Tangy Apple Cheesecake Crumb Pie: My Autumn Kitchen Tale (Print Version)

Apple Cheesecake Crumb Pie combines tart apples, creamy cheesecake, and a buttery crumb topping. A perfect dessert, packed with autumn flavor and comfort.

# Recipe Info:

Prep Time: 30 Minutes minutes
Cook Time: 60 Minutes minutes
Total Time: 90 minutes
Servings: 8 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ For the Buttery Crumb Topping

01 - 1 ½ cups (180g) all-purpose flour
02 - ½ cup (100g) granulated sugar
03 - ¼ cup (50g) light brown sugar, packed
04 - ¾ cup (1½ sticks, 170g) cold unsalted butter, cut into cubes
05 - 1 teaspoon ground cinnamon

→ For the Creamy Cheesecake Layer

06 - 8 oz (226g) full-fat cream cheese, room temperature
07 - ¼ cup (50g) granulated sugar
08 - 1 large egg, room temperature
09 - 1 teaspoon vanilla extract

→ For the Spiced Apple Filling

10 - 6 medium Granny Smith apples, peeled, cored, and sliced
11 - ½ cup (100g) light brown sugar, packed
12 - 2 tablespoons all-purpose flour
13 - 1 teaspoon ground cinnamon
14 - 1 tablespoon lemon juice

# Instructions:

01 - First things first, let's get that glorious crumb topping ready. In a medium bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, and ground cinnamon. Now, cut in the cold, cubed unsalted butter. I use my fingertips for this, rubbing the butter into the dry ingredients until it resembles coarse crumbs. This is where you really feel the texture changing, and it starts to smell faintly buttery and sweet. Don't overmix; we want distinct crumbs, not a paste. Pop it in the fridge to chill while you work on the rest.
02 - Next, let's tackle the creamy heart of our Apple Cheesecake Crumb Pie. In a large bowl, beat the room temperature cream cheese with granulated sugar until it's super smooth and fluffy. I usually grab my hand mixer for this because my arms get tired, honestly! Scrape down the sides of the bowl to make sure everything is incorporated. Then, beat in the large egg and vanilla extract until just combined. Don't overbeat once the egg is in, or you might introduce too much air, which can cause cracks. It should look lusciously smooth and ready to go.
03 - Now for the star fruit! In another large bowl, combine your peeled, cored, and sliced Granny Smith apples with light brown sugar, all-purpose flour, ground cinnamon, and a splash of lemon juice. Toss everything gently until the apples are evenly coated. You'll see the spices clinging to the apple slices, and the aroma is just incredible. This step always makes me think of autumn walks. Make sure the flour is distributed, or you might end up with little pockets of raw flour in your pie, and nobody wants that!
04 - Time to bring it all together! Lightly grease a 9-inch pie plate. Spread the spiced apple filling evenly across the bottom of the pie plate. It might look like a lot of apples, but they'll cook down, trust me. Then, carefully spoon the creamy cheesecake mixture over the apples, spreading it gently to cover the apple layer. I always try to make sure the cheesecake layer is as even as possible, so every slice gets that perfect balance. It feels a bit like building a delicious edible puzzle!
05 - Retrieve your chilled crumb topping from the fridge. Sprinkle it generously and evenly over the cheesecake layer. This is where you can be a little messy; those rustic crumbs are part of the charm! I like to get a good, thick layer of crumbs because that crunchy texture is just so satisfying against the soft apples and creamy cheesecake. Don't press it down too hard; we want it light and airy. My kitchen usually ends up with crumbs everywhere at this point, but it's totally worth it.
06 - Preheat your oven to 375°F (190°C). Place the pie on a baking sheet (to catch any potential drips – a lifesaver, honestly!). Bake for 50-60 minutes, or until the crumb topping is golden brown and the filling is bubbly. You'll know it's ready when your kitchen smells absolutely divine, a mix of cinnamon, apples, and sweet cream. A knife inserted into the apple filling should go in easily. Let it cool completely on a wire rack before slicing. This is the hardest part, I know, but it helps the cheesecake set properly!

# Notes:

01 - Don't skip chilling the crumb topping; it ensures those lovely, distinct crumbles instead of a greasy crust.
02 - Always use room temperature cream cheese and egg for the cheesecake layer; it prevents lumps and ensures a smooth, uniform texture.
03 - Let the Apple Cheesecake Crumb Pie cool completely before slicing, or your beautiful layers might just decide to run away!
04 - A sprinkle of flaky sea salt on top of the crumb just before baking can really elevate the flavors, giving a wonderful sweet and salty contrast.

# Equipment Needed:

01 - 9-inch pie plate
02 - large mixing bowls
03 - hand mixer or stand mixer
04 - whisk
05 - spatula
06 - baking sheet

# Nutrition (Per Serving):

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

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