Apple Cheesecake Pie, traditional apple pie filling baked with a creamy, rich cream cheese filling pour over it. You have cheesecake and apple pie together in one perfect pie crust!
Do you want Apple Pie or Cheesecake? Why not have both is what I said the other day when I was looking to use up some pie dough I had leftover from making my Fresh Peach Cobbler With A Double Crust.
It is hard to improve on a scrumptious classic Apple Pie unless you pour a creamy layer of cheesecake filling on top and bake it to perfection.
This recipe came about from a Mincemeat Cream Cheese Pie I make every year at Christmas.
I think you could probably pour this filling over any pie, and you would have the perfect pie.
Apple Cheesecake Pie
1 9-inch Pie Crust
4-6 granny smith apples, peeled, cored, and diced
1 cup sugar
1 tablespoon cinnamon
2 tablespoons cornstarch
12 oz. cream cheese, softened
3/4 cup sugar
1 teaspoon vanilla
Preheat oven to 350 degrees F. In a large saucepan, cook apples, sugar, cinnamon, and cornstarch until apples are tender; set aside.
In a medium bowl beat together cream cheese, sugar, vanilla, and eggs until creamy and smooth.
Spoon apple filling in the pie crust, spreading evenly.
Pour cream cheese mixture over the top of apples, spreading evenly.
Bake for 1 hour or until the cheesecake is done. Refrigerate for at least 3 hours or overnight before serving.
Note: May use 20 oz. canned apple pie filling, sugar free or regular (cut them up also) instead of cooking apples, but I would cut the sugar to 1/2 cup and the cinnamon if you like. We like a lot of cinnamon. Where sugar is used, you may substitute Splenda.