Description
This Best Apple Pie Stuffed Cheesecake blends the classic flavors of apple pie with creamy cheesecake in a beautiful layered dessert. Featuring a graham cracker crust, spiced apple pie filling, and a rich cinnamon cheesecake, this recipe is perfect for fall celebrations or holiday gatherings. Topped optionally with caramel sauce and chopped pecans, it offers a delightful balance of sweet, tart, and creamy textures.
Ingredients
Scale
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the cheesecake filling:
- 24 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 1/4 cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
For the apple pie layer:
- 3 cups peeled and diced apples (about 2 large apples)
- 2 tablespoons butter
- 1/3 cup brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 tablespoon cornstarch
- 1 tablespoon water
For the topping (optional):
- 1/2 cup caramel sauce
- 1/4 cup chopped pecans or streusel topping
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the bottom and sides with foil to prevent leaking. In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until evenly combined. Press this mixture firmly into the bottom and slightly up the sides of the prepared pan. Bake in the preheated oven for 10 minutes, then remove and let cool completely.
- Make the apple pie filling: Heat a skillet over medium heat and melt the butter. Add the diced apples, brown sugar, cinnamon, and nutmeg. Cook, stirring frequently, for 5 to 7 minutes until the apples have softened. Mix the cornstarch with water to create a slurry and stir it into the apples. Cook for another 1 to 2 minutes until the mixture thickens. Remove from heat and set aside to cool slightly.
- Prepare cheesecake batter: In a large mixing bowl, beat the softened cream cheese until smooth and fluffy. Gradually add the granulated sugar, sour cream, eggs, vanilla extract, and cinnamon. Continue beating until the batter is fully combined and creamy without overmixing.
- Assemble the cheesecake: Pour half of the cheesecake batter evenly over the cooled crust in the springform pan. Carefully spoon the prepared apple pie filling over the cheesecake layer, spreading it gently. Pour the remaining cheesecake batter over the apple layer and smooth the top with a spatula.
- Bake the cheesecake: Place the pan in the oven and bake for 55 to 65 minutes, or until the center is mostly set but still slightly jiggly. Once done, turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracks.
- Chill before serving: After the initial cooling period, refrigerate the cheesecake for at least 4 hours or preferably overnight to allow it to set completely and develop flavor.
- Add toppings and serve: Before serving, optionally drizzle with warm caramel sauce and sprinkle with chopped pecans or your favorite crumbly streusel topping for added texture and flavor.
Notes
- Use tart apples like Granny Smith or a mix of tart and sweet apples for the best flavor balance.
- This cheesecake is perfect for making ahead, as the flavors improve overnight in the refrigerator.
- To avoid cracks in the cheesecake, do not overmix the batter and allow it to cool gradually inside the oven before chilling.
