I seriously love Fall.

I also seriously love dessert.

Pumpkin Pie is something I look forward to each year. I think every Fall I go completely overboard on pumpkin. So much that by the end of the year I don’t really even want to look at it till next Fall.

And the cycle continues.

And I wouldn’t want it any other way.

Pumpkin Cheesecake Apple Pie

My three favorite types of pies are: Cheesecake, Apple Pie, and of course…Pumpkin Pie.

The heavens parted when I combined all three into one magnificent dessert. A sweet graham cracker crust topped generously with pumpkin cheesecake, then piled with mouthwatering apple pie filling all sealed to perfection with a delicious pie crust, {lightly dusted with sugar}. I had a religious experience while enjoying every bite. And  I can’t really be sure but I think The Man may have teared up a bit {I don’t blame him}. It’s incredible.

It’s simple to create this mini dessert- and your family and friends will be amazed at it’s awesome-ness…















I was giddy at the super market when I found these Weight Watchers cream cheese bricks! If you haven’t tried their whipped cream cheese…it’s a must! Plus these bricks were actually cheaper than the store brand! WHAT??!! How could someone pass that up?

Ok- so let’s get this party started!














Place 6-7 graham cracker sheets into a zip close bag, and have at it.














Crush them up to make the base of the dessert.

Add 1 tbsp of sugar to the crumbs and shake well.
To the crumb/sugar mixture add 1/4 cup of melted butter. Give it a good toss to make sure the crumbs are completely covered.
Remember the custard cups used to make this amazing dessert? Well, pull them out again, cause we’re going individual here. There is nothing like claiming a whole dessert all for yourself…nothing…
Press 1-2 tbsp of crumbs into each cup.
I didn’t have enough custard cups to fill this recipe, so I am also using larger ramekins. If you don’t care to make this dessert individual, you could also press the crumbs into a pie pan.
Once those are all done, set them aside to work on the filling.














Add 1/4 cup of sweetened condensed milk to two bricks of room temperature cream cheese in a large mixing bowl.














Add 1/2 cup of sugar…

and 1 tsp of vanilla.














Mix it together until well combined.














I didn’t bring my stand mixer on our little adventure, so my hand mixer has been seeing a lot of action lately. No worries- she’s pulling through like a champ.














To the bowl add 3/4 cups of pure pumpkin puree. {say that three times fast!}














Add the keys to this masterpiece…1/2 tsp cinnamon














1/4 tsp nutmeg














and just 1/4 tsp of ground all spice.  Yum!














Add two whole eggs and give it a good mix.

See all the little flecks of spices?

The delicious color of orange?

Oh yeah… this is going to be good.














Grab your crust filled custard cups, or ramekins, or the combination of.














Fill each cup with a generous 1/3 to 1/2 cup of pumpkin cheesecake.














This would be a perfect place to stop if you were normal.

But I’m not normal.

I want more.














In comes the apple pie filling.

One might ask, “Why not use real apples…and spices…and such?”

I might say, “This is easier, and…well…what else can I say; I enjoy easy.”














Top each cheesecake with a few tablespoons of apple pie filling.














Fill ’em right to the top.














And what’s an apple pie without a pie crust?

Just a bunch of apples.














Unroll the pre made dough and using a dough cutter {or pizza cutter} slice it into strips like so.














Lay three strips going one way, and then three more on top going the other way to make a checkered pattern.














Finish them off with a light dusting of sugar {for good measure}.

Pop them into a 350 degree oven for 35-40 minutes, remove and let cool to room temp.

You can serve it room temp, or chill in the fridge till cold. Either way makes me do a little jig.














For those family members and dear friends that I will be spending this Thanksgiving with {you know who you are}, be prepared to enjoy this! I don’t have a bah-gillion custard cups, so I will have to make a few large pies {not that I’m complaining}!














So go ahead and make it this Fall. Get your pumpkin fix!

If this doesn’t do it…the pumpkin cookies will! {those will come soon!}

Pumpkin Cheesecake Apple Pie
Print Recipe Pin Recipe Rate this Recipe
0 from 0 votes

Pumpkin Cheesecake – Apple Pie

These Pumpkin Cheesecake – Apple Pies have a sweet graham cracker crust topped generously with pumpkin cheesecake, then piled with mouthwatering apple pie filling all sealed to perfection with a delicious pie crust,
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Servings: 8
Calories: 278 kcal
Author: Shawn



  • 2 cream cheese
  • 1/4 cup milk
  • 1/2 cup sugar
  • 1 tsp vanilla
  • 3/4 cup pure pumpkin
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ground all spice
  • 2 whole eggs
  • 1 pie filling


  • 6-8 graham cracker
  • 1 tbsp sugar
  • 1/4 cup butter
  • 1 pie crust


  • Preheat oven to 350 degrees F.
  • Crush graham crackers in zip close bag till fine crumbs. Add sugar and butter, and mix well. Press 1 – 2 tbsp of crumbs into bottom of custard cups.
  • In a large bowl combine, cream cheese, sweetened milk, sugar, and vanilla. Beat with mixer until smooth. Add pumpkin, cinnamon, nutmeg, all spice, and eggs. Beat again until combined. Pour 1/3 – 1/2 cup of pumpkin cheesecake mix into custard cups.
  • Fill remainder of cups with apple pie filling.
  • Cut pre made pie crust into strips. Lay three strips of dough going left to right about 1/2 inch apart. Lay three more strips on top going top to bottom about 1/2 inch apart. Should create a checkered pattern on top of pie. Sprinkle with sugar.
  • Bake for 35-40 minutes. Remove from oven and let cool to room temp. Serve at room temp or cover and refrigerate till cold (2 hours or overnight).
  • Enjoy!
I used 4oz custard cups to make these. This can also work to make one large cheesecake/pie in a 9" deep dish pie pan. Just increase bake time accordingly.


Calories: 278kcal | Carbohydrates: 35g | Protein: 4g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 57mg | Sodium: 228mg | Potassium: 112mg | Fiber: 2g | Sugar: 18g | Vitamin A: 3824IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg
Keywords: Apple Pie, Cheesecake, pumpkin
DID YOU MAKE THIS RECIPE?don't forget to share a picture and mention @iwashyoudry on Instagram or tag #iwashyoudry!
About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes. Mom to 5 adorable children and dwells in the desert of Southern Utah.
5 Responses
  1. Shirley

    I’m going to make make this summer. Maybe for the wedding rehearsal potluck for my son’s wedding next month if I have time.

  2. Shawn

    Laura- You better believe I am making this for Thanksgiving!! I can't stop thinking about it…I might have to make another "tester" in the meanwhile!

    Aura- I {heart} Cheesecake Factory Pumpkin Pie Cheesecake!! This tastes just as good! When you get a chance you should really try it! And thanks for your nice comments about my blog! It makes me happy to hear those things! 🙂

  3. Aura

    Thank you so much for sharing this recipe. Just today I was in Sams and purchased the Cheesecake Factory Pumpkin Cheesecake, one of my favorites. The price: $14.00. I just won't have time to make my own for the event I'm attending. Your tutorial is excellent illustrating in full detail. I really enjoy very much reading your blog and you take amazing pictures.

Leave a Reply

Recipe Rating

Shawn Syphus

Hi, I’m Shawn and I’m a busy mom of five; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

I Wash You Dry Newsletter

Popular Categories