Why You’ll Love This Recipe
If you’ve ever struggled to choose between apple pie and cheesecake, this dessert gives you both in one showstopping creation. Apple Pie Stuffed Cheesecake layers a buttery graham cracker crust, creamy cheesecake filling, and sweet, spiced apple pie topping for a decadent dessert that’s perfect for holidays, dinner parties, or anytime you want to impress.
What I love about this recipe is how each layer complements the next. The cheesecake is smooth and tangy, the apples are tender and caramelized with cinnamon, and the crust provides just the right crunch. I once added a drizzle of warm caramel over the finished cheesecake, and it was absolute perfection. Whether you serve it with whipped cream or vanilla ice cream, this dessert is guaranteed to be the centerpiece of your table.
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Apple Pie Stuffed Cheesecake – The Ultimate Fall Dessert Mashup
- Total Time: 6 hrs (including chilling)
- Yield: 12 servings
- Diet: Vegetarian
Description
Apple Pie Stuffed Cheesecake is the ultimate fall dessert combining two classics in one. A creamy vanilla cheesecake is layered with spiced apple pie filling inside a buttery graham cracker crust, then topped with caramel and extra apple pie goodness.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 4 medium apples, peeled and diced
- 1/2 cup brown sugar
- 2 tbsp all-purpose flour
- 2 tbsp unsalted butter
- Caramel sauce, for topping
Instructions
- Preheat oven to 325°F (160°C). Grease and line a 9-inch springform pan with parchment paper.
- In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of the pan to form a crust. Chill while preparing the filling.
- In a skillet, cook diced apples with butter, brown sugar, cinnamon, nutmeg, and flour until soft and caramelized, about 8–10 minutes. Set aside to cool.
- In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing just until combined. Stir in sour cream and vanilla extract.
- Pour half of the cheesecake batter over the crust. Spread half of the apple filling evenly over it. Pour remaining cheesecake batter on top.
- Bake for 55–65 minutes, or until edges are set and center is slightly jiggly. Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.
- Refrigerate cheesecake at least 4 hours, or overnight, to set.
- Top with remaining apple pie filling and drizzle with caramel sauce before serving.
Notes
- Use tart apples like Granny Smith for a balanced flavor.
- Make ahead and refrigerate overnight for best texture.
- Serve with whipped cream for an extra indulgent treat.
- Prep Time: 25 mins
- Cook Time: 1 hr 5 mins
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Graham crackers
Crushed graham crackers form the base of the crust, adding sweetness and crunch.
Butter
Melted butter binds the crust together and gives it a rich flavor.
Sugar
Adds sweetness to both the crust and the cheesecake filling.
Cream cheese
The star of the cheesecake layer—rich, smooth, and tangy.
Eggs
Bind the cheesecake filling and create a creamy texture.
Vanilla extract
Adds depth and warmth to the cheesecake.
Sour cream
Enhances creaminess and balances sweetness with a slight tang.
Apples (Granny Smith or Honeycrisp recommended)
Firm, tart apples hold their shape when cooked and pair beautifully with the creamy cheesecake.
Brown sugar
Sweetens the apple pie topping and creates caramel-like richness.
Cinnamon
The essential spice for apple pie flavor.
Nutmeg (optional)
Adds warmth and depth to the apple filling.
Cornstarch
Thickens the apple pie filling so it doesn’t seep into the cheesecake.
Caramel sauce (optional)
A decadent finishing touch for serving.
Directions
Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
For the crust: Mix crushed graham crackers, melted butter, and sugar until combined. Press firmly into the bottom of the springform pan. Bake for 10 minutes, then set aside.
For the filling: In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla and sour cream. Pour filling over the crust.
For the apple topping: In a skillet, melt butter and stir in apples, brown sugar, cinnamon, nutmeg, and cornstarch slurry (cornstarch mixed with a little water). Cook until apples are tender and sauce is thickened, about 8–10 minutes. Let cool slightly.
Bake the cheesecake for 50–55 minutes, or until the center is almost set but still slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Remove and refrigerate at least 4 hours or overnight.
Before serving, spoon apple pie topping over the chilled cheesecake and drizzle with caramel sauce if desired.
Equipment needed
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Skillet
- Spatula
- Measuring cups and spoons
Servings and timing
This recipe serves 10–12 slices. Preparation takes 30 minutes, baking requires 55 minutes plus cooling, and chilling adds at least 4 hours. Total time is about 6 hours.
Storage/reheating
Store cheesecake in the refrigerator, covered, for up to 5 days. For longer storage, freeze slices individually for up to 2 months. Thaw overnight in the refrigerator before serving. Cheesecake should always be served chilled.
Variations and Customizations
Caramel Apple Cheesecake
Drizzle salted caramel sauce between layers for extra richness.
Apple Crisp Cheesecake
Add a crunchy oat streusel topping along with the apples.
Mini Apple Pie Cheesecakes
Bake in muffin tins with liners for single-serve portions.
Pumpkin Spice Apple Cheesecake
Add pumpkin puree and spice mix to the cheesecake layer for a fall twist.
Maple Pecan Apple Cheesecake
Mix maple syrup into the cheesecake filling and sprinkle toasted pecans over the apple topping.
Apple Butter Swirl Cheesecake
Swirl apple butter into the cheesecake before baking for added flavor.
Gluten-Free Version
Use gluten-free graham crackers for the crust.
Chocolate Drizzle
Top with melted chocolate instead of caramel for a unique variation.
Bourbon Apple Cheesecake
Add a splash of bourbon to the apple filling for depth and warmth.
Spiced Whipped Cream Topping
Serve with whipped cream flavored with cinnamon or nutmeg.
FAQs
Can I use canned apple pie filling?
Yes, but homemade tastes fresher and less sweet.
Do I need a water bath for baking?
It helps prevent cracks, but you can bake without one if careful.
Can I make this ahead of time?
Yes, it’s best made a day ahead so it has time to chill.
What apples work best?
Firm, tart apples like Granny Smith or Honeycrisp.
Can I freeze the cheesecake?
Yes, freeze slices wrapped tightly for up to 2 months.
How do I know when the cheesecake is done?
The center should be slightly jiggly but not liquid.
What can I substitute for sour cream?
Greek yogurt works well.
Can I make this without eggs?
Yes, substitute with an egg replacer or flax eggs for a no-egg version.
How do I keep the crust from getting soggy?
Bake it first and let it cool before adding the filling.
Can I make this in a rectangular pan?
Yes, but adjust baking time since the cheesecake may be thinner.
Conclusion
Apple Pie Stuffed Cheesecake is the ultimate dessert mashup—creamy, tangy cheesecake paired with warm, spiced apples and a buttery crust. It’s indulgent, beautiful, and perfect for holidays or special gatherings. Whether you keep it simple with classic flavors or customize with caramel, streusel, or bourbon, this dessert will wow your guests and satisfy every sweet tooth at the table.
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