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