Imagine taking everything you love about creamy, rich cheesecake and combining it with the warm, spiced comfort of apple pie. This Apple Cheesecake Pie is exactly that dream come true. With a buttery graham cracker crust as the foundation, a luscious cream cheese filling in the middle, and a layer of tender cinnamon-spiced apples on top, this dessert brings together the best of both worlds. Perfect for autumn gatherings, holiday dinners, or any time you want to serve something truly special, this pie serves 8 generous portions and requires about 45 minutes of preparation time followed by baking and cooling.
Cooking Time: 45 minutes prep, 1 hour 15 minutes baking, plus 4 hours cooling time
Serves: 8 people
What You’ll Need
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons melted butter
For the cheesecake layer:
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
For the apple topping:
- 4 medium Granny Smith apples, peeled and sliced thin
- 1/3 cup brown sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons butter, cut into small pieces
Preparing Your Pan
Preheat your oven to 350 degrees. Grease a 9-inch pie pan with butter or cooking spray. This prevents sticking and makes serving much easier later.
Making the Crust
In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until the mixture looks like wet sand and holds together when squeezed. Press this mixture firmly into the bottom and up the sides of your prepared pie pan. Use the bottom of a measuring cup to help pack it down evenly. Bake the crust for 10 minutes, then remove and let it cool while you prepare the filling.
Creating the Cheesecake Layer
In a large bowl, beat the softened cream cheese with an electric mixer until smooth and fluffy, about 3 minutes. Gradually add the sugar and continue beating until well combined. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and sour cream until the mixture is completely smooth with no lumps.
Preparing the Apple Topping
While the cheesecake layer chills slightly, prepare your apples. Peel and slice them into thin, even pieces about 1/8 inch thick. In a large bowl, toss the apple slices with brown sugar, flour, cinnamon, and nutmeg until every piece is well coated.
Assembling the Pie
Pour the cheesecake mixture over the cooled graham cracker crust and spread it evenly with a spatula. Arrange the seasoned apple slices in an overlapping pattern on top of the cheesecake layer, starting from the outside and working your way toward the center. Dot the top with small pieces of butter.
Baking to Perfection
Place the pie in the preheated oven and bake for 15 minutes. Then reduce the temperature to 325 degrees and continue baking for 50-55 minutes more. The center should be almost set but still slightly jiggly when you gently shake the pan. The apples should be tender and lightly golden.
Cooling and Setting
Remove the pie from the oven and let it cool completely at room temperature for about 2 hours. Then refrigerate for at least 2 hours more before serving. This cooling time is crucial for the cheesecake layer to set properly and makes slicing much cleaner.
Serving Suggestions
Cut the pie into wedges using a sharp knife dipped in warm water between cuts. This helps create clean slices. Serve chilled, and consider adding a dollop of whipped cream or a drizzle of caramel sauce for extra indulgence.
Storage Tips
This Apple Cheesecake Pie will keep covered in the refrigerator for up to 5 days. The flavors actually improve after the first day as everything melds together beautifully. For best results, always store it covered to prevent the top from drying out.
The combination of tangy cream cheese, sweet spiced apples, and crunchy graham cracker crust creates a dessert that’s both familiar and exciting, making it perfect for impressing guests or treating your family to something extraordinary.
