Apple Pie Stuffed Cheesecake is the ultimate dessert fusion, combining the creamy richness of cheesecake with the warm, spiced goodness of apple pie. With a buttery graham cracker crust, a smooth cheesecake filling, and a luscious apple topping, this dessert is perfect for holidays, family gatherings, or any occasion where you want to impress.
Why You’ll Love This Recipe
- Combines two classic desserts into one indulgent treat
- Perfect balance of creamy, crunchy, and fruity textures
- A show-stopping dessert for special occasions
- Make-ahead friendly—chilling enhances the flavors
- Customizable with different crusts, spices, or fruit variations
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Crust:
- Graham cracker crumbs
- Sugar
- Melted butter
For the Apple Filling:
- Apples (sliced)
- Sugar
- Brown sugar
- Cinnamon
- Nutmeg
- Cornstarch
- Lemon juice
- Water
For the Cheesecake:
- Cream cheese
- Sugar
- Eggs
- Vanilla extract
- Sour cream
- Cinnamon (optional)
Directions
- Prepare the Crust: Preheat the oven to 350°F. Mix graham cracker crumbs, sugar, and melted butter. Press into a springform pan and bake for 8 minutes. Let it cool.
- Make the Apple Filling: In a saucepan, cook apples, sugar, brown sugar, cinnamon, nutmeg, cornstarch, lemon juice, and water over medium heat for 8-10 minutes until softened. Let it cool.
- Prepare the Cheesecake Batter: Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well. Stir in vanilla, sour cream, and cinnamon if using.
- Assemble the Cheesecake: Pour half of the cheesecake batter over the crust. Add half of the apple filling. Pour the remaining cheesecake batter on top, then finish with the rest of the apple mixture.
- Bake: Place the springform pan in a larger baking dish filled with hot water (water bath method) and bake for 60-70 minutes until the center is slightly set.
- Cool and Chill: Let the cheesecake cool in the oven with the door slightly open. Then, refrigerate for at least 4 hours (preferably overnight) before serving.
Servings and Timing
- Servings: 12 slices
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Chill Time: 4+ hours
- Total Time: Approximately 5.5 hours
Variations
- Crust Swap: Use crushed gingersnap cookies, vanilla wafers, or an Oreo crust for a different base.
- Spiced Up: Add nutmeg or allspice to the cheesecake batter for extra warmth.
- Caramel Twist: Drizzle caramel sauce over the top before serving.
- Different Fruits: Swap apples for pears, peaches, or mixed berries.
Storage/Reheating
- Refrigeration: Store in an airtight container in the fridge for up to 5 days.
- Freezing: Wrap slices individually and freeze for up to 2 months. Thaw overnight in the fridge.
- Reheating: Serve chilled, or let a slice sit at room temperature for 15 minutes before enjoying.
FAQs
1. Can I make this cheesecake ahead of time?
Yes! Cheesecake tastes even better after chilling overnight, so it’s a great make-ahead dessert.
2. What apples work best for this recipe?
Granny Smith, Honeycrisp, or Fuji apples are ideal as they hold their shape and balance sweetness and tartness.
3. Why use a water bath for baking?
A water bath helps prevent cracks and ensures even baking for a creamy texture.
4. Can I use a store-bought pie filling instead?
Yes, but homemade apple filling gives the best fresh flavor and texture.
5. How do I prevent my cheesecake from cracking?
Avoid overmixing the batter, bake in a water bath, and cool gradually in the oven.
6. Can I use a different crust?
Absolutely! Try shortbread, chocolate cookie, or even a nut-based crust.
7. What if my cheesecake is still jiggly after baking?
A slight jiggle in the center is normal; it will firm up as it cools.
8. How do I slice cheesecake cleanly?
Use a warm knife, wiping it clean between slices for perfect presentation.
9. Can I add caramel or nuts on top?
Yes! Caramel sauce, chopped pecans, or walnuts add a delicious crunch.
10. Can I make this gluten-free?
Yes! Use gluten-free graham crackers for the crust.
Conclusion
Apple Pie Stuffed Cheesecake is the ultimate dessert for cheesecake and apple pie lovers alike. With its buttery crust, spiced apple filling, and creamy cheesecake layers, it’s the perfect treat for any occasion. Whether you serve it for a holiday dinner or just because, this dessert is guaranteed to impress!
Print
Apple Pie Stuffed Cheesecake Recipe
- Total Time: 5 hours (including chilling)
- Yield: 10–12 servings 1x
- Diet: Vegetarian
Description
Indulge in the ultimate Apple Pie Stuffed Cheesecake—a rich and creamy dessert featuring a buttery graham cracker crust, luscious cheesecake filling, and a warm spiced apple topping. This decadent treat is perfect for holidays, special occasions, or whenever you crave a delightful fusion of apple pie and cheesecake!
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup melted butter
For the Apple Filling:
- 3 apples, sliced
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1/4 cup water
For the Cheesecake Filling:
- 32 oz cream cheese, softened
- 1 1/4 cups sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 teaspoon cinnamon (optional)
Instructions
- Preheat oven to 350°F (175°C).
- Prepare the crust: Mix graham cracker crumbs, sugar, and melted butter. Press into a 9-inch springform pan. Bake for 8 minutes, then set aside to cool.
- Cook the apple filling: In a saucepan over medium heat, combine sliced apples, sugar, brown sugar, cinnamon, nutmeg, cornstarch, lemon juice, and water. Cook for 8-10 minutes until apples soften and the mixture thickens. Let cool.
- Make the cheesecake batter: Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing after each addition. Stir in vanilla, sour cream, and cinnamon (if using).
- Assemble the cheesecake: Pour half the cheesecake batter over the crust. Spread half of the apple filling on top. Add the remaining cheesecake batter, then top with the remaining apple mixture.
- Bake in a water bath: Wrap the springform pan in foil and place it in a larger baking dish. Fill with hot water halfway up the sides. Bake for 60-70 minutes until set but slightly jiggly in the center.
- Cool and chill: Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour. Refrigerate for at least 4 hours before serving.
Notes
- Use Granny Smith apples for a tart contrast or Honeycrisp for a sweeter taste.
- The water bath prevents cracks and ensures a creamy texture.
- Let the cheesecake cool gradually to avoid sinking in the center.
- Serve with whipped cream or caramel drizzle for extra indulgence!
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American