Apple Cheesecake Pie

Name: Apple Cheesecake Pie
Ingredients: 1 whole 9-inch Pie Crust, Uncooked; FOR THE APPLE PIE FILLING:; 5 whole Medium Granny Smith Apples, Peeled, Cored, Diced; 1 cup Sugar; 1 Tablespoon Cinnamon; 2 Tablespoons Cornstarch; FOR THE CHEESECAKE FILLING:; 12 ounces, weight Cream Cheese, Softened To Room Temperature; 3/4 cups Sugar; 1 teaspoon Vanilla; 2 whole Eggs, Room Temperature

11 ingredients

5 steps

Ingredients

1 whole 9-inch Pie Crust, Uncooked
FOR THE APPLE PIE FILLING:
5 whole Medium Granny Smith Apples, Peeled, Cored, Diced
1 cup Sugar
1 Tablespoon Cinnamon
2 Tablespoons Cornstarch
FOR THE CHEESECAKE FILLING:
12 ounces, weight Cream Cheese, Softened To Room Temperature
3/4 cups Sugar
1 teaspoon Vanilla
2 whole Eggs, Room Temperature

Directions

1

Preheat oven to 350 degrees F. Put your unbaked pie crust in a pie plate and set aside.
2

Make the apple filling: In a large saucepan over medium heat, cook apples, sugar, cinnamon, and cornstarch until thickened and apples are tender; set aside.
3

Make the cheesecake: In a medium bowl beat together cream cheese, sugar, vanilla, and eggs until creamy and smooth.
4

Spoon apple filling into 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.
5

Note: You may substitute a 20 ounce can of apple pie filling or a canned sugar free filling. (Cut the apples to the size of a dice.)