Apple Crumb Cheesecake Pie

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This Apple Crumb Cheesecake Pie recipe is made with a layer of cheesecake, homemade apple pie filling and an oatmeal crumb topping! It’s a delicious dessert idea with a wonderful combination of flavors and textures!

Who would have thought that apples and cheesecake would be so wonderful together? If you like this recipe you’ll love this Apple Cinnamon Cheesecake, it’s basically an apple pie in cheesecake form! Or try this Easy Caramel Apple Cheesecake recipe.

Apple Crumb Cheesecake Pie Recipe

Apple Pie + Cheesecake In One Easy Recipe!

Today I’m excited to share a brand new cookbook with you from my friend Jocelyn of the blog Inside BruCrew Life. It’s one I know you’ll love because it’s all about cheesecake and appropriately titled “Cheesecake Love”. If you hang around this site a lot, you know I LOVE me some cheesecake, so I have been pumped for her book to come out and to be able to share it with you!

Since the cookbook is all about cheesecake, there’s a nice variety of all kinds of ways to incorporate cheesecake into dessert. There’s the regular full sized cheesecakes and minis, plus some no bake ones, brownies, bars and of course pies. And if you don’t get enough cheesecake throughout the day, there’s even a chapter on cheesecake for breakfast!

With fun cheesecakes like Banana Split, Caramel Pecan Cheesecake, Cookies and Cream Mocha Brownie Cake and White Chocolate Blackberry Cheesecake, what’s not to love?! It’d definitely make a great addition to your library, and a great gift this holiday for the cheesecake lover in your life.

Best Apple Crumb Cheesecake Pie RecipeEasy Apple Crumb Cheesecake Pie Recipe

How To Make Homemade Apple Pie Filling

So let’s talk a little bit about this cheesecake pie that I get to share with you from her book. Despite several layers of deliciousness, it’s really easy to make. You’ll want to start by making the apple pie filling and then letting it cool. It’s made right over the stove. Sugar, cornstarch, some spices and water are all cooked until thickened, then the apples are added and cooked a bit. It works quite well, giving you the thickened filling without overcooking the apples. You can easily cook the apple filling a couple days ahead too, which is nice.

For the crust, I used a refrigerate pie crust – nice and easy. The first layer to add is the cheesecake layer. Next up is the already made apple pie filling. Because the cheesecake layer is thin before baking, I recommend spooning the filling over it so that it’s even. On top is the oatmeal crumb – SO good and the perfect way to finish it off!

How Long Does Apple Cheesecake Need To Cool?

Bake the pie and let it cool at room temperature for about an hour, then refrigerate until firm. The final pie is absolutely delicious! A wonderful combination of textures and such delicious flavors! It was a HUGE hit with our church group. Such a delicious first recipe to try from Jocelyn’s cookbook – Cheesecake Love. I hope you give it a try and definitely check out the new book! It’s a great one!

Easy Cheesecake Pie RecipeBest Cheesecake Pie RecipeHow To Make Cheesecake Pie

[adthrive-in-post-video-player video-id=”aJZfVFcx” upload-date=”Fri Nov 03 2017 12:18:46 GMT+0000 (UTC)” name=”Apple Crumb Cheesecake Pie” description=”This Apple Crumb Cheesecake Pie is made with a layer of cheesecake, homemade apple pie filling and an oatmeal crumb topping!”]
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For more great pie recipes, check out this Classic Pumpkin Pie, Salted Honey Pie, and more delicious pie recipes!

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Apple Crumb Cheesecake on plate
Recipe

Apple Crumb Cheesecake Pie

  • Author: Lindsay
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 12-14 Servings
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

This Apple Crumb Cheesecake Pie recipe is made with a layer of cheesecake, homemade apple pie filling and an oatmeal crumb topping! It’s a delicious dessert idea with a wonderful combination of flavors and textures!


Ingredients

APPLE PIE FILLING

  • 4 1/2 cups diced peeled apples
  • 1 1/2 tbsp fresh lemon juice
  • 6 tbsp (84g) packed brown sugar
  • 6 tbsp (78g) sugar
  • 3 tbsp cornstarch
  • 3/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 1 1/2 cups water

CHEESECAKE

  • Refrigerated pie crust
  • 8 oz cream cheese, room temperature
  • 1/4 cup (52g) sugar
  • 1 large egg
  • 3 cups Apple Pie Filling, above

CRUMB TOPPING

  • 1/4 cup (33g) all purpose flour
  • 1/4 cup (22g) quick cooking oats
  • 1/4 cup (56g) packed brown sugar
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 2 tbsp unsalted butter, melted

ADDITIONAL

  • Vanilla Ice Cream, for serving, optional
  • 1/4 cup Caramel Topping, for serving

Instructions

TO MAKE THE APPLE PIE FILLING:

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

TO MAKE THE PIE:

6. Preheat the oven to 375°F. Spray a 9-inch deep dish pie plate with non-stick baking spray.
7. Place the pie crust in the pie plate. Fold the edges of the crust under and mold them to your preference. Refrigerate until ready to use.
8. To make the cheesecake layer, beat the cream cheese until creamy.
9. Add the sugar and beat the mixture until smooth.
10. Add the egg and beat until full incorporated. Do not overbeat the batter.
11. Spread the cheesecake batter in the prepared pie crust.
12. Gently spoon the apple pie filling on top of the cheesecake batter.
13. For the crumb topping, mix together the crumb topping ingredients. Sprinkle the mixture evenly over the apple pie filling.
14. Bake the cheesecake pie for 40 minutes.
15. Remove the pie plate from the oven and place it on a wire rack. Let the cheesecake pie cool for 1 hour, then refrigerate for 2-3 hours, until completely chilled.
16. Serve with vanilla ice cream and caramel topping, if desired.

Nutrition

  • Serving Size: 1 Slice
  • Calories: 237
  • Sugar: 22.6 g
  • Sodium: 175.2 mg
  • Fat: 8.8 g
  • Carbohydrates: 37.4 g
  • Protein: 2.9 g
  • Cholesterol: 26.4 mg

Filed Under:

Enjoy!

Apple Crumb Cheesecake Pie - delicious layers of homemade apple pie filling, cheesecake and oatmeal crumb! Great for the holidays!

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107 Comments
    1. Lindsay

      I’d recommend something like granny smith, golden delicious or honeycrisp. You can even do a mix of two kinds.

  1. Libby

    This looks amazing! One question—do you think it could be made with a sugar cookie crust instead? Like r kind in the pouch? Would you pre-bake and then still bake for the 40 minutes?

    1. Lindsay

      I suppose you could, it just might be a thick crust. And yes, I’d probably pre-bake the cookie and then add the filling and bake it.

  2. Lori copani

    I made this pie for thanksgiving and it was a huge hit. I used a graham crack crust and doubled the cream cheese filling. Added a splash of vanilla to the filling as well. The mixture didn’t seem thick enough to hold the apple filling and I had time, so I poured the mixture over the baked crust and refrigerated it over night. Added the filling and crumb top the next morning and baked for 40 mins. It came out perfect. I served it a la mode but next time I will opt for homemade whipped cream.






    1. Juli

      Lori, I am considering making this for a dessert auction and read your comment. I’m curious what type of pan/pie dish you made it in since you doubled the cream cheese filling? I’m concerned about it spilling over the edges!?

  3. Annie

    Amaaazing recipe, only thing is I end up with a way way too much of the apple filling but nothing enough to halve the recipe so I’m still trying to troubleshoot that.






  4. Brigitte

    OMG the best pie I’ve had in my life. I loooove cheesecake, I loooove apple crumble and I loooove apple pie and it’s all of these together…just A-MA-ZING !!!!

  5. Jennifer Tokko

    I made this recipe and I loved it,my husband and my daughter loved it..it was really a success….I used @Hoosier Mama’s pie crust recipe for the crust,perfect combination..

  6. Dove

    Hey Lindsay! Congrats on your baby girl! I’m making a pie for a pie competition, I was thinking his pie but do you have any other suggestions? Tysm!

    1. Lindsay

      Thank you! This is definitely a good one, but I’ve had a number of people tell me they’ve won competitions with my Salted Honey Pie and I have to say that it’s my very favorite pie ever. I make it regularly. SO good!

      1. Maycie

        Does the pie have to stay cold to serve? Say, If I chilled it after cooking it and left it out on the counter all day?

      2. Lindsay

        In my opinion, it is best cold. But you could leave it out for a few hours and it should be fine. But it will get soft.

  7. Linda

    This is an excellent recipe! I made a graham cracker crust and doubled the cream cheese layer and put in spring form pan. Baked 60 minutes and it was delicious!! Didn’t add the ice cream or caramel topping but no one complained!






  8. Chickenmom

    This is the second time I’ve made this in 2 weeks.   It is so good! Thank you for sharing. 
    The only change I made was not refrigerating the apples
    To tbicken and it turned out very well. 






  9. Hannah

    Great flavor! However, I had an issue with spooning the apple mixture on top of the cheesecake. The weight of it (even though I gently tried to do it) just made a lot of the mixture fall into the cheesecake and some of the cheesecake tried to flood into the edges. So my top had cheesecake exposed. Not a huge deal at all, just wondering if I should have baked the cheesecake part for a few min first to solidify it or something.






    1. Lindsay

      It helps to spoon it around the top of the cheesecake rather than putting it all in one place and then trying to spread it.

  10. Patty

    Ridiculously dumb question, but do I need to put this in the oven if I use a premade pie crust? Asking for a friend lol 

      1. Patty

        Thanks! So I made the. Cream cheese filling and put it in the pie crust and put the apple on top and put it in the fridge. Can I bake it tmrw morning? After I put the crumble on top? I didn’t think about the dang egg. 🤦🏻‍♀️

    1. Emily

      Mines in the oven currently. I had a deep dish pie plate so I doubled the cheesecake part which I should not have done as when I added the apples it spilled over the edges a bit so if you think you need more filling you probably don’t. Also my apples kinda sank in even though I tried to spoon it on a little at a time. 






  11. Judy

    I made this pie today. Delicious. A real keeper. I was concerned the crust would be “soggy” but followed my Mom’s advise and put some unseasoned breadcrumbs in the pie plate before putting in the crust, and then brushing the crust with beaten egg white. The crust was crisp – thank you Mom.
    I used regular oats by mistake in the topping, and it was fine. I think I’ll add some chopped pecans to the crumb topping next time. The recipe was also in our local newspaper FOOD section this week.

  12. norma mirandilla

    Hi Lindsay! I’ve been following your blog for quite a while and I’ve made some of your recipes. They’re superb!! With this recipe, what brand of oats did you use?






  13. Suzanne Campbell

    I made this pie today. unfortunately I didn’t have any apples, but I did have a can of peach pie filling that worked great. It’s chilling in the fridge right now. Hubby says it smells excellent! Thanks for the recipe.






  14. Sovia Mendoza

    So excited to try this recipe out, hope the family enjoys it! Quick question can you bake two pies at a time? If so does baking time need to be adjusted?

    1. Lindsay

      I think that should be fine. I would try to put both pies on the middle rack. They may need an extra five minutes or so but I would think they wouldn’t need a lot more time.

    1. Lindsay

      They should be diced, so relatively small. However, if you like a little bit larger chunks, it shouldn’t hurt anything. And I tend to like this pie a little more chilled, because of the cheesecake layer (which I prefer to have cooler and a little more firm). But you could serve it either way.

  15. Jessica Mccoy

    I Love It It Was Wonderful! The Only Thing Is I Added 2Teaspoons Of Lemon Juice 2Teaspoons Of Vanilla Extract And 1 Teaspoon Of Milk And I Didn’t Have Any Apples So I Added Some Apple Pie Spice, It Really Added A Good Texture And Great Flavor. It Was Wonderful Will Defenetly Make It Again! Thanks So Much For This Recipe!






  16. Sherry

    What rack should I put this in the oven? I really want to bake this for Thanksgiving, but I never know where I should put the things I bake in the oven.

  17. Priscilla Flores

    I just made this and the only problem I had was that the apples sank into the cheesecake. It’s not in layers like the picture shows. Is this normal? Or what did I do wrong? But still tastes so DELICIOUS! I loved it!






    1. Lindsay

      Hmm, the apples should be as shown in the photos. The only reason I can think that would happen is if the cheesecake layer wasn’t as thick as it should be. Could you have possibly adding more of an ingredient or something that would have thinned it out?

  18. Teoakie

    Can you use the pie filling as a regular apple pie filling and would the recipe be the same but the apples is larger

    1. Lindsay

      I haven’t used it that way before, but I think it would be fine. You would probably want to double it to fill a whole pie.

  19. sapphire

    Hey Linsday…
    lovee this cheesecake .. its so good
    Do you think it would work to do these as individual cheesecakes or not?

    1. Lindsay

      They could be a little messy, but would probably work. You could consider using something like a graham cracker crust.

  20. Moss

    I made this with 3 honeycrisps & 2 granny smiths and added a touch of vanilla to the cheesecake batter. Absolute heaven! Definitely using this recipe again!!

    1. Lindsay

      I’m not sure of a good substitute, but you could try just leaving it out. The cheesecake filling just wouldn’t bake as firmly.

  21. Keri

    This pie was delicious! I used a graham cracker crust because it’s what I had on hand and it was a hit! Will definitely make again…thanks for sharing!

  22. Ashley

    do you really need to wait 4 to 6 hours for the apple filling in the fridge or can this just all be done at one pass?

    1. Lindsay

      You could probably make it work all in one pass. The nice thing about the apple filling is that it can be made ahead, if needed. It might be a little easier to spread over the cheesecake filling when cooled, but otherwise I’d think it’d be ok.

      1. Lindsay

        I haven’t tried it, but it might be ok. One issue you might have is the crust not being as flaky from the moisture of defrosting.

    1. Lauren

      This pie looks amazing! Just wondering if the cooled apple filling sinks into the unbaked cheesecake layer before it’s cooked? It seems like it would because the cheesecake layer is creamy!

      1. Lindsay

        No, it doesn’t stink. Even though the cheesecake is quite creamy, it’s sturdy and holds things quite well.

      1. Luke Weng

        Wow thanks for the recipe Lindsay! This was definitely one pie my family won’t forget.

        I love how the sugar is much lighter than other recipes out there. I used light cream cheese to make it even healthier :).

        It wasn’t perfect because my pan was too tall, so I doubled the cream cheese portion. I didn’t know what to do for the crust part so I found the “buttery flakey crust” on allrecipes. It stuck to the pan 😂.

        I’ll definitely being this to my small group once focus is over! Church potluck anybody? 🙃






  23. Marcellina

    I love Apple crumble cheesecake which looks a bit like this cheesecake. I think the extra caramel you have drizzled over take this cheesecake to another level. Congratulations to Jocelyn on the release of her book!

  24. Adriana

    This sounds wonderful!  Has anybody tried putting the crumb topping on the bottom instead of the conventional pie crust?

    1. Lindsay

      I’m not sure how well that’d work. It wouldn’t hold the pie together well and the texture would be lost because of the moisture of everything on top of it.

Lindsay
About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29