Flaky pie crust topped with layers of cheesecake, apple pie filling, and an amazing crumb topping. This apple pie cheesecake will become your favorite fall dessert!
Prep Time: 30 minutesminutes
Cook Time: 40 minutesminutes
Cool: 1 hourhour
Total Time: 2 hourshours10 minutesminutes
Servings: 10
Ingredients
Crumb topping
¼cupall-purpose flour
¼cupquick-cooking oats
¼cuplight brown sugar, packed
½teaspoonground cinnamon
¼teaspoonground nutmeg
2Tablespoonssalted butter, melted
Pie
1homemade or store-bought pie crust
1(8-ounce) packagecream cheese, at room temperature
¼cupgranulated sugar
1largeegg
3cupsapple 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.
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.