Description
This Best Apple Pie Stuffed Cheesecake combines the rich creaminess of cheesecake with the warm, spiced flavors of apple pie. Featuring a graham cracker crust, layers of smooth cheesecake batter, a spiced apple filling, and a crumbly streusel topping, this indulgent dessert bakes to perfection with a tender, slightly jiggly center. Perfect for gatherings or special occasions, it’s best enjoyed chilled and optionally drizzled with caramel sauce for an extra touch of decadence.
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter, melted
Cheesecake Layer
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
Apple Pie Filling
- 4 medium apples (Granny Smith or Honeycrisp), peeled, cored, and diced
- 1/3 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 tablespoon lemon juice
Streusel Topping
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup unsalted butter, cold and cubed
Optional
- Caramel sauce for drizzling
Instructions
- Prepare the Crust: Preheat your oven to 325°F (163°C). In a bowl, combine the graham cracker crumbs, 1/4 cup sugar, and 1/2 teaspoon cinnamon. Stir in the melted butter until the mixture is evenly moistened. Press this crust mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Bake for 8–10 minutes until set, then remove from the oven and let it cool while you prepare the filling.
- Make the Cheesecake Layer: In a large mixing bowl, beat the softened cream cheese with 1 cup granulated sugar until smooth and creamy. Add the eggs one at a time, blending well after each addition. Stir in the sour cream and vanilla extract until well combined. Set this cheesecake batter aside.
- Prepare the Apple Pie Filling: In a medium saucepan over medium heat, combine the diced apples, 1/3 cup granulated sugar, 1/4 cup brown sugar, 1 teaspoon cinnamon, and 1/4 teaspoon nutmeg. Cook, stirring occasionally, until the apples soften, about 5-7 minutes. In a small bowl, mix cornstarch and water to create a slurry. Add the slurry to the apples and cook until the mixture thickens, about 1-2 minutes. Stir in the lemon juice, then remove from heat and let cool completely.
- Make the Streusel Topping: In a bowl, mix the flour, brown sugar, and cinnamon. Using a pastry cutter or your fingers, cut in the cold cubed butter until the mixture forms coarse crumbs. Set aside.
- Assemble the Cheesecake: Spoon half of the cheesecake batter over the cooled crust and spread evenly. Spoon half of the cooled apple filling over the cheesecake layer. Next, spread the remaining cheesecake batter over the apple filling. Top with the remaining apple filling and sprinkle the streusel topping evenly over everything.
- Bake the Cheesecake: Place the springform pan in the preheated oven and bake at 325°F (163°C) for 60–70 minutes. The edges should be set, but the center will remain slightly jiggly to ensure creaminess. Once done, turn off the oven and leave the cheesecake inside with the door cracked open for 1 hour to cool gradually and avoid cracking.
- Chill and Serve: After cooling in the oven, refrigerate the cheesecake for at least 4 to 6 hours or preferably overnight to set fully. Before serving, optionally drizzle with caramel sauce for extra indulgent flavor. Slice, serve, and enjoy!
Notes
- Use Granny Smith or Honeycrisp apples for the best balance of tart and sweet flavors.
- Ensure cream cheese is softened to avoid lumps in the batter.
- Do not overbake; a slightly jiggly center results in a creamy texture.
- Cooling the cheesecake gradually in the oven helps prevent cracks.
- The cheesecake must chill several hours to firm up properly before slicing.
- Optional caramel sauce adds a rich complement to the apple and cheesecake flavors.
