Apple Pie Stuffed Cheesecake Recipe

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Introduction

If you love apple pie and cheesecake, why not combine them into one irresistible dessert? This Apple Pie Stuffed Cheesecake is the ultimate indulgence, featuring a rich and creamy cheesecake layered with spiced cinnamon apples and a buttery graham cracker crust. Every bite is a perfect balance of smooth, tangy cheesecake and the comforting, caramelized flavors of homemade apple pie filling.

Whether you’re making it for a holiday, a special occasion, or just because you deserve a treat, this recipe will become a favorite. It’s a show-stopping dessert that’s sure to impress your family and friends. Get ready to bake the most decadent apple pie cheesecake ever!

Ingredients

For the Graham Cracker Crust:

  • 2 cups graham cracker crumbs
  • ½ cup unsalted butter, melted
  • ¼ cup granulated sugar
  • 1 teaspoon cinnamon

For the Cheesecake Filling:

  • 24 oz (3 packages) cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup sour cream
  • ¼ cup all-purpose flour
  • ½ teaspoon salt

For the Apple Pie Filling:

  • 3 large apples (Granny Smith or Honeycrisp), peeled and sliced
  • ½ cup brown sugar
  • 2 tablespoons granulated sugar
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • ¼ cup water
  • 1 teaspoon vanilla extract

For the Topping:

  • ½ cup caramel sauce (for drizzling)
  • ½ cup chopped pecans or walnuts (optional)
  • Whipped cream (optional)

Preparation

Step 1: Prepare the Graham Cracker Crust

  1. Preheat your oven to 325°F (163°C).
  2. In a mixing bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and cinnamon. Mix until the crumbs are well-coated.
  3. Press the mixture firmly into the bottom of a 9-inch springform pan, making sure it is even and compact.
  4. Bake the crust for 10 minutes, then remove from the oven and let it cool while you prepare the filling.

Step 2: Make the Apple Pie Filling

  1. In a large skillet, add apple slices, brown sugar, granulated sugar, cinnamon, nutmeg, and lemon juice.
  2. Cook over medium heat for about 5–7 minutes, stirring frequently until the apples are soft.
  3. In a small bowl, whisk together cornstarch and water, then pour it into the apple mixture.
  4. Continue to cook for 2–3 minutes until the sauce thickens.
  5. Remove from heat and stir in vanilla extract. Let the apple filling cool to room temperature.

Step 3: Prepare the Cheesecake Filling

  1. In a large mixing bowl, beat the cream cheese and sugar with an electric mixer on medium speed until smooth and creamy.
  2. Add the eggs one at a time, beating well after each addition.
  3. Mix in the vanilla extract, sour cream, flour, and salt until fully combined. Scrape down the sides of the bowl as needed to ensure a smooth batter.

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Step 4: Assemble the Cheesecake

  1. Pour half of the cheesecake batter over the cooled crust, spreading it evenly.
  2. Spoon half of the apple pie filling on top of the cheesecake batter, spreading it evenly.
  3. Pour the remaining cheesecake batter over the apples, smoothing the surface.
  4. Add the rest of the apple pie filling on top, gently spreading it without mixing too much into the cheesecake.

Step 5: Bake the Cheesecake

  1. Wrap the bottom of the springform pan in aluminum foil and place it in a larger baking dish.
  2. Fill the larger dish with hot water, about 1 inch deep. This water bath helps prevent cracks in the cheesecake.
  3. Bake at 325°F (163°C) for 60–70 minutes, or until the edges are set but the center still jiggles slightly.
  4. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
  5. Remove from the oven and refrigerate for at least 6 hours, preferably overnight before serving.

Variations

  • Crunchy Topping: Sprinkle crushed graham crackers or granola on top for extra crunch.
  • Chocolate Twist: Drizzle melted chocolate over the cheesecake for a richer taste.
  • Spiced Pumpkin Apple Cheesecake: Add ½ cup pumpkin puree and ½ teaspoon pumpkin spice to the cheesecake batter for a fall-inspired twist.
  • Nutty Delight: Add ¼ cup chopped pecans or walnuts to the apple pie filling for added texture.

Cooking Note

  • Always use room temperature cream cheese to ensure a smooth cheesecake filling.
  • Baking in a water bath helps prevent cracks and ensures even cooking.
  • Let the cheesecake chill overnight for the best texture and flavor.

Serving Suggestions

  • Drizzle warm caramel sauce over each slice before serving.
  • Top with whipped cream and a sprinkle of cinnamon for a bakery-style presentation.
  • Serve with a scoop of vanilla ice cream for an extra indulgent treat.
  • Pair with a hot cup of coffee, chai latte, or spiced cider for a cozy dessert experience.

Tips

✔ Use Granny Smith apples for a tart contrast to the sweet cheesecake.
✔ If you don’t have a springform pan, use a deep-dish pie pan, but serve directly from the pan.
✔ Chill the cheesecake for at least 6 hours to help it firm up and develop its flavor.
✔ For clean slices, dip a knife in hot water and wipe it clean between each cut.

Prep Time: 25 minutes

Cooking Time: 70 minutes

Total Time: 8 hours (including chilling time)

Nutritional Information (Per Serving)

  • Calories: 480
  • Protein: 8g
  • Sodium: 280mg
  • Saturated Fat: 16g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 2g
  • Cholesterol: 110mg

FAQs

1. Can I make this cheesecake in advance?

Yes! This cheesecake is best when made a day ahead. It needs at least 6 hours in the fridge, but overnight is ideal.

2. What type of apples should I use?

Granny Smith apples work best because they hold their shape and add a nice tartness. Honeycrisp and Fuji are also great options.

3. Can I freeze this cheesecake?

Absolutely! Wrap individual slices in plastic wrap and store them in an airtight container in the freezer for up to 3 months. Thaw in the refrigerator before serving.

4. Why did my cheesecake crack?

Cracks usually happen when the cheesecake cools too quickly or if it’s overbaked. Always use a water bath and let it cool gradually in the oven.

5. Can I use a different crust?

Yes! Try a vanilla wafer crust or a shortbread crust for a fun twist.

Conclusion

This Apple Pie Stuffed Cheesecake is a heavenly combination of two classic desserts, creating a rich, creamy, and spiced treat that’s perfect for any occasion. With layers of velvety cheesecake and cinnamon-spiced apples, it’s the ultimate fall or holiday dessert that will leave everyone asking for seconds. Follow these steps, tips, and variations to create the perfect cheesecake masterpiece.

Enjoy and happy baking!

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