Upside Down Cheesecake Apple Pie

• Produce

  • 6 Apples, peeled and thinly sliced (about 1/8", large

• Refrigerated

  • 2 Eggs

• Condiments

  • 1 Caramel sauce
  • 2 tsp Lemon juice

• Baking & Spices

  • 2 tsp Cinnamon, ground
  • 2 tbsp Flour
  • 1 cup Sugar
  • 1 tsp Vanilla

• Bread & Baked Goods

  • 1 Pie crusts, Prepared

• Other

  • 2 X 8 oz cream cheese, softened

Found on spendwithpennies.com

Description

Ingredients

• Prepared pie crusts for a double crust pie (such as Pillsbury) or your favorite pie crust recipe
• 2 x 8 oz cream cheese, softened
• ½ cup sugar
• 1 teaspoon vanilla
• 2 eggs
• 6 large apples, peeled and thinly sliced (about ⅛)
• 2 teaspoons lemon juice
• ½ cup sugar
• 2 tablespoons flour
• 2 teaspoons ground cinnamon
• caramel sauce for serving (optional)

Directions

• Preheat oven to 400°F. Line a pie pan with the bottom pie crust.
• With mixer on high, combine cream cheese, ½ 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, ½ 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.