Cream Cheese Apple Cobbler

Apple cream cheese cobbler on plate with scoop of vanilla ice cream.

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Cream Cheese Apple Cobbler

You really can have it all with this simple cozy cream cheese apple cobbler recipe. A layer of gooey spiced apples topped with a cheesecake layer and then covered in a brown sugar cobbler topping. This dessert is going to be a fall favorite and the recipe that everyone begs for the recipe!

Prep Time20

Cook Time30

Total Time1

Course: Dessert

Cuisine: American

Servings:

Author: Lorie Yarro

Ingredients

APPLE LAYER

8 small apples peeled and chopped (I cut ¼ inch- ½ inch slices and then half those, so not super small, but not full slices) about 5ish cups
¼ cup sugar
¼ cup brown sugar packed
2 tsp cinnamon
¼ tsp nutmeg
¼ tsp cloves
1 Tbsp flour

CHEESECAKE LAYER

8 oz cream cheese softened to room temperature
1 egg room temperature
½ cup sugar
1 tsp vanilla extract

COBBLER TOPPING

5 Tbsp melted salted butter slightly cooled
¾- 1 cup all-purpose flour spooned and leveled
¼ cup sugar
⅓ cup brown sugar packed
1 tsp vanilla extract
2 Tbsp heavy cream
½ tsp baking powder
½ tsp cinnamon
¼ tsp salt

Instructions

Preheat oven to 350°F.
Apple Layer: Spray a 9×9 inch baking pan with oil (just realizing as I am typing this that I never did this when testing the apple version and it turned out fine, hmmmm). Add the apple layer ingredients into the pan and toss to combine. Set aside.
Cheesecake Layer: Use a fork to sort of press and mash the softened cream cheese until easy to work with. Stir in the egg, sugar and vanilla until combined and then use a whisk to mix the rest of the way to allow it to become nice and smooth. Make sure the ingredients are room temperature for the best texture.
Pour or spoon the mixture over top of the apples, gently spreading to cover. It doesn’t have to perfectly cover the apples you can spoon it as much as you can! You can leave it in dollops for more pronounced cheesecake sections dispersed through the dessert.
Cobbler Layer: Combine the cobbler topping layer ingredients (start with the ¾ cup of flour and add more if the mixture is much too wet) and stir to combine until it pulls together somewhat like a dough. Spread the dough in chunks/crumbles over top of the cream cheese layer. (You can form little disks and lay them over top or sprinkle big chunks, just try to keep it in as even of a layer as possible.)
Bake uncovered for about 30-40 minutes or until the apple layer is bubbling and you see nice thick sauce around the edges, the cream cheese and cobbler layers are set and cobbler is golden brown—the center should be set. You can broil for the final two minutes for extra golden brown crunchy top.
Remove from oven and allow to cool, then chill to set for about 1 hour. This is best after chilling to set. You can certainly serve it at room temperature. Serve with a big scoop of vanilla ice cream.

Notes

Room temperature ingredients are KEY to success in this recipe. For the cheesecake layer to bake up smooth, start with room temperature cream cheese but also, use room temperature apples in that layer. If the apples are cold, they can cause the cheesecake layer to look more piecey or almost curdled. It will still be safe to eat, but it doesn't have the same smoothness you will want from the cream cheese layer.

Serving this dessert chilled or room temperature is strongly suggested. Allowing the cream cheese layer to set up more improves the texture. It doesn't have to be chilled for hours, but at least allow it set.

Storage: Store this cheesecake cobbler in the refrigerator in an airtight container for about 3-4 days. Allow it to sit out for about 15-20 minutes before serving to make it a bit easier to slice. You can freeze this dessert for up to 3 months. Make sure it is fully cooled and set before putting in a freezer safe container. Allow it to thaw in the refrigerator.

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