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.
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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.
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
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, The Book on Pie, is out on November 10th, 2020.