What You’ll need:
Filling 2 bricks (16 oz) softened Cream cheese 1/2 cup Sugar/splenda 1/2 tsp Vanilla 2 Eggs
1/3 cup Sugar/splenda
1/3 cup Butter or margarine
1/4 tsp Vanilla
1 cup Flour
1/8 tsp Salt
2-3 Apples (peeled, cored, & sliced)
1/4 cup Sugar/splenda
2 tsp Ground cinnamon
1/3 cup sliced almonds (optional)
Now lets start with the filling:
Add the cream cheese and eggs together- and blend together until smooth. Now add in the sugar and vanilla- and blend until smooth. Now set aside.
add the flour, salt, sugar and butter and mix until combined- it should be crumbly. If it’s not- add more flour until it a consistency like shown above. Once it’s mixed together and looks right press it into a pie plate. Now take the cream cheese filling you put aside- and pour it into the crust.
This is my kids favorite part, I have a apple, peeler, corer contraption that slices apples up in a matter of minutes. But if you don’t have this contraption you’ll have to cut up your apples old school- lol! Ideally the apples need to be sliced 1/2cm thick- but they can be a bit thicker and it will be alright.
Once the apples are sliced add in your cinnamon and sugar and mix it together- do it gently to prevent breaking the apple slices as it’s easier to work with whole slices. Now place the apples on top of the cheesecake, start on the edges placing them slightly over top the previous layer until the whole top is covered.
Bake it in a 400°F (204°C) for 15 minutes. After 15 minutes turn it down to 325°F (162°C) and bake it for another hour. It will be slightly giggly in the middle which is okay. Let it cool down to room temperature- and then stick it in the fridge until cold.
It’s a great dessert to bring to a dinner party- if you decide to make it let me know what you think.