Description
This delightful Apple Pie Stuffed Cheesecake combines the creamy richness of cheesecake with the warm, spiced flavor of apple pie. It’s the perfect dessert for any occasion, offering a beautiful presentation and a deliciously indulgent taste that will leave your guests wanting more!
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 Apple Pie Filling:
- 3 large apples (Granny Smith or Honeycrisp), peeled and sliced
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- 1/4 cup water
- For the Cheesecake Filling:
- 32 oz cream cheese, softened
- 1 1/4 cups granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/2 tsp cinnamon (optional, for swirling)
Instructions
- Prepare the Crust:
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture firmly into the bottom of the springform pan. Bake for 8-10 minutes, then let it cool.
- Prepare the Apple Pie Filling:
- In a saucepan over medium heat, combine the sliced apples, granulated sugar, brown sugar, cinnamon, nutmeg, cornstarch, lemon juice, and water. Stir frequently and cook for about 8-10 minutes, until the apples are softened and the mixture has thickened. Let it cool.
- Prepare the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream.
- (Optional) Mix 1/2 teaspoon of cinnamon into the cheesecake batter for a slight cinnamon swirl.
- Assemble the Cheesecake:
- Pour half of the cheesecake filling over the graham cracker crust. Gently spoon half of the apple pie filling on top.
- Pour the remaining cheesecake filling over the apples and then spoon the remaining apple pie filling on top. You can swirl the apple mixture lightly into the cheesecake batter using a knife or leave it as is.
- Bake:
- Wrap the bottom of the springform pan with aluminum foil to prevent water from leaking in. Place the cheesecake in a large roasting pan and add hot water to the pan, about halfway up the sides of the springform pan (water bath method). Bake for 60-70 minutes, or until the center is just set and slightly jiggly.
- Cool the Cheesecake:
- Turn off the oven and leave the cheesecake in the oven with the door slightly open for 1 hour. Then remove the cheesecake and let it cool to room temperature. Refrigerate for at least 4 hours or overnight.
- Serve:
- Once chilled, slice and serve this decadent Apple Pie Stuffed Cheesecake, combining the best of apple pie and creamy cheesecake in one indulgent dessert!
Notes
- For best results, allow the cheesecake to chill overnight.
- Serve with whipped cream or a drizzle of caramel sauce for extra indulgence.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg