With cheesecake on the bottom and apple pie on the top, apple cheesecake pie is the perfect blend of two dessert favorites!
Cheesecake and pie! Yes, it’s true! You can have a slice of apple pie while having some cheesecake too! Exciting, right? This is another easy pie recipe that comes together really quickly. I like that it is a little bit out of the norm as far as traditional pies go. The flavors really compliment each other and it sets up well making it pretty to serve.
For this pie you will need an unbaked pie shell. You can find my recipe here. Beat together the cream cheese, powdered sugar, vanilla and egg until smooth. Spread in the bottom of the pie shell.
Peel, thinly slice and chop up apples into bite sized pieces and toss with the lemon juice, brown sugar, flour, and cinnamon in a microwave safe bowl.
Microwave the apples on high for 2 minutes. The apples should be slightly soft and look like pictured above.
Evenly spread over the cheesecake. Bake at 375 for 30-35 minutes. The center should be nearly set. Cool for 30 minutes on a cooling rack, then chill in the fridge for at least 4 hours. Slice and serve drizzled with icing.
- One 9 inch Uncooked Pie Shell
- 1 (8 oz.) package Cream Cheese softened
- 1/3 Cup Powdered Sugar
- 1/2 tsp Vanilla
- 1 Egg
- 2 1/2 Cups Apples, peeled, thinly sliced and chopped
- 1 tsp Lemon Juice
- 1/3 C Brown Sugar
- 1/2 tsp Ground Cinnamon
- 2 tsp Flour
- 1 Cup Powdered Sugar
- 1/2 tsp Clear Vanilla
- 1 1/2 Tbs Milk
Prepare an uncooked pie shell in a 9 inch pie plate. Set aside.
Preheat the oven to 375 degrees.
In a medium bowl, beat the cream cheese, powdered sugar, vanilla and egg together until smooth. Pour into the unbaked pie shell. Set aside.
In a medium microwave safe bowl, toss the apples with the lemon juice, brown sugar cinnamon, and flour. Microwave on high for 2 minutes. Apples should be slightly softened.
Stir and pour over the cheesecake.
Bake at 375 degrees for 30 -35 minutes. Center should be nearly set. Cool on a cooling rack for 30 minutes, then chill in the fridge for at least 4 hours.
For the icing. whisk together the powdered sugar, vanilla, and milk until it is smooth and drizzle over the pie or over individual slices of pie to be served.