Apple Crumble Cheesecake Pie
Apple Crumble Cheesecake Pie is an apple pie and cheesecake all in one with a delicious oat based crumble on top. Slice and serve up this decadent pie for the holidays, birthday parties and more.
Servings 12 servings
Ingredients
Apple Pie Filling
- 4 ½ cups diced peeled apples
- 1 ½ tablespoons fresh lemon juice
- 6 tablespoons brown sugar packed
- 6 tablespoons granulated sugar
- 3 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 ½ cups water
Cheesecake
- Refrigerated pie crust
- 8 oz. cream cheese room temperature
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 egg
- 3 cups apple pie filling
Crumb Topping
- ¼ cup all-purpose four
- ¼ cup quick oats
- ¼ cup brown sugar packed
- ½ teaspoons cinnamon
- ¼ teaspoon ground nutmeg
- 2 tablespoons salted butter melted
Instructions
Apple Pie Filling
- Peel and dice your apples and place in a large bowl. Toss in lemon juice and set aside.
- In a medium saucepan, add the brown sugar, granulated sugar, cornstarch, cinnamon, nutmeg, and water.
- Heat over med-high heat until the mixture comes to a light boil. Reduce heat to medium and mix in the apples.
- Allow the mixture to simmer for 10-12 minutes until you can pierce the apples with a fork.
- Allow to cool to room temperature, then place in the refrigerator for 2-3 hours until thickened. I recommend making the filling a day before you need to serve the pie.
Cheesecake
- Preheat your oven to 375 degrees F. and prepare a 9” pie dish by spraying generously with non-stick spray.
- Roll out your refrigerated crust, and place in the pie plate. Fold the edges of the crust as desired.
- In the bowl of a stand mixer equipped with a paddle attachment, cream the cream cheese on high speed for 5-6 minutes until completely smooth.
- Add the granulated sugar and vanilla and mix until just combined.
- Add the egg last and mix until just combined, being careful not to overmix.
- Pour the cheesecake filling on top of the prepared crust.
- Spoon the apple pie filling over top of the cheesecake layer.
Crumb Topping
- In a medium bowl. Mix all the topping ingredients. Sprinkle over the apple pie filling.
- Bake the pie for 40 minutes. About halfway through, add a piece of aluminum foil on top of the pie to keep from browning too much.
- Remove the pie from the oven and allow to cool on a wire rack for one hour. Refrigerate 2-3 hours until completely chilled.
- Serve with ice cream and caramel drizzle if desired!