I love apple pie and I love cheesecake so I thought… why not? :) I’ve seen photos of upside down pies before … it looked pretty cool and I thought it would be fun to try! The best part was.. knowing I was going to be flipping this bad boy upside down, it didn’t matter what the top of my pie looked like. I didn’t have to worry about being all fancy with it!
When you’re ready to flip your pie upside down, use a butter knife and make sure the edges are loose and not sticky and then…. just GO FOR IT. Don’t go slow, don’t be scared, just do it FLIP and it will come out all smooth and pretty.
I used a cheesecake recipe adapted from my mini cheesecakes and poured it into a pie crust. I then topped it with sugared apples and popped it in the oven. This bakes up to be one of the best pies or cheesecakes you’ll ever have! I mean EVER… this was the one dessert that my kids literally went crazy for!
I’ve found the crust bakes up the most flaky and crispy in a ceramic pie dish. I store this pie uncovered in the refrigerator. If you have any leftovers, cover only the cut portion of the pie with plastic wrap but leave the crust uncovered, this keeps it from getting soggy.
Items You’ll Need for This Recipe:
UPSIDE DOWN CHEESECAKE APPLE PIE!
- Prepared pie crusts for a double crust pie such as Pillsbury or your favorite pie crust recipe
- 2 x 8 oz cream cheese softened
- 1/2 cup sugar
- 1 teaspoon vanilla
- 2 eggs
- 6 large apples peeled and thinly sliced (about 1/8″)
- 2 teaspoons lemon juice
- 1/2 cup sugar
- 2 tablespoons flour
- 2 teaspoons ground cinnamon
- caramel sauce for serving optional
Preheat oven to 400°F. Line a pie pan with the bottom pie crust.
With mixer on high, combine cream cheese, 1/2 cup sugar and vanilla until fluffy. Add in eggs and mix until combined. Pour cream cheese mixture into the pie crust.
In large bowl, combine apples, lemon juice, 1/2 cup sugar, flour and cinnamon. Gently place apples on top of cream cheese mixture.
Top apples with second pie crust turning the crust inwards to bake. Cut a few small slits into the top of the pie.
Line a pan with parchment paper and place the pie on the pan. Cover loosely with a piece of foil and bake 30 minutes. Remove foil and bake an additional 30 minutes or until the apples feel soft when a knife is inserted. Remove from the oven and cool 10 minutes.
Place a large plate over the top of the pie and flip it upside down releasing the pie onto the plate. Cool 1 hour on the countertop and then refrigerate 4 hours or overnight. Serve cold with caramel sauce.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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Note: Photography is a work in progress and something I have been diligently working on! This recipe is one I’ve made several times and the photos have been updated. Below is the original (*gasp*) photo.