For as long as I can remember, pies have been my “thing” at Thanksgiving. I don’t know why, but I was drawn to taking over the pies at an early age. I had always helped my dad dress the turkey for the oven, and I always helped my mom with all of the other preparations leading up to the meal. But I began taking over various duties as I got older. Making pies was the first thing I can remember doing completely by myself.
I started with pumpkin pie, of course. I remember my grandfather tasting my first pumpkin pie and being so proud of the response I got from him. Since then, I have added more pies to my repertoire. Vanilla pies, pecan pies, apple pies, cream pies, and more. This particular pie is one I only started making last year, so it is only two Thanksgivings old in my household.
Apple Crisp Cheesecake Pie… The name might be a bit of a mouthful, but it is literally the BEST mouthful of a cheesecake that’s also a pie! If you cannot decide between pie or cheesecake, this is a winner. This dessert works great for any meal with tons of prep because it can be made in advance. It is also a perfect way to use a can of apple pie filling or even homemade filling (check out my recipe for apple pie filling here).
Each layer is scrumptious: there’s the crunchy crumble topping, the creamy cheesecake layer, the apple pie filling sandwiched in between, and a perfectly baked pie crust surrounding everything. Apple crisp cheesecake pie satisfies any sweet tooth, but it’s not too sweet, making it delicious to serve alone or with whipped cream or ice cream. Any way you serve it, make sure it is chilled – that is how it tastes the yummiest! I just know your family will love this!
Apple Crumble Cheesecake Pie
Ingredients
- 1 pie crust, refrigerated or homemade
- 1 8 oz. package cream cheese, softened
- ¼ cup sugar
- 1 egg
- 1 tsp vanilla
- 1 21 oz. can apple pie filling
- ¼ cup flour
- ¼ cup old-fashioned oats
- ¼ cup brown sugar, packed
- ½ tsp cinnamon
- 2 tbsp butter, melted
Instructions
- Preheat the oven to 375°.
- Spray a pie pan with nonstick spray and carefully spread the pie crust over the pie pan. Crimp the edges to prepare the pie crust for filling. Set aside.
- In a medium bowl, blend the cream cheese, sugar, egg, and vanilla using a hand mixer. Mix until fluffy.
- Spread the cream cheese mixture evenly over the pie crust to create an even layer of cheesecake filling at the bottom of the pie.
- Open the apple pie filling and evenly spread the filling over the cream cheese mixture in the pie pan.
- In another medium bowl, use a spoon or your hand to combine the flour, oats, brown sugar, cinnamon, and butter. This should be relatively crumbley.
- Evenly spread the crumble mixture over the apple pie filling.
- Bake the pie for 35 to 40 minutes, or until the pie crust is golden brown and the crisp topping is also turning golden.
- Allow the pie to cool before slicing and serving. Refrigerate leftovers (or even before serving!).
