Can I use canned apple pie filling?

Yes, but fresh apples give better texture and depth. If using canned, drain excess liquid and reduce added sugar.

Which apples work best?

Use a mix — Granny Smith for tartness, Honeycrisp or Fuji for sweetness. The contrast boosts flavor.

My cream cheese layer cracked — what went wrong?

Too hot of an oven or overbaking. Bake until just set and allow gentle cooling. Also, mixing too aggressively can incorporate too much air — mix smoothly and stop.

Can I make this ahead?

Absolutely. Bake the day before and chill overnight. Flavors meld beautifully — party win.

Is this a cheesecake or a pie?

It’s a delicious hybrid. Think: Apple Cheesecake With Slice Missing energy — cheesecake creaminess in a pie package.

How do I get a prettier slice?

Chill well and use a warm knife. Wipe the knife between cuts. Presentation matters, but taste matters more.

Snickerdoodle Cream Cheese Apple Pie - Apples and Cheese Perfection

Ingredients

Scale

For the crust & crumbs

1 pouch snickerdoodle cookie mix (about 1 lb 1.5 oz)
1/2 cup (1 stick) unsalted butter, softened
1 tablespoon melted butter (for the crumb topping)

Cream cheese layer

8 oz cream cheese, softened
1/4 cup granulated sugar
1 tablespoon all-purpose flour
1 teaspoon vanilla extract
1 large egg

Apple layer

1 1/4 cups apple pie filling, chopped into bite-size pieces
1/2 teaspoon ground cinnamon

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Instructions

Preheat your oven to 350°F (175°C). Lightly grease a 9-inch glass pie dish.
Put the snickerdoodle mix in a large bowl. Add the 1/2 cup softened butter and cut it in with a pastry blender (or fork) until the mixture resembles coarse crumbs.
Reserve about 2 cups of those crumbs for the crust. Press those crumbs firmly across the bottom and up the sides of the pie plate to form an even shell. Bake the shell for 10 minutes, then remove and set aside while you finish the filling.
Stir the remaining crumbs with the 1 tablespoon melted butter until moistened and crumbly. Set this topping aside.
In a medium bowl, beat the softened cream cheese until smooth. Add the sugar and flour and mix until combined. Stir in the vanilla, then beat in the egg until the filling is silky and lump-free.
Toss the chopped apple pie filling with the 1/2 teaspoon cinnamon in a small bowl so the apples are evenly coated.
Spread the cream cheese mixture evenly into the pre-baked cookie crust.
Spoon the cinnamon-coated apple pieces over the cream cheese layer, trying to place more of the apple chunks and less of the thick syrup onto the filling for better texture.
Scatter the buttered snickerdoodle crumbs over the apples in an even layer.
Bake the assembled pie for about 35 minutes, or until the top is nicely browned and the cream cheese layer is set (a tiny jiggle in the center is okay).
Let the pie cool to room temperature, then refrigerate it for at least 3 hours to firm up before slicing.

Notes

Serve chilled or slightly warmed with a scoop of vanilla ice cream if you like.
Keep leftovers wrapped and refrigerated for up to 4–5 days.
To freeze, wrap individual slices tightly and thaw overnight in the fridge.

Prep Time: 30 minutes
Cook Time: 35 minutes
Category: Dessert