Hey there, dessert dreamer! If you’re ready to mash up two classics into one mind-blowing treat, I’ve got something special for you: Apple Pie Italian Ricotta Cheesecake. Imagine this: a creamy, velvety ricotta filling meets tender, cinnamon-spiced apples, all wrapped up in a buttery crust that’s part pie, part cheesecake heaven. It’s the kind of dessert that smells like fall and tastes like an Italian nonna teamed up with an American pie maestro—and trust me, you’re going to love this. Whether you’re baking for a cozy night in or showing off at a holiday table, this one’s a game-changer. Let’s chat about why it’s about to steal your heart!
Why You’ll Love Apple Pie Italian Ricotta Cheesecake
Versatile: Perfect for a quiet evening with tea or a jaw-dropping finale at a gathering. Picture slicing into it while everyone oohs and aahs—it’s that pretty!
Budget-Friendly: No exotic ingredients here—just apples, ricotta, and pantry staples that turn into pure magic without draining your wallet.
Quick and Easy: Don’t let the fancy name fool you—it’s simpler than it sounds. You’ll be a baking rockstar with zero stress.
Customizable: Want more spice? Crank up the cinnamon. Prefer it subtle? Keep it mellow. This beauty bends to your whims!
Crowd-Pleasing: Kids dig the apple pie vibes, adults swoon over the creamy ricotta—it’s a double win that feels like a warm hug.
Ingredients
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Here’s the lineup that makes this Apple Pie Italian Ricotta Cheesecake so irresistible—simple stuff with a big payoff:
Apples: Sweet and tart, peeled and sliced thin—think Granny Smith or Honeycrisp for that perfect pie vibe.
Ricotta Cheese: Creamy, light, and oh-so-Italian—it’s the silky heart of this cheesecake. Fresh is best!
Flour: The backbone of the crust—plain all-purpose keeps it tender and flaky.
Sugar: Sweetens the deal, balancing those apples and ricotta with just the right touch.
Butter: Golden and rich, it’s the key to a dreamy crust and that luscious apple topping.
Eggs: Bind everything together and give the filling that custard-like lift—don’t skip ‘em!
Cinnamon: The warm spice that ties the apple pie magic to the cheesecake—pure cozy in a pinch.
Instructions
Let’s whip up this dreamy dessert—it’s easier than you think and so much fun to make!
Preheat Your Equipment: Fire up your oven to 350°F (175°C). This gets it nice and toasty for that golden bake.
Combine Ingredients: In a bowl, mix flour, sugar, and butter until crumbly, then press most of it into a 9-inch springform pan for the crust—save a handful for topping! In another bowl, blend ricotta cheese, eggs, a bit of sugar, and a splash of vanilla until smooth and creamy.
Prepare Your Cooking Vessel: Grease the pan lightly with butter if it’s not nonstick—this keeps your masterpiece sliding out easy.
Assemble the Dish: Pour the ricotta mixture over the crust. Toss your apples with cinnamon and a little sugar, then layer them over the top. Sprinkle that reserved crust crumble over everything for a pie-like finish.
Cook to Perfection: Bake for 50-60 minutes, until the edges are golden and the center’s just set—give it a gentle jiggle to check. Your kitchen’s going to smell like an apple orchard in heaven!
Finishing Touches: Cool it completely (about 2 hours), then chill in the fridge for at least an hour. This sets the flavors and makes slicing a breeze.
Serve and Enjoy: Slice it up, serve it cold or at room temp, and watch it disappear. This is apple pie and cheesecake in one glorious bite—enjoy!
Nutrition Facts
Servings: 10
Calories per serving: 380 kcal
Preparation Time
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 1 hour 20 minutes (plus cooling)
How to Serve Apple Pie Italian Ricotta Cheesecake
This dessert’s a stunner on its own, but it loves a little flair. Here’s how to make it pop:
Fresh Salads: Pair it with a fruit salad—berries or citrus—to brighten up the richness.
Crusty Bread: Skip the bread, but a scoop of vanilla ice cream or whipped cream? Oh, yes—it’s divine.
Creamy Accompaniments: A drizzle of caramel sauce takes it over the top—sweet and sticky perfection.
Vegetable Sides: Nope, this is dessert land! Maybe a dusting of powdered sugar for garnish instead.
As a Standalone: It’s perfect solo—slice it thick, sprinkle with extra cinnamon, and call it a day.
Pro tip: Serve it on a rustic cake stand with a few apple slices fanned out nearby—gorgeous and delish!
Additional Tips
Here’s some extra love to make this cheesecake your own:
Prep Ahead: Make the crust and ricotta filling a day ahead, then assemble and bake when you’re ready—saves time!
Spice It Up: Add a pinch of nutmeg or cloves with the cinnamon for a deeper fall vibe—cozy overload!
Dietary Adjustments: Swap flour for a gluten-free blend or cut back on sugar for a lighter take.
Storage Tips: Keep leftovers in the fridge in an airtight container for up to 5 days—tastes amazing cold!
Double the Batch: Bake two—one for now, one to freeze (unbaked). Wrap it tight and bake from frozen later—genius!
FAQ Section
Q1: Can I substitute ricotta with cream cheese?
A1: Sure! It’ll be denser and less Italian, but still tasty—blend it smooth and go for it!
Q2: Can I make this dish ahead of time?
A2: Yup! Bake it, cool it, and chill it up to 2 days ahead—it gets even better as it sits.
Q3: How do I store leftovers?
A3: Stash it in an airtight container in the fridge for up to 5 days—keeps that ricotta creamy and fresh.
Q4: Can I freeze this dish?
A4: Totally! Freeze the baked cheesecake for up to 2 months—thaw in the fridge overnight before serving.
Q5: What’s the best way to reheat this dish?
A5: No reheating needed—it’s best cold or at room temp. Warm it at 300°F for 10 minutes if you insist!
Q6: Can I double the recipe?
A6: Oh, yeah! Use two pans or a bigger one—add 10-15 minutes to baking and check with a toothpick.
Q7: Can I use a different fruit?
A7: Yup! Pears or peaches would be fab—just keep that cinnamon vibe going.
Q8: What if I don’t have a springform pan?
A8: A deep pie dish works—might need to adjust bake time slightly, but it’ll still rock!
Q9: Can I make it less sweet?
A9: Cut back on sugar in the filling and topping—those apples still bring plenty of sweetness.
Q10: Is this kid-friendly?
A10: You bet! The apples and creamy ricotta make it a hit—no funky flavors to scare ‘em off!
Conclusion
Alright, my friend, Apple Pie Italian Ricotta Cheesecake is your new dessert darling! It’s creamy, fruity, and so darn delicious, you’ll be sneaking seconds before the dishes are done. Whether you’re treating yourself or wowing a crowd, this mashup delivers big time. So grab those apples, whip up that ricotta, and let’s bake something unforgettable. I can’t wait to hear how it turns out—shoot me a message when you’ve tasted it, okay? Happy baking, you superstar!
Print
Apple Pie Italian Ricotta Cheesecake
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 14 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Description
This Apple Pie Italian Ricotta Cheesecake is the ultimate fusion dessert—combining creamy ricotta cheesecake with a sweet, spiced apple pie topping and a buttery graham cracker crust. A rich, velvety treat with the perfect balance of flavors!
Ingredients
For the Apples:
- 8 ripe apples, sliced (see notes for best baking apples)
- 1/3 cup granulated cane sugar
- 2 tsp ground cinnamon
For the Brown Sugar Crumb:
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup melted butter
- 1 tsp ground cinnamon
- Pinch of salt
For the Italian Ricotta Cheesecake:
- 15 oz whole milk ricotta
- 16 oz cream cheese
- 12 oz sour cream
- 1 cup granulated cane sugar
- 4 large eggs
- 1/2 cup all-purpose flour
- 1/4 cup unsalted butter, melted
- 2 tsp vanilla extract (or vanilla bean paste)
For the Graham Cracker Crust:
- 2 packages graham crackers
- 1/2 cup melted butter
Instructions
Step 1: Prepare the Apple Pie Filling
- Preheat oven to 400°F (200°C) and line a baking pan with parchment paper.
- In a bowl, mix flour, brown sugar, melted butter, cinnamon, and salt until crumbly. Spread half the mixture on one side of the baking pan.
- Toss half of the sliced apples with sugar, cinnamon, and ¼ cup water, then spread them on the other side of the baking pan.
- Roast for 15-20 minutes or until juicy. Set aside to cool.
Note: If apples are not tender, heat them in a saucepan over medium heat with a splash of water until soft and juicy.
Step 2: Make the Graham Cracker Crust
- Reduce oven temperature to 350°F (175°C). Grease an 8-9” springform pan.
- Blend graham crackers and melted butter until crumbly. Press evenly into the pan’s bottom and sides.
- Bake for 10 minutes, then let cool.
Step 3: Prepare the Cheesecake Filling
- In a blender, combine ricotta, cream cheese, sour cream, sugar, eggs, flour, melted butter, and vanilla. Blend until smooth.
Step 4: Assemble & Bake
- Pour half the cheesecake filling over the crust.
- Layer with roasted apples and half of the crumb topping.
- Spoon the remaining cheesecake filling over the top.
- Bake for 45-60 minutes, or until the center is set but still slightly jiggly.
- Let cool in the oven with the door slightly open for 20 minutes, then refrigerate for at least 2-4 hours (overnight is best).
Step 5: Final Topping & Serve
- Before serving, cook the remaining apples in a saucepan with ¼ cup sugar, ½ tsp cinnamon, and 2-4 tbsp water until juicy and tender.
- Add apples and remaining crumb topping over the cheesecake.
- Slice and enjoy!
Notes
- Best baking apples: Granny Smith, Honeycrisp, Fuji, or Braeburn.
- For extra caramel flavor, add a drizzle of caramel sauce before serving.
- Store in the fridge for up to 5 days or freeze for longer storage.
Nutrition
- Serving Size: 1 slice
- Calories: 380 kcal
- Sugar: 28g
- Sodium: 160mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 85mg