I love apple pie and cheesecake, so I thought… why not? 🙂 I’ve seen pictures of pies upside down before… they looked great and I thought it would be fun to try them! The best part was… knowing I was going to turn this bad boy upside down, no matter what the top of my cake looked like, I didn’t have to worry about being so fancy with it!
Prepare the cake crust for a double crust cake like Pillsbury or your favorite cake crust recipe.
2 x 8 oz of softened cream cheese
1/2 cup of sugar
1 teaspoon of vanilla
6 large apples peeled and thinly sliced (about 1/8″)
2 teaspoons of lemon juice
1/2 cup of sugar
2 tablespoons of flour
2 teaspoons of ground cinnamon
Caramel sauce for serving is optional
Preheat the oven to 400°F. Line a cake pan with the bottom crust of the cake.
Using a whisk, combine cream cheese, 1/2 cup sugar and vanilla until fluffy. Add eggs and mix until combined. Pour the cream cheese mixture into the cake batter.
In a large bowl, combine apples, lemon juice, 1/2 cup sugar, flour and cinnamon. Gently place the apples into the cream cheese mixture.
Cover apples with second cake batter by turning batter inward to bake. Cut a few small slits in the top of the cake.
Line a baking pan with parchment paper and place the cake in the pan. Cover it with a piece of aluminum foil and bake it for 30 minutes. Remove the foil and bake 30 more minutes or until the apples feel soft when a knife is inserted. Remove from oven and cool for 10 minutes.
Place a large plate on top of the cake and turn it over, releasing the cake onto the plate. Cool for 1 hour on the counter and then refrigerate for 4 hours or overnight. Serve cold with caramel sauce.