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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.

Ingredients

Scale

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

Find it online: https://cookedbycleo.com/apple-crumb-cheesecake-pie-recipe/