Description
Everyone loves apple pie and cheesecake, so combining the two creates a dessert that’s truly irresistible. This Apple Pie Cheesecake features a creamy cheesecake layer topped with sweet, spiced apples, all baked inside a buttery pie crust. Perfect for holidays, family gatherings, or any special occasion, it’s a show-stopping dessert that’s as delicious as it looks.
Ingredients
For the Pie Crust:
- 1 double pie crust or prepared uncooked pie crust
- Cream Cheese Mixture:
- 16 ounces cream cheese, softened (2 packages)
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 eggs
Apple Mixture:
- 6 large apples, peeled and thinly sliced (about ⅛ inch)
- 2 teaspoons fresh lemon juice
- ½ cup granulated sugar
- 2 tablespoons all-purpose flour
- 2 teaspoons cinnamon
Optional:
- Caramel sauce for serving
Instructions
- Preheat oven to 400°F and line a deep dish pie plate with the bottom pie crust.
- In a mixing bowl, beat cream cheese, ½ cup sugar, and vanilla on high until fluffy.
- Add eggs and mix until fully combined, then pour into the prepared pie crust.
- In a separate bowl, combine sliced apples, lemon juice, ½ cup sugar, flour, and cinnamon.
- Gently place the apple mixture on top of the cream cheese layer.
- Cover apples with the second pie crust and crimp the edges to seal. Cut a few slits in the top crust.
- Place the pie on a parchment-lined pan, cover loosely with foil, and bake for 30 minutes.
- Remove foil and bake an additional 30 minutes, or until apples are tender.
- Cool pie for 10 minutes, then on the countertop for 1 hour.
- Refrigerate for at least 4 hours or overnight before serving.
- Serve chilled, optionally with caramel sauce.
Notes
-
Serve chilled for the best texture and flavor.
-
Leftovers can be stored in the refrigerator for up to 5 days in an airtight container.
-
You can freeze the cheesecake for up to 2 months; thaw in the fridge before serving.
-
Drizzle with caramel sauce or serve with whipped cream for extra indulgence.