Apple Pie Cheesecake

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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!

piece of Cheesecake Apple Pie with ice cream and caramel sauce

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 Cheesecake Apple Pie on a marble board

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.

process of making Cheesecake Apple Pie

How to Make Apple Pie Cheesecake

Here’s a quick overview of the recipe below:

  1. Make Cheesecake Layer: Combine cream cheese mixture & fill the pie crust.
  2. Make Apple Mixture: In a separate bowl, combine apple filling. Gently place on top of cream cheese mixture.
  3. Add Crust: Top apples with second pie crust.
  4. Bake (per recipe below) & serve.

Cheesecake Apple Pie in a white dish before being baked

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.

piece of Cheesecake Apple Pie on a plate with ice cream

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

Did you love this Cheesecake Apple Pie? Leave a rating and a comment below! 

piece of Cheesecake Apple Pie on a plate with ice cream
5 from 24 votes
Review Recipe

Apple Pie Cheesecake

Prep Time 20 minutes
Cook Time 1 hour
Chill Time 5 hours 10 minutes
Total Time 6 hours 30 minutes
Servings 8
Everyone loves apple pie and everyone loves cheesecake... so why not? The combination is incredible!

Equipment

  • deep dish pie plate

Ingredients

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

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.)

Course Cake, Dessert, Pie
Cuisine American

Easy Apple Desserts

Cheesecake Apple Pie on a plate with iced cream and a title
Cheesecake Apple Pie in a dish with writing
piece of Cheesecake Apple Pie on a plate with a title
whole Cheesecake Apple Pie in a dish and a piece of Cheesecake Apple Pie with ice cream and a title
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. Well, I just made this….. 6 apples were way too much – must have picked out some heifers! LOL It’s in the refrigerator right now, but the pie plate is still on top because ITS STUCK ON! I am so stressed. I flipped and tried to remove it and separated the whole pie. Grrrrr. Placed it back on (back together) and hoping it will pop off after it’s been in the refrigerator for a while. If not – I will TRY AGAIN NEXT TIME! LOL

    1. Oh no, that’s disappointing. If you happen to get a small tear in the crust the juices can seep under and cause sticking. The good news is that this recipe tastes delicious right side up too! ;)

    2. If it makes you feel better, my crust split as well when I made this last night. I also think that my 6 apples were too many. All in all, though, the pie was amazing—though I think the apples could have used a little more sugar. :)

  2. This sounded so good but I am grain-free and sugar-free. So, I made this in a springform pan. I took raw nuts (walnuts, pecans, and almond) and blended them into a coarse meal, added butter and honey till it made a sticky crumbly ball. I pressed half of it into the bottom and sides of the pan and saved the rest to crumble over the top. I used a Tablespoon of maple syrup in the cream cheese filling (when you are typically sugar-free you don’t need as much sweetener!) and 1/2 cup of maple syrup and tapioca starch in with the apples. Otherwise I followed the recipe. It was messier, I admit, but completely awesome. Maybe this will help someone else. Thank you for the idea!

  3. Hi Holly! Thanks for the awesome recipe :) I have one question regarding step 1. “Preheat oven to 400°F. Line a pie pan with the bottom pie crust.” Should the pie panned be greased or ungreased? Will the pie crust only release when flipped over at the end if the pan is greased?

  4. Does it matter what kind of apples you use also I have some sliced apples in the freezer do you think they will work?

    1. I usually use granny smith as they tend to hold up well. As long as your apples aren’t too soft they should work just fine!

  5. Have you by any chance tried this in a crockpot? It gets SO hot here during the summer that I live by them but I like variation of desserts in the summer other than ice cream. Just curious to know if this would work. May have to try it! :D

    1. I haven’t tried it in a crock pot however I don’t think the crust will crisp enough. If you do try it I’d love to hear how it works out for you.

    1. I haven’t tried it but I think it would work! I am going to put it on my list of things I need to make because that sounds like it’d be DELICIOUS!!!

  6. Couldn’t wait to make this for Christmas!! And boy am I glad I did. It came out so delicious. I have a photo I wanted to share, but it wouldn’t let me… Wonderful recipe

  7. I am making this as we speak. I did everything exactly to your recipe. My problem is when I flipped it the bottom crust in the middle did not cook at all. Has this happened to anyone else? It could be my oven. I flipped it back into the pan & put it back into the oven. hopefully it will cook. This recipe sounds amazing &hoping it turns out.

  8. This looks so good! I have a question though as the directions are a little confusing. You only bake the cheesecake for one hour – total? I’ve never baked a cheesecake for that short of a time period before so I just want to double check. 2nd question : when you use the plate to flip it do you leave it in the pan to cool for 10 mins? Won’t it all leak out since the cheesecake hasn’t set up yet? I’m so confused sorry!!

    1. The cheesecake bakes and sets up perfectly within the hour. This is not a thick layer of cheesecake, it only fills the pie shell about half way.

  9. Looks like I’m headed to the store for pie crusts since I’m pie crust challenged! I can’t wait to try this!

  10. I am confused on the difference in sugar and white sugar. You call for 1/2 cup of each so I just feel silly! I want to make this tonight!

    1. They are the same. Thank you for your comment, I’ve updated the post. 1/2 cup sugar goes into the cheesecake and 1/2 cup sugar goes into the apple mixture.

    1. Great question! Normally when you bake a pie the crust sticks out along the edge on the top (it’s the edge that sometimes ruffled). I just fold that part in so there is no edge sticking out.

  11. I absolutely love this recipe! So much so I added it to my ultimate apple recipe roundup…I hope you will come by and take a look! Have a great week xo

  12. I noticed that you did not say what size pie tin to use and also does not say what is on the top of the pie that is pictured. Is it whip cream? Ice cream? Please let me know because I plan on making this for my husband on Friday….. Looks yummy . Thank you

    1. This recipe uses a standard 9″ pie tin. You can top it with whatever you like… we like ice cream and caramel but whipped cream would be delicious too!