Apple Crumble Cheesecake Pie

Ingredients

Apple Pie Filling

• 4 ½ cups diced peeled apples
• 1 ½ tablespoons fresh lemon juice
• 6 tablespoons brown sugar packed
• 6 tablespoons granulated sugar
• 3 tablespoons cornstarch
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 1 ½ cups water

Cheesecake

• Refrigerated pie crust
• 8 oz. cream cheese room temperature
• ¼ cup granulated sugar
• 1 teaspoon vanilla extract
• 1 egg
• 3 cups apple pie filling

Crumb Topping

• ¼ cup all-purpose four
• ¼ cup quick oats
• ¼ cup brown sugar packed
• ½ teaspoons cinnamon
• ¼ teaspoon ground nutmeg
• 2 tablespoons salted butter melted

Instructions

Apple Pie Filling

1. Peel and dice your apples and place in a large bowl. Toss in lemon juice and set aside.
2. In a medium saucepan, add the brown sugar, granulated sugar, cornstarch, cinnamon, nutmeg, and water.
3. Heat over med-high heat until the mixture comes to a light boil. Reduce heat to medium and mix in the apples.
4. Allow the mixture to simmer for 10-12 minutes until you can pierce the apples with a fork.
5. Allow to cool to room temperature, then place in the refrigerator for 2-3 hours until thickened. I recommend making the filling a day before you need to serve the pie.

Cheesecake

6. Preheat your oven to 375 degrees F. and prepare a 9” pie dish by spraying generously with non-stick spray.
7. Roll out your refrigerated crust, and place in the pie plate. Fold the edges of the crust as desired.
8. In the bowl of a stand mixer equipped with a paddle attachment, cream the cream cheese on high speed for 5-6 minutes until completely smooth.
9. Add the granulated sugar and vanilla and mix until just combined.
10. Add the egg last and mix until just combined, being careful not to overmix.
11. Pour the cheesecake filling on top of the prepared crust.
12. Spoon the apple pie filling over top of the cheesecake layer.

Crumb Topping

13. In a medium bowl. Mix all the topping ingredients. Sprinkle over the apple pie filling.
14. Bake the pie for 40 minutes. About halfway through, add a piece of aluminum foil on top of the pie to keep from browning too much.
15. Remove the pie from the oven and allow to cool on a wire rack for one hour. Refrigerate 2-3 hours until completely chilled.
16. Serve with ice cream and caramel drizzle if desired!