Step 1

Preheat oven to 375 degrees.

Step 2

In a mixing bowl, beat the cream cheese and sugar until creamy. Add the egg and beat again.

Step 3

Roll out the pie crust according to the package directions. Place it in the bottom of a 9 inch pie plate and leave the extra dough over the edges.

Step 4

Spread the cheesecake in the bottom of the pie crust.

Step 5

Gently spoon the apple pie filling on top of the cheesecake.

Step 6

Fold the edges of the dough up and over the filling. Overlap the dough to create a large pleated look. Bake for 40-45 minutes.

Step 7

Cool on a wire rack for an hour then refrigerate until chilled completely.

Step 8

Serve with vanilla ice cream and caramel ice cream topping, if desired. Keep refrigerated in a sealed container for 5-6 days.