Apple Cheesecake Pie
Can’t decide between apple pie or cheesecake for dessert? No need to choose! This apple cheesecake pie gives you what you want with one amazing dessert!
This year, we are actually foregoing a traditional Thanksgiving in favor of ice fishing at our family’s cabin.
Wait, let me rephrase. Brian and the boys will be ice fishing while Cam and I keep the cabin warm. If you think I’m going to subject myself to anything that involves the word ice when we’ve been without official heat for a week, well, sorry, but I’m here to announce that my coping skills aren’t that high.
The boys, that includes Brian, have been put on alert they are now responsible for providing us with Thanksgiving dinner.
They are all probably relieved I’ll leave them to the fishing. I tend to give advice when I know nothing about it (giving advice is, like, my best talent).
Plus, I refuse to clean any fish I may catch which is a major no-no in Brian’s eyes (his motto: you catch, you clean; my motto: if you clean them in my kitchen sink, you die). But I did offer to cook the little fishies once caught. So you see? I am still pulling my weight around here.
Even though we won’t be having a traditional Thanksgiving (we’ve actually been enjoying it in bits and pieces over the last few months while I’ve made and tested recipes to post for you guys), I’m not sure I can make it through the official holiday without pie.
As I’ve been known to say: you can’t have too many pie options on Thanksgiving…or any day of the year, really.
Sometimes classic recipes are where it’s at. Give me a good pumpkin pie on Thanksgiving and I’m very happy (although I don’t necessarily want to eat it mid-summer).
Traditional apple pie is probably one of my favorite things in all the land. And banana cream pie? As classic as it gets.
But there are other times when thinking outside of the pie box is just plain fun. Like this apple cheesecake pie. You’ve got apples. You’ve got cheesecake. And you’ve got pie. It’s brilliant and delicious and a great way to change things up if you want something a bit different than the classic standbys.
I absolutely loved the combination of tender, sweet apples layered with silky, creamy cheesecake and topped with a light sour cream and powdered sugar mixture.
If you are a lover of apple pie and also of cheesecake (but find yourself unable to summon the energy to make both), then I dedicate this pie to you.
Also, if you are wanting an extra boost in pie making confidence, check out my Pie Boot Camp Series HERE! The series includes:
All About Pie Making Equipment Essentials
How to Make Pie Crust (Foolproof Recipe, Rolling Out, Crimping + Video Tutorial)
All About Blind Baking + How to Do It and Why (Bonus: Chocolate Ganache Cream Pie Recipe)
Double Crust Pies and How to Make an Easy Lattice Crust (Bonus: Printable for Easy Reference to Sum Up Pie Boot Camp)
One Year Ago: Heavenly Blueberry and Cream Angel Dessert
Two Years Ago: Chocolate and Coconut Cream Pie Bars
Three Years Ago: Chocolate Peanut Butter Wafer Cream Cake
Apple Cheesecake Pie
- Single unbaked pie crust fitted to 9-inch pie plate (see note)
- 1 tablespoon butter
- 4 apples, cored, peeled, and chopped
- Pinch of salt
- 1 teaspoon ground cinnamon
- ¼ cup (53 g) packed light brown sugar
- 4 ounces (113 g) cream cheese, softened
- Pinch of salt
- ⅓ cup (71 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅓ cup (75 g) sour cream
Sour Cream Topping:
- ⅔ cup (151 g) sour cream
- 2 tablespoons powdered sugar
- In a large 12-inch skillet or in a saucepan over medium heat, melt the 1 tablespoon butter for the apple filling. Add the apples, salt, cinnamon, and sugar. Cook the mixture, stirring often, until the apples are tender and the liquid is thick and syrupy, 10 minutes or so.
- Let the apple mixture cool to room temperature (you don’t want to pour it into the pie shell while it’s warm). It will cool more quickly if you scrape it into another dish and refrigerate. But if you don’t want to wash another dish, I get it. Just let it cool in the pan. The apple mixture can be made ahead of time and refrigerated for a day or so.
- Preheat the oven to 400 degrees F.
- For the cheesecake layer, beat the cream cheese, salt and sugar with an electric mixer until it is creamy and smooth, 1-2 minutes. Add the eggs and mix just until combined (over mixing can cause the cheesecake layer to crack while baking). Stir in the vanilla and sour cream.
- Layer the apple mixture into the bottom of the unbaked pie shell. Spread the cheesecake filling evenly over the top.
- Bake the pie at 400 degrees for 10 minutes. Without removing the pie, reduce the heat to 325 degrees and bake for 35-45 minutes until the edges are set but the very middle of the pie is just slightly wobbly.
- Check the pie during baking and cover the edges with foil or a pie shield of they are over browning.
- Let the pie cool to room temperature. Mix together the sour cream and powdered sugar and spread evenly over the top of the cooled pie. Refrigerate for 1-2 hours (or up to overnight) before serving.
Recipe Source: adapted from this blog after Lien B., a reader, sent it to me (she’s also the one who has sent me fabulous recipes like this vanilla bean cheesecake and these delightful mug cakes and this chocolate wafer cake – among others – thanks for having great taste in food, Lien!)
40 Comments on “Apple Cheesecake Pie”
I have tried it and found it to be delightfully delicious. It is just different with the cheesecake top- but I made it late yesterday afternoon, put it in the frig over night, and it is now one third gone and it’s barely noon. Four thumbs up on this one gal.
Can I freeze this pie?
I’ve never frozen it so I’m not positive – sorry!
I just made this and it is so good ! Since I’m an apple filling fan, I’ll double the amount next time.
This recipe is a keeper !
This looks delish. I have canned pie filling, though, and was wondering if I could use that. How many cups would I need?
I’ve never used canned apple pie filling, Kate, so you’ll have to experiment. I can’t recall exactly how many cups the filling is for this recipe.
Oh my, this sounds so good. I love how light and delicious it looks!
I made this yesterday – turned out delicious!
It’s been a long time since I made a cheesecake, so I was anxious about mixing the custard too much. When I mixed just to combine, it seemed lumpy…so I set my Kitchen Aid mixer on lowest setting and mixed until smooth. Pie came out perfect! Thank you.
I can’t wait to eat this tonight. I take full responsibility for all the cracks that will be in the cheesecake layer due to the fact that out of complete desperation, I just threw the contents of the cheesecake layer from the mixing bowl to the Vitamix because I screwed up and there were so. many. clumps. Hopefully the topping will cover cracks:)
Hi Mel! Made this for Thanksgiving yesterday and it was so so incredibly amazing! I had another slice today and and it’s even better! Thank you SO so much for the recipe, and all your amazing recipes. Yours is the first site I go to when I need a good recipe! Thank you! Hope you had a warm and happy thanksgiving!
Hi Mel! Made this yesterday! My apple mixture never got thick and syrupy…what did I do wrong? It was still delicious either way!!!
Hmmm, not sure, Nancy. What type of apples did you use?
Mel- I have to admit… we made 3 of your recipes tonight. Your food is in our kitchen a lot. I love your website, your recipes, and seeing how your family is doing. Many thanks for all you do. Prayers for you and your family this holiday season!!
I’m cooking the apples as I write. Smells wonderful. I have a question about the sour cream. Which amount goes in the cheesecake layer and which in the topping?
1/3 cup goes in the cheesecake filling and 2/3 cup goes in the topping.
Thanks. I thought that was the case. I’m baking the pie tonight!
I can literally think of one million things I’d rather do than ice fish!
Also, you crack me up!
I hope you get heat soooooooooon!!!
I would not be ice fishing. I would not be cleaning fish. I might fish when it’s warm out, but I still would not be cleaning fish. Soooooo I would be in the cabin with you and Cam.
Actually it sounds fun—the cabin part and doing something different for Thanksgiving.
I am LOVING this pie. Great for us who can’t make up their mind between cheesecake and pie.
I’m going to be at my in laws and don’t want to be in her way in her kitchen. Cold I make this here and freeze it? Can you ever freeze pie, I have no idea. Thanks!
Hmmm, good question, Karen. I actually think it would freeze pretty well but without trying it myself I can’t say that with 100% confidence. I know cheesecake and apple pie freeze well separately so they should freeze pretty well in this recipe.
Thanks! I hope today really is the day for some heat in your house!
Thanks, Karen! Unfortunately, the heating saga continues – looks like it might be next Wed before we are warm and toasty again!
I’ve never seen a pie like this. It looks like an interesting combination and I’m sure it would be delicious.
This is so unique! Wow! Like a cross between an apple pie and cheesecake – does it get any better?!
Can’t believe you’ve been without heat for so long. Glad you guys are ok though… MN has toughed you up. The pie looks delish!
Mel, this looks delicious, I can’t wait to make it! So do you have heat yet?!! Been thinking about you guys!
Thanks for asking, Jamie. Unfortunately, no. We thought it would be fixed today but now it looks like maybe Friday? It was a bit discouraging to hear that today. We’ve been muddling through but the space heaters and living in two rooms is getting kind of old. 🙂
Ah . . . .hugs. 🙁
Hahaha, you had me laughing out loud with your cleaning the fish in the sink comment!
Sounds like a wonderful plan for Thanksgiving. I hope this time away in the warmth of a family cabin will give you a much needed relaxing, restful period of time. Do minimal cooking and put the blog work aside for a while and enjoy the gift of your beautiful family.
What type of apples did you use?
Honeycrisp are quite large apples, especially compared to Gala. Do you still use 4?
Good question, I just eyeball the amount it would be for for average-sized apples. Probably about 4 cups of apples total.
This sounds yummy! I can not believe they’re going ice fishing! I think they’re numb 😉
That looks entirely different from any apple pie I’ve ever had, but I’m with you on there never being too many pie options! Cheesecake and apples are always good, so why not combine them in pie! Yum!
Unsolicited advice is my very best talent as well! I knew we were kindred spirits. This pie looks amazing. Thank you for this fantastic website–it has been my #1 recipe source for years. You are the best, Mel. Happy Thanksgiving!
Hope your heat gets fixed today and bring along a good book to enjoy while the boys freeze ice fishing! You are one brave woman!!! This looks divine!
Well it is a balmy 39 degrees here in western Oregon! No. NO NO NO way would you get me to go ice fishing. Seriously, are you Mother Teresa re-incarnated?
I started some of my Thanksgiving prep that can be done ahead of time. Between that, homeschool, trying to get a doctor appointment and trying to get a goat pregnant (second try) I figure I better get something towards the big meal started.
I am not a pie lover, but I love cheesecake. This looks so delicious and unique, Mel! I think ice fishing sounds fun, but I am with you and Cam about staying in and keeping the cabin warm. Have fun!