Apple Pie Stuffed Cheesecake
This Apple Pie Stuffed Cheesecake is the ultimate dessert fusion—creamy vanilla cheesecake layered with spiced apple pie filling and baked on a buttery graham cracker crust. Perfect for holidays, special occasions, or whenever you're craving comfort food in dessert form.
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.