Apple Cheesecake Pie is a fun twist on two all time favorite desserts; cheesecake and apple pie!
Layers of creamy cheesecake and sweet cinnamon apple pie filling are topped with a crunchy oat topping to make this a flavor and texture explosion in every bite!
Who doesn’t love apple pie?! Apple pie with a crumb topping (as opposed to a pastry topping) is my favorite way to enjoy it, it’s almost like an apple crisp in an amazing pastry crust!
And of course, cheesecake is a given favorite. So often you will see a simple New York cheesecake topped with berries or perhaps converted into something chocolate, caramel or nut inspired.
Rarely, if ever, do you get an apple cheesecake – until now.
Three luscious layers; cheesecake, apple pie, and oat crumb topping are so fantastic together, you will wonder why it is not more commonly served!
I have to admit, I cannot take credit for this amazing-ness!
My friend Jocelyn blogs over at Inside BruCrew Life and makes some of the best desserts you’ll find online! I was so excited to hear she was coming out with a new cookbook…. and I am just as excited to share it with you!
Her cookbook, Cheesecake Love, is an amazing compilation of (you guessed it) cheesecake recipes that are tried, true, and delicious!
All of the best from cheesecake muffins and no bake cheesecakes to classic and rich cheesecakes!
Grab your copy of Cheesecake Love here!
This Apple Cheesecake is absolutely perfect nestled in a pie crust and topped with a crumb topping. While it does contain a few steps, I guarantee you that the effort is worth it!
The key to any recipe is planning and preparation; assembling your ingredients ahead of time and completing each step beforehand saves both time and energy!
When it comes time to put this apple cheesecake pie together, everything is ready and waiting.
Since I make SO many apple desserts, I have a couple of apple tips to share with you!
Tips for Baking with Apples
- Apples tend to brown quickly. Add a little bit of lemon juice to the apples in order to stop them from browning. This won’t change the flavor of your dish and will keep them perfectly colored!
- Using a firm apple (such as granny smith) helps it to hold its shape and not get mushy.
- The apples in this recipe are cooked in both the sauce and baked, so you’ll want to cut your chunks fairly large (about 1/2″)
- Of course, this can vary depending on size, but each apple will result in about 3/4 cup chopped apples. (Grab a couple of extras just in case).
- Apples should almost always be peeled before baking as the skins can become tough.
Why choose between apple pie and cheesecake when you can have both with this Apple Cheesecake Pie! To really take it to the next level, top it with a scoop of ice cream and some Easy Caramel Sauce.
Apple Crumb Cheesecake Pie
Ingredients
- dough for 1 pie crust homemade or store bought
Apple Pie Filling
- 6 cups apples peeled and diced
- 2 tablespoons lemon juice fresh or concentrate
- ½ cup brown sugar packed
- ¼ cup granulated sugar
- ¼ cup cornstarch
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 2 cups water
Crumb Topping
- ¼ cup all-purpose flour
- ¼ cup quick cooking oats
- ¼ cup brown sugar packed
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 tablespoons unsalted butter melted
Cheesecake
- 8 ounces package cream cheese softened
- ¼ cup sugar
- 1 large egg room temperature
Garnish
- ¼ cup caramel sauce
- vanilla ice cream optional
Instructions
- Preheat the oven to 375°F.
Apple Pie Filling
- Drizzle the lemon juice over the apples and toss to coat. Set aside.
- Stir together the sugars, cornstarch, cinnamon, nutmeg and salt in a large saucepan. Whisk in the water until everything has dissolved.
- Bring the mixture to a boil over medium-high heat. Reduce the heat slightly and simmer for 2 minutes.
- Add the apples and increase the heat to medium-high heat to bring the mixture to a full boil again. Reduce the heat to low heat and simmer, stirring occasionally for 10-12 minutes. Remove the pan from the heat and let the mixture cool.
- Refrigerate the filling in an airtight container for 4-6 hours to thicken. Store in the refrigerator for up to 2 weeks.
Pie Crust
- Spray a 9 inch pie plate with nonstick baking spray.
- Place the dough in the pie plate. Fold the edges of the dough under and crimp them. Refrigerate until ready to use.
Crumb Topping
- Mix together all crumb topping ingredients and set aside.
Cheesecake
- Beat the cream cheese until creamy. Add the granulated sugar and beat the mixture until smooth.
- Add the egg and beat until fully incorporated. Do not over beat the batter.
Assembly
- Spread the cheesecake batter in the prepared pie crust.
- Gently spoon the apple pie filling on top of the cheesecake batter.
- Sprinkle the Crumb Topping evenly over the apple pie filing
- Bake for 40 minutes.
- Remove the pie from the oven and let cool for 1 hour before placing it in the refrigerator to chill for 2-3 hours, or until completely chilled.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dessert
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Made this for dinner with friends. Fabulous. Thanks for the tip to make apple filling ahead of time; made this more “do-able” for a busy schedule. One change a made was to use pre-made Graham cracker crust just because I really like Graham cracker crusts. It was a huge hit!
Great and easy recipe!
This is such a wonderful pie, so many good flavors. I replaced the regular sugars for swerve sweeteners and it’s totally awesomeness. This is my second time to make this recipe. I let the apple mixture cool overnight in the fridge. This recipe is a keeper.
I was drawn to this pie as well for the combination of cheesecake, apples and crumb crust. I read through the recipe, and then as always, read a few of the comments. I was disappointed to find so many folks reporting that cheesecake did not set. I went over the recipe several times, trying to find where the error might be. Really looking at the ingredients for the apple pie, I saw the inclusion of 2 CUPS of water. Now I have made pie many times over the decades, and never have I needed 2 cups of water for apple pie filling (never put water in apple pie filling at any time). Even with 1/4 cup cornstarch, that would be too much water for the cornstarch to set with all the liquid that would also come from the apples. Maybe that is the recipe error. I don’t know. I have made cheesecake peach pies and they have come out well. I will give this a miss, sadly, or use my recipe for apple pie filling and cheesecake, and this one for crab topping and rest of the directions. I am sorry.
I have just looked at several of your apple pie recipes here, and none of them call for any water, let alone 2 cups. Maybe that needs to be reviewed. Thank you.
Thanks Judy, we do include water in our apple pie filling. We find it helps to create the best consistency for our filling. But we will take a look, thanks!
Hi Judy, thanks for your feedback! This recipe comes from a friend of ours, Jocelyn, over at Inside BruCrew Life. We would love to hear how it turns out for you :) Hope you enjoy it!