Description
This Apple Pie Stuffed Cheesecake is the perfect combination of two classic desserts! With a creamy, smooth cheesecake filling topped with a cinnamon-spiced apple pie filling, this indulgent treat will leave everyone craving more.
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup butter, melted
For the Apple Pie Filling:
- 3 cups apples, peeled and diced (such as Granny Smith or Honeycrisp)
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tbsp cornstarch mixed with 1 tbsp water (for thickening)
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/4 cup heavy cream
Instructions
- Prepare the Crust: Preheat your oven to 325°F (163°C). In a medium bowl, mix graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a springform pan to form an even crust. Bake for 8-10 minutes, then set aside to cool.
- Make the Apple Pie Filling: In a medium saucepan, combine the diced apples, sugar, lemon juice, cinnamon, nutmeg, and cornstarch mixture. Cook over medium heat for about 5-7 minutes, stirring occasionally, until the apples soften and the sauce thickens. Set aside to cool slightly.
- Prepare the Cheesecake Filling: In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract, sour cream, and heavy cream until fully combined.
- Assemble the Cheesecake: Pour half of the cheesecake filling into the prepared crust. Add the apple pie filling in an even layer on top of the cheesecake filling. Pour the remaining cheesecake filling over the apples and smooth the top with a spatula.
- Bake the Cheesecake: Bake at 325°F (163°C) for 50-60 minutes, or until the center is set but slightly jiggly. Turn off the oven and let the cheesecake cool in the oven for 1 hour. Then remove it and cool completely at room temperature. Refrigerate for at least 4 hours or overnight before serving.
- Serve: Remove the cheesecake from the springform pan and transfer to a serving plate. Optionally, top with additional cinnamon or caramel sauce before serving.
Notes
- Use a water bath (place the cheesecake in a larger pan filled with water) to prevent cracks in the cheesecake.
- For an extra indulgent touch, serve with whipped cream or vanilla ice cream.
- If you prefer a more traditional cheesecake base, swap the graham cracker crust for a traditional pie crust.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 35g
- Sodium: 270mg
- Fat: 28g
- Saturated Fat: 15 g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 90mg