Description
This Apple Crisp Cheesecake Pie recipe brings together creamy cheesecake and crisp apple pie. A warm, comforting dessert for any occasion.
Ingredients
Scale
- For the Crust:
- 1 ½ cups (about 180g) graham cracker crumbs
- 2 tbsp granulated sugar
- ¼ cup (56g) unsalted butter, melted
- For the Cheesecake Layer:
- 2 (8-ounce) blocks full-fat cream cheese, softened to room temperature
- ½ cup (100g) granulated sugar
- 2 large eggs, room temperature
- ¼ cup (60g) sour cream
- 1 tsp pure vanilla extract
- For the Apple Filling:
- 1 tbsp unsalted butter
- 3 medium Granny Smith apples, peeled, cored, and thinly sliced
- ¼ cup (50g) packed light brown sugar
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tbsp lemon juice
- For the Crisp Topping:
- ½ cup (60g) all-purpose flour
- ½ cup (45g) rolled oats (not instant)
- ½ cup (100g) packed light brown sugar
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ cup (56g) cold unsalted butter, diced
Instructions
- Get Your Crust Ready: First things first, let’s tackle that crust. Preheat your oven to 350°F (175°C). In a medium bowl, mix your graham cracker crumbs with two tablespoons of granulated sugar and a quarter cup of melted butter. It should look like wet sand, you know? Press this mixture firmly into the bottom of a 9-inch springform pan. I use the bottom of a glass to get it really compact. Pop it in the oven for about 8-10 minutes, just until it’s lightly golden and smells toasty. Set it aside to cool a bit; this is where I always want to rush, but a cool crust is a happy crust.
- Whip Up the Cheesecake Layer: While your crust is cooling, let’s get creamy. In a large bowl, using an electric mixer (or your stand mixer, my arm gets tired!), beat two blocks of softened cream cheese with half a cup of granulated sugar until it’s smooth and fluffy. Seriously, no lumps allowed! Then, beat in the two large eggs one at a time, just until combined – don’t overmix, or your cheesecake might crack, and we don’t want that. Stir in a quarter cup of sour cream and a teaspoon of vanilla extract. Oh, the smell of that vanilla, it just makes me happy!
- Prepare the Apple Filling: Now for the apples! In a medium saucepan over medium heat, melt a tablespoon of butter. Add your sliced Granny Smith apples, a quarter cup of brown sugar, a teaspoon of cinnamon, a pinch of nutmeg, and a splash of lemon juice. Sauté them for about 5-7 minutes, stirring occasionally, until they’re slightly softened but still have a bit of bite. You don’t want mushy apples in your apple crisp cheesecake pie, hon! This step really brings out their flavor, and the kitchen starts smelling absolutely divine.
- Craft the Crisp Topping: Time for that crunchy goodness! In another bowl, combine half a cup of all-purpose flour, half a cup of rolled oats, half a cup of packed brown sugar, another teaspoon of cinnamon, and a quarter teaspoon of nutmeg. Cut in a quarter cup of cold, diced butter using your fingers or a pastry blender until the mixture resembles coarse crumbs. I usually just use my hands; it’s a bit messy, but it works the best for getting that perfect crumbly texture. This is where I always sneak a little taste, oops!
- Assemble Your Apple Crisp Cheesecake Pie: Okay, layering time! Pour the cheesecake mixture over your cooled graham cracker crust in the springform pan. Gently spoon the slightly cooled apple filling evenly over the cheesecake layer. It’ll look a little chaotic, but that’s part of its charm. Finally, sprinkle that glorious crisp topping all over the apples. Make sure it’s spread out nicely so every bite gets some crunch. It’s starting to look like a masterpiece, even with my slightly flour-dusted countertop.
- Bake and Chill: Carefully place your assembled pie on a baking sheet (to catch any potential drips, because kitchen disasters happen!). Bake for 50-60 minutes, or until the edges are set, and the center has a slight jiggle. Honestly, I watch it like a hawk. Let it cool on a wire rack for at least 2 hours, then — and this is crucial — refrigerate it for at least 4 hours, or even better, overnight. Patience is a virtue, especially with cheesecake. The waiting is the hardest part, but so worth it for a perfectly set Apple Crisp Cheesecake Pie!