Apple Pumpkin Cheesecake Pie

I think this pie covers the best of all worlds - a simple, no bake pumpkin cheesecake topped with a homemade apple pie filling. Who says you have to decide between pumpkin and apple pie? Have both. I like this recipe because it it simple, and each step can be made ahead when you have time. I blind bake my crust one day, make the apple topping another, and throw everything together on yet another day. Plus, it's sinfully delicious and has just enough pumpkin and apple flavor. You know when your pumpkin pie-hating brother asks you to bring this to Thanksgiving, it's no ordinary pie. (Also, thanks to said brother for the beautiful pictures of this pie!)

Apple Pumpkin Cheesecake Pie


2 pie crusts, pressed into the bottom of a 9" deep dish pie pan, baked and cooled.

Pumpkin Cheesecake filling:
2 packages (8 oz each) cream cheese, softened. (Sorry, low fat won't work here.)
1 can (15 oz) canned pumpkin (not the pie filling)
1 cup sugar
1 tsp cinnamon
1/2 tsp ground ginger
1/8 tsp ground cloves
1-2 cups whipping cream (depending on how fluffy you want your cheesecake.)

Apple Pie Topping:
4 cups Granny Smith apples, chopped medium
2 tsp lemon juice
1 cup sugar
1/8 cup cornstarch
1/2 tsp cinnamon
1/4 tsp salt
pinch of nutmeg
1 cup water


1. In a medium bowl with an electric mixer, cream the cream cheese until smooth. Add sugar, pumpkin and spices. Cream together. In a separate bowl, whip cream until stiff peaks are formed. Fold whipping cream into cream cheese mixture and spoon into cooled pie crusts, dividing evenly between the two. Refrigerate at least 8 hours.

2. In a large bowl, toss apples with lemon juice and set aside. Pour water into a large saucepan over medium heat. Combine sugar, cornstarch, cinnamon, salt and nutmeg. Add to water, stir well, and bring to a boil. Boil for 2 minutes, stirring constantly. Add apples and return to a boil. Reduce heat, cover and simmer until apples are tender, about 4-5 minutes. (Or until apples soften and taste "cooked" rather than raw.) Remove from heat, let cool and chill in the refrigerator until cold.  

To serve: If serving the whole pie immediately, pour 1/2 of apple pie topping on each pie and spread with a spatula. Alternatively, pass the apples separately and let guests serve themselves.

Recipe source: adapted from allrecipes.com

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