This Apple Pie Cheesecake recipe combines two of the best things in the dessert world – apple pie and cheesecake!

Drizzle it with a little caramel sauce and this pie will be so tasty that it should be slapped with a warning label. Caution – it will be impossible to eat just one piece!

piece of Cheesecake Apple Pie with ice cream and caramel sauce

A Favorite Dessert Mashup

Why choose when you can have it all?

  • A delicious combo of homemade apple pie and rich creamy cheesecake.
  • It’s best made ahead of time so it can set.
  • Make homemade crust or pour the filling into a premade crust.
  • Skip the top crust and try a crumble topping like we put on our Dutch apple pie.

ingredients for Cheesecake Apple Pie on a marble board

Ingredients for Apple Pie Cheesecake

CRUST: Flaky Homemade Pie Crust is great but a pre-made refrigerated pie crust works just as well. If making a homemade pie crust, use a ceramic pie plate and there is no need to pre-bake the crust.

APPLES: The best apples to use for baking include Honey Crisp or Granny Smith. Apples should be peeled and sliced.

CHEESECAKE: Just like our homemade cheesecake, this layer needs just 4 ingredients. Cream cheese, vanilla, sugar, and eggs. Simply mix and pour.

VARIATIONS: Sprinkle with a few pecans, and drizzle with this homemade easy caramel sauce. Or, serve with ice cream! Skip the top crust and use an apple crumble topping instead.

process of making Cheesecake Apple Pie

How to Make Apple Pie Cheesecake

Here’s a quick overview of the recipe below:

  1. Make Cheesecake Layer: Combine cream cheese mixture & fill the pie crust.
  2. Make Apple Mixture: In a separate bowl, combine apple filling. Gently place on top of cream cheese mixture.
  3. Add Crust: Top apples with second pie crust.
  4. Bake (per recipe below) & serve.

Cheesecake Apple Pie in a white dish before being baked

Tips for Perfection

  • Cream cheese should be softened to room temperature.
  • Don’t overmix the cream cheese mixture.
  • Ensure the apples are thinly sliced so they cook through.
  • Be sure to cut slits in the top crust so that steam can escape.
  • For a glossy crust, combine one egg with 1 tablespoon of water. Wisk until combined and brush over the crust.
  • Depending on your apples, the pie can sometimes bubble over so place the pie plate on a pan lined with parchment to save my oven any mess.

piece of Cheesecake Apple Pie on a plate with ice cream

Storing Leftovers

This pie can be left in the refrigerator for 5 days. Cover only the cut portion of the pie with saran wrap. Covering the crust may make it soggy.

This cheesecake can be frozen. Make sure it is cool before freezing! Wrap it in plastic wrap, then place it in a freezer bag. It will keep in the freezer for 6 months. Let it thaw in the refrigerator before serving.

More Holiday Pies We Love

Did you love this Cheesecake Apple Pie? Leave a rating and a comment below! 

Apple Pie Cheesecake

Everyone loves apple pie and everyone loves cheesecake… so why not? The combination is incredible!

Cream Cheese Mixture

Apple Mixture


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  • Preheat oven to 400°F. Line a deep dish pie plate with the bottom pie crust.

  • 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.

  • In a large bowl, combine apples, lemon juice, ½ cup sugar, flour, and cinnamon. Gently place apples on top of cream cheese mixture.

  • Top apples with a second pie crust and crimp the edges to seal. Cut a few small slits into the top of the pie.

  • 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.

  • Cool for 1 hour on the countertop and then refrigerate for 4 hours or overnight. Serve chilled with caramel sauce.

  • Cream cheese should be softened to room temperature.
  • Don’t overmix the cream cheese mixture.
  • Ensure the apples are thinly sliced so they cook through. 
  • Be sure to cut slits in the top crust so that steam can escape.
  • For a glossy crust, combine one egg with 1 tablespoon of water. Wisk until combined and brush over the crust. 
  • Depending on your apples, the pie can sometimes bubble over so place the pie plate on a pan lined with parchment to save my oven any mess.
  • Cheesecake Apple Pie can be stored in the fridge for up to 5 days. Only cover the cut portion of the pie with plastic wrap.
  • Cooled pie can be frozen, wrap in plastic wrap then in a freezer bag. It will keep in the freezer for up to 6 months. Thaw in the refrigerator overnight before serving. 

Calories: 291, Carbohydrates: 56g, Protein: 3g, Fat: 6g, Saturated Fat: 2g, Cholesterol: 41mg, Sodium: 105mg, Potassium: 181mg, Fiber: 4g, Sugar: 39g, Vitamin A: 135IU, Vitamin C: 6.8mg, Calcium: 23mg, Iron: 1mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Course Cake, Dessert, Pie

Cuisine American

Easy Apple Desserts

Cheesecake Apple Pie on a plate with iced cream and a title
Cheesecake Apple Pie in a dish with writing
piece of Cheesecake Apple Pie on a plate with a title
whole Cheesecake Apple Pie in a dish and a piece of Cheesecake Apple Pie with ice cream and a title

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