Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Best Apple Pie Stuffed Cheesecake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: KimEasy
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 5 minutes
  • Total Time: 8 hours (includes chilling)
  • Yield: 12 slices 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This apple pie stuffed cheesecake combines two classic desserts in one – a rich, creamy cheesecake layered with spiced apple pie filling and a buttery graham cracker crust, all topped with a caramel drizzle for the ultimate indulgence.

Ingredients

Units Scale
  • Crust:
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • Cheesecake Filling:
  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • Apple Pie Filling:
  • 3 cups peeled and diced apples (Granny Smith or Honeycrisp)
  • 1/3 cup brown sugar
  • 1 tablespoon granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 1 tablespoon lemon juice
  • Topping (optional):
  • Whipped cream
  • Caramel sauce

Instructions

  1. Preheat oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and wrap the outside with foil to prevent leaks.
  2. In a medium bowl, mix graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of the pan. Bake for 10 minutes, then set aside to cool.
  3. In a large bowl, beat cream cheese until smooth. Add sugar and mix until combined. Beat in eggs one at a time, then add sour cream and vanilla. Mix until smooth and set aside.
  4. In a saucepan over medium heat, combine apples, brown sugar, granulated sugar, cinnamon, nutmeg, lemon juice, and water. Cook for 5-7 minutes, stirring occasionally.
  5. Stir in cornstarch and cook until thickened (about 2 more minutes). Remove from heat and let cool slightly.
  6. Pour half the cheesecake batter over the crust. Spread half of the apple mixture over the batter. Pour the remaining cheesecake batter over the apples, then top with the rest of the apple pie filling.
  7. Bake in a water bath for 55-65 minutes or until the center is just set. Turn off oven, crack the door, and let cheesecake cool in the oven for 1 hour.
  8. Remove cheesecake from oven and refrigerate for at least 6 hours or overnight.
  9. Before serving, top with whipped cream and drizzle with caramel sauce if desired. Slice and enjoy!

Notes

  • Use a water bath to prevent cracking and ensure even baking.
  • Chill the cheesecake thoroughly before slicing for the best texture.
  • Make ahead – this cheesecake can be made a day or two in advance.

Nutrition

  • Serving Size: 1 slice
  • Calories: 490
  • Sugar: 36g
  • Sodium: 280mg
  • Fat: 32g
  • Saturated Fat: 18g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 2g
  • Protein: 7g
  • Cholesterol: 105mg

Find it online: https://newsvks.com/best-apple-pie-stuffed-cheesecake/