Apple Streusel Cheesecake Pie + Video
Apple Streusel Cheesecake Pie combines two dessert favorites with a graham cracker crust, creamy cheesecake layer, homemade apple pie filling, and crunchy streusel topping.
I know Thanksgiving is over and most people move on from pie to other holiday desserts, but I’m a pie fanatic. And this one is just too good not to share! If you love apple pie and cheesecake, then this Apple Streusel Cheesecake Pie is for you!
I was a little worried when I first threw this idea together that it would be too sweet. But I am happy to report that everything balanced out quite nicely. Using just enough sugar to enhance the sweetness of each element, without overdoing, it is key.
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Every time I make a pie I can’t help but think back to my childhood. Prepping pies for Thanksgiving and Christmas with my mom was one of my favorite traditions. One that I’m happy to pass on down to my children.
My two year old is the most excited to be in the kitchen, so he usually helps me measure and pour things. I can’t wait to see where his passion for food takes him.
This Apple Streusel Cheesecake Pie is a match made in heaven. You’ll be savoring every bite with pure satisfaction. Make it soon!
Apple Streusel Cheesecake Pie
Ingredients
Crust:
- 7 Tbsp (99 g) unsalted butter
- 1 ½ cups (156 g) finely crushed graham cracker crumbs, (about 9-11 whole graham crackers)
- ¼ cup (50 g) brown sugar, gently packed
- ¼ tsp salt
Cheesecake Filling:
- 8 oz (226 g) block-style cream cheese, softened
- ¼ cup (50 g) granulated sugar
- 1 Tbsp all-purpose flour, (stir, spoon, & level)
- 1 tsp vanilla
- 1 large egg
Apple Pie Filling:
- 1 Tbsp unsalted butter
- 3 cups (279 g) apples, peeled, cored, and sliced (2 large apples or 3-4 small/medium apples)
- 1 Tbsp lemon juice
- ¼ cup (50 g) brown sugar, gently packed
- ½ tsp ground cinnamon
- ⅛ tsp ground nutmeg
- 1 ½ Tbsp cornstarch
- ½ cup (118 ml) water
Streusel Topping:
- ½ cup (113 g) unsalted butter, softened
- 1 cup (120 g) all-purpose flour, (stir, spoon, & level)
- ⅔ cup (134 g) brown sugar, gently packed
- ¼ tsp salt
Equipment
Instructions
- PREHEAT OVEN to 350 degrees Fahrenheit.
- MAKE CRUST: Melt butter in a glass 9-inch pie dish in the microwave for 30-60 seconds. Add crushed graham crackers, brown sugar, and salt. Mix until everything is combined well. Press evenly onto the bottom and up the sides of the pie dish. Bake for 10 minutes. Let cool.
- MAKE APPLE PIE FILLING: Melt butter in a large skillet. Add apples, lemon juice, brown sugar, cinnamon, nutmeg, corn starch, and water. Cook over medium-low heat for 10 minutes or until apples are almost fork tender, stirring constantly. If sauce gets too thick, add more water 1 Tbsp at a time until desired consistency. Let cool.
- MAKE CHEESECAKE FILLING: In the bowl of a stand mixer with the paddle attachment, beat the cream cheese until smooth. Add the sugar and flour. Mix until incorporated. Add the vanilla and egg. Beat until the batter is smooth. Set aside.
- MAKE STREUSEL TOPPING: Combine the butter, flour, brown sugar, and salt in a large bowl. Rub together with fingers until mixture clumps together in big crumbs.
- ASSEMBLE PIE AND BAKE: Pour the cheesecake filling into the cooked graham cracker crust. Carefully spoon apples evenly over the cheesecake filling. (They may sink a little bit.) Sprinkle streusel topping over the apples. Bake at 350 degrees Fahrenheit for 35-40 minutes until streusel topping browns. Cool completely and REFRIGERATE at least 3 hours before serving. TIP: Use a serrated knife to cut back-and-forth through the crunchy topping and through to the pie.
Video
Notes
Did you make this?
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Hi! I made this for Thanksgiving and it was delicious! I want to make it again but I think my crust was too crumbly and it stuck to the glass pie dish in spots. Any reccomendations?
Hi Morgan! Glad you liked the pie! You can grease the pan with cooking spray or rub it with butter to help the crust not stick.
Can this cheesecake be frozen?
I believe it will be ok to freeze, but I haven’t tried it myself.
Hi! I would love to make this but curious about the size of pie pan. I’m assuming it’s a deep dish (about 2” deep) given the amount of apples in the recipe verses a standard glass Pyrex pie dish. Thanks!
I actually made this in a standard Pyrex glass pie dish. It’s 9-inches round and only 1.2″ deep. You could use a deep dish if you are worried about it.
Can this be made the day before and refrigerated?
Yes, absolutely.
I made this yummy pie this Thanksgiving and it was a huge hit!
I doubled both the cream cheese and apple fillings and used a rollout pie crust I had already made. The results were terrific!
Awesome! Glad you enjoyed it Linda! Thanks for sharing your experience with the recipe.
Can you use the no bake cheesecake filling for this or will it ruin when you bake?
No-bake cheesecake usually has whipped cream/topping in the filling to make it light and fluffy, unfortunately that would definitely melt and change the texture during baking. Please follow recipe and instructions as written.
This was really good. I might add more apples. Anything with apples and cinnamon is my favourite.
Glad you liked it! Definitely add more apples next time if you want more!
YUM! This pie looks so good! I love apples and cream cheese together – it’s delicious ♥
Thanks! Definitely a great combo!