Pumpkin Cheesecake Apple Pie

5 from 1 vote

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

Cook Time40

Total Time50

Course: Dessert

Cuisine: American

Servings:

Calories: 481 kcal

Author: Shawn

Ingredients

Filling

16 oz cream cheese, softened
1/4 cup sweetened condensed milk
1/2 cup sugar
1 tsp vanilla extract
3/4 cup pumpkin puree
1 tsp pumpkin pie spice
2 large eggs
21 oz apple pie filling

Crusts

6-8 sheets graham crackers
1 tbsp sugar
1/4 cup butter, melted
1 sheet pie dough, unbaked, like Pillsbury

US Customary - Metric

Instructions

Preheat oven to 350 degrees F.
Crush graham crackers in zip close bag till fine crumbs. Add 1 tbsp sugar and ¼ cup melted butter, and mix well. Press the crumbs into bottom of a 9" pie pan into an even layer.
In a large bowl combine, cream cheese, sweetened milk, sugar, and vanilla. Beat with mixer until smooth. Add pumpkin, pumpkin pie spice and eggs. Beat again until combined. Pour pumpkin cheesecake mix over prepared graham cracker crust.
Spoon the apple pie filling carefully over the top of the cheesecake filling in an even layer.
Cut pre made pie crust into 1 inch strips. Lay five strips of dough going left to right about 1/2 inch apart. Lay four 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).

Notes

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.

Nutrition

Keywords: Apple Pie, Cheesecake, pumpkin

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