Apple Cheesecake Pie combines a flaky pie crust, creamy cheesecake layer, and tender cinnamon-spiced apple filling for a truly irresistible dessert.
One of our favorite pies is Blueberry Cream Pie with Streusel Topping, so when I discovered an Apple Cheesecake Pie idea from Inside BruCrew Life, I wanted to adapt it using my homemade apple filling and a perfect pie crust.
I brought this pie to a family gathering and it was a hit. The creamy cheesecake layer beneath the cinnamon-spiced apples makes every bite comforting and satisfying.
I especially love the cinnamon-sugar lattice top — it looks beautiful and adds a touch of sweet crunch. I made this a little quickly and didn’t get step-by-step photos, but I plan to shoot a tutorial next time I make pies for the holidays.
If you love apple pie, this version with a cheesecake base adds a lovely creamy contrast to the tender spiced apples. It’s worth trying for your next gathering.
Apple Cheesecake Pie
Ingredients
- 1 recipe Perfect Pie Crust
Cheesecake:
- 8 oz (226 g) block-style cream cheese, (I used Neufchatel)
- 1/4 cup (50 g) granulated sugar
- 1 large egg
Apple Pie Filling:
- 6 large apples, peeled, cored and thinly sliced
- 1/2 Tbsp lemon juice
- 6 Tbsp granulated sugar
- 1 Tbsp ground cinnamon
- 1/4 tsp ground nutmeg
- 3 Tbsp cornstarch
- cinnamon-sugar for sprinkling
Instructions
- Prepare the perfect pie crust. Divide the dough in half, roll out one half into a circle, and fit it into a pie dish. Trim excess crust from the edges and keep the other half covered so it does not dry out.
- In a small bowl with a hand mixer, beat the cream cheese and sugar until smooth and creamy. Add the egg and beat until fully incorporated. Spread the cheesecake mixture evenly over the bottom of the prepared pie crust.
- In a large bowl, combine the sliced apples, lemon juice, sugar, cinnamon, nutmeg, and cornstarch. Toss to coat the apples evenly. Gently spoon the apple mixture and any juices over the cheesecake layer.
- Lightly wet the edges of the bottom crust with water. Roll out the remaining dough and cut into ten 1-inch strips. Weave a lattice top over the pie by placing five strips one way and weaving the other five over and under them. Trim excess dough and crimp the edges. Generously sprinkle the lattice with cinnamon-sugar.
- Bake at 350°F (175°C) for about 60 minutes, or until the crust is golden and the apple filling is bubbling in the center. Cool completely before serving. Store the pie refrigerated.
Notes
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