I had the idea for an upsidedown cheesecake. Thinking it would have more fruit and less crust. The crust could be just a sprinkle of a nice crumb on the top. I didn't find a recipe I wanted to try, most were for pineapple upsidedown cheesecake, looking like a flip on an outdated idea with pineapples and cherries. Still, it would be a start to trying the idea with different fruit.

I did find a recipe for apple pie cheesecake which looks really good. I only wonder how the pie crust on the bottom is cooked, and not burnt. I think that would be the tricky part. I will try the recipe sometime with my niece. Leaving myself the link and the recipe here so I know where to get it.

APPLES: The best apples to use for baking include Honey Crisp or Granny Smith. Apples should be peeled and sliced.

CHEESECAKE: Just like our homemade cheesecake, this layer needs just 4 ingredients. Cream cheese, vanilla, sugar, and eggs. Simply mix and pour.

Cheesecake:

• 24 ounces cream cheese softened, 3 x 8oz packages
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs, room temperature

Make Cheesecake Layer: Combine cream cheese mixture & fill the pie crust.

Make Apple Mixture: In a separate bowl, combine apple filling. Gently place on top of cream cheese mixture.

Add Crust: Top apples with second pie crust. Ingredients

• 3 cups all purpose flour
• 1 teaspoon salt
• 7 tablespoons unsalted cold butter cubed
• 7 tablespoons shortening cubed
• ⅔ to 1 cup ice cold water

Instructions Combine flour and salt in a large bowl with a whisk. Using a pastry cutter, cut the butter and shortening until the mixture resembles the size of peas.

Add ice cold water a tablespoon at a time to one area of the dough and mix with a fork. Move to one side of the bowl and continue adding water just until dough is moistened (you don't want it to be sticky). Once mixed use your hands to quickly and gently fold over the dough a couple of times. Divide into two balls. Roll one of the balls into a 12" circle on a lightly floured surface. Gently roll the dough onto a rolling pin and unroll over a 9" pie pan. Cut the edges so you have about ½" overhang. Crimp the edges and bake according to recipe directions.

Tips for perfect pie crust

• Make sure the butter is COLD for the flakiest crust.
• Use just enough water to hold together.
• Mix only until the fat pieces are pea sized.
• Handle the dough as little as possible.
• If time allows, chill the dough before rolling.

Bake (per recipe below) & serve. VARIATIONS: Sprinkle with a few pecans, and drizzle with this homemade easy caramel sauce. Or, serve with ice cream! Skip the top crust and use an apple crumble topping instead.

Tips for Perfection

• Cream cheese should be softened to room temperature.

• Don’t overmix the cream cheese mixture.

• Ensure the apples are thinly sliced so they cook through.

• Be sure to cut slits in the top crust so that steam can escape.

• For a glossy crust, combine one egg with 1 tablespoon of water. Wisk until combined and brush over the crust.

• Depending on your apples, the pie can sometimes bubble over so place the pie plate on a pan lined with parchment to save my oven any mess.