Ingredients

The following ingredients have 13 Servings
  • 4 1/2 cups diced peeled apples
  • 1 1/2 tbsp fresh lemon juice
  • 6 tbsp (84g) packed brown sugar
  • 6 tbsp (78g) sugar
  • 3 tbsp cornstarch
  • 3/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 1 1/2 cups water
  • Refrigerated pie crust
  • 8 oz cream cheese, room temperature
  • 1/4 cup (52g) sugar
  • 1 large egg
  • 3 cups Apple Pie Filling, above
  • 1/4 cup (33g) all purpose flour
  • 1/4 cup (22g) quick cooking oats
  • 1/4 cup (56g) packed brown sugar
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 2 tbsp unsalted butter, melted
  • Vanilla Ice Cream, for serving, optional
  • 1/4 cup Caramel Topping, for serving

Instruction

  • TO MAKE THE APPLE PIE FILLING:
  • Drizzle the lemon juice over the apples and toss to coat. Set the apples aside.
  • 2. Stir together the sugars, cornstarch, cinnamon, nutmeg and salt in a large saucepan. Whisk in the water until everything has dissolved.
  • 3. Bring the mixture to a boil over medium-high heat. Reduce the heat slightly and simmer for 2 minutes.
  • 4. Add the apples and increase the heat to medium-high heat to bring the mixture to a full boil again. Reduce the heat to low heat and simmer, stirring occasionally, for 10-12 minutes. Remove the pan from the heat and let the mixture cool.
  • 5. Refrigerate the filling in an airtight container for 4-6 hours to thicken. Store in the refrigerate for up to 2 weeks. TO MAKE THE PIE:
  • Preheat the oven to 375°F. Spray a 9-inch deep dish pie plate with non-stick baking spray.
  • 7. Place the pie crust in the pie plate. Fold the edges of the crust under and mold them to your preference. Refrigerate until ready to use.
  • 8. To make the cheesecake layer, beat the cream cheese until creamy.
  • 9. Add the sugar and beat the mixture until smooth.
  • 10. Add the egg and beat until full incorporated. Do not overbeat the batter.
  • 11. Spread the cheesecake batter in the prepared pie crust.
  • 12. Gently spoon the apple pie filling on top of the cheesecake batter.
  • 13. For the crumb topping, mix together the crumb topping ingredients. Sprinkle the mixture evenly over the apple pie filling.
  • 14. Bake the cheesecake pie for 40 minutes.
  • 15. Remove the pie plate from the oven and place it on a wire rack. Let the cheesecake pie cool for 1 hour, then refrigerate for 2-3 hours, until completely chilled.
  • 16. Serve with vanilla ice cream and caramel topping, if desired.