Apple Pie Cheesecake
Flaky pie crust topped with layers of cheesecake, apple pie filling, and an amazing crumb topping. This apple pie cheesecake will become your favorite fall dessert!
| Nutrition (1 serv.) | Amount | Nutrition (1 serv.) | Amount |
|---|---|---|---|
| Calories | 419 kcal | Sugar | 35 g |
| Carbs | 70 g | Cholesterol | 47 mg |
| Protein | 3 g | Sodium | 254 mg |
| Fat | 15 g | Fiber | 2 g |
| Sugar | 35 g | ||
| Cholesterol | 47 mg | ||
| Sodium | 254 mg | ||
| Fiber | 2 g |
Prep Time: 30 min Cook Time: 40 min Total Time: 130 min
Ingredients
¼ cup all-purpose flour
¼ cup quick-cooking oats
¼ cup light brown sugar , packed
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 Tablespoons salted butter , melted
1 homemade or store-bought pie crust
1 (8-ounce) package cream cheese , at room temperature
¼ cup granulated sugar
1 large egg
3 cups apple pie filling , see note (make the night before or use store bought)
Instructions
Crumb Topping
In a medium bowl, mix together flour, oats, sugar, cinnamon, nutmeg, and butter with a fork until well combined and crumbly. Set aside
Pie
Preheat the oven to 375°F. Place the pie dough into a 9-inch pie plate. Fold the edges of the dough under and crimp them. Refrigerate until ready to use.
In a large bowl, beat the cream cheese and sugar with an electric mixer until creamy. Mix in the egg. Spread the cheesecake onto the prepared crust.
Gently spoon the apple filling on top of the cheesecake filling. Sprinkle the crumb topping over the apples.
Bake for 40 minutes. Remove from the oven and place on a wire rack. Let cool for 1 hour at room temperature before transferring to the refrigerator to chill completely. Top with vanilla ice cream and caramel sauce to serve, if desired.