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Apple Pie Cheesecake
5 from 82 votes

Apple Pie Cheesecake

Apple Pie Cheesecake combines a smooth cream cheese filling with thinly sliced, cinnamon-spiced apples, all encased in a double pie crust. The top crust is sealed and slitted for steam release, then baked until the apples are soft. Chilling the pie allows flavors to meld, and serving with caramel sauce adds a sweet finish.

Prep Time
20 mins
Cook Time
1 hr
Additional Time
5 hrs 10 mins
Total Time
6 hrs 30 mins
Servings: 8
Calories: 291 kcal
Course: Dessert, Cake
Cuisine: American

Ingredients

  • 1 recipe pie crust or prepared uncooked pie crust, such as Pillsbury, double
Cream Cheese Mixture
  • 16 ounces cream cheese softened, 2 packages
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 egg
Apple Mixture
  • 6 large apple peeled and thinly sliced, about ⅛″
  • 2 teaspoons lemon juice fresh
  • ½ cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 2 teaspoons cinnamon
  • caramel sauce for serving, optional

Instructions

    Cup of Yum
  1. Preheat oven to 400°F. Line a deep dish pie plate with the bottom pie crust.
  2. With the mixer on high, combine cream cheese, ½ cup sugar, and vanilla until fluffy. Add in eggs and mix until combined. Pour the cream cheese mixture into the pie crust.
  3. In a large bowl, combine apples, lemon juice, ½ cup sugar, flour, and cinnamon. Gently place apples on top of cream cheese mixture.
  4. Top apples with a second pie crust and crimp the edges to seal. Cut a few small slits into the top of the pie.
  5. Line a pan with parchment paper and place the pie on the pan. Cover loosely with a piece of foil and bake for 30 minutes. Remove foil and bake an additional 30 minutes or until the apples feel soft when a knife is inserted. Remove from the oven and cool for 10 minutes.
  6. Cool for 1 hour on the countertop and then refrigerate for 4 hours or overnight. Serve chilled with caramel sauce.

Notes

  • Soften cream cheese to room temperature to ensure a smooth, lump-free filling.
  • Slice apples thinly to help them cook through evenly in the pie.
  • Cut slits in the top crust to allow steam to escape during baking and prevent sogginess.
  • For a shiny crust, brush with an egg wash made of one egg mixed with a tablespoon of water before baking.
  • Place the pie on a parchment-lined pan to catch any bubbling overflow during baking.
  • Store the pie covered in the refrigerator for up to 5 days; only cover exposed portions of the cut pie with plastic wrap.
  • The pie can be frozen wrapped tightly and kept up to 6 months; thaw in the refrigerator overnight before serving.

Nutrition Information

Calories 291 (15%) Carbohydrates 56g (19%) Protein 3g (6%) Fat 6g (9%) Saturated Fat 2g (10%) Cholesterol 41mg (14%) Sodium 105mg (4%) Potassium 181mg (4%) Fiber 4g (16%) Sugar 39g (78%) Vitamin A 135IU (3%) Vitamin C 6.8mg (8%) Calcium 23mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 291

% Daily Value*

Calories 291 15%
Carbohydrates 56g 19%
Protein 3g 6%
Fat 6g 9%
Saturated Fat 2g 10%
Cholesterol 41mg 14%
Sodium 105mg 4%
Potassium 181mg 4%
Fiber 4g 16%
Sugar 39g 78%
Vitamin A 135IU 3%
Vitamin C 6.8mg 8%
Calcium 23mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.