If you’re a fan of classic desserts that bring together the best of two worlds, you absolutely have to try this Apple Pie Stuffed Cheesecake Recipe. It perfectly combines the warm, spiced flavors of apple pie with the rich, creamy texture of cheesecake in a way that feels like a celebration every single bite. Imagine sinking your fork into a slice where tender cinnamon-scented apple filling nests inside luscious cheesecake, all sitting on a buttery graham cracker crust. Whether it’s for a holiday gathering or a cozy weekend treat, this dessert delivers comfort and indulgence in one stunning package that’s bound to become a showstopper in your recipe collection.
Ingredients You’ll Need
The beauty of this Apple Pie Stuffed Cheesecake Recipe lies in how simple yet essential the ingredients are, each playing a crucial role in bringing out the depth of flavor and texture. From the crunchy graham cracker crust to the creamy cheesecake and the perfectly spiced apple filling, every component works harmoniously to create a dessert that’s as delightful to eat as it is to look at.
- Graham cracker crumbs: These form the base of your crust, providing a sweet and slightly crunchy foundation that holds everything together.
- Granulated sugar: Adds sweetness and balances the tartness of the apples and cream cheese.
- Cinnamon: A warm spice that infuses both the crust and filling, adding that comforting fall flavor we all crave.
- Unsalted butter (melted): Binds the crust ingredients and enriches the texture with a smooth, buttery taste.
- Cream cheese (softened): The star of the cheesecake layer, lending a rich, creamy texture that’s essential to its classic flavor.
- Vanilla extract: Enhances the overall flavor with a sweet and fragrant note.
- Eggs: Provide structure and help the cheesecake set perfectly without cracking.
- Sour cream: Adds a subtle tang and creaminess, keeping the cheesecake moist and luscious.
- Apples (peeled, cored, diced): The heart of the apple pie filling, offering fresh fruitiness and texture.
- Brown sugar: Offers a deeper, caramel-like sweetness to the apple filling that complements the spices beautifully.
- Nutmeg: A warm spice that’s perfect when paired with cinnamon to elevate the apple flavor.
- Cornstarch mixed with water: Thickens the apple filling so it holds together nicely inside the cheesecake.
- Optional toppings: Whipped cream, caramel sauce, cinnamon sugar, or crushed graham crackers add that final festive flair.
How to Make Apple Pie Stuffed Cheesecake Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (163°C). Mix the graham cracker crumbs, sugar, cinnamon, and melted butter in a bowl until everything is well combined. Press this mixture firmly into the bottom of a greased 9-inch springform pan. Bake for 8–10 minutes to set it, then let it cool completely to make sure your crust stays crisp underneath the rich cheesecake layers.
Step 2: Make the Apple Pie Filling
In a skillet over medium heat, melt the butter and add the diced apples, brown sugar, cinnamon, and nutmeg. Cook them gently for 6–8 minutes until the apples begin to soften and their natural juices mingle with the sugar and spices. Add the cornstarch slurry and cook for another 1–2 minutes until the mixture thickens nicely. Take care not to overcook, as the filling will continue to set in the oven. Let it cool completely before layering it into the cheesecake.
Step 3: Prepare the Cheesecake Batter
In a large bowl, beat the softened cream cheese and granulated sugar until super smooth and creamy. Add in the vanilla extract, then mix in the eggs one at a time, making sure not to overbeat. Finally, fold in the sour cream gently. This careful mixing technique ensures a velvety cheesecake that bakes evenly without cracks.
Step 4: Assemble the Cheesecake Layers
Pour half of your cheesecake batter over the cooled crust. Spoon half of the cooled apple pie filling evenly on top. Repeat these layers once more, ending with the apple filling. Smooth out the top with a spatula for a neat finish and to keep the apples visible after baking.
Step 5: Bake Using a Water Bath
Place your springform pan inside a larger roasting pan and carefully pour hot water around it—about 1 inch deep—to create a water bath. This step is essential for gentle, even baking that helps prevent cracks and ensures a creamy texture. Bake for 55–65 minutes until the edges are set but the center still jiggles slightly. Turn the oven off and let the cheesecake rest inside with the door cracked open for 1 hour.
Step 6: Cool and Chill
Remove the cheesecake from the water bath, let it cool to room temperature, and then refrigerate for at least 6 hours or overnight. This chilling stage is what helps the flavors to meld beautifully and the texture to firm up, making it easier to slice and enjoy.
How to Serve Apple Pie Stuffed Cheesecake Recipe
Garnishes
To elevate the presentation and flavor, top your cheesecake slices with a generous dollop of whipped cream or a drizzle of caramel sauce. Sprinkle a bit of cinnamon sugar or crushed graham crackers on top for extra texture and visual appeal. These simple touches complement the apple and cream cheese layers perfectly and make every serving feel like a special occasion.
Side Dishes
Pair your apple pie stuffed cheesecake with fresh berries or a small scoop of vanilla ice cream to cut through the richness. A hot cup of coffee or spiced chai tea also makes a lovely accompaniment that enhances the warm spices in the dessert.
Creative Ways to Present
For a charming twist, serve mini versions in individual jars or ramekins layered just like the full cheesecake. You can also create a dessert buffet featuring slices with various toppings so guests can customize their own. Another fun idea is to garnish with thin apple slices or caramelized nuts for added flair.
Make Ahead and Storage
Storing Leftovers
Leftover apple pie stuffed cheesecake keeps beautifully in the refrigerator for up to 3 days when stored in an airtight container. Keeping it chilled preserves the creamy texture and fresh apple flavors, making it just as delightful to enjoy the next day.
Freezing
This cheesecake freezes well if you want to prepare it ahead of time. Wrap it tightly with plastic wrap and then aluminum foil to prevent freezer burn. Thaw it slowly in the refrigerator overnight before serving to maintain the perfect texture.
Reheating
While cheesecake is typically enjoyed chilled, if you prefer it slightly warmed, pop a slice into a microwave-safe plate and heat on low power for about 15 seconds. Be careful not to overheat, or the texture may become weepy.
FAQs
Can I use different types of apples in this Apple Pie Stuffed Cheesecake Recipe?
Absolutely! Tart apples like Granny Smith work best because their tartness balances the sweetness and spices, but you can also use a mix of apples for a more complex flavor.
What is the purpose of the water bath in baking this cheesecake?
The water bath helps to bake the cheesecake gently and evenly, preventing cracks by keeping the oven temperature more stable and adding moisture during baking.
Can I make this cheesecake gluten-free?
Yes! Simply swap the graham cracker crumbs for gluten-free graham crackers or almond flour for the crust, and ensure any other ingredients you use are gluten-free.
How long does it take for the cheesecake to set properly?
After baking, chilling the cheesecake in the refrigerator for at least 6 hours or overnight is essential to allow it to fully set and develop its creamy texture and rich flavor.
Can I prepare this Apple Pie Stuffed Cheesecake Recipe in advance for a party?
Definitely! In fact, it’s ideal for making ahead since the flavors intensify and the texture improves after chilling. You can make it up to two days prior to your event and store it in the fridge until serving.
Final Thoughts
This Apple Pie Stuffed Cheesecake Recipe is one of those desserts that feels like a warm hug on a plate — comforting, indulgent, and utterly irresistible. Whether you’re celebrating a special occasion or simply craving a slice of pure joy, I encourage you to bake this at home. It’s got all the flavors and textures you love about apple pie and cheesecake combined, creating a unique dessert that’s as festive as it is delicious. Trust me, once you try it, this recipe will become one of your favorites too.
Print
Apple Pie Stuffed Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 7 hours 30 minutes
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Apple Pie Stuffed Cheesecake is a decadent fusion of classic apple pie flavors and creamy cheesecake. Featuring a graham cracker crust, spiced apple pie filling, and smooth cheesecake layers baked in a water bath for a silky texture, it’s the perfect dessert for fall and holiday gatherings.
Ingredients
For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ teaspoon cinnamon
- 6 tablespoons unsalted butter (melted)
For the cheesecake layer:
- 3 (8-ounce) packages cream cheese (softened)
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- ½ cup sour cream
For the apple pie filling:
- 3 medium apples (peeled, cored, and diced)
- 2 tablespoons unsalted butter
- ⅓ cup brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 tablespoon cornstarch mixed with 2 tablespoons water
For topping (optional):
- Whipped cream
- Caramel sauce
- Cinnamon sugar
- Crushed graham crackers
Instructions
- Preheat and prepare pan: Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with foil to prevent leaks during the water bath baking.
- Make the crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, cinnamon, and melted butter. Mix until fully combined and press the mixture firmly into the bottom of the prepared pan. Bake for 8–10 minutes, then allow to cool completely.
- Prepare the apple pie filling: In a skillet over medium heat, melt the butter. Add diced apples, brown sugar, cinnamon, and nutmeg. Cook for 6–8 minutes until apples soften slightly. Stir in the cornstarch slurry and cook an additional 1–2 minutes until the mixture thickens. Remove from heat and cool to room temperature.
- Make the cheesecake filling: In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Add vanilla extract, then beat in the eggs one at a time, mixing just until combined to avoid overmixing. Gently fold in the sour cream until evenly incorporated.
- Assemble the cheesecake: Pour half of the cheesecake batter over the cooled crust. Spoon half of the apple pie filling evenly over the batter. Repeat with the remaining cheesecake batter and top with the rest of the apple filling. Smooth the top surface evenly.
- Bake in water bath: Place the springform pan inside a large roasting pan and pour in about 1 inch of hot water to create a water bath. Bake for 55–65 minutes, or until the center is slightly jiggly but the edges are set.
- Cool gradually: Turn off the oven and crack the door open. Let the cheesecake sit inside the oven for 1 hour to cool gradually, which helps prevent cracking.
- Chill: Remove the cheesecake from the oven and allow it to cool to room temperature. Then refrigerate for at least 6 hours or overnight to fully set.
- Serve: Before serving, optionally top with whipped cream, caramel sauce, cinnamon sugar, or crushed graham crackers for added flavor and texture.
Notes
- Use tart apples like Granny Smith for a well-balanced sweetness and flavor contrast.
- Cheesecake can be prepared up to 2 days in advance and stored in the refrigerator.
- To prevent cracks, avoid overmixing the cheesecake batter and do not skip the water bath step.
