Upside Down Cheesecake Apple Pie!

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close up of. Upside Down Cheesecake Apple Pie with ice cream

I love apple pie and I love cheesecake so I thought… why not?  :)  I’ve seen photos of upside down pies before …  it looked pretty cool and I thought it would be fun to try!  The best part was.. knowing I was going to be flipping this bad boy upside down, it didn’t matter what the top of my pie looked like.  I didn’t have to worry about being all fancy with it!

When you’re ready to flip your pie upside down, use a butter knife and make sure the edges are loose and not sticky and then…. just GO FOR IT.  Don’t go slow, don’t be scared, just do it FLIP and it will come out all smooth and pretty.

I used a cheesecake recipe adapted from my mini cheesecakes and poured it into a pie crust.  I then topped it with sugared apples and popped it in the oven.  This bakes up to be one of the best pies or cheesecakes you’ll ever have!  I mean EVER…  this was the one dessert that my kids literally went crazy for!

I’ve found the crust bakes up the most flaky and crispy in a ceramic pie dish.  I store this pie uncovered in the refrigerator. If you have any leftovers, cover only the cut portion of the pie with plastic wrap but leave the crust uncovered, this keeps it from getting soggy.

REPIN UPSIDE DOWN CHEESECAKE APPLE PIE

Items You’ll Need for This Recipe:

* ceramic pie plate (or metal) * cream cheese * mixer *

close up of. Upside Down Cheesecake Apple Pie with ice cream
5 from 19 votes
Review Recipe

Upside Down Cheesecake Apple Pie

Prep Time 10 minutes
Cook Time 1 hour
5 hours 10 minutes
Total Time 1 hour 10 minutes
Servings 8
Author Holly Nilsson
I love apple pie and I love cheesecake so… why not? The combination is incredible!

Ingredients

  • Prepared pie crusts for a double crust pie such as Pillsbury or your favorite pie crust recipe
  • 2 x 8 oz cream cheese softened
  • ½ cup sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • 6 large apples peeled and thinly sliced (about 1/8″)
  • 2 teaspoons lemon juice
  • ½ cup sugar
  • 2 tablespoons flour
  • 2 teaspoons ground cinnamon
  • caramel sauce for serving optional

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Instructions

  • Preheat oven to 400°F. Line a pie pan with the bottom pie crust.
  • With mixer on high, combine cream cheese, ½ cup sugar and vanilla until fluffy. Add in eggs and mix until combined. Pour cream cheese mixture into the pie crust.
  • In large bowl, combine apples, lemon juice, ½ cup sugar, flour and cinnamon. Gently place apples on top of cream cheese mixture.
  • Top apples with second pie crust turning the crust inwards to bake. 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 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 10 minutes.
  • Place a large plate over the top of the pie and flip it upside down releasing the pie onto the plate. Cool 1 hour on the countertop and then refrigerate 4 hours or overnight. Serve cold with caramel sauce.

Nutrition Information

Calories: 291, Carbohydrates: 56g, Protein: 3g, Fat: 6g, Saturated Fat: 2g, Cholesterol: 41mg, Sodium: 105mg, Potassium: 181mg, Fiber: 4g, Sugar: 39g, Vitamin A: 135IU, Vitamin C: 6.8mg, Calcium: 23mg, Iron: 1mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword cheesecake apple pie
Course Dessert
Cuisine American

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Upside Down Cheesecake Apple Pie with ice cream
About the author

Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

More Posts by Holly

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Comments

  1. 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 recipe5 stars

  2. 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!5 stars

  3. 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

  4. 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!

  5. 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!

  6. 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.

  7. 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….

  8. 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!

    1. 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! :)