by Holly
This Apple Pie Cheesecake recipe combines two of the best things in the dessert world – apple pie and cheesecake!
Drizzle it with a little caramel sauce and this pie will be so tasty that it should be slapped with a warning label. Caution – it will be impossible to eat just one piece!
A Favorite Dessert Mashup
Why choose when you can have it all?
- A delicious combo of homemade apple pie and rich creamy cheesecake.
- It’s best made ahead of time so it can set.
- Make homemade crust or pour the filling into a premade crust.
- Skip the top crust and try a crumble topping like we put on our Dutch apple pie.
Ingredients for Apple Pie Cheesecake
CRUST: Flaky Homemade Pie Crust is great but a pre-made refrigerated pie crust works just as well. If making a homemade pie crust, use a ceramic pie plate and there is no need to pre-bake the crust.
APPLES: The best apples to use for baking include Honey Crisp or Granny Smith. Apples should be peeled and sliced.
CHEESECAKE: Just like our homemade cheesecake, this layer needs just 4 ingredients. Cream cheese, vanilla, sugar, and eggs. Simply mix and pour.
VARIATIONS: Sprinkle with a few pecans, and drizzle with this homemade easy caramel sauce. Or, serve with ice cream! Skip the top crust and use an apple crumble topping instead.
How to Make Apple Pie Cheesecake
Here’s a quick overview of the recipe below:
- Make Cheesecake Layer: Combine cream cheese mixture & fill the pie crust.
- Make Apple Mixture: In a separate bowl, combine apple filling. Gently place on top of cream cheese mixture.
- Add Crust: Top apples with second pie crust.
- Bake (per recipe below) & serve.
Tips for Perfection
- Cream cheese should be softened to room temperature.
- Don’t overmix the cream cheese mixture.
- Ensure the apples are thinly sliced so they cook through.
- Be sure to cut slits in the top crust so that steam can escape.
- For a glossy crust, combine one egg with 1 tablespoon of water. Wisk until combined and brush over the crust.
- Depending on your apples, the pie can sometimes bubble over so place the pie plate on a pan lined with parchment to save my oven any mess.
Storing Leftovers
This pie can be left in the refrigerator for 5 days. Cover only the cut portion of the pie with saran wrap. Covering the crust may make it soggy.
This cheesecake can be frozen. Make sure it is cool before freezing! Wrap it in plastic wrap, then place it in a freezer bag. It will keep in the freezer for 6 months. Let it thaw in the refrigerator before serving.
More Holiday Pies We Love
- Homemade Pecan Pie
- Pumpkin Pie
- Easy Buttermilk Pie
- The Best Apple Crumb Pie
- Caramel Apple Cheesecake Bars
- Sweet Potato Pie
- Easy Banana Cream Pie
Did you love this Cheesecake Apple Pie? Leave a rating and a comment below!
Apple Pie Cheesecake
Prep Time 20 minutes
Servings 8
Equipment
- deep dish pie plate
Ingredients
- 1 recipe double pie crust or prepared uncooked pie crust, such as Pillsbury
Cream Cheese Mixture
- 16 ounces cream cheese softened
- ½ cup sugar
- 1 teaspoon vanilla
- 2 eggs
Apple Mixture
- 6 large apples peeled and thinly sliced (about ⅛″)
- 2 teaspoons lemon juice
- ½ cup sugar
- 2 tablespoons flour
- 2 teaspoons ground cinnamon
- caramel sauce for serving optional
Follow Spend with Pennies on Pinterest
Instructions
- Preheat oven to 400°F. Line a deep dish pie plate with the bottom pie crust.
- With the mixer on high, combine cream cheese, ½ cup sugar, and vanilla until fluffy. Add in eggs and mix until combined. Pour the cream cheese mixture into the pie crust.
- In a large bowl, combine apples, lemon juice, ½ cup sugar, flour, and cinnamon. Gently place apples on top of cream cheese mixture.
- Top apples with a second pie crust and crimp the edges to seal. Cut a few small slits into the top of the pie.
- Line a pan with parchment paper and place the pie on the pan. Cover loosely with a piece of foil and bake for 30 minutes. Remove foil and bake an additional 30 minutes or until the apples feel soft when a knife is inserted. Remove from the oven and cool for 10 minutes.
- Cool for 1 hour on the countertop and then refrigerate for 4 hours or overnight. Serve chilled with caramel sauce.
Recipe Notes
- Cream cheese should be softened to room temperature.
- Don't overmix the cream cheese mixture.
- Ensure the apples are thinly sliced so they cook through.
- Be sure to cut slits in the top crust so that steam can escape.
- For a glossy crust, combine one egg with 1 tablespoon of water. Wisk until combined and brush over the crust.
- Depending on your apples, the pie can sometimes bubble over so place the pie plate on a pan lined with parchment to save my oven any mess.
- Cheesecake Apple Pie can be stored in the fridge for up to 5 days. Only cover the cut portion of the pie with plastic wrap.
- Cooled pie can be frozen, wrap in plastic wrap then in a freezer bag. It will keep in the freezer for up to 6 months. Thaw in the refrigerator overnight before serving.
Nutrition Information
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Easy Apple Desserts
- Warm Apple Pie Bread – tender & moist
- The Best Apple Crumb Pie – a reader fave
- Apple Hand Pies – with a pre-made crust
- Apple Cinnamon Rolls – perfect for breakfast
- Dutch Apple Pie – the best holiday dessert
The flavor was great but for some reason the cheesecake layer became chunky (overcooked) and the apples weren’t as soft as I thought it would be. Any suggestions? I placed my pie in the rack below the center of the oven and used a glass deep dish pie pan.
Chunky cheesecake can happen if you do not use softened cream cheese or if you do not mix the cheesecake layer well enough. For the apples, you want to make sure they are thin-sliced so they have the chance to fully cook.
I just made this great directions!!! My problem is that the bottom crust was not cooked completely. I may pre-bake the bottom crust next time I try this!!!
Thanks for the great recipe
The first time I made this it flipped perfectly. The next week I didn’t seal it well enough and part of the bottom crust/cheesecake stuck to the pan. It looked just awful and I “trifled” it. It looked just fine and dandy in the trifle bowl and tasted delish. Thanks for a great recipe!
I am so impressed. A genius save of a recipe! Who doesn’t love trifles?
Why turn it upside down?
Mostly for appearance but it’s delicious right side up too! ;)
Going to try this but wondering how far you turn under the top crust so apples won’t come running out. Wish I could see the side of the upside down apple cheesecake pie.
Please let me know,
Sharon
I turn the crust about 1/2″ to ¾”, just enough to seal it.
I am going to make this as a birthday cake for a friend. I normally only make one apple pie a year….an upside down caramel pecan apple pie at thanksgiving. I only make one because i can (and do) easily overindulge! This may be the new “only” apple pie i make from now on! I might add a layer of pecans and brown sugar under the first crust to get my favorite nuts in there….because, hey, I’m a Texan!
I am so glad you liked it Marla, let me know how the birthday goes!
I am asking for a friend. Can Stivia be substituted for the Sugar, for pre-diabetic?
Can you substitute Stivia for the Sugar, for Diabetic?
I haven’t tried it with Stevia, please let us know how it goes if you try it!
Just made this for father’s day/my husband’s birthday tomorrow. Afraid to flip it. After 10 minutes of cooling, the pan was still quite hot and after flipping it the pie wouldn’t “release”. So I flipped it back and am leaving it alone! We’ll eat it right side up and since it all goes goes down the same way anyway I think it’ll be devoured, I mean enjoyed, by all! Maybe I’ll try to flip each slice I serve onto the individual plate and then place the toppings. Lol. Thanks!
I hope it was delicious.
Just made this cheesecake. I tweaked it a tad bit tho. I made a traditional cheesecake and used a springform pan. I lined the bottom with parchment paper and than the pie crust. Put the cheesecake batter in the pan and topped with apple pie filling and topped that with pie crust. baked about 50 minutes or so and then turned the oven off and left the cake in until oven cooled off. Once the cake was cooled down, I flipped the cake and put into fridge. Tomorrow I will be serving it for a birthday cake. We’ll see how well it turned out. I plan on plating it with vanilla bean ice cream and a bit of carmel drizzle. Thanks for such an innovative recipe.
I hope it was a huge hit Alice!
Sounds delicious and I will make soon.
Let us know when you do!
Cheesecake pie?! What a brilliant idea. Can’t wait to take this for a spin!
Made this today for Christmas Eve as a change of pace this year….of course my biggest worry was flipping it upside down,just followed your great directions and no problem…it’s sitting uncovered in my Xtra frig looking real good….
LOL! The flipping part is scary! :) So glad it worked out for you! Merry Christmas to you and your family!
I just made this dessert for coworkers as a dry run for a work bake-off. It received GREAT reviews. I will definitely be entering this dessert in the contest!!
One question – do you have any tips for the crust not cracking? After I flipped the cheesecake pie out of the dish it cracked in the center. I’ve always had a problem with my cheesecake cracking on top. HELP me!! My competitive instints are kicking in. I need to win – hahaha!
I’m so glad they enjoyed it! I haven’t had a problem with the crust cracking on mine so I can’t say for sure why yours cracked. I’d suggest cooling it slowly, hopefully your next one stays in tact. Good luck with the bake-off! :)