Like light cheesecake and apple pie in one, this recipe makes easy work of dessert.
Two of my family's favorite desserts are apple pie and cheesecake. I wanted to create a recipe that would employ flavors from both desserts, yet remain light. I only had to make one pie, and my family fell in love with it.
When asked what to call this dessert, my sister said it was "Heaven on a pita chip." Cinnamon sugar pita chips make a wonderful crunchy crust that doesn't get soggy even after a few days in the refrigerator. The contrast between the crunchy crust, the fluffy sweet filling and the sweet/tart apples is fantastic.
It's a cool and refreshing way to end any meal, and it's an especially wonderful treat to serve during apple season. Here's how it's done:
Preheat your oven to 350 degrees. Pour cinnamon sugar pita chips into the bowl of a food processor and pulse to crumbs. If you don't have a food processor, place the chips in a bag and smash them into crumbs using a rolling pin or the back of a pan.
Pour melted butter and honey into pita chip crumbs and mix to combine.
Spray the bottom of a 9" pie pan with cooking spray. Press pita crumb mixture onto the bottom and up the sides of the pan. Bake for 10-14 minutes until the edges turn golden brown. Cool completely on a cooling rack.
Peel apples and cut into 1/4" cubes and place in a bowl. Pour lemon juice over apples and stir to coat.
In a skillet, melt butter over medium heat. Add brown sugar.
Stir constantly until it begins to dissolve. It will get thick and chunky.
Then it will slowly begin to melt.
Add apples and cinnamon and toss to coat. Continue to stir until the sugar completely dissolves.
Let apples simmer for 4-6 minutes, stirring occasionally.
Cook until tender and the liquid thickens.
Remove apples from heat and pour them into a fine mesh strainer or colander set over a bowl. Let drain and cool for 15 minutes.
In mixing bowl and with electric mixer, beat softened cream cheese until light and fluffy. Beat in the sugar and the liquid drained from the cooked apples. Mix until sugar dissolves.
Add the whipped topping and beat until fully incorporated.
Spread filling in the cooled crust.
Sprinkle apples over top of entire pie.
Cover with plastic wrap and refrigerate until set, at least 2 hours. Cut into 8 slices to serve.
This pie can be kept refrigerated for up to 5 days.