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A yummy dessert that is a heavenly combination of cheesecake and apple pie. It has the crispy crust of a pie with the soft, melt-in-your-mouth consistency of a cheesecake making it the ultimate dessert!

  • 2 ¼ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • ¼ teaspoon ground cinnamon
  • 6 tbsp unsalted butter, softened
  • 1 ½ lbs. cream cheese, softened
  • ¾ cups granulated sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • ½ cup heavy cream
  • ½ cup sour cream
  • ½ cup seedless raisins
  • ½ cup apple pie filling
  • 1 ½ cups sour cream
  • 2 tbsp granulated sugar
  • ¼ teaspoon cinnamon
  • ½ cup walnuts, finely chopped

For the Crust:

  • In a medium-size bowl, combine the graham cracker crumbs, sugar, cinnamon, and butter. 
  • Blend well with fingers, fork, or pastry blender. 
  • Press or pat the mixture onto the bottom and sides of a well-buttered 9\" spring foam pan. 
  • Chill in the freezer or refrigerator for 30 minutes.

 

For the Filling:

  • In a large bowl, beat the cream cheese, sugar, and eggs until very smooth. 
  • Add the vanilla, heavy cream, and sour cream and continue to beat until smooth. 
  • Fold in the raisins and apple pie filling. 
  • Pour the mixture into the chilled pan. Place the 9\" spring foam pan inside of a larger pan containing 1 inch of water and bake in a preheated 350 degree F oven for 1-1/2 hours. 
  • Transfer the cake to a wire rack and allow it to cool for 30 minutes. 

 

For the Topping:

  • In a small mixing bowl, beat the sour cream and cinnamon sugar until smooth. 
  • Spread the mixture evenly over the top of the cake and bake in a preheated 350 degree F oven for 5 minutes. 
  • Transfer the cake to a wire rack and allow it to cool completely. 
  • Carefully remove the sides of the spring foam pan and decorate the top of the cake with chopped walnuts. 
  • Transfer to a serving dish and either serve immediately or refrigerate.

 

Not reviewed yet

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