Cheesecake Apple Pie

Cheesecake Apple Pie is perfect for fall…or whenever you want apple pie married to cheesecake. It’s a crunchy all butter pie crust with creamy no-bake cheesecake and apple pie filling on top – amazing with a scoop of ice cream and tons of caramel sauce!

Perfect Apple Pie Cheesecake Recipe

I am constantly trying to come up with new apple pie recipes. Apple pie is one of my favorites (especially apple crumb pie) and I feel like there are so many variations you can make with apple pie. You can make a lattice apple pie or apple slab pie, or even mini apple pies.

I decided I wanted to combine my favorite no-bake cheesecake with apple pie (like my Strawberry Cream Cheese Pie) but because it’s fall I felt like using my all butter pie crust. Then I topped with my homemade apple pie filling – but you can use a can of that to make life easier!

Ingredients Needed

• The Crust: I used my all butter pie crust recipe. You’ll need to blind bake it – or use a graham cracker crust instead.
• Cream Cheese: Make sure that it is room temperature to avoid lumps.
• Sugar: Granulated sugar to sweeten the cheesecake.
• Whipped Topping: I like using cool whip for a no fail cheesecake but you can substitute whipped cream.
• Apple Pie Filling: homemade apple pie filling. This time of year I make my apple pie filling almost weekly for some sort of recipe!

How to make Apple Pie Cheesecake

1. Make the Crust: Blind bake the crust and let it cool.
2. Make the Cheesecake Filling: Mix cream cheese, sugar, and vanilla with a hand mixer until smooth. Fold in cool whip. Spread in cooled pie crust.
3. Finisher: Top with apple pie filling.
4. Chill: Chill at least 1 hour before cutting and serving.

Storage

Store pie loosely covered in the refrigerator. I do not recommend freezing this pie.