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Pumpkin cheesecake - apple pie


- 2 - 8 oz packages cream cheese softened
- 1/4 cup sweetened condensed 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 - 14.5 oz can apple pie filling
- 6 - 8 g cracker sheets
- 1 tbsp sugar
- 1/4 cup butter
- 1 pre made refrigerated pie crust


Step 1: Preheat oven to 350 degrees.

Step 2: 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.

Step 3: In a large bowl combine, cream cheese, sweetened milk, sugar, and vanilla. Beat with mixer until smooth.

Step 4: 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.

Step 5: 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.

Step 6: 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.

Step 7: Bake for 35-40 minutes. Remove from oven and let cool to room temp. Serve immediately at room temp or cover and refrigerate till cold.

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