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Baked Apple Pie Cheesecake

16 Servings


7 HRS 10 MIN


15-30 mins


6 HRS 40 MIN





Granny Smith apples (about 1 lb.), peeled, sliced

1-1/4 cups

sugar, divided

1-1/2 tsp

ground cinnamon, divided

1-1/4 cups

graham cracker crumbs

1/4 cup

old-fashioned or quick-cooking oats

2 tbsp

butter, melted

4 pkg

(8 oz. each) PHILADELPHIA Cream Cheese, softened

1 tsp





Step 1

Cook apples, 1/4 cup sugar and 1/2 tsp. cinnamon in saucepan on medium heat 6 min. or until apples are tender, stirring frequently. Cool.

Step 2

Heat oven to 325°F. Combine graham crumbs, oats, butter, remaining cinnamon and 2 Tbsp. of the remaining sugar; press onto bottom of 9-inch springform pan.

Step 3

Beat cream cheese, vanilla and remaining sugar in medium bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended.

Step 4

Spread half the apples over crust to within 1/2 inch of edge; cover with cream cheese mixture. Refrigerate remaining apples until ready to use.

Step 5

Bake cheesecake 1 hour to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

Step 6

Drain remaining apples just before serving cheesecake. Arrange apples on top of cheesecake as shown in photo.