Apple Pie Stuffed Cheesecake Recipe
If you love the flavor of classic apple pie but always have a soft spot for creamy, dreamy cheesecake, this Apple Pie Stuffed Cheesecake is about to become your new favorite treat. Imagine a buttery graham cracker crust layered with luscious cheesecake and bursts of juicy, cinnamon-spiced apples, all finished with your favorite toppings. Each bite is the best of autumn comfort and rich indulgence, making it perfect for holiday gatherings or whenever you’re craving something truly memorable. Whether you serve it at Thanksgiving, bring it to a potluck, or simply make it for yourself, this showstopping dessert is guaranteed to spark joy and endless requests for the recipe.
Ingredients You’ll Need
This Apple Pie Stuffed Cheesecake comes together with everyday, easy-to-find ingredients, but each one is essential for building those irresistible flavors and textures. From the crunchy graham cracker base to the fresh apples and tangy cream cheese, here’s how every ingredient works together to make this dessert truly unforgettable:
- Graham cracker crumbs: These create that golden, toasty crust with a sweet, caramelized crunch foundation.
- Granulated sugar: Sweetens both the crust and cheesecake while letting the apple and cinnamon notes shine.
- Cinnamon: Essential for warmth and classic apple pie flavor in both the crust and apple filling.
- Unsalted butter (melted): Binds the crust and adds richness throughout the apple pie stuffed cheesecake layers.
- Cream cheese (softened): The star player for creamy, smooth cheesecake filling—let it come to room temperature before mixing.
- Vanilla extract: Adds depth and an inviting aroma to the filling.
- Large eggs: Help create a silky, custard-like texture and set the cheesecake.
- Sour cream: Balances sweetness with a tangy finish and keeps the cheesecake moist.
- Apples (peeled, cored, diced): Use tart varieties like Granny Smith for a perfect sweet-tart contrast in the apple pie filling.
- Brown sugar: Deepens the filling’s flavor and gives the apples sumptuous caramel undertones.
- Nutmeg: Pairs with cinnamon for that unmistakable autumn spice bouquet.
- Cornstarch (mixed with water): Thickens the apple pie filling to keep those luscious layers distinct and jammy.
- Whipped cream, caramel sauce, cinnamon sugar, or crushed graham crackers (optional toppings): All wonderful for adding the perfect finishing flourish!
How to Make Apple Pie Stuffed Cheesecake
Step 1: Prep Your Pan and Oven
Start by heating your oven to 325°F (163°C). Grab a 9-inch springform pan, grease it well, and then wrap the outside with a couple sheets of foil—this prevents water from leaking in during the gentle water bath bake. It’s a bit of extra work, but oh, the payoff in creamy cheesecake is so worth it.
Step 2: Make the Graham Cracker Crust
Combine the graham cracker crumbs, granulated sugar, cinnamon, and melted butter in a bowl until everything is moistened with buttery goodness. Press the mixture firmly into the bottom of your prepared pan. Give it a bake for 8–10 minutes until lightly golden, then set aside to cool. This crust is your flavor-packed foundation.
Step 3: Prepare the Apple Pie Filling
While the crust cools, melt butter in a skillet over medium heat and stir in the diced apples, brown sugar, cinnamon, and nutmeg. Sauté for 6–8 minutes until the apples soften and their juices bubble. Mix the cornstarch and water to make your slurry, then stir it in for 1–2 minutes more until the mixture thickens to a luscious, spoonable consistency. Set it aside to cool completely so the filling stays distinct in your apple pie stuffed cheesecake layers.
Step 4: Make the Cheesecake Batter
In a large bowl, beat the softened cream cheese and granulated sugar together until creamy and smooth—no lumps allowed! Blend in the vanilla, then add eggs one at a time, mixing gently after each just until incorporated. Don’t overmix. Finally, fold in the sour cream to make the filling extra silky and just a bit tangy.
Step 5: Assemble the Layers
Now the fun part! Pour half of the cheesecake batter over the cooled crust, then spoon on half of your cooled apple filling. Top with the rest of the cheesecake batter and gently smooth, then finish with the remaining apples. The result is distinct, beautiful layers bursting with apple pie flavor in every slice.
Step 6: Bake in a Water Bath
Gently place your springform pan into a large roasting pan and add about an inch of hot water around it to create a gentle, steamy environment. Bake for 55–65 minutes—the edges should be set, while the center should jiggle just a little when nudged. This trick gives you a perfectly creamy, crack-free Apple Pie Stuffed Cheesecake.
Step 7: Cool and Chill
Turn off the oven, crack the door, and let your cheesecake rest for an hour before moving it to a wire rack to come to room temperature. Once cooled, refrigerate at least 6 hours (or overnight!) to let the filling set up beautifully.
Step 8: Top and Serve
Just before serving, crown your cheesecake with whipped cream, a drizzle of caramel, a sprinkle of cinnamon sugar, or a scatter of crushed graham crackers. Every topping makes this dessert even more stunning and delicious!
How to Serve Apple Pie Stuffed Cheesecake
Garnishes
Go wild with garnishes! A billow of fresh whipped cream, generous caramel drizzles, or a dusting of cinnamon sugar brings out the warm spice notes. Crushed graham crackers or even a single apple slice on top give a wonderful texture and make each slice truly picture-perfect.
Side Dishes
This cheesecake really shines all on its own, but if you want to round out your dessert table, pair slices with mugs of spiced apple cider, a strong cup of coffee, or a scoop of classic vanilla bean ice cream. For holiday spreads, it compliments lighter fruit salads or a crisp, green salad with candied pecans.
Creative Ways to Present
Try serving Apple Pie Stuffed Cheesecake in individual jars for a charming, grab-and-go option—great for picnics or parties! For a dramatic holiday centerpiece, add a tall swirl of caramel and nestle apple chips around the edge. Or, go rustic and cut generous wedges to serve family-style with a little bowl of extra toppings for personalized flair.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, simply cover the cheesecake with plastic wrap or store individual slices in airtight containers. It will stay fresh and delicious in the refrigerator for up to 5 days, and the flavor seems to deepen with each passing day.
Freezing
Apple Pie Stuffed Cheesecake freezes beautifully! Chill it completely, then wrap tightly in plastic wrap and aluminum foil. Freeze whole or in slices for up to 2 months. To serve, thaw overnight in the refrigerator for best texture and flavor.
Reheating
While you can enjoy this cheesecake straight from the fridge, if you’d like to take the chill off, set a slice out at room temperature for 20–30 minutes before serving. If reheating from frozen, allow it to thaw completely first—microwaving isn’t recommended, as it can affect the texture of the delicate layers.
FAQs
Can I use a different type Dessert
Absolutely! While Granny Smith apples give the best sweet-tart contrast, you can try Honeycrisp, Braeburn, or even a mix for a slightly sweeter, more complex flavor in your Apple Pie Stuffed Cheesecake.
Do I really need a water bath for this cheesecake?
It’s not strictly mandatory, but using a water bath (also called a bain-marie) helps ensure your cheesecake bakes evenly and comes out ultra-creamy and crack-free. If you skip it, watch the baking time closely and avoid overbaking.
Can I make this gluten-free?
You sure can! Swap the graham cracker crumbs for your favorite gluten-free version, and make sure all other ingredients are certified gluten-free. The filling and apple pie layers are already naturally gluten-free.
How do I prevent my cheesecake from cracking?
Cracks almost always come from overmixing or overbaking, so use a gentle hand. Make sure your ingredients are at room temperature, mix only until just combined, and always let the cheesecake cool slowly after baking.
What’s the best way to slice cheesecake neatly?
Dip a sharp knife in hot water and wipe it clean between each slice—this gives you smooth, bakery-worthy wedges every time, especially when dealing with lovely layers like those in Apple Pie Stuffed Cheesecake.
Final Thoughts
This Apple Pie Stuffed Cheesecake is the kind of dessert that instantly turns any gathering into a celebration, and every day into something a little sweeter. With that creamy, spiced, apple-packed filling and classic cheesecake tang, it’s impossible to not fall in love. Give it a try the next time you want to wow your friends, family, or treat yourself to a slice of pure happiness!
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Apple Pie Stuffed Cheesecake Recipe
- Total Time: 7 hours 30 minutes
- Yield: 12 slices 1x
- Diet: Non-Vegetarian
Description
Indulge in the ultimate dessert mashup with this decadent Apple Pie Stuffed Cheesecake recipe. Creamy cheesecake meets spiced apples in a graham cracker crust, creating a show-stopping treat that’s perfect for fall gatherings.
Ingredients
For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ teaspoon cinnamon
- 6 tablespoons unsalted butter, melted
For the cheesecake layer:
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- ½ cup sour cream
For the apple pie filling:
- 3 medium apples, peeled, cored, and diced
- 2 tablespoons unsalted butter
- ⅓ cup brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 tablespoon cornstarch mixed with 2 tablespoons water
For topping (optional):
- Whipped cream
- Caramel sauce
- Cinnamon sugar
- Crushed graham crackers
Instructions
- Make the crust: In a medium bowl, mix graham cracker crumbs, sugar, cinnamon, and melted butter until fully combined. Press firmly into the bottom of the prepared pan. Bake for 8–10 minutes, then let cool.
- Make the apple pie filling: In a skillet over medium heat, melt butter. Add diced apples, brown sugar, cinnamon, and nutmeg. Cook for 6–8 minutes until apples begin to soften. Stir in cornstarch slurry and cook another 1–2 minutes until thickened. Let cool completely.
- Make the cheesecake filling: In a large bowl, beat cream cheese and sugar until smooth. Add vanilla, then beat in eggs one at a time, mixing just until combined. Fold in sour cream.
- Pour half of the cheesecake batter over the cooled crust. Spoon half of the apple pie filling evenly over the batter. Repeat with remaining cheesecake batter and top with the rest of the apple mixture. Smooth the top.
- Place the pan into a large roasting pan and fill with 1 inch of hot water to create a water bath. Bake for 55–65 minutes, or until the center is slightly jiggly but set around the edges. Turn off the oven, crack the door open, and let the cheesecake sit inside for 1 hour.
- Remove from oven, cool to room temperature, then refrigerate for at least 6 hours or overnight.
- Top with whipped cream, caramel drizzle, or crushed graham crackers before serving, if desired.
Notes
- Use tart apples like Granny Smith for a more balanced sweetness.
- Cheesecake can be made up to 2 days ahead.
- To prevent cracks, avoid overmixing, and don’t skip the water bath if possible.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 510
- Sugar: 36g
- Sodium: 310mg
- Fat: 33g
- Saturated Fat: 19g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 140mg
