Apple Crisp Cheesecake Pie

Why You’ll Love This Recipe

I like this recipe because it takes all the flavors of apple crisp and cheesecake and layers them into one irresistible pie. The contrast of textures is what makes it so special—the smooth cheesecake, tender apples, and crunchy crisp topping balance each other perfectly. I also love that it’s a showstopper dessert that looks impressive but isn’t overly complicated to make.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Apple Pie Filling:
2 ¾ cups apples diced in ½ inch cubes (3 medium apples)
1 Tablespoon melted butter
¼ cup light brown sugar
1 teaspoon cinnamon
¼ teaspoon nutmeg
1 Tablespoon fresh lemon juice
1 ½ Tablespoon corn starch
½ cup water

Graham Cracker Crust:
2 ¼ cups graham cracker crumbs
¼ cup light brown sugar
1–2 teaspoons cinnamon (to taste)
6 Tablespoons unsalted butter, melted and slightly cooled

Crisp Topping:
½ cup all-purpose flour
½ cup light brown sugar
½ cup quick-cooking oats
1 teaspoon cinnamon
¼ teaspoon nutmeg
¼ cup unsalted butter, melted

Cheesecake Filling:
12 oz cream cheese
½ cup sugar
1 ½ teaspoons vanilla
2 Tablespoons flour
1 large egg

For Serving:
Salted caramel sauce, whipped cream, or vanilla ice cream

Directions

I peel and dice the apples into ½-inch cubes. In a saucepan, I melt 1 tablespoon of butter, then add the apples, brown sugar, lemon juice, cornstarch, water, cinnamon, and nutmeg. I cook over medium heat, stirring occasionally, until the apples are slightly softened and the sauce thickens, about 10–15 minutes. I set it aside to cool.
I preheat the oven to 350°F. For the crust, I mix graham cracker crumbs, brown sugar, and cinnamon in a bowl, then stir in the melted butter until evenly moistened. I press the mixture firmly into the bottom and sides of a 9-inch pie dish. I bake for 8 minutes, then let it cool.
For the crisp topping, I combine flour, oats, brown sugar, cinnamon, and nutmeg. I stir in melted butter with a fork until crumbly, then set aside.
For the cheesecake filling, I beat softened cream cheese with sugar, vanilla, and flour until smooth. I add the egg and mix just until combined. I spread the cheesecake mixture evenly into the cooled crust.
I spoon the apple filling over the cheesecake layer, then sprinkle the crisp topping over the apples.
I bake the pie for 35–40 minutes, tenting with foil if it browns too quickly. I let it cool completely before slicing.
When serving, I drizzle with salted caramel or add a dollop of whipped cream or a scoop of vanilla ice cream.

Servings and Timing

This recipe makes about 12 servings. It takes 30 minutes to prepare, 45 minutes to bake, and about 1 hour 15 minutes total (plus cooling time).

Variations

Sometimes I use gingersnap cookies instead of graham crackers for a spicier crust. I also like adding chopped pecans to the crisp topping for extra crunch. For a lighter version, I’ve reduced the sugar in the apple filling and it still tastes delicious.

Storage/Reheating

I store leftovers covered in the refrigerator for up to 4 days. This pie tastes best chilled or at room temperature, so I don’t reheat it. If I want to enjoy it warm, I microwave individual slices for 10–15 seconds. It also freezes well for up to 2 months—just wrap slices tightly before freezing.

FAQs

Can I use store-bought apple pie filling?

Yes, but I prefer making it fresh since it gives the pie better texture and flavor.

Can I make this ahead of time?

Yes, I often bake it a day ahead and let it chill overnight before serving.

What apples work best for this recipe?

I like Granny Smith or Honeycrisp because they hold their shape and balance the sweetness.

Can I use old-fashioned oats instead of quick oats?

Yes, but the topping will be a little chewier instead of crisp.

Do I need to use a springform pan instead of a pie dish?

No, a standard 9-inch pie dish works perfectly.

Can I double the recipe?

Yes, I bake it in a 9×13 pan for a crowd.

How do I prevent cracks in the cheesecake layer?

I avoid overmixing the egg and make sure not to overbake. Cooling gradually also helps.

Can I make it gluten-free?

Yes, I use gluten-free graham crackers and flour, and the pie comes out just as good.

Can I skip the caramel topping?

Yes, the pie is delicious on its own, but the caramel really enhances the flavor.

How do I know when the pie is done?

The topping should be golden brown and the center of the cheesecake layer should be set but slightly jiggly.

Conclusion

This Apple Crisp Cheesecake Pie is one of my favorite fall desserts because it brings together three classics—apple crisp, cheesecake, and pie—into one decadent dish. I love the creamy cheesecake layer against the spiced apples and crunchy topping, and it always feels special when I bring it to the table. It’s the kind of dessert that makes any gathering feel cozy and festive.