Apple Pie Cheesecake

Layered with pie crust, baked cheesecake, apple pie filling, and a crumb topping, this Apple Pie Cheesecake has it all. It’s perfect for fall nights and holiday dinners. Delicious and surprisingly easy to make.

Apple Pie Cheesecake

Curl up with a slice of this delicious bite of heaven on a crisp fall night. Satisfy your craving for cheesecake and a homemade apple pie all at once with this twist on the classic American apple pie. It’s a combination of cheesecake and apple pie filling that will have everyone asking for the recipe.

More Pie Recipes 

Peanut Butter Custard Pie Recipe

Classic Buttermilk Recipe

Pecan Pie – Old Fashioned Recipe

What I Love about this recipe:

• It contains that classic homemade American apple pie flavor
• Of course, anything with cheesecake is a winner in my book
• It’s actually pretty simple to make. Even with having different stages in making this dessert, the layers are easy to do
• Simple ingredients – you won’t be heading off to some specialty store. Everything is easily found
• It’s not baked in a springform pan. It’s all baked in your pie pan

FAQs

Make Ahead and Storage

How far in advance can I make this Apple Pie Cheesecake?

At least a few days in advance. Storing your cheesecake pie in the refrigerator will give the cheesecake more time to really firm up, so making it in advance is actually preferred

Storage: Cover any leftovers and store them in the refrigerator for up to  days

How will I know if the Cheesecake is cooked through?

Typically, a cheesecake is ready when the outside is firmed up and the middle is not runny but is still a bit jiggly. The cheesecake will continue to cook outside of the oven and will still firm up even more in the fright.

Can I use a Homemade Apple Pie Filling?

Yes! That’s even better. Feel free to substitute your favorite recipe for the apple pie filling

Can I Serve the Pie before the Cheesecake has firmed in the refrigerator?

Yes, you can. It should be completely cooked, but it won’t be as firm as if you let it set up in the fridge

Tips and Tricks:

• if you want a totally baked from scratch pie, then use your favorite apple pie filling recipe
• you can easily make the pie crust in the pie pan. No rolling is necessary and less work surface to clean up
• don’t forget to wait until the fridge has firmed up your cheesecake. You’ll want to hold off on cutting it until it does
• if you want to serve the cheesecake warm, you totally can – just remember the middle of the cheesecake may be a bit jiggly and not as firm as the outside portion

Are you ready to make this cheesecake? Let’s make sure you have everything you’ll need: 

 

Ingredients

Crust:

• flour – all-purpose flour
• salt – plain old table salt will do
• sugar – granulated sugar
• oil – vegetable oil or canola oil
• milk – 2% or whole is preferred

Cheesecake Layer

• cream cheese – whole cream cheese or 1/3 less fat both work
• vanilla extract – pure vanilla extract is my preferred
• sugar – granulated sugar
• large eggs – best if used at room temperature

Apple Pie Layer

• Apple pie filling

Crumble Topping: 

• flour – all-purpose flour
• brown sugar – light or dark brown sugar
• ground cinnamon
• salt
• softened butter – unsalted

How do you make Apple Pie Cheesecake?

Instructions: 

• In the bottom of a pie plate, mix the flour, salt, and sugar
• make a well in the middle and add the oil and milk
• mix to form dough and press out into the pie pan as your crust
• in a medium-sized bowl or stand-up mixer, mix the cheesecake ingredients – using an electric mixer will help to really blend the ingredients together
• pour over the pie crust and spread out
• add the apple pie filling and spread over the cheesecake filling
• in a small bowl, use a fork to mix the flour, brown sugar, salt, and butter
• sprinkle over apple pie filling
• bake at 350 degrees for 45-50 minutes
• cool completely and refrigerate for a few hours