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Snickerdoodle Apple Cream Cheese Pie

A delightful twist on traditional apple pie, featuring a crispy snickerdoodle crust filled with rich, creamy apple filling and warm spices.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert, Pie
Cuisine: American
Calories: 310
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1 prepared snickerdoodle cookie crust Store-bought or homemade
For the Filling
  • 2 cups chopped apples Preferably Granny Smith or Honeycrisp
  • 8 oz cream cheese Softened
  • 1/2 cup sugar
  • 1 tsp vanilla extract
  • 2 large eggs
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 cup all-purpose flour

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Place the snickerdoodle cookie crust into a pie dish.
  3. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
  4. Gradually add in the sugar, mixing until combined.
  5. Add the eggs one at a time, mixing well after each addition.
  6. Mix in the vanilla extract, cinnamon, nutmeg, and flour. Gently fold in the chopped apples until evenly coated.
  7. Pour the apple cream cheese mixture into the prepared snickerdoodle crust, spreading it evenly.
Baking
  1. Bake in the preheated oven for about 45 minutes, or until the filling is set and golden.
Cooling and Serving
  1. Once baked, let the pie cool before slicing. Serve it warm or chilled with a sprinkle of sugar on top.

Notes

For a Halal-friendly option, use a dairy-free cream cheese alternative. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. This pie can be frozen for up to 3 months. Reheat in the oven at 350°F (175°C) for about 10-15 minutes.