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Upside-Down Apple Cheese Pie

 Upside-Down Apple Cheese Pie
When you want to serve something different for dessert, turn to my unique treat. The cheesecake-like pie features slices of tart apples and a delectable caramelized topping.—Lisa Dilworth, Grand Rapids, Michigan
6-8 ServingsPrep: 25 min. Bake: 45 min.


  • 2/3 cup chopped pecans
  • 1/2 cup packed brown sugar
  • 3 tablespoons butter, melted
  • Pastry for double-crust pie (9 inches)
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup shredded cheddar cheese
  • 1 tablespoon plus 1 cup sugar, divided
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 4 cups thinly sliced peeled tart apples
  • 1/4 cup all-purpose flour
  • 2 tablespoons lemon juice
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger


  • In a small bowl, combine the pecans, brown sugar and butter; spread
  • into a greased 9-in. pie plate. Roll out one pastry to fit the pie
  • plate; place over pecan mixture. Trim pastry even with edge of
  • plate.
  • In a small bowl, beat the cream cheese, cheddar cheese, 1 tablespoon
  • sugar and vanilla until blended; spread over pastry. In large bowl,
  • combine the apples, flour, lemon juice, cinnamon, ginger and
  • remaining sugar; pour over cheese mixture.
  • Roll out remaining pastry to fit top of pie; place over filling.

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Upside-Down Apple Cheese Pie (continued)

Directions (continued)

  • Trim, seal and flute edges. Cut slits in top.
  • Bake at 375° for 45-50 minutes or until golden brown. Cool for 5
  • minutes before inverting onto a serving plate. Serve warm. Yield:
  • 6-8 servings.
Nutritional Facts: 1 piece equals 670 calories, 37 g fat (17 g saturated fat), 60 mg cholesterol, 362 mg sodium, 79 g carbohydrate, 2 g fiber, 7 g protein.