Cheesecake Crumble Pie

Hi! We are Krista & Nicole of “Two Cups of Sugar.” We are two sisters who share a love for baking and have been blogging about our adventures in the kitchen since 2005 when we joined the Daring Bakers. We are super excited to be hosting this month’s challenge and wanted to share one of our favorite local treats – Cheesecake Crumble Pie.

In our hometown there is an incredible bakery that makes the most amazing deserts, one of which is their Cranberry Apple Cheesecake Crumble Pie. It’s a long name for a dessert that brings 3 delicious treats together and this month we are challenging you to make your own version of this unique dish.

unique dish

Preparation time:

Active Prep time- 40 minutes

Start to finish including baking and chilling time- 9.5 -24 hours

Pie crust- 10 minutes (+ 30 min chill in refrigerator) + 13 minutes baking

Crumble- 10 minutes

Cheesecake- 20+ minutes (depending on flavour) +2 hours baking

Chill for 6 hours minimum (24 hours is best!)

Equipment required:

9” / 23cm pie pan (the deeper the better)
rolling pin
beans, baking weights, or 8” / 20cm round cake pan
mixing bowls
sift or whisk
Stand or Hand Mixer (or some good ole elbow grease!)

Optional- cheese grater

Recipe 1: Pie Crust

Servings: 8-12
Preparation time: 10 minutes
Baking time: 13 minutes
Cooling time: 10-15 minutes


1 ¼ cups scooped and levelled / 175g all-purpose (plain) flour
¾ tsp / 5g fine salt
6 Tbsp / 77g shortening
1 ½ Tbsp / 21g unsalted butter, chilled and cubbed or grated
6 – 7 Tbsp / 90 – 105ml ice water


Sift together flour & salt. Add in shortening and butter and mix by rubbing mixture between your hands until it resembles a coarse meal. The butter and shortening pieces should be no larger than the size of a pea when you are finished. But work quickly – you don’t want the heat from your hands to melt the butter and shortening.


Directions 1

Sprinkle 6 Tbsp / 90ml of ice water over the mixture and blend gently by hand or with a fork until it holds together. If mixture is not holding together add additional an additional 1 tsp – 1 Tbsp / 5 – 15ml of ice water as necessary.

add ice water

Shape dough into a disk and wrap with plastic wrap. Chill for 30 minutes.

Shape dough into a disk and wrap with plastic wrap

Preheat oven to 425°F / 220°C / Gas Mark 7.

Lightly flour working area and roll out dough to fit 1 – 2” / 2.5 – 5cm larger than the pie pan. Gently place in pie pan and fold under excess dough. Prick the dough several times with a small knife or fork and fill with beans, baking weights or an 8” / 20cm cake pan to help keep shape during baking.

Lightly flour working area

Bake for 9 minutes. Remove beans/weight/cake pan and bake for an additonal 3 – 4 minutes until edges of crust are lightly browned. Set aside to cool.

Recipe 2: New York Style Cheescake (Sweet)

Servings: fills a 9” / 23cm pie + a little extra
Preparation time: 15 minutes
Baking time: 1 hour 45 minutes
Cooling time: 1 hour
Chilling time: 6 hours


16 oz / 450g cream cheese
¾ cup / 150g white sugar
½ tsp grated lemon zest
¼ tsp vanilla
2 large eggs
1 large egg yolk
¼ cup / 60ml heavy cream


Have all the ingredients at room temperature. Preheat oven to 500°F / 260°C / Gas Mark 10.

Beat cream cheese in a large bowl until smooth and creamy. Scrape down the sides and add sugar gradually while beating until smooth (about 1 – 2 minutes).

Beat in lemon zest and vanilla, scraping down the sides of the bowl after each addition.


Beat in eggs on at a time until incorporated.
On low speed, beat in heavy cream. Add in any additional flavors (I used fresh peaches with a dash of cinnamon and nutmeg.

Pour filling into prepared crust.

Pour filling into prepared crust
Bake for 15 minutes at 500°F / 260°C / Gas Mark 10. Top with crumble (see recipe 3) and return to oven at reduced temperature of 200°F / 95°C / Gas Mark lower than 1/2 and bake for 1 hour more. Turn the oven off, prop the door ajar with the handle of a wooden spoon, and let the cake cool in the oven for 30 minutes.
Bake for 15 minutes

Remove to a rack and let cool completely. Cover and refrigerate for at least 6 hours before serving.

Recipe 3: Crumble (Sweet)

Servings: covers 9” / 23cm pie
Preparation time: 10 minutes
Baking time: in/a
Cooling time: n/a
Chilling time: n/a


1 cup scooped and levelled / 140g all-purpose (plain) flour
½ cup / 75g rolled oats
1 cup / 200g white sugar (if you don’t want this to be overly sweet you can cut the white sugar in half)
⅔ cup / 135g brown sugar
½ tsp cinnamon
¼ tsp salt
½ cup / 1 stick / 113g cold unsalted butter


Mix all dry incredients together in small mixing bowl. Add butter and crumble together until it resembles a coarse meal (pea-sized).

Mix all dry incredients together in small mixing bowl

Recipe 4: BLT Cheescake (Savory)

Servings: fills a 9” / 23cm pie + a little extra
Preparation time: 15 minutes
Baking time: 55 minutes
Cooling time: 1 hour
Chilling time: overnight


16 oz / 450g cream cheese
1/4 cup / 60ml heavy whipping cream
2 oz / 1/2 cup / 60g shredded cheese (Gruyere or swiss are excellent!)
1 green onion, sliced
1/2 tsp ground pepper
2 large eggs, lightly beaten
1/2 cup / 25g sun dried tomatoes, chopped
3/4 cup / 4oz / 115g cooked bacon, crumbled

Suggested Crumble: tomatoes, lettuce, and tortilla chips **add when ready to serve**


Preheat oven to 325°F / 160°C / Gas Mark 3.

In a large bowl, beat cream cheese and cream until smooth.

Beat in sun dried tomatoes, cheese, onions and pepper.

Add eggs; beat on low speed just until combined.

Pour over prepared pie crust. Top with crumbled bacon.

Place pie in a large baking pan; add 1” / 2.5cm of boiling water to larger pan.

Bake 45-55 minutes or until center is just set and top appears dull.

Cool cheesecake on a wire rack for 1 hour. Refrigerate overnight.

Top with crumble of fresh tomatoes, chopped lettuce, and tortilla chips.

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