Homemade Apple Pie with Cheesecake Layer Recipe

Introduction

This homemade apple pie combines a flaky crust with a rich, optional cheesecake layer for a delicious twist on a classic dessert. Perfect for family gatherings or a cozy treat, it’s sure to impress with its comforting flavors and beautiful presentation.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/4 cup cold unsalted butter, diced
• 1/4 cup cold shortening, diced
• 1/4 teaspoon salt
• 1 teaspoon sugar
• 1/4 teaspoon ground cinnamon (optional)
• 1/2 teaspoon ground nutmeg (optional)
• 4 tablespoons cold water
• 1 package (8 oz) cream cheese, room temperature
• 1/4 cup white sugar
• 1 egg
• 1/4 cup cream, room temperature
• 1 tablespoon all-purpose flour
• 1 teaspoon vanilla extract
• 2 cans (20 oz each) apple pie filling (or 6 cups if no cheesecake layer)
• 1 egg (for egg wash)
• 1 tablespoon milk

Instructions

1. Step 1: Make the crust by adding flour, salt, sugar, cinnamon, and nutmeg into a food processor. Add cold butter and shortening and pulse until the mixture resembles coarse crumbs.
2. Step 2: Add cold water gradually and pulsate to combine. Alternatively, use a pastry blender or your fingers to make the dough in a bowl.
3. Step 3: Shape the dough into two balls (for bottom and top crust), wrap in plastic, and refrigerate for at least 3 hours or overnight.
4. Step 4: When ready, lightly dust waxed paper with flour and roll out one dough ball to fit a 9-inch pie plate. Transfer and press evenly into the bottom and sides of the pie dish.
5. Step 5: For the optional cheesecake layer, beat cream cheese, 1 tablespoon flour, and 1/4 cup sugar in a mixer until light and fluffy. Add egg, cream, and vanilla extract, beating until smooth.
6. Step 6: Spread the cheesecake batter evenly over the prepared bottom crust. Freeze for about one hour until firm enough to add the apple filling.
7. Step 7: Spoon the apple pie filling evenly over the cheesecake layer (or directly on the crust if skipping cheesecake). Use a spatula to level the top.
8. Step 8: Roll out the second dough ball to fit the pie and place it over the filling. For an alternative, cut the dough into 1-inch strips and create a lattice top.
9. Step 9: Trim the edges, leaving a 1/2-inch overhang, fold the dough under itself, and pinch to seal the edges.
10. Step 10: Whisk together the egg and milk for the egg wash. Brush the top crust and edges of the pie, then sprinkle with sugar.
11. Step 11: Preheat the oven to 375°F (190°C). Bake the pie for 55 minutes until the crust is golden and the filling is bubbly.
12. Step 12: Remove the pie from the oven and let it cool on a wire rack. Serve warm if no cheesecake layer was used, or chill for at least 3 hours before slicing if cheesecake is included.

Tips & Variations

• For easier dough handling, keep ingredients cold and work quickly to prevent melting.
• Make a lattice top for a classic look and extra crispiness.
• Use homemade apple pie filling for fresher flavor and adjustable sweetness.
• Freeze the pie before baking to keep the cheesecake layer firm and prevent mixing with the filling.
• Substitute half the shortening with butter for extra flakiness.

Storage

Store leftover pie covered in the refrigerator for up to 4 days. If the cheesecake layer is included, refrigeration is necessary. Reheat slices gently in the microwave or enjoy chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pie crust ahead of time?

Yes, the dough can be made up to 2 days in advance and kept refrigerated or frozen for longer storage.

What if I don’t want to make the cheesecake layer?

The apple pie is delicious without it—simply use 6 cups of apple filling and bake as instructed for a classic apple pie.

Homemade Apple Pie with Cheesecake Layer Recipe

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★★★★★

4.9 from 81 reviews

• Author: Matteo
• Total Time: 2 hours 30 minutes
• Yield: 8 servings 1x

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Description

This homemade apple pie recipe features a buttery, flaky crust with an optional creamy cheesecake layer topped with classic apple pie filling. The pie is baked to golden perfection and can be served warm or chilled for a delightful dessert suitable for any occasion.

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Ingredients

Scale 1x2x3x

Pie Crust

• 1 1/4 cups all-purpose flour
• 1/4 cup cold butter (unsalted and diced)
• 1/4 cup cold shortening (diced)
• 1/4 teaspoon salt
• 1 teaspoon sugar
• 1/4 teaspoon ground cinnamon (optional)
• 1/2 teaspoon ground nutmeg (optional)
• 4 tablespoons cold water

Cheesecake Layer (Optional)

• 1 package (8 oz) cream cheese (room temperature)
• 1/4 cup white sugar
• 1 egg
• 1/4 cup cream (room temperature)
• 1 tablespoon all-purpose flour
• 1 teaspoon vanilla extract

Apple Pie Filling

• 2 20 oz cans (4 cups) apple pie filling (or 6 cups if you are not making the cheesecake layer)

Egg Wash

• 1 egg
• 1 tablespoon milk

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Instructions

1. Make the Pie Crust: Add flour, salt, sugar, cinnamon, and nutmeg into a food processor. Add cold butter and shortening and pulse until mixture resembles coarse crumbs. Alternatively, mix in a bowl using a pastry blender or fingers.
2. Add Water and Form Dough: Add cold water and pulse briefly to combine. Shape the dough into a ball, wrap in plastic wrap, and refrigerate for at least 3 hours or overnight.
3. Repeat for Top Crust: Prepare a second dough ball following the same steps for the top crust and refrigerate.
4. Roll Out Bottom Crust: Lightly dust a flat surface with flour and roll out one dough ball to fit a 9-inch pie plate. Transfer and press evenly into the bottom and sides of the plate.
5. Prepare Cheesecake Layer (Optional): In a stand mixer or bowl, beat cream cheese, flour, and sugar at medium-low speed until fluffy. Add egg, cream, and vanilla extract, then mix until creamy. Spread this batter evenly over the bottom crust. Freeze for about 1 hour until firm.
6. Add Apple Pie Filling: Pour apple pie filling over the cheesecake layer (or directly on crust if skipping cheesecake), and level with a spatula.
7. Roll Out Top Crust: Roll out the second dough ball to fit the pie plate and place it over the apple filling. Alternatively, create a lattice by cutting the dough into 1-inch strips and overlapping them.
8. Trim and Seal Edges: Trim excess dough leaving a 1/2-inch overhang, fold it under, and press edges together using fingertips to seal.
9. Apply Egg Wash: Whisk together egg and milk, then brush the top and edges of the pie. Sprinkle with sugar for a golden finish.
10. Bake: Preheat oven to 375°F (190°C). Bake the pie for 55 minutes until golden brown.
11. Cool and Serve: Remove from the oven and cool on a wire rack. Serve warm immediately if cheesecake layer not used, or refrigerate at least 3 hours for a firm cheesecake layer before slicing and serving.

Notes

• Chilling the dough improves crust flakiness and makes it easier to handle.
• The cheesecake layer is optional but adds a creamy texture and complements the apple filling perfectly.
• Lattice top offers a beautiful presentation and allows moisture to escape during baking.
• Allow the pie to cool completely before slicing if using the cheesecake layer to prevent it from becoming runny.
• Store any leftovers covered in the refrigerator for up to 4 days.

• Prep Time: 40 minutes
• Cook Time: 55 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: apple pie, homemade apple pie, apple pie with cheesecake layer, classic apple pie, dessert, pie crust, baking