Apple Crumb Cheesecake Pie

Instructions

1. Preheat the oven to 375°F.
2. Drizzle the lemon juice over the apples and toss to coat. Set aside.
3. Stir together the sugars, cornstarch, cinnamon, nutmeg and salt in a large saucepan. Whisk in the water until everything has dissolved.
4. Bring the mixture to a boil over medium-high heat. Reduce the heat slightly and simmer for 2 minutes.
5. Add the apples and increase the heat to medium-high heat to bring the mixture to a full boil again. Reduce the heat to low heat and simmer, stirring occasionally for 10-12 minutes. Remove the pan from the heat and let the mixture cool.
6. Refrigerate the filling in an airtight container for 4-6 hours to thicken. Store in the refrigerator for up to 2 weeks.
7. Spray a 9 inch pie plate with nonstick baking spray.
8. Place the dough in the pie plate. Fold the edges of the dough under and crimp them. Refrigerate until ready to use.
9. Mix together all crumb topping ingredients and set aside.
10. Beat the cream cheese until creamy. Add the granulated sugar and beat the mixture until smooth.
11. Add the egg and beat until fully incorporated. Do not over beat the batter.
12. Spread the cheesecake batter in the prepared pie crust.
13. Gently spoon the apple pie filling on top of the cheesecake batter.
14. Sprinkle the Crumb Topping evenly over the apple pie filing
15. Bake for 40 minutes.
16. Remove the pie from the oven and let cool for 1 hour before placing it in the refrigerator to chill for 2-3 hours, or until completely chilled.