Desserts | Holidays

Apple Pie Cheesecake with Dulce De Leche Topping

Recipe by Sharon Rigsby 



  • Amaretti Cookie Pie Crust Ingredients
  • 2 bags of
  • 6 Tbsp unsalted butter melted
  • Apple Pie Cheesecake Ingredients:
  • 1 can apple pie filling 21 ounces
  • 2 pkg cream cheese 16 oz, softened
  • 1/2 cup sugar
  • 1/4 tsp vanilla extract
  • 2 eggs large or extra large
  • 1/2 cup roasted* pecans can substitute for candied pecans
  • Dulce de Leche Sauce Ingredients:
  • 3 tsp water
  • 1/2 tsp nutmeg or cinnamon (optional)


Time: 1 hours & 35 minutes
Yield: 8 Servings

Make the Amaretti Cookie Crust

  • Preheat the oven to 350 degrees F.
  • Place the cookies in a food processor fitted with a steel blade and process until the cookies are fine crumbs.
  • Add melted butter and process until well mixed.
  • Pour the crumb mixture into a 9-inch springform pan and spread out evenly. Use your hands or the bottom of a flat measuring cup and press the mixture firmly onto the bottom of the pan.
  • Bake for 9-10 minutes. Remove from the oven and place on a wire rack to cool while you make the cheesecake.

Make the Apple Pie Cheesecake

  • Spoon all but 3/4 cup of the apple pie filling into the pie crust. Spread out evenly.
  • Add the cream cheese, sugar, and vanilla to a medium size bowl and beat with an electric mixer until smooth and creamy.
  • Add the eggs and mix well.
  • Pour this mixture over the apple pie filling.
  • Bake for 35 minutes, or until the center of the cheesecake is set. Allow the cheesecake to cool.
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