Rustic Apple Cheesecake Crumb Pie Recipe (Print Version)

Make the best Apple Cheesecake Crumb Pie! Layers of spiced apples, creamy cheesecake, and a buttery crumb topping. A family favorite.

# Recipe Info:

Prep Time: 45 Minutes minutes
Cook Time: 60 Minutes minutes
Total Time: 105 minutes
Servings: 8-10 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Crust & Crumb Topping

01 - 2 ½ cups all-purpose flour, divided
02 - 1 cup (2 sticks) unsalted butter, very cold and cubed, divided
03 - ½ cup granulated sugar, divided
04 - ½ cup packed light brown sugar
05 - ½ teaspoon salt, divided
06 - 2-4 tablespoons ice water

→ Creamy Cheesecake Layer

07 - 8 ounces (1 block) full-fat cream cheese, softened
08 - ¼ cup granulated sugar
09 - 1 large egg
10 - 1 teaspoon pure vanilla extract

→ Spiced Apple Filling

11 - 6 medium Granny Smith apples (about 2 lbs), peeled, cored, and sliced ¼-inch thick
12 - ¼ cup granulated sugar
13 - 1 tablespoon all-purpose flour
14 - 1 ½ teaspoons ground cinnamon
15 - Pinch of ground nutmeg (optional)

→ Flavor Boosters

16 - Extra pinch of salt
17 - Additional vanilla extract for cheesecake

# Instructions:

01 - First up, the crust! In a big bowl, I whisk together the flour, a pinch of sugar, and salt. Then, I cut in the super cold, cubed butter. You can use your fingers, a pastry blender, or even a food processor for this. I usually go with my fingers because I like the feel of it, and it gives me a good sense of when the butter is pea-sized. Add a tablespoon of ice water at a time, just until it comes together. Don't overmix, or it’ll be tough; we're aiming for tender here. Wrap it up and chill it for at least 30 minutes. This step, honestly, makes all the difference for a flaky crust.
02 - While the crust chills, let's get that glorious crumb topping ready. In another bowl, I combine more flour, granulated sugar, brown sugar, a good dose of ground cinnamon, and a tiny bit of salt. Then, I cut in some more cold, cubed butter until it looks like coarse crumbs. I actually love this part; it smells so good even before it bakes! Sometimes I get a little carried away and make extra, because who doesn't love more crumb? Just remember to keep the butter cold, otherwise, you'll end up with a paste, and that's not what we want for a crumbly Apple Cheesecake Crumb Pie.
03 - Now for the creamy heart of our pie! In a stand mixer, I beat the softened, full-fat cream cheese with granulated sugar until it’s super smooth and fluffy. Then, I mix in an egg and a generous splash of vanilla extract. Scrape down the sides of the bowl often to make sure everything is perfectly combined. You want this layer to be silky and lump-free. I once rushed this, and the cheesecake had little bits of unmixed cream cheese, which was a bummer. Take your time here; it’s worth it for that luscious texture.
04 - Time for the apples! I peel, core, and slice about six medium Granny Smith apples—not too thin, not too thick, maybe a quarter-inch. In a bowl, I toss them with granulated sugar, a tablespoon of flour (to absorb extra juices), and a hearty amount of ground cinnamon. Sometimes I add a tiny pinch of nutmeg too, just for that extra warmth. This part always fills my kitchen with the most amazing scent. Make sure every apple slice is coated; we want all that spice goodness in every bite of our Apple Cheesecake Crumb Pie.
05 - Okay, assembly time! Roll out your chilled pie crust and fit it into a 9-inch pie plate. Trim and crimp the edges however you like; I usually just do a simple flute. Pour the cheesecake mixture into the crust, spreading it evenly. Then, gently arrange the spiced apple slices over the cheesecake layer. Finally, sprinkle that amazing crumb topping all over the apples. I always make sure there are plenty of big crumbs because those get wonderfully crispy. Bake in a preheated oven at 375°F (190°C) for about 50-60 minutes, or until the crust is golden and the apples are tender. Honestly, the smell during this step is just pure magic!
06 - Once it's out of the oven, the hardest part begins: waiting! The Apple Cheesecake Crumb Pie needs to cool completely on a wire rack, which can take a few hours. I know, I know, it’s torture when it smells so good, but this allows the cheesecake layer to fully set up. If you cut into it too soon, it might be a bit messy, and we want nice, clean slices. Once it’s fully cooled, you can pop it in the fridge for an hour or so to firm up even more. Then, slice it up and enjoy your masterpiece! It should look golden, smell heavenly, and have distinct, delicious layers.

# Notes:

01 - Personal cooking tip I've learned through experience: Always use cold butter for a truly flaky crust and crumb.
02 - Storage advice that actually works from my kitchen trials: Keep it chilled in the fridge, never leave it out overnight.
03 - Substitution I've tried that worked surprisingly well: A mix of Granny Smith and Honeycrisp apples gives a lovely balance.
04 - Serving suggestion that makes this dish extra special: A warm slice with a scoop of vanilla bean ice cream is unbeatable.

# Tools You'll Need:

01 - 9-inch pie plate
02 - mixing bowls
03 - pastry blender or food processor
04 - stand mixer (optional)
05 - wire rack

# Nutrition Facts (Per Serving):

Calories: 450-550
Total Fat: 25-35g
Total Carbohydrate: 50-60g
Protein: 5-8g

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