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Apple Crisp Cheesecake Pie Recipe

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4.1 from 15 reviews

This Apple Crisp Cheesecake Pie combines tender cinnamon-spiced apple filling layered over a creamy cheesecake base, all nestled in a buttery graham cracker crust and topped with a crunchy oat crisp. Perfectly balanced between a pie, cheesecake, and apple crisp, this dessert is an impressive crowd-pleaser bursting with warm fall flavors.

Ingredients

Apple Pie Filling

  • 2 ¾ cups apples, diced in ½ inch cubes (about 3 medium apples)
  • 1 Tablespoon melted butter
  • ¼ cup light brown sugar
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1 Tablespoon fresh lemon juice
  • 1 ½ Tablespoons corn starch
  • ½ cup water

Graham Cracker Crust

  • 2 ¼ cups graham cracker crumbs
  • ¼ cup light brown sugar
  • 1–2 teaspoons cinnamon (to taste)
  • 6 Tablespoons unsalted butter, melted and slightly cooled

Crisp Topping

  • ½ cup all-purpose flour
  • ½ cup light brown sugar
  • ½ cup quick-cooking oats
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ cup unsalted butter, melted

Cheesecake Filling

  • 12 oz cream cheese, softened
  • ½ cup sugar
  • 1 ½ teaspoons vanilla extract
  • 2 Tablespoons flour
  • 1 large egg, slightly beaten

To Serve

  • Salted caramel sauce, whipped cream, or vanilla ice cream

Instructions

  1. Prepare the apple pie filling: Peel and dice the apples into ½ inch cubes. In a large saucepan, melt 1 tablespoon of butter over medium heat. Add the diced apples, ¼ cup brown sugar, 1 tablespoon lemon juice, 1 ½ tablespoons corn starch, ½ cup water, 1 teaspoon cinnamon, and ¼ teaspoon nutmeg. Stir to combine.
  2. Cook the filling: Cover the saucepan with a lid and cook over medium heat for 10-15 minutes, stirring occasionally to prevent sticking. Cook until the apples are slightly softened and the sauce has thickened. Remove from heat and let cool.
  3. Make the graham cracker crust: Preheat your oven to 350°F (175°C). In a bowl, mix 2 ¼ cups graham cracker crumbs, ¼ cup brown sugar, and 1-2 teaspoons cinnamon. Add the 6 tablespoons melted butter and stir until evenly moistened.
  4. Press and bake the crust: Press the graham cracker mixture evenly into the bottom and up the sides of a 9-inch pie dish. Bake for 8 minutes, then remove from the oven and allow to cool.
  5. Prepare the crisp topping: Combine ½ cup all-purpose flour, ½ cup brown sugar, ½ cup quick-cooking oats, 1 teaspoon cinnamon, and ¼ teaspoon nutmeg in a bowl. Add ¼ cup melted butter and whisk with a fork until crumbly. Set aside.
  6. Make the cheesecake filling: In a mixing bowl, beat the softened 12 oz cream cheese with ½ cup sugar, 1 ½ teaspoons vanilla extract, and 2 tablespoons flour until smooth and creamy. Add the slightly beaten egg and mix just until combined.
  7. Assemble the pie: Spread the cheesecake filling evenly over the cooled graham cracker crust. Then spoon the cooled apple filling evenly over the cheesecake layer.
  8. Add the crisp topping: Sprinkle the prepared oat crisp topping evenly over the apples.
  9. Bake the assembled pie: Bake at 350°F (175°C) for 35-40 minutes. If the topping begins to brown too quickly, tent the pie loosely with aluminum foil to prevent burning.
  10. Cool and serve: Allow the pie to cool completely before serving. Serve slices with a drizzle of salted caramel sauce, whipped cream, or a scoop of vanilla ice cream for an indulgent finish.

Notes

  • The apple filling can be made a day ahead and refrigerated, just bring to room temperature before assembling.
  • Use a sharp knife to peel and dice the apples for even cooking and texture.
  • If you prefer a crisper topping, you can broil the pie for 1-2 minutes at the end of baking—watch carefully to avoid burning.
  • The crust can be made gluten-free by substituting gluten-free graham cracker crumbs.
  • Room temperature cream cheese blends more smoothly to create a silky cheesecake layer.

Find it online: https://bitezly.com/apple-crisp-cheesecake-pie-recipe/