When you want a creamy cheesecake paired with a buttery rich apple crisp crumb! This dessert is a new family favorite!
Preheat oven to 350°F.
Place your prepared pie crust into a 7-inch pie pan. Place in oven for 10 minutes. Remove to cooling rack.
Peel and dice apple into small 1/4" cubes.
Add apple to a medium bowl an toss with cinnamon and flour. Set aside.
In another bowl, beat together cream cheese, vanilla, eggs, and sugar. Set aside.
In a third bowl, combine flour, apple pie spice, cold butter and brown sugar. Combine until all ingredients are incorporated and butter chunks are roughly the size of a pea.
Once the pie crust has cooled, add the cream cheese mixture in an even layer. Place apple mixture on top. Finish with a final layer of crumb coating.
Bake for 45-50 minutes.
To make this into a slab pie:
You will need 3 total pie crusts.
Place a pie crust on a lightly floured surface. Place another pie crust directly on top of that. Roll out the pie crusts until you have a large rectangle, one that fits a 10x15 sheet pan. Trim off any excess crust and repair any tears if needed. Use the remaining pie crust to create a dam in the center of the sheet pan. This will divide the pumpkin cheesecake and apple crisp cheesecake. Make sure the pie crust dough is pressed firmly into the pan and that no filling can leak through.
Bake for 10 minutes at 350°F. Remove from oven and set aside until slightly cooled.
Prepare the Apple Crisp Cheesecake. Pour into half of the pan.
Prepare the Pumpkin Cheesecake. (Click for Recipe) Pour into the other half of pan.
Bake for 40-50 minutes.