Apple Streusel Cheesecake Pie blends two beloved desserts: a buttery graham cracker crust, a smooth cheesecake layer, warm homemade apple pie filling, and a crisp streusel topping for the perfect combination of flavors and textures.
Even though Thanksgiving has passed, pie season never really ends for me. If you love both apple pie and cheesecake, this Apple Streusel Cheesecake Pie will become a favorite. The layers balance sweetness, creaminess, and crunch so every bite is satisfying without being overly sweet.
I was concerned at first that combining these desserts might be too rich, but a restrained amount of sugar in each component keeps the flavors bright and well balanced. The graham crust adds a toasty base, the cheesecake layer is tangy and silky, the apples are warmly spiced, and the streusel provides a buttery crunch.
Making pie always takes me back to childhood memories of baking with my mom at the holidays. Those simple kitchen traditions are the ones I enjoy passing on—my toddler already loves helping measure and pour, and I look forward to sharing many more recipes and memories with him.
This pie is a comforting, crowd-pleasing dessert: warm spiced apples and creamy cheesecake under a crunchy streusel. It’s best made ahead so it can chill and set, making it a great option for gatherings. Enjoy every slice!
Apple Streusel Cheesecake Pie
Ingredients
Crust:
- 7 Tbsp (99 g) unsalted butter
- 1 ½ cups (156 g) finely crushed graham cracker crumbs (about 9–11 whole graham crackers)
- ¼ cup (50 g) brown sugar, gently packed
- ¼ tsp salt
Cheesecake Filling:
- 8 oz (226 g) block-style cream cheese, softened
- ¼ cup (50 g) granulated sugar
- 1 Tbsp all-purpose flour (stir, spoon, & level)
- 1 tsp vanilla
- 1 large egg
Apple Pie Filling:
- 1 Tbsp unsalted butter
- 3 cups (279 g) apples, peeled, cored, and sliced (2 large apples or 3–4 small/medium)
- 1 Tbsp lemon juice
- ¼ cup (50 g) brown sugar, gently packed
- ½ tsp ground cinnamon
- ⅛ tsp ground nutmeg
- 1 ½ Tbsp cornstarch
- ½ cup (118 ml) water
Streusel Topping:
- ½ cup (113 g) unsalted butter, softened
- 1 cup (120 g) all-purpose flour (stir, spoon, & level)
- ⅔ cup (134 g) brown sugar, gently packed
- ¼ tsp salt
Equipment
- Stand mixer (or hand mixer)
- Large skillet
- Glass 9-inch pie dish
- Mixing bowls and measuring tools
Instructions
- PREHEAT OVEN to 350°F (175°C).
- MAKE CRUST: Melt the butter in a glass 9-inch pie dish (30–60 seconds in the microwave). Add crushed graham crackers, brown sugar, and salt; mix well. Press evenly across the bottom and up the sides of the dish. Bake 10 minutes, then let cool.
- MAKE APPLE PIE FILLING: In a large skillet, melt 1 Tbsp butter. Add apples, lemon juice, brown sugar, cinnamon, nutmeg, cornstarch, and water. Cook over medium–low heat for about 10 minutes, stirring frequently, until apples are nearly fork-tender and the sauce thickens. If it becomes too thick, add water 1 Tbsp at a time. Remove from heat and let cool.
- MAKE CHEESECAKE FILLING: In a stand mixer fitted with the paddle (or using a hand mixer), beat cream cheese until smooth. Add granulated sugar and flour and mix until combined. Add vanilla and the egg, then beat until silky and smooth. Set aside.
- MAKE STREUSEL TOPPING: In a bowl, combine softened butter, flour, brown sugar, and salt. Rub with your fingers until the mixture forms large crumbs.
- ASSEMBLE PIE & BAKE: Pour the cheesecake filling into the cooled graham crust. Gently spoon the apple filling over the cheesecake (the apples may sink slightly). Sprinkle the streusel evenly over the apples. Bake at 350°F (175°C) for 35–40 minutes, until the streusel is golden brown. Cool completely, then refrigerate at least 3 hours before serving. Tip: Use a serrated knife and a gentle back-and-forth motion to slice through the crunchy topping cleanly.
Video
Notes
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