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Apple Crumb Cheesecake Pie Recipe

★★★★★

4.4 from 147 reviews
  • Author: Harry
  • Total Time: 6 hours 1 hour 20 minutes (includes chilling and prep)
  • Yield: 8 servings 1x

Description

This Apple Crumb Cheesecake Pie combines the comforting flavors of spiced apple pie filling with a rich, creamy cheesecake layer and a crunchy oat crumb topping. Baked to perfection in a buttery refrigerated pie crust, this dessert is perfect for autumn gatherings or any occasion where a tender, fruity, and creamy pie is desired. Served warm or chilled, optionally paired with vanilla ice cream and caramel topping for added indulgence.

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

  • Refrigerated pie crust (enough for 9-inch deep dish pie plate)

Cheesecake Layer

  • 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

Optional for Serving

  • Vanilla Ice Cream
  • 1/4 cup Caramel Topping

Instructions

  1. Prepare the apple pie filling: Drizzle the lemon juice over the diced peeled apples and toss them to coat evenly, which helps prevent browning. Set the apples aside while preparing the cooking mixture.
  2. Mix sugars and spices: In a large saucepan, combine the brown sugar, granulated sugar, cornstarch, cinnamon, nutmeg, and salt. Whisk in the water until the mixture is fully dissolved and smooth.
  3. Cook the base mixture: Place the saucepan over medium-high heat and bring the mixture to a boil. Once boiling, reduce the heat slightly and let it simmer for 2 minutes to thicken.
  4. Add apples and cook filling: Stir the prepared apples into the simmering mixture and bring it back to a full boil over medium-high heat. Then reduce the heat to low and simmer, stirring occasionally, for 10-12 minutes to let the filling thicken and the flavors meld. Remove from heat and allow the filling to cool.
  5. Chill the apple filling: Transfer the cooled apple filling to an airtight container and refrigerate for 4-6 hours to let it fully thicken. The filling can be stored refrigerated for up to 2 weeks.
  6. Prepare the pie crust: Preheat your oven to 375°F (190°C). Lightly spray a 9-inch deep dish pie plate with non-stick baking spray. Place the refrigerated pie crust into the pie plate, folding and molding the edges neatly to your preference. Refrigerate the crust until you are ready to assemble the pie.
  7. Make the cheesecake layer: Using a mixer, beat the cream cheese until creamy and smooth. Gradually add the sugar and continue beating until well combined. Add the egg and blend gently until fully incorporated—take care not to overmix to avoid a dense texture.
  8. Assemble the pie: Spread the cheesecake batter evenly into the prepared pie crust. Carefully spoon the chilled apple pie filling over the cheesecake layer, distributing it gently.
  9. Prepare the crumb topping: In a small bowl, mix together the flour, quick-cooking oats, brown sugar, cinnamon, and nutmeg. Pour in the melted butter and stir until the mixture forms coarse crumbs.
  10. Add crumb topping and bake: Sprinkle the crumb topping evenly over the apple filling. Place the assembled pie on the center rack of the preheated oven and bake for 40 minutes or until the crumb topping is golden and the cheesecake layer is set.
  11. Cool the pie: Remove the baked pie from the oven and set it on a wire rack. Let it cool for 1 hour at room temperature, then refrigerate for an additional 2-3 hours until thoroughly chilled and firm.
  12. Serve: Slice the fully chilled Apple Crumb Cheesecake Pie and serve with optional vanilla ice cream and a drizzle of caramel topping for an extra touch of sweetness.

Notes

  • Use tart apples like Granny Smith for the best balance of sweet and tart flavor.
  • Do not overbeat the cheesecake batter to keep it light and creamy.
  • The crumb topping can be made ahead and stored in the refrigerator.
  • Refrigerate the pie well to achieve clean slices when cutting.
  • Store leftover pie covered in the refrigerator for up to 3 days.
  • For a gluten-free version, substitute the pie crust and flour in the crumb topping with gluten-free alternatives.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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

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