Apple Crumb Cheesecake Pie

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

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

Read transcript
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

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


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!



  • 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


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


  • 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


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



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.


6. Preheat the oven to 375°F. Spray a 9-inch 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.

Keywords: best apple pie recipe, apple pie filling recipe, homemade apple pie, how to make apple pie, easy apple pie, apple cheesecake


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

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Recipe rating

  1. 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.

  2. 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?

  3. 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.

  4. 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.

  5. 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!

  6. 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.

  7. 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?

  8. 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.

  9. 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.

  10. 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.

  11. 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!

  12. 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? 🙃

  13. 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!

  14. 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.

About Lindsay

I'm a wife and mom to twin boys, a baby girl and a sweet black lab with a serious sweets addiction! Bring on the sugar!

Scripture I’m Loving

“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12