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This Apple Crumb Cheesecake Pie recipe is made with a layer of cheesecake, homemade apple pie filling and an oatmeal crumb topping! It’s a delicious dessert idea with a wonderful combination of flavors and textures!
Who would have thought that apples and cheesecake would be so wonderful together? If you like this recipe you’ll love this Apple Cinnamon Cheesecake, it’s basically an apple pie in cheesecake form! Or try this Easy Caramel Apple Cheesecake recipe.
Apple Pie + Cheesecake In One Easy Recipe!
Today I’m excited to share a brand new cookbook with you from my friend Jocelyn of the blog Inside BruCrew Life. It’s one I know you’ll love because it’s all about cheesecake and appropriately titled “Cheesecake Love”. If you hang around this site a lot, you know I LOVE me some cheesecake, so I have been pumped for her book to come out and to be able to share it with you!
Since the cookbook is all about cheesecake, there’s a nice variety of all kinds of ways to incorporate cheesecake into dessert. There’s the regular full sized cheesecakes and minis, plus some no bake ones, brownies, bars and of course pies. And if you don’t get enough cheesecake throughout the day, there’s even a chapter on cheesecake for breakfast!
With fun cheesecakes like Banana Split, Caramel Pecan Cheesecake, Cookies and Cream Mocha Brownie Cake and White Chocolate Blackberry Cheesecake, what’s not to love?! It’d definitely make a great addition to your library, and a great gift this holiday for the cheesecake lover in your life.
How To Make Homemade Apple Pie Filling
So let’s talk a little bit about this cheesecake pie that I get to share with you from her book. Despite several layers of deliciousness, it’s really easy to make. You’ll want to start by making the apple pie filling and then letting it cool. It’s made right over the stove. Sugar, cornstarch, some spices and water are all cooked until thickened, then the apples are added and cooked a bit. It works quite well, giving you the thickened filling without overcooking the apples. You can easily cook the apple filling a couple days ahead too, which is nice.
For the crust, I used a refrigerate pie crust – nice and easy. The first layer to add is the cheesecake layer. Next up is the already made apple pie filling. Because the cheesecake layer is thin before baking, I recommend spooning the filling over it so that it’s even. On top is the oatmeal crumb – SO good and the perfect way to finish it off!
How Long Does Apple Cheesecake Need To Cool?
Bake the pie and let it cool at room temperature for about an hour, then refrigerate until firm. The final pie is absolutely delicious! A wonderful combination of textures and such delicious flavors! It was a HUGE hit with our church group. Such a delicious first recipe to try from Jocelyn’s cookbook – Cheesecake Love. I hope you give it a try and definitely check out the new book! It’s a great one!
Watch How To Make It
For more great pie recipes, check out this Classic Pumpkin Pie, Salted Honey Pie, and more delicious pie recipes!
Apple Crumb Cheesecake Pie
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12-14 Servings
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
This Apple Crumb Cheesecake Pie recipe is made with a layer of cheesecake, homemade apple pie filling and an oatmeal crumb topping! It’s a delicious dessert idea with a wonderful combination of flavors and textures!
Ingredients
APPLE PIE FILLING
- 4 1/2 cups diced peeled apples
- 1 1/2 tbsp fresh lemon juice
- 6 tbsp (84g) packed brown sugar
- 6 tbsp (78g) sugar
- 3 tbsp cornstarch
- 3/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1 1/2 cups water
CHEESECAKE
- Refrigerated pie crust
- 8 oz cream cheese, room temperature
- 1/4 cup (52g) sugar
- 1 large egg
- 3 cups Apple Pie Filling, above
CRUMB TOPPING
- 1/4 cup (33g) all purpose flour
- 1/4 cup (22g) quick cooking oats
- 1/4 cup (56g) packed brown sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 tbsp unsalted butter, melted
ADDITIONAL
- Vanilla Ice Cream, for serving, optional
- 1/4 cup Caramel Topping, for serving
Instructions
1. Drizzle the lemon juice over the apples and toss to coat. Set the apples aside.
2. Stir together the sugars, cornstarch, cinnamon, nutmeg and salt in a large saucepan. Whisk in the water until everything has dissolved.
3. Bring the mixture to a boil over medium-high heat. Reduce the heat slightly and simmer for 2 minutes.
4. 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.
5. Refrigerate the filling in an airtight container for 4-6 hours to thicken. Store in the refrigerate for up to 2 weeks.
TO MAKE THE PIE:
6. Preheat the oven to 375°F. Spray a 9-inch deep dish pie plate with non-stick baking spray.
7. Place the pie crust in the pie plate. Fold the edges of the crust under and mold them to your preference. Refrigerate until ready to use.
8. To make the cheesecake layer, beat the cream cheese until creamy.
9. Add the sugar and beat the mixture until smooth.
10. Add the egg and beat until full incorporated. Do not overbeat the batter.
11. Spread the cheesecake batter in the prepared pie crust.
12. Gently spoon the apple pie filling on top of the cheesecake batter.
13. For the crumb topping, mix together the crumb topping ingredients. Sprinkle the mixture evenly over the apple pie filling.
14. Bake the cheesecake pie for 40 minutes.
15. Remove the pie plate from the oven and place it on a wire rack. Let the cheesecake pie cool for 1 hour, then refrigerate for 2-3 hours, until completely chilled.
16. Serve with vanilla ice cream and caramel topping, if desired.
Nutrition
- Serving Size: 1 Slice
- Calories: 237
- Sugar: 22.6 g
- Sodium: 175.2 mg
- Fat: 8.8 g
- Carbohydrates: 37.4 g
- Protein: 2.9 g
- Cholesterol: 26.4 mg
Categories
Enjoy!
I made this pie today. unfortunately I didn’t have any apples, but I did have a can of peach pie filling that worked great. It’s chilling in the fridge right now. Hubby says it smells excellent! Thanks for the recipe.
Can you use a graham cracker crush instead?
Sure, that should be fine.
So excited to try this recipe out, hope the family enjoys it! Quick question can you bake two pies at a time? If so does baking time need to be adjusted?
I think that should be fine. I would try to put both pies on the middle rack. They may need an extra five minutes or so but I would think they wouldn’t need a lot more time.
Hello,
What size do you cut the apples? Also, do you Let the pie come to room temp before serving? Thank you
They should be diced, so relatively small. However, if you like a little bit larger chunks, it shouldn’t hurt anything. And I tend to like this pie a little more chilled, because of the cheesecake layer (which I prefer to have cooler and a little more firm). But you could serve it either way.
Csn you make this ahead of time and freeze it?
I haven’t tried it, but I imagine it would be fine. Just be sure to thaw it in the fridge.
Is this served cold? Its baking right now for tomorrow!! Thanks for the recipe!
Yep! Hope you enjoy it!
I Love It It Was Wonderful! The Only Thing Is I Added 2Teaspoons Of Lemon Juice 2Teaspoons Of Vanilla Extract And 1 Teaspoon Of Milk And I Didn’t Have Any Apples So I Added Some Apple Pie Spice, It Really Added A Good Texture And Great Flavor. It Was Wonderful Will Defenetly Make It Again! Thanks So Much For This Recipe!
I’m so glad you enjoyed!
can i put the apples on bottom and cheescake mixture on top
I would think that’d be fine.
Also, can you use a spring form pan instead of a pie plate?
That should be fine.
What rack should I put this in the oven? I really want to bake this for Thanksgiving, but I never know where I should put the things I bake in the oven.
I put it right in the middle of the oven.
I just made this and the only problem I had was that the apples sank into the cheesecake. It’s not in layers like the picture shows. Is this normal? Or what did I do wrong? But still tastes so DELICIOUS! I loved it!
Hmm, the apples should be as shown in the photos. The only reason I can think that would happen is if the cheesecake layer wasn’t as thick as it should be. Could you have possibly adding more of an ingredient or something that would have thinned it out?
Cannot wait to make this! Would it work to put the apples below the cheesecake??
I suppose it would. I can’t see why not.
What could I use in place of oats more flour?
That should be fine.
Can you use the pie filling as a regular apple pie filling and would the recipe be the same but the apples is larger
I haven’t used it that way before, but I think it would be fine. You would probably want to double it to fill a whole pie.
Hey Linsday…
lovee this cheesecake .. its so good
Do you think it would work to do these as individual cheesecakes or not?
They could be a little messy, but would probably work. You could consider using something like a graham cracker crust.
I made this with 3 honeycrisps & 2 granny smiths and added a touch of vanilla to the cheesecake batter. Absolute heaven! Definitely using this recipe again!!
So glad you enjoyed it!
Do i bake the pie crust first?
No, you don’t