Why You’ll Love This Recipe
- Best of Both Worlds – A delicious combination of creamy cheesecake and cozy apple pie flavors.
- Perfect for Special Occasions – A stunning dessert that will impress guests at any gathering.
- Rich, Creamy, and Spiced – A delightful balance of textures and flavors in every bite.
- Make-Ahead Friendly – Cheesecake sets best when chilled overnight, making it ideal for prepping in advance.
- Customizable – Use different apple varieties or add a caramel drizzle for extra indulgence.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Crust:
- graham cracker crumbs
- granulated sugar
- unsalted butter, melted
For the Apple Pie Filling:
- large apples (Granny Smith or Honeycrisp), peeled and sliced
- granulated sugar
- brown sugar
- cinnamon
- nutmeg
- cornstarch
- lemon juice
- water
For the Cheesecake Filling:
- cream cheese, softened
- granulated sugar
- large eggs
- vanilla extract
- sour cream
- cinnamon (optional, for swirling)
Directions
Prepare the Crust:
- Preheat the oven: Preheat to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Make the crust: Mix graham cracker crumbs, sugar, and melted butter. Press firmly into the pan’s bottom. Bake for 8-10 minutes, then let cool.
Prepare the Apple Pie Filling:
- Cook the apples: In a saucepan over medium heat, combine apples, granulated sugar, brown sugar, cinnamon, nutmeg, cornstarch, lemon juice, and water. Cook for 8-10 minutes, stirring frequently, until softened and thickened. Let cool.
Prepare the Cheesecake Filling:
- Beat the cream cheese: In a large bowl, beat softened cream cheese and sugar until smooth.
- Add eggs and flavoring: Mix in eggs one at a time, then stir in vanilla extract and sour cream.
- Swirl cinnamon (optional): Mix in 1/2 teaspoon cinnamon for a light cinnamon swirl.
Assemble the Cheesecake:
- Layer the apple pie filling: Pour half of the cheesecake filling over the cooled crust. Spoon half of the apple mixture on top.
- Add the second layer: Pour the remaining cheesecake filling, then spoon the rest of the apple filling on top. Swirl lightly if desired.
Bake the Cheesecake:
- Prepare a water bath: Wrap the springform pan with foil to prevent leaks. Place in a large roasting pan and add hot water halfway up the sides.
- Bake: Bake for 60-70 minutes, until the center is set but slightly jiggly.
- Cool gradually: Turn off the oven, crack the door open, and let the cheesecake sit for 1 hour. Then cool to room temperature and refrigerate for at least 4 hours or overnight.
Serve:
- Slice and enjoy: Once fully chilled, slice and serve this indulgent dessert!
Servings and Timing
- Servings: 12 slices
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Cooling & Chilling Time: 5+ hours (including refrigeration)
Variations
- Caramel Drizzle: Drizzle caramel sauce over the cheesecake before serving for an extra sweet touch.
- Nutty Crunch: Add chopped pecans or walnuts to the apple pie filling for a bit of crunch.
- Different Apples: Try using Fuji, Pink Lady, or a mix of apples for a varied flavor.
- Spiced Crust: Use gingersnap cookies instead of graham crackers for a spicier base.
- Crumb Topping: Add a buttery streusel on top before baking for a streusel-like crunch.
Storage/Reheating
- Refrigeration: Store in an airtight container in the fridge for up to 5 days.
- Freezing: Wrap individual slices in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw in the refrigerator before serving.
- Reheating (optional): If you prefer a slightly warm slice, microwave for 10-15 seconds, but cheesecake is best served cold.
FAQs
How do I prevent my cheesecake from cracking?
Using a water bath and allowing gradual cooling helps prevent cracks.
Can I make this cheesecake ahead of time?
Yes! It’s best made a day in advance to allow proper chilling.
What apples work best for this recipe?
Granny Smith and Honeycrisp are great choices due to their balance of tartness and sweetness.
Do I have to use a water bath?
It’s highly recommended for even baking and preventing cracks, but you can bake without it if needed.
How do I know when the cheesecake is done baking?
The edges should be set, and the center should still have a slight jiggle.
Can I use a different crust instead of graham crackers?
Yes, crushed gingersnaps, vanilla wafers, or even Oreos can be used.
What’s the best way to slice cheesecake cleanly?
Use a sharp knife and wipe it clean between each slice for perfect cuts.
Can I add a topping to this cheesecake?
Absolutely! Whipped cream, caramel sauce, or extra apple slices make great toppings.
How long does this cheesecake last?
It stays fresh in the fridge for about 5 days and can be frozen for up to 2 months.
Can I use pre-made apple pie filling?
Yes, but homemade has a fresher taste and better texture.
Conclusion
Apple Pie Stuffed Cheesecake is a dreamy combination of two classic desserts, offering a perfect blend of creamy, spiced, and buttery flavors. Whether for a holiday feast or just a treat-yourself moment, this dessert is guaranteed to impress. Make it ahead, customize it to your liking, and enjoy a slice of pure indulgence!
Print
Apple Pie Stuffed Cheesecake
- Total Time: ~6 hours
- Yield: 12 slices
- Diet: Vegetarian
Description
Apple Pie Stuffed Cheesecake is the ultimate dessert fusion, combining the rich, creamy texture of classic cheesecake with the warm, spiced flavors of homemade apple pie. With a buttery graham cracker crust, luscious cheesecake filling, and layers of cinnamon-spiced apples, this dessert is perfect for holidays, family gatherings, or any time you want a show-stopping treat.
Ingredients
For the Crust:
- 2 cups graham cracker crumbs
- 2 tbsp 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 tsp cinnamon
- ¼ tsp nutmeg
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- 2 tbsp water
For the Cheesecake Filling:
- 24 oz cream cheese, softened
- ¾ cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
- ½ tsp cinnamon (optional, for swirling)
Instructions
1️⃣ Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2️⃣ Make the crust: Mix graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of the pan.
3️⃣ Bake for 8-10 minutes, then let cool.
4️⃣ In a saucepan over medium heat, combine apples, granulated sugar, brown sugar, cinnamon, nutmeg, cornstarch, lemon juice, and water.
5️⃣ Cook for 8-10 minutes, stirring frequently, until apples soften and the mixture thickens. Let cool.
6️⃣ In a large bowl, beat softened cream cheese and sugar until smooth.
7️⃣ Add eggs one at a time, mixing after each addition. Stir in vanilla extract and sour cream.
8️⃣ If desired, mix in ½ teaspoon cinnamon for a light cinnamon swirl.
9️⃣ Pour half of the cheesecake filling over the cooled crust. Spoon half of the apple mixture on top.
🔟 Add the remaining cheesecake filling, then spoon the rest of the apple filling on top. Swirl lightly if desired.
1️⃣1️⃣ Wrap the springform pan with foil to prevent leaks. Place in a large roasting pan and add hot water halfway up the sides for a water bath.
1️⃣2️⃣ Bake for 60-70 minutes, until the center is set but slightly jiggly.
1️⃣3️⃣ Turn off the oven, crack the door open, and let the cheesecake sit for 1 hour. Then cool to room temperature and refrigerate for at least 4 hours or overnight.
Notes
🏡 Storage & Reheating
- Refrigeration: Store in an airtight container for up to 5 days.
- Freezing: Wrap slices in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge before serving.
- Reheating (optional): Microwave for 10-15 seconds if you prefer a slightly warm slice, but cheesecake is best served cold.
- Prep Time: 30 minutes
- Cooling & Chilling Time: 5+ hours (including refrigeration)
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
