Ingredients
Crescent Dough
- 2 cups all-purpose flour (260 grams)
- 1 tablespoon granulated sugar
- ½ tablespoon active dry yeast (5 grams)
- 1 teaspoon salt
- ½ teaspoon baking powder
- ⅔ cup cold butter, cut into small chunks (151 grams)
- ½ cup plus 2 tablespoons warm water
Apple Filling
- 2 tablespoons butter (28 grams)
- 1 ¾ pounds peeled and chopped Granny Smith apples (about 6 large apples)
- ¼ cup honey (84 grams)
- ½ teaspoon cinnamon
Cheesecake Filling
- 32 ounces cream cheese, softened at room temperature
- 1 ½ cups granulated sugar (300 grams)
- 2 teaspoons vanilla extract
Chai Spice Blend
- ¾ cup granulated sugar (150 grams)
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cardamom
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cloves
- 2 tablespoons butter, melted (28 grams)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan to prevent sticking.
- Make crescent dough: In a large bowl, combine the flour, sugar, yeast, salt, and baking powder. Add the cold butter and cut it into the dry ingredients using a pastry cutter or two forks until the mixture resembles coarse crumbs. Stir in the warm water until a sticky dough forms. Shape the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for 30 minutes.
- Prepare the apple filling: Melt butter in a large sauté pan over medium heat. Add the peeled and chopped apples, cover, and cook for 5-6 minutes until they soften. Remove the lid, stir in honey and cinnamon to coat the apples evenly, then remove from heat and let cool.
- Mix cream cheese filling: Beat the softened cream cheese with the sugar and vanilla extract until smooth and well combined. Set aside.
- Make chai spice blend: In a medium bowl, mix together sugar, cinnamon, ground ginger, cardamom, nutmeg, allspice, and cloves. Set this flavorful sugar blend aside.
- Work the dough: Dust a clean surface with flour and pat the chilled crescent dough until it is ½-inch thick. Fold the dough in half, rotate 90 degrees, and pat down again. Repeat folding and patting two more times, then chill in the fridge for an additional 30 minutes.
- Assemble the cheesecake: Cut the dough in half and roll each into a rectangle that fits the 9×13-inch pan. Place one portion into the baking pan, sprinkle half of the chai spice sugar over it. Spread the cream cheese filling evenly on top, followed by the cooled apple mixture. Cover with the second dough layer.
- Finish and bake: Brush the top of the pastry with melted butter and sprinkle with the remaining chai spice sugar mix. Bake on the lower third rack of the oven for 40-45 minutes until golden brown. Remove from the oven and allow to cool before serving.
Notes
- Use cold butter and keep dough chilled to ensure a flaky pastry.
- Granny Smith apples are ideal for their tartness and firmness which holds up well in baking.
- Allow the cheesecake to cool completely to set properly before slicing.
- This dessert can be made a day ahead and refrigerated for best flavor melding.
- Substitute honey with maple syrup for a different sweetness profile if desired.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
