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Snickerdoodle Cream Cheese Apple Pie Recipe
Ben Carraoli

Snickerdoodle Cream Cheese Apple Pie Recipe

I still remember the first time I made this Snickerdoodle Cream Cheese Apple Pie — I was skeptical, but after that very first bite I was hooked! The mix of the snickerdoodle cookie crust with the creamy cheesecake‑like layer and juicy cinnamon apple filling blew me away.
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Total Time 1 hour 5 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • one 1 lb 1.5 oz pouch snickerdoodle cookie mix — the base of the crust and topping full of cinnamon flavor that pairs beautifully with the apples
  • ½  cup butter softened — fat that binds the crumbly crust; don’t substitute with margarine for best texture
  • 1  Tbsp butter melted — added to leftover crumbs for a crunchy topping
  • 8  oz cream cheese softened — key to a silky layer; always bring to room temp for smooth mixing
  • ¼  cup sugar — sweetens the cream cheese without overpowering
  • 1  Tbsp flour — helps set the filling so it’s not too loose
  • 1  tsp vanilla extract — warms up the flavor profile
  • 1 egg — gives structure and richness
  • 1 ¼  cups apple pie filling chopped — you can use homemade or canned (chopping larger pieces helps distribute fruit evenly)
  • ½  tsp cinnamon — brings out apple spice notes

Method
 

  1. First, heat your oven to 350°F and lightly grease the pie dish so your crust doesn’t stick. In a large bowl, combine the snickerdoodle mix with softened butter, using a pastry blender or fork until the mixture resembles coarse crumbs. Press about 2 cups of this into the bottom and up the sides of your pie plate; this forms the sweet cookie crust. Bake the crust for about 10 minutes until lightly golden, then set it aside to cool.
  2. Beat the softened cream cheese in a medium bowl until smooth. Add the sugar and flour, mixing thoroughly. Stir in vanilla extract and the egg, then continue beating until the filling is silky and well combined. This creamy layer adds a delicious tang that balances the sweet apple topping.
  3. In a small bowl, toss chopped apple pie filling with cinnamon until evenly coated. Spread the cream cheese mixture into the cooled crust, then spoon the cinnamon‑spiced apples on top, aiming for more fruit than syrup. Sprinkle the reserved snickerdoodle crumb mixture evenly over the apples to create a crunchy finish.
  4. Bake your assembled pie at 350°F for about 35 minutes, or until the top is a lovely golden brown and you can smell the warm cinnamon. Let the pie cool completely, then refrigerate for at least 3 hours so it sets properly and slices cleanly.

Notes

  • I always let the cream cheese come fully to room temperature first; it blends so much smoother that way.
  • Press your crust firmly and evenly for a crisp, sturdy base that won’t crumble when you slice.
  • I like to chill the finished pie overnight — it develops deeper flavor and holds its shape beautifully.
  • For extra apple punch, mix a bit of fresh diced apple into the canned filling.