This apple pie cheesecake layers a flaky pie crust with creamy cheesecake, spiced apple pie filling and buttery oat streusel. It’s an easy fall dessert baked in a pie plate!

My family loves to go apple picking in the fall and then make classic apple treats like crockpot applesauce and this easy apple cake recipe!

Apple pie cheesecake in a pie pan with a slice taken out of it.

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Key Takeaways: Apple Pie Cheesecake

  • Four delicious layers: Flaky pie crust, creamy cheesecake, spiced apple filling and buttery oat streusel.
  • Easy to customize: Use homemade or store-bought pie crust and apple pie filling, depending on how much time you have.
  • No water bath: This apple cheesecake pie bakes in a regular pie plate, making it easier to prepare than a traditional cheesecake.
  • Perfect for fall: Serve it chilled with caramel sauce for Thanksgiving, holiday dinners or autumn gatherings.

Why I Love This Recipe

I love how this dessert combines the cinnamon apples and crumbly topping of apple crisp with the flaky crust of Dutch apple pie and a creamy layer of classic cheesecake. The contrasting textures make every bite especially delicious and perfect for fall or Thanksgiving.

Although the four layers look impressive in this apple pie cheesecake, each one is simple to prepare and assemble. Make the components from scratch or save time with premade pie dough and store-bought apple pie filling.

XO - Jamielyn

Recipe Ingredients

Sliced apples on a cutting board.

Find the full printable recipe with specific measurements below.

  • Pie crust: I love using a homemade pie crust for this dessert, but a store-bought one works just as well.
  • Apple pie filling: You can always use a store-bought can, but this homemade apple pie filling is so yummy and I definitely recommend trying it.
  • Cream cheese: The key component to any creamy cheesecake. Remember to soften cream cheese to avoid lumps.
  • Sugar: A little sweetness to cut through the creaminess.
  • Egg: This is what binds together the cheesecake.
  • Oats: I use quick-cooking oats for this topping as I find the texture works well.
  • Flour: All-purpose flour gives the topping a bit more chew.
  • Spices: I use cinnamon and nutmeg, but apple pie spice would also be just as nice.
  • Brown sugar: I love the depth of flavor light brown sugar adds to the streusel topping.
Apple pie cheesecake with a slice taken out of it.

How to Make Apple Pie Cheesecake

Here are the easy steps to make an apple cheesecake pie.

Finely diced apples in a glass measuring bowl for apple pie filling.

Step 1: Mix together the crumb topping ingredients with a fork. This apple crumble topping is a hit and so simple to mix together. Place pie dough onto a 9″ pie pan and fold the edges under to crimp them. Refrigerate crust while making other layers.

Diced apples simmering in a cinnamon-spiced sauce for homemade apple pie filling to layer in cheesecake.

Step 2: Using a bowl of a stand mixer, beat together the softened cream cheese and sugar until smooth. Then beat in the egg. Pour and spread the cheesecake batter onto the prepared crust.

Creamy cheesecake filling layered inside an unbaked pastry pie crust.

Step 3: Gently spoon the apple filling on top of the cheesecake layer. Sprinkle the crumb topping evenly over the apples.

Unbaked apple pie cheesecake covered with a cinnamon oat streusel topping.

Step 4: Bake at 375°F for 40 minutes. Remove from oven and place on a wire rack to cool for about an hour. Then place covered in the refrigerator until it is completely chilled and ready to serve.

A slice of apple pie cheesecake on a plate.

Recipe Tips

  • Use a regular pie plate: There’s no need for a springform pan. Use a standard 9-inch pie plate with pastry dough, or try a graham cracker crust for a crisp crumb crust.
  • Prepare the apples ahead: Make the apple pie filling the night before so it has time to cool and thicken. Adding warm filling could soften the cheesecake layer.
  • Watch the crust: If the edges begin browning before the center is done, loosely cover them with foil or use a pie shield.
  • Chill before slicing: Let the pie cool, then refrigerate it until completely chilled. This allows the cheesecake layer to set and produces cleaner slices.

Serving Suggestions

  • Caramel sauce: Drizzle your favorite caramel sauce overtop and for a caramel apple cheesecake pie. Your friends and family will be raving about this dessert!
  • Homemade vanilla ice cream: You can’t go wrong with a scoop of vanilla ice cream on top of this apple pie cheesecake!
  • Whipped cream: It is always a delicious option and so simple to add to any dessert. Whipped cream is light and flavorful and the perfect way to give a boost of sweetness to this apple pie cheesecake.

Apple Pie Cheesecake FAQs

What are the best apples to use for homemade pie filling?

Use firm baking apples that will hold their shape as they cook. I like combining tart Granny Smith apples with a sweeter variety such as Honeycrisp, Jonathan, Melrose or Fuji for a more balanced flavor.

What is the difference between apple pie and apple cheesecake?

Traditional apple pie is made with a pastry crust and a filling of spiced apples, while apple cheesecake has a cream cheese-based filling with apples layered or served on top. This apple pie cheesecake combines both desserts with a flaky pie crust, creamy cheesecake layer, apple pie filling and streusel topping.

Can you use a spring form pan?

Yes! If you would like to use a graham cracker crust that will be best for a springform pan. If you are using a homemade or store-bought crust then it is best to use a pie pan.

How to store and make ahead?

This apple pie cheesecake is the perfect dessert to make ahead of time and store. Make the layers individually and then layer the ingredients together when ready to chill. Place the pie pan in the refrigerator covered for two to three days. Serve it chilled with your favorite toppings!

A slice of apple pie cheesecake with a scoop of ice cream on top.

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Love cheesecake recipes? Try this cheesecake bars recipe, mini pumpkin cheesecakes or cheesecake cookie bars!

More Apple Dessert Recipes

Apple pie cheesecake with one slice removed to show creamy cheesecake layer and streusel topping.

Apple Pie Cheesecake

5 from 19 votes
Recipe by: Jamielyn Nye
Prep Time: 30 minutes
Cook Time: 40 minutes
Cool: 1 hour
Total Time: 2 hours 10 minutes
Servings: 10
Apple pie cheesecake combines a flaky pastry crust with creamy cheesecake, cinnamon-spiced apple filling and buttery oat streusel for an irresistible fall dessert.
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Ingredients 

Crumb topping

  • ¼ cup all-purpose flour
  • ¼ cup quick-cooking oats
  • ¼ cup light brown sugar , packed
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 2 Tablespoons salted butter , melted

Pie

  • 1 homemade or store-bought pie crust
  • 1 (8-ounce) package cream cheese , at room temperature
  • ¼ cup granulated sugar
  • 1 large egg
  • 3 cups apple pie filling , see note (make the night before or use store bought)

For serving: Vanilla ice cream and Caramel sauce, optional

Instructions

Crumb Topping

  • In a medium bowl, mix together flour, oats, sugar, cinnamon, nutmeg, and butter with a fork until well combined and crumbly. Set aside

Pie

  • Preheat the oven to 375°F. Place the pie dough into a 9-inch pie plate. Fold the edges of the dough under and crimp them. Refrigerate until ready to use.
  • In a large bowl, beat the cream cheese and sugar with an electric mixer until creamy. Mix in the egg. Spread the cheesecake onto the prepared crust.
  • Gently spoon the apple filling on top of the cheesecake filling. Sprinkle the crumb topping over the apples.
  • Bake for 40 minutes. Remove from the oven and place on a wire rack. Let cool for 1 hour at room temperature before transferring to the refrigerator to chill completely. Top with vanilla ice cream and caramel sauce to serve, if desired.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Apple Pie Filling: Make your own with this homemade apple pie filling recipe.
Storage: Store the cooled pie in an airtight container or wrapped tightly in plastic wrap in the refrigerator up to 5 days.
This recipe comes from my friend Jocelyn’s (at Inside BruCrew Life) cookbook: Cheesecake Love. 

Nutrition

Calories: 419kcal, Carbohydrates: 70g, Protein: 3g, Fat: 15g, Saturated Fat: 7g, Cholesterol: 47mg, Sodium: 254mg, Potassium: 148mg, Fiber: 2g, Sugar: 35g, Vitamin A: 440IU, Vitamin C: 3.1mg, Calcium: 40mg, Iron: 1.4mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.