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5 from 5 votes

Apple Cheesecake Pie

Apple cheesecake pie topped with salted caramel and vanilla ice cream. The most perfect fall dessert that's absolutely delicious! This apple cheesecake will become your new favorite treat!
Prep Time30 mins
Cook Time40 mins
Cool1 hr
Total Time2 hrs 10 mins
Course: Dessert
Cuisine: American
Keyword: apple cheesecake
Servings: 10
Calories: 419kcal
Author: Jamielyn Nye



  • 1 pie crust (homemade or store bought)
  • 3 cups apple pie filling (make the night before or use store bought)
  • 8 oz cream cheese (at room temp)
  • 1/4 cup granulated sugar
  • 1 large egg

Crumb topping:

  • 1/4 cup flour
  • 1/4 cup quick cooking oats
  • 1/4 cup brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 Tablespoons salted butter (melted)

For serving: vanilla ice cream and caramel sauce, optional


    • Preheat 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.
    • For the cheesecake: Beat the cream cheese and sugar until creamy. Add the egg and beat until incorporated. Spread the cheesecake onto the prepared pie crust.
    • For the crumb topping:  Mix together the crumb topping ingredients with a fork.
    • Gently spoon the apple pie filling on top of the cheesecake filling. Then sprinkle the crumb mixture over the apple pie filling.
    • Bake for 40 minutes. Remove the pie plate from the oven and place on wire rack. Allow to cool for one hour, then refrigerate until completely chilled and ready to serve. Top with vanilla ice cream and caramel sauce if desired.



    If you’d like to make you’re own pie crust, apple filling or caramel sauce, below are my favorite recipes:
    • Pie crust recipe here
    • Apple pie filling recipe here
    • Salted caramel sauce here


    Calories: 419kcal | Carbohydrates: 70g | Protein: 3g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 47mg | Sodium: 254mg | Potassium: 148mg | Fiber: 2g | Sugar: 35g | Vitamin A: 8.8% | Vitamin C: 3.7% | Calcium: 4% | Iron: 7.8%