Apple Crumb Cheesecake Pie Recipe

Introduction

Apple Crumb Cheesecake Pie is a delightful combination of creamy cheesecake, tender apples, and a crunchy crumb topping. This dessert brings together comforting flavors perfect for any occasion, especially during the cooler months.

Ingredients

• 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
• Refrigerated pie crust
• 8 oz cream cheese, room temperature
• 1/4 cup (52g) sugar
• 1 large egg
• 3 cups apple pie filling (prepared from above ingredients)
• 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
• Vanilla ice cream, for serving (optional)
• 1/4 cup caramel topping, for serving

Instructions

1. Step 1: To make the apple pie filling, drizzle the lemon juice over the diced apples and toss to coat. Set aside.
2. Step 2: In a large saucepan, stir together the brown sugar, sugar, cornstarch, cinnamon, nutmeg, and salt. Whisk in the water until the mixture is smooth.
3. Step 3: Bring the mixture to a boil over medium-high heat. Reduce the heat slightly and simmer for 2 minutes.
4. Step 4: Add the apples to the saucepan. Increase heat to medium-high to bring the mixture to a full boil again. Then reduce to low heat and simmer, stirring occasionally, for 10-12 minutes. Remove from heat and let cool.
5. Step 5: Refrigerate the apple pie filling in an airtight container for 4-6 hours to thicken. It can be stored in the refrigerator for up to 2 weeks.
6. Step 6: Preheat the oven to 375°F (190°C). Lightly spray a 9-inch deep dish pie plate with non-stick baking spray.
7. Step 7: Place the refrigerated pie crust into the pie plate. Fold the edges under and shape as desired. Refrigerate while preparing the filling.
8. Step 8: To make the cheesecake layer, beat the cream cheese until creamy. Add the sugar and continue beating until smooth.
9. Step 9: Add the egg and beat just until fully incorporated. Avoid overbeating the batter.
10. Step 10: Spread the cheesecake batter evenly in the prepared pie crust.
11. Step 11: Gently spoon the chilled apple pie filling on top of the cheesecake layer.
12. Step 12: For the crumb topping, mix together the flour, oats, brown sugar, cinnamon, nutmeg, and melted butter until crumbly.
13. Step 13: Sprinkle the crumb topping evenly over the apple pie filling.
14. Step 14: Bake the pie for 40 minutes, until the crumb topping is golden and the cheesecake layer is set.
15. Step 15: Remove the pie from the oven and place it on a wire rack to cool for 1 hour, then refrigerate for 2-3 hours until completely chilled.
16. Step 16: Serve slices with vanilla ice cream and caramel topping, if desired.

Tips & Variations

• Use a mix of tart and sweet apples like Granny Smith and Fuji for a balanced flavor.
• For extra crunch, add chopped nuts such as walnuts or pecans to the crumb topping.
• Allow the apple filling to cool completely before assembling to prevent the cheesecake batter from melting.
• Swap vanilla ice cream for whipped cream for a lighter serving option.

Storage

Store the cheesecake pie covered in the refrigerator for up to 4 days. Reheat slices briefly in the microwave if desired, or enjoy chilled. For best texture, avoid leaving the pie at room temperature for extended periods.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a homemade pie crust instead of refrigerated?

Yes, you can use your favorite homemade pie crust recipe. Just make sure to chill the crust before filling to help retain its shape during baking.

Can I prepare this pie in advance?

Absolutely. The apple pie filling can be made up to 2 weeks ahead and refrigerated. Assemble and bake the pie on the day you plan to serve it for freshest results.

Apple Crumb Cheesecake Pie Recipe

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★★★★★

4.5 from 695 reviews

This Apple Crumb Cheesecake Pie combines a luscious cream cheese layer with a homemade apple pie filling, topped with a crunchy cinnamon oat crumb. The pie features tender, cinnamon-spiced apples simmered to perfection, nestled in a buttery refrigerated pie crust, making a comforting dessert perfect for autumn or any time you crave a sweet, creamy treat.

• Author: Cleo
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 6 hours 20 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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

Pie Crust and Cheesecake Layer

• 1 refrigerated pie crust
• 8 oz cream cheese, room temperature
• 1/4 cup (52g) sugar
• 1 large egg

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

Serving

• Vanilla Ice Cream, for serving, optional
• 1/4 cup Caramel Topping, for serving

Instructions

1. Make the Apple Pie Filling: Drizzle the lemon juice over the diced apples and toss to coat well. Set aside. In a large saucepan, combine the brown sugar, sugar, cornstarch, cinnamon, nutmeg, and salt. Whisk in the water until the mixture is smooth and dissolved. Bring this mixture to a boil over medium-high heat, then reduce the heat slightly and let simmer for 2 minutes.
2. Cook the Apples: Add the prepared apples to the simmering mixture and return to a full boil over medium-high heat. Reduce the heat to low and simmer, stirring occasionally, for 10-12 minutes until the apples are tender and the mixture thickens. Remove from heat and allow to cool completely. Refrigerate in an airtight container for 4-6 hours to thicken, up to 2 weeks.
3. Prepare the Pie Crust: Preheat the oven to 375°F (190°C). Spray a 9-inch deep dish pie plate with non-stick baking spray. Place the refrigerated pie crust in the plate, fold the edges under, and shape the crust as desired. Refrigerate until ready to use.
4. Make the Cheesecake Layer: In a mixing bowl, beat the room temperature cream cheese until creamy and smooth. Add 1/4 cup sugar and continue beating until combined. Beat in the egg just until fully incorporated; avoid overmixing to keep the batter smooth.
5. Assemble the Pie: Spread the cheesecake batter evenly into the prepared pie crust. Gently spoon the chilled apple pie filling over the cheesecake layer to cover completely.
6. Prepare the Crumb Topping: In a small bowl, combine the flour, oats, brown sugar, cinnamon, and nutmeg. Stir in the melted butter until the mixture is crumbly but holds together when pressed. Sprinkle the crumb topping evenly over the apple filling.
7. Bake the Pie: Place the assembled pie into the preheated oven and bake for 40 minutes. Remove from the oven and set on a wire rack to cool for 1 hour.
8. Chill and Serve: After cooling, refrigerate the pie for 2-3 hours or until completely chilled. Serve slices with vanilla ice cream and drizzle with caramel topping if desired for an extra indulgent touch.

Notes

• The apple pie filling can be made up to 2 weeks in advance and stored refrigerated for convenience.
• Use tart apples like Granny Smith to balance the sweetness and maintain crisp texture.
• For best results, ensure cream cheese is softened to room temperature before mixing.
• Do not overbeat the cheesecake batter to maintain a smooth, creamy texture.
• The refrigerated pie crust can be substituted with a homemade crust if preferred.
• Allow the pie to fully chill before serving to set the layers properly.
• Optional toppings like vanilla ice cream and caramel add delicious complementary flavors but are not necessary.

Keywords: apple crumb cheesecake pie, apple pie filling, cheesecake pie, crumb topping, autumn dessert, baked cheesecake pie