If you're torn between craving a slice of classic apple pie and a creamy cheesecake, this Apple Pie Stuffed Cheesecake offers the best of both worlds. Imagine a luscious cheesecake infused with rich vanilla flavor, layered with spiced apple pie filling, and nestled on a buttery graham cracker crust. Every bite is a dreamy blend of smooth, creamy texture with the warm, familiar flavors of a homemade apple pie.
I first made this show-stopper for a holiday dinner, and it quickly became the dessert everyone begged for year after year. It’s ideal for fall and winter holidays, dinner parties, or any occasion where you want to impress. It may look elaborate, but each component comes together simply, and the result is a dessert that’s both stunning and soul-satisfying.
Why You’ll Love Apple Pie Stuffed Cheesecake
- Two Desserts in One: Combines classic cheesecake with apple pie flavor.
- Creamy and Spiced: Smooth cheesecake meets warmly spiced apple filling.
- Perfect for Holidays: A show-stopping dessert for Thanksgiving, Christmas, or any celebration.
- Make-Ahead Friendly: Tastes even better after chilling overnight.
- Customizable: Swap apples for pears, or add a caramel drizzle on top.
Ingredients You’ll Need
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the Apple Pie Filling:
- 3 large apples (Granny Smith or Honeycrisp), peeled and sliced
- ¼ cup granulated sugar
- ¼ cup brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- ¼ cup water
For the Cheesecake Filling:
- 32 oz cream cheese, softened
- 1 ¼ cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ½ teaspoon cinnamon (optional, for swirling)
Step-by-Step Instructions
- Prepare the Crust
Preheat oven to 325°F (160°C). Mix graham cracker crumbs, sugar, and melted butter until combined. Press mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes. Let cool. - Make the Apple Filling
In a medium saucepan over medium heat, combine apples, sugars, cinnamon, nutmeg, cornstarch, lemon juice, and water. Stir and cook for 10–15 minutes until apples are tender and sauce thickens. Set aside to cool. - Make the Cheesecake Filling
In a large bowl, beat cream cheese until smooth. Add sugar and beat until combined. Add eggs one at a time, mixing well after each. Stir in vanilla and sour cream. If using, swirl in cinnamon. - Assemble the Cheesecake
Pour half of the cheesecake batter over the cooled crust. Spoon half of the apple pie filling over the batter. Add remaining cheesecake batter on top, smoothing the surface. Dollop the remaining apple filling on top and gently swirl with a knife. - Bake the Cheesecake
Place pan on a baking sheet. Bake for 60–70 minutes until the edges are set and center is slightly jiggly. Turn off oven, crack the door, and let cheesecake cool in oven for 1 hour. - Chill the Cheesecake
Remove from oven and cool to room temperature. Cover and refrigerate for at least 4 hours or overnight for best results. - Serve
Carefully remove from springform pan. Slice and serve as is or topped with whipped cream, caramel sauce, or chopped pecans.
Serving and Storage Tips
This cheesecake is rich, so small slices go a long way. It pairs wonderfully with coffee, spiced cider, or a dollop of whipped cream.
Storage:
- Store in the refrigerator for up to 5 days.
- Freeze individual slices tightly wrapped for up to 2 months. Thaw in fridge overnight.
Helpful Notes
- Use Room Temp Ingredients: Ensures a smooth, lump-free cheesecake.
- Avoid Overmixing: Helps prevent cracks.
- Water Bath Optional: For extra insurance against cracks, bake in a water bath.
- Flavor Boost: Add a splash of bourbon or maple extract to the apples.
Frequently Asked Questions
- Can I use canned apple pie filling?
Yes, in a pinch you can substitute about 1 ½ cups canned filling. - Do I need a water bath?
It’s optional but can help with even baking and prevent cracking. - Can I use low-fat cream cheese?
Full-fat cream cheese gives the best texture, but low-fat can work with slight texture variation. - Can I make it gluten-free?
Yes, use gluten-free graham crackers for the crust. - Can I use different fruit?
Pears or peaches work well in place of apples.
Final Thoughts
Apple Pie Stuffed Cheesecake is the ultimate comfort dessert. Creamy, spicy, sweet, and buttery all at once, it bridges the best of two beloved desserts in one stunning slice. Whether you serve it for a holiday or simply to make an ordinary day feel special, this recipe promises warmth, flavor, and plenty of smiles. Give it a try and prepare to fall in love with your new favorite dessert fusion!
Apple Pie Stuffed Cheesecake
Ingredients
Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter melted
Apple Pie Filling:
- 3 large apples Granny Smith or Honeycrisp, peeled and sliced
- ¼ cup granulated sugar
- ¼ cup brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- ¼ cup water
Cheesecake Filling:
- 32 oz cream cheese softened
- 1 ¼ cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ½ teaspoon cinnamon optional, for swirling
Instructions
- Preheat oven to 325°F (160°C). Mix crust ingredients and press into a 9-inch springform pan. Bake for 10 minutes, then cool.
- In a saucepan, combine apple pie filling ingredients. Cook 10–15 minutes until thickened and tender. Cool completely.
- Beat cream cheese until smooth. Add sugar, eggs (one at a time), vanilla, and sour cream. Mix until just combined.
- Pour half of the cheesecake batter over crust. Spoon half the apple mixture over it. Add remaining batter, then top with remaining apples and gently swirl.
- Bake for 60–70 minutes, until edges are set but center jiggles slightly. Cool in oven with door cracked for 1 hour.
- Chill in refrigerator for at least 4 hours or overnight.
- Remove from pan, slice, and serve with whipped cream, caramel, or chopped pecans if desired.
Notes
- For best texture, use room temperature ingredients.
- Optional: bake in a water bath to prevent cracks.
- Apples can be substituted with pears or peaches.
- Make ahead: cheesecake improves after chilling overnight.
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