Pie crust as the base of a cheesecake is popular in some places, but not nearly as common as it could (and should) be!
Using a springform pan allows for the typical lofty custard while allowing for the pie crust to go all the way up the sides.

Instead of a classic cheesecake, I took a note from my favorite apple pie, adding cider, cinnamon, and a little nutmeg into the mix. The finished cheesecake is silky-smooth, super rich, and, best of all, there’s pie crust involved.
Cider Cheesecake Pie
Makes one 9-inch pie
For the crust:
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
8 tablespoons very cold unsalted butter, cubed
Ice water, as needed
Egg wash, as needed
For the filling:
24 ounces cream cheese, at room temperature
3/4 cup granulated sugar
1/4 cup dark brown sugar
1 1/2 teaspoons cinnamon
1 to 2 grates fresh nutmeg
3 eggs
3/4 cup heavy cream
3/4 cup boiled cider (available from King Arthur; thawed apple juice concentrate will work in a pinch)
1 tablespoon vanilla extract
For the optional finish:
1/2 cup granulated sugar
1/2 cup water
Juice of 1 lemon
2 apples, halved, cored, and thinly sliced
See the full recipe (and save and print it) here.
Photo by Alpha Smoot
I always carry three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's pie. My first cookbook, The Fearless Baker, is out on October 24, 2017.
Join the Conversation
See what other Food52 readers are saying.