe apples (see notes for best baking apples)
• 1/3 cup granulated cane sugar
• 2 tsp ground cinnamon

For the Brown Sugar Crumb:

• 1 cup all-purpose flour
• 1/2 cup brown sugar
• 1/2 cup melted butter
• 1 tsp ground cinnamon
• Pinch of salt

For the Italian Ricotta Cheesecake:

• 15 oz Organic Valley whole milk ricotta cheese
• 16 oz Organic Valley cream cheese
• 12 oz Organic Valley sour cream
• 1 cup granulated cane sugar
• 4 large eggs
• 1/2 cup all-purpose flour
• 1/4 cup unsalted butter, melted
• 2 tsp vanilla extract or vanilla bean paste

For the Graham Cracker Crust:

• 2 packages graham crackers
• 1/2 cup melted butter

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Instructions

To Make the Apple Pie Portion:

1. Preheat the oven to 400°F. Line a large baking pan with parchment paper for easy cleanup.

2. Prepare the Brown Sugar Crumb:

   • In a large mixing bowl (or directly on the baking pan), combine the flour, brown sugar, melted butter, ground cinnamon, and a pinch of salt. Mix together until the mixture forms a crumb-like texture.
   • Add half of the prepared crumb mixture to one side of the parchment-lined pan. Set this aside for now.

3. Prepare the Apples:

   • Slice the apples thinly and evenly. Add half of the sliced apples to the other side of the pan. Toss the apples with granulated sugar and cinnamon.
   • Drizzle the apples with 1/4 cup of water to help retain moisture while roasting.
   • Roast the apples for about 15-20 minutes or until they are tender and juicy. Once done, set them aside to cool.

Pro Tip: If the apples are not as tender as you like, you can quickly soften them by tossing them in a saucepan over medium-high heat with a splash of water, stirring occasionally, until they are very juicy.

To Make the Graham Cracker Crust:

4. Prepare the Cheesecake Crust:
   • Lower the oven temperature to 350°F.
   • Grease an 8-9 inch springform cheesecake pan. Alternatively, use a regular cake pan, but a springform pan makes removing the cheesecake much easier.
   • Blend the graham crackers in a blender until they are finely crushed, or place them in a sealed plastic bag and crush with a rolling pin.
   • Add the melted butter to the crushed graham crackers and pulse (or mix) until the mixture resembles wet sand.
   • Press the graham cracker mixture evenly into the bottom and sides of the cheesecake pan. Make sure it’s compact for a firm crust.
   • Bake the crust for 10 minutes and then remove it from the oven to cool for a few minutes.

To Make the Cheesecake Filling:

5. Prepare the Ricotta Cheesecake Filling:
   • In a blender, combine ricotta, cream cheese, sour cream, granulated sugar, eggs, flour, melted butter, and vanilla extract (or vanilla bean paste). Blend until the mixture is completely smooth and well combined.

To Assemble the Peach Cobbler Cheesecake:

6. Assemble the Layers:

   • Pour half of the cheesecake filling into the prepared graham cracker crust. Smooth the filling evenly using the back of a spoon or spatula.
   • Next, layer the roasted apples over the cheesecake filling. Follow by adding half of the prepared brown sugar crumb mixture over the apples.
   • Spoon the remaining cheesecake filling over the apples and crumb mixture. Smooth the top layer evenly.

7. Bake the Cheesecake:

   • Place the cheesecake into the oven and bake for 45-60 minutes, until the center is set but still slightly jiggly.
   • Once baked, turn off the oven and leave the cheesecake inside with the oven door cracked for about 20 minutes. This helps prevent cracking by allowing it to cool gradually.

8. Chill the Cheesecake:

   • Remove the cheesecake from the oven and allow it to cool to room temperature. Then, transfer the cheesecake to the fridge and chill for at least 2-4 hours (overnight is ideal) to fully set.

To Finish and Serve:

9. Prepare the Topping:

   • When ready to serve, cook the remaining apples in a saucepan or skillet over medium-high heat. Add 1/4 cup of sugar, 1/2 tsp of ground cinnamon, and 2-4 tbsp of water (depending on how juicy you want the apples). Stir frequently and cook until the apples become tender and juicy.
   • Spoon the warm apples and any juices over the chilled cheesecake. Top with the remaining brown sugar crumb mixture.

10. Serve:

• Carefully remove the cheesecake from the springform pan and transfer it to a serving platter.
• Slice into wedges and enjoy the heavenly combination of creamy cheesecake, roasted apples, and sweet crumb topping!

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Notes:

• Best Baking Apples: For optimal results, use apples that hold their shape well when baked. Some great options for baking include Granny Smith, Fuji, Jonathan, Newtown Pippin, Braeburn, Cortland, Honey Gold, and Gala apples.

• Substitutes for Ricotta: If you can’t find whole milk ricotta, you can substitute it with part-skim ricotta, though the texture and creaminess might slightly differ.

• Storing the Cheesecake: If you have leftovers (which might be unlikely!), store the cheesecake in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 3 months, but be sure to wrap it tightly in plastic wrap and foil to preserve its freshness.

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Conclusion

This Apple Pie Italian Ricotta Cheesecake is the ideal dessert to showcase the best of both worlds: a creamy, rich cheesecake and the irresistible flavor of a classic apple pie. With its perfectly roasted apples, buttery graham cracker crust, and spiced crumb topping, this cheesecake is bound to be a hit at any holiday or special occasion. Treat your friends and family to a dessert that blends comfort and sophistication, leaving everyone asking for seconds!