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
Scale
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
- â…“ 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.
