Description

This Best Apple Pie Stuffed Cheesecake combines the rich creaminess of cheesecake with the warm, spiced flavors of classic apple pie. Featuring a buttery graham cracker crust, a luscious cream cheese filling, and a tender apple pie layer nestled in the middle, this dessert is perfect for fall gatherings or Thanksgiving celebrations. Topped with optional caramel sauce and pecans or streusel, it offers a delightful balance of textures and flavors that will impress any crowd.

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

Cook Mode Prevent your screen from going dark

Instructions

Prepare the crust: Preheat the oven to 325°F. Grease a 9-inch springform pan and wrap the bottom and sides with foil to prevent leaking. In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Firmly press this mixture into the bottom and slightly up the sides of the pan. Bake for 10 minutes, then remove and let cool.
Cook the apple pie filling: In a skillet over medium heat, melt the butter. Add diced apples, brown sugar, cinnamon, and nutmeg. Cook for 5 to 7 minutes until the apples soften. Mix cornstarch with water and stir into the skillet. Cook for an additional 1 to 2 minutes until the mixture thickens. Remove from heat and set aside to cool slightly.
Make the cheesecake batter: In a large bowl, beat the cream cheese until smooth and creamy. Add granulated sugar, sour cream, eggs, vanilla extract, and ground cinnamon. Beat together until fully combined and smooth.
Assemble the cheesecake: Pour half of the cheesecake batter into the cooled crust. Spoon the slightly cooled apple pie mixture evenly over the batter layer. Pour the remaining cheesecake batter over the apples and smooth the top with a spatula.
Bake the cheesecake: Place the springform pan in the oven and bake for 55 to 65 minutes, or until the center is set but still slightly jiggly. Turn off the oven and crack the door open, letting the cheesecake cool inside for 1 hour.
Chill the cheesecake: After cooling in the oven, refrigerate the cheesecake for at least 4 hours or preferably overnight to fully set and develop flavors.
Serve: Before serving, optionally drizzle warm caramel sauce over the top and sprinkle with chopped pecans or a crumbly streusel topping for added texture and flavor.

Notes

Use tart apples like Granny Smith or a mix of tart and sweet apples for best flavor balance.
Make the cheesecake ahead of time; chilling overnight improves the flavor and texture.
To avoid cracks in the cheesecake, do not overmix the batter and allow the cake to cool gradually in the oven before chilling.