Name: Snickerdoodle Cream Cheese Apple Pie
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: For the crust:; 2 cups all-purpose flour; 1/2 cup unsalted butter, cold and cubed; 1/4 cup granulated sugar; 1 teaspoon cream of tartar; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/4 cup cold water; For the filling:; 4 medium apples, peeled and sliced; 8 ounces cream cheese, softened; 1/2 cup granulated sugar; 1/4 cup brown sugar; 1 teaspoon vanilla extract; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; For the topping:; 2 tablespoons granulated sugar; 1 teaspoon ground cinnamon

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I love how this Snickerdoodle Cream Cheese Apple Pie brings together everything comforting in one dessert. I get the warmth of a classic apple pie, the tangy richness of cream cheese, and that unmistakable cinnamon-sugar snickerdoodle flavor all layered into a single slice. Every bite feels cozy, indulgent, and familiar while still being a little unexpected. Snickerdoodle Cream Cheese Apple Pie

Why You’ll Love This Recipe

I enjoy this recipe because it transforms a traditional apple pie into something truly special. I like how the snickerdoodle-style crust adds a gentle spice and sweetness that pairs perfectly with the creamy filling. I also appreciate that the cream cheese layer balances the apples with a smooth, slightly tangy contrast. I often make this pie for gatherings because it looks impressive, smells incredible while baking, and always disappears quickly. Even better, I find it approachable and easy enough to make without feeling overwhelming.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

For the crust
2 cups all-purpose flour
1/2 cup unsalted butter, cold and cubed
1/4 cup granulated sugar
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup cold water

For the filling
4 medium apples, peeled and sliced
8 ounces cream cheese, softened
1/2 cup granulated sugar
1/4 cup brown sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves

For the topping
2 tablespoons granulated sugar
1 teaspoon ground cinnamon

Directions

I start by preheating my oven to 350°F (175°C) so it’s ready when the pie is assembled.

I make the crust by mixing the flour, sugar, cream of tartar, baking soda, and salt in a large bowl. I cut in the cold butter until the mixture looks crumbly, then gently add the cold water just until a soft dough forms. I press this dough evenly into a 9-inch pie dish, making sure the bottom and sides are well covered.

For the filling, I beat the softened cream cheese with the granulated sugar, brown sugar, and vanilla until smooth. I stir in the cinnamon, nutmeg, and cloves, then gently fold in the sliced apples until everything is well coated.

I spread the apple mixture evenly over the prepared crust. In a small bowl, I mix the remaining sugar and cinnamon and sprinkle it evenly over the top of the pie.

I bake the pie for 45 to 50 minutes, until the crust is golden and the filling is bubbling. Once baked, I let it cool completely before slicing so the filling can set properly.

Servings And Timing

I usually get 8 generous slices from this pie. The prep time takes about 20 minutes, and the baking time is around 45 to 50 minutes. Including cooling time, I plan for about 1 hour and 10 minutes total before serving.

Variations

I like how flexible this recipe is. Sometimes I swap half of the apples for pears for a slightly different flavor. I also enjoy adding chopped pecans or walnuts to the topping when I want extra crunch. If I’m feeling indulgent, I drizzle caramel sauce over each slice before serving. I’ve even made it gluten-free by using a 1:1 gluten-free flour blend with great results.

Storage/Reheating

I store leftover pie covered in the refrigerator for up to 3 or 4 days since the filling contains cream cheese. For longer storage, I wrap individual slices tightly and freeze them for up to 2 months. When reheating, I prefer warming slices in the oven at 300°F for about 10 to 15 minutes so the crust stays crisp.

FAQs

Can I make this pie ahead of time?

I often make it a day in advance and keep it refrigerated. I gently reheat it before serving or let it come to room temperature.

What apples work best for this recipe?

I like using firm apples such as Granny Smith or Honeycrisp because they hold their shape and balance the sweetness well.

Can I use a store-bought crust?

I’ve done this when I’m short on time, and it works fine, though I find the homemade snickerdoodle crust adds more flavor.

How do I avoid a soggy crust?

I make sure my butter and water are very cold and avoid overmixing the dough. Letting the pie cool fully also helps the filling set.

Can I adjust the spices?

I often tweak the cinnamon or nutmeg depending on my mood. A small pinch of allspice also works nicely.

Conclusion

I truly enjoy baking this Snickerdoodle Cream Cheese Apple Pie because it combines comfort, flavor, and a touch of creativity in one dessert. It’s the kind of pie that feels perfect for holidays, family dinners, or anytime I want something warm and satisfying. Every slice reminds me why this recipe has become one of my favorites.