by HollyApple 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 flavour 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 I 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 it’s 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 Piecrust homemade or store bought
APPLE FIE FILLING
- 6 cups apples peeled and diced
- 2 Tablespoons lemon juice fresh or concentrate
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 1/4 cup cornstarch
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 cup water
CRUMB TOPPING
- 1/4 cup all-purpose flour
- 1/4 cup quick cooking oats
- 1/4 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 Tablespoons unsalted butter melted
CHEESECAKE
- 1 8 oz package cream cheese softened
- 1/4 cup sugar
- 1 large egg room temperature
GARNISH
- Vanilla ice cream optional
- 1/4 cup caramel sauce
Follow Spend with Pennies on Pinterest
Instructions
- Preheat the oven to 375 degrees 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.
FOR THE PIECRUST
- 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.
FOR THE CRUMB TOPPING
- Mix together all crumb topping ingredients and set aside.
FOR THE 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.
- Top with ice cream and caramel sauce (optional)
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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I think this dish is called Dutch Apple Cheesecake. You are so right, it’s delicious it’s been my favorite dessert since I was 12. I like yours because it’s in a regular pie size versus the enormous cheesecake size. Your pumpkin prailine is the recipe I’ve been fantasizing about for years now I am pushed to make this materialize sometime soon.
Thanks much
You’ll be so glad you did Christina!
I made this recipe and the cheesecake didn’t totally set. I’ve only made cheesecake once before and it turned out great, but I don’t remember the nuisances behind it! I looked at the original recipe for this pie and she said to chill for 4 hours after it bakes! That is good to know! Especially since the tendency with apple pie is to serve it warm! If I make it again, I’ll try that step and see if it helps it hold up better. Aside from that, the flavor was all there and we enjoyed it! I had enough apple filling left over for a second pie so maybe I should just give it another go! Have you noticed those store bought pie crusts that are already in the pan don’t hold very much?! Even the deap dish ones!
Yes, the cheesecake portion needs to be chilled to set properly. I usually chill it to allow it to set and then take it out of the fridge for a little while before serving.
I just made two of these pies . First the crust is not cooked and I baked it @375 for 40 minutes .The apples are still hard not cooked .The cheesecake is a mess runny not frim . what a mess and these were for tomorrow for Thanksgiving . Now I have nothing to bring to my family’s home. I am the baker in the family and everybody looks forward to what I make . This is the first time I have had a failed recipe from the internet . I am always looking for something new . This was a disaster. to top it off the stores are all closed early because of the Holiday so I can’t even replace anything.
Oh no Lynda, how disappointing, I’m sorry to hear this recipe didn’t work out for you.
I’ve made this recipe as written (which is from the cookbook mentioned in the post) and haven’t had any problems. When cooked the apples are simmered for 10-12 minutes so they should be slightly softened going into the oven and baking should complete them.
As for the cheesecake, has it been completely cooled? As with most cheesecake recipes the filling will need to cool completely in order to firm up.
I’m making this recipe for my mom birthday this saturday!
Does regular butter works for the crumb topping or does it HAVE TO BE unsalted?
Also, I have a 11 3/4 inch pie plate, how much more do you think I have to do of this recipe to fill the plate and get a nice pie? Another half recipe?
Love from Guatemala!
Regular butter will work just fine. I’ve only made this as written so I can’t say for sure to fill a larger pie plate. Keep in mind you might need to change the baking time.
Mine came out very runny and mushy. Followed directions to a t. Any thoughts where I went wrong?
That’s so disappointing Steven! I can’t say for sure why yours didn’t work out as I haven’t had any problems with this recipe. Which part was mushy? What type of apples did you use (and did you add the egg to the cheesecake portion).
Can you use frozen apples?
I haven’t tried this with frozen apples before. As long as you’ve drained any excess liquid, it should work just fine!
This is amazing, made it three times now and it was awesome!!
Oh Dana, that made my day! So glad you love it!