Name: Apple Crumb Cheesecake Pie Recipe
Prep time: 40 min
Cook time: 40 min
Total time: 4 h 20 min
Yield: 8
Cuisine: American
Ingredients: 1 dough pie crust; For Apple Pie Filling:; 6 cups apples; 2 tbsp lemon juice; ½ cup packed brown sugar; ¼ cup granulated sugar; ¼ cup cornstarch; 1 tsp ground cinnamon; ¼ tsp ground nutmeg; ¼ tsp salt; 2 cup water; For Crumb Topping:; ¼ cup all-purpose flour; ¼ cup quick cooking oats; ¼ cup packed brown sugar; ½ tsp ground cinnamon; ¼ tsp ground nutmeg; 2 tbsp unsalted butter; For Cheesecake:; 8 oz cream cheese; ¼ cup sugar; 1 large egg; For Garnish:; Vanilla ice cream; ¼ cup caramel sauce

Photos of Apple Crumb Cheesecake Pie Recipe

How To Make Apple Crumb Cheesecake Pie

This cheesecake pie is a fusion of two classic desserts. Cinnamon apple filling and cheesecake are layered and baked in a pie with a crisp oat topping.

Preparation: 40 minutes

Cooking: 40 minutes

Chill Time: 3 hours

Total: 4 hours 20 minutes

Serves:

Ingredients

1dough pie crust,homemade or store bought

For Apple Pie Filling:

6cupsapples,peeled and diced
2tbsplemon juice,fresh or concentrate
½cuppacked brown sugar
¼cupgranulated sugar
¼cupcornstarch
1tspground cinnamon
¼tspground nutmeg
¼tspsalt
2cupwater

For Crumb Topping:

¼cupall-purpose flour
¼cupquick cooking oats
¼cuppacked brown sugar
½tspground cinnamon
¼tspground nutmeg
2tbspunsalted butter,melted

For Cheesecake:

8ozcream cheese,softened
¼cupsugar
1largeegg,room temperature

For Garnish:

vanilla ice cream,optional
¼cupcaramel sauce

Instructions

Preheat the oven to 375 degrees F.

Apple Pie Filling:

Drizzle the lemon juice over the apples and toss to coat. Set aside.
Stir together the sugars, cornstarch, cinnamon, nutmeg and salt in a large saucepan. Whisk in the water until everything has dissolved.
Bring the mixture to a boil over medium-high heat. Reduce the heat slightly and simmer for 2 minutes.
Add the apples and increase the heat to medium-high heat to bring the mixture to a full boil again. Reduce the heat to low heat and simmer, stirring occasionally, for 10 to 12 minutes. Remove the pan from the heat and let the mixture cool.
Refrigerate the filling in an airtight container for 4 to 6 hours to thicken. Store in the refrigerator for up to 2 weeks.

Pie Crust:

Spray a 9-inch pie plate with nonstick baking spray.
Place the dough in the pie plate. Fold the edges of the dough under and crimp them. Refrigerate until ready to use.

For the Crumb Topping:

Mix together all crumb topping ingredients and set aside.

For the Cheesecake:

Beat the cream cheese until creamy. Add the granulated sugar and beat the mixture until smooth.
Add the egg and beat until fully incorporated. Do not over beat the batter.
Spread the cheesecake batter in the prepared pie crust.
Gently spoon the apple pie filling on top of the cheesecake batter.
Sprinkle the Crumb Topping evenly over the apple pie filing
Bake for 40 minutes.
Remove the pie from the oven and let cool for 1 hour before placing it in the refrigerator to chill for 2 to 3 hours, or until completely chilled.
If desired, top with ice cream and caramel sauce before serving.