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Apple Pie Oreo Cheesecake

Oreo Apple Pie Cheesecake

Apple Pie Oreo Cheesecake

New Flavor AlertπŸ‹πŸ‹πŸ‹
So....Oreo had a new flavor, I was dying to try it! They taste good by themselves, but even better in a cheesecake. This cheesecake is definitely a labor of love; but, it's worth it. xoxoxoπŸ‹πŸ‹πŸ‹

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Oreo Apple Pie Cheesecake
Crust
  • 20 apple pie oreos
  • 4 tbsp butter
  • 3 tbsp sugar
Filling
  • 5 tbsp sweet cream creamer
  • 24 oz cream cheese, room temperature
  • ½  tsp  apple pie spice
  • 3 tbsp flour
  • ¾ cup sour cream, room temperature
  • 4 large eggs, room temperature
  • 1 cup brown sugar
Apples
  • 2 granny smith apples (thinly sliced, cleaned and dried)
  • 2 tsp apple pie spice
  • 2 tbsp of brown sugar
** You can top the cheesecake with heavy whipping cream or Italian meringue buttercream (I used buttercream, it involves hot syrup “yikes”!!!.****


Whipped Cream
  • 1 cup cold heavy whipping cream
  • 3 tbsp sugar
  • ½ tsp. vanilla
  1. Place mixer bowl and whisk in freezer for at least 20 minutes to chill.
  2. Pour heavy whipping cream, sugar and vanilla into the cold bowl and whisk on high speed until medium to stiff peaks form, about 1 minute.
  3. Do not overbeat.
Directions:
1. Preheat oven to 325°F (163°C). Line a 9-inch (23cm)  springform pan with parchment paper in the bottom and grease the sides.
2. Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
3. Bake the crust for 10 minutes, then set aside to cool.
4. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in. Then set the prepared pan aside.
5. Reduce oven temperature to 300°F (148°C).
6. In a large bowl, blend the cream cheese, brown sugar, flour and apple pie spice on low speed until completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which may cause cracks. Then, scrape down the sides of the bowl.
7. Add sour cream and mix on low speed until well combined.
8. Add sweet cream and mix on low speed until well combined.
9. Add eggs one at a time, mixing slowly to combine. Scrape down the sides of the bowl as needed to make sure everything is well combined. Set aside.
10. In another medium sized bowl, combine sliced apples, apple pie spice and brown sugar and toss to coat. Set aside.
11. To make the streusel, combine flour, brown sugar and cinnamon in a medium sized bowl. Add melted butter and mix together until crumbly. Set aside.
12. Add about 1/4 of the cheesecake filling to the crust to make a thin layer.
13. Set aside about ½ cup, then lay the apples over the batter in an even layer. Crumble about 1/2 of the streusel over the apples, then set aside the rest.
14. Pour remaining cheesecake batter evenly over the apples.
15. Place the springform pan inside another larger pan, then fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan. Bake for 1 hour and 15 minutes, then sprinkle streusel over the cheesecake.
16. Turn off the oven and leave the cheesecake in the oven with the door closed for 15 minutes. Do not open the door or you’ll release the heat.
17. Remove the cheesecake from the oven, then cool and remove from water bath. Store in the fridge for 8 hours.
18. When the cheesecake is cool and firm, remove from the springform pan and decorate with Oreos and buttercream. ( I had some leftover caramel, so I used it as well. Store bought caramel will be just fine.)


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