If you adore the comforting flavors of traditional apple pie and the rich creaminess of cheesecake, then this Apple Pie Stuffed Cheesecake Recipe is going to be your new obsession. Imagine biting into a luscious, velvety cheesecake that hides a spiced apple filling at its core, perfectly nestled inside a buttery graham cracker crust. This dessert brings together the best of both worlds — the warm, cinnamon-kissed apples of a classic pie combined with the smooth texture of cheesecake, creating a show-stopping treat that’s ideal for cozy gatherings or special celebrations. Once you try this Apple Pie Stuffed Cheesecake Recipe, you’ll wonder how you ever enjoyed cheesecake without this delicious twist.
Ingredients You’ll Need
The beauty of this Apple Pie Stuffed Cheesecake Recipe lies in its simple, well-chosen ingredients that each play a vital role in building layers of flavor and texture. From the buttery crust to the creamy cheesecake and perfectly spiced apple filling, every component is essential for creating that irresistible harmony in the final dessert.
- Graham cracker crumbs: Provide a crunchy, slightly sweet base that forms the crust’s foundation.
- Granulated sugar: Sweetens the crust, cheesecake, and filling just enough without overpowering.
- Cinnamon: Adds warm spice notes that enhance both the crust and apple filling beautifully.
- Unsalted butter: Binds the crust ingredients together and helps it crisp up perfectly when baked.
- Cream cheese: The star of the cheesecake filling, creating that creamy, tangy richness you crave.
- Eggs: Give structure to the cheesecake, ensuring it sets up just right with a luscious texture.
- Vanilla extract: Adds depth and a sweet aromatic note to the cheesecake batter.
- Sour cream: Introduces a slight tang that balances the cheesecake’s sweetness and keeps it moist.
- Apples: Use Granny Smith or Honeycrisp for a perfect combination of tartness and sweetness in the apple pie filling.
- Brown sugar: Enhances the apple filling with a rich molasses undertone.
- Nutmeg: Offers a subtle, nutty warmth that complements the cinnamon and apples.
- Cornstarch: Thickens the apple mixture so it holds together inside the cheesecake.
- Lemon juice: Brightens the flavor and keeps the apples from browning.
- Caramel sauce (optional): Adds a luscious, sweet finishing touch that pairs perfectly with the apple and cheesecake.
- Whipped cream: Light and airy topping that balances the richness of the cheesecake.
- Additional apple slices or crumble topping (optional): For extra texture and visual appeal on top.
How to Make Apple Pie Stuffed Cheesecake Recipe
Step 1: Prepare the Crust
Start by preheating your oven and preparing a 9-inch springform pan with grease and foil to catch any drips. In a bowl, combine the graham cracker crumbs, granulated sugar, cinnamon, and melted butter. Press this mixture firmly into the bottom of your pan to create an even layer. Pop it into the oven and let it bake for about 10 minutes until fragrant and slightly set — this step ensures a crisp crust that won’t get soggy once the fillings go on.
Step 2: Cook the Apple Pie Filling
While the crust cools, move on to your apple pie filling. Melt butter in a skillet over medium heat, then add your diced apples along with brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch. Stir frequently as the apples soften and the mixture thickens, about 5 to 7 minutes. This cooking step transforms raw apples into a tender, warmly spiced filling that perfectly mimics traditional apple pie flavors.
Step 3: Make the Cheesecake Batter
In a large mixing bowl, beat the softened cream cheese and sugar until the mixture is silky smooth without lumps. Add eggs one at a time, mixing thoroughly after each addition, then beat in vanilla extract and sour cream. This smooth and creamy batter will encase the apple pie filling, creating that decadent layered effect that sets this recipe apart.
Step 4: Assemble Your Cheesecake
Pour half of your cheesecake batter over the baked crust, smoothing it out evenly. Next, layer the cooled apple pie filling on top, spreading it gently to cover the entire surface. Finally, pour the remaining cheesecake batter over the apples and smooth the top. This layering is what makes the Apple Pie Stuffed Cheesecake Recipe so special — a surprise fruity filling nestled inside creamy cheesecake.
Step 5: Bake the Cheesecake
Place your springform pan inside a larger roasting pan and carefully pour in hot water to create a water bath. This gentle baking environment ensures even cooking and prevents cracking. Bake at 325°F for 60 to 70 minutes until the cheesecake’s center is just set with a little jiggle. Turn off the oven, crack the door open, and let the cheesecake rest inside for an hour — this slow cooling helps develop that perfect creamy texture.
Step 6: Chill and Add Final Touches
Remove the cheesecake from the oven and allow it to cool completely at room temperature before refrigerating for at least 4 hours or overnight. Chill time is key to help the flavors meld together and the cheesecake to firm up. Once ready to serve, top with your choice of caramel sauce, whipped cream, apple slices, or a crumble topping for an irresistible finish.
How to Serve Apple Pie Stuffed Cheesecake Recipe
Garnishes
A drizzle of warm caramel sauce is a classic companion that complements the cinnamon and apples beautifully. Adding a dollop of lightly sweetened whipped cream brings airiness and balances the cheesecake’s richness perfectly. Fresh apple slices or a crunchy crumble topping lend extra texture and make the presentation pop with inviting autumn vibes.
Side Dishes
This Apple Pie Stuffed Cheesecake Recipe is a dessert star, so pair it with simple sides like a cup of spiced tea or a scoop of vanilla ice cream to enhance each bite. A lightly spiced mulled cider or robust coffee can also elevate the cozy, comforting experience you want for fall or holiday gatherings.
Creative Ways to Present
For a crowd-pleaser, slice the cheesecake into elegant wedges and place each on a small plate with a spiral of caramel or a sprinkle of cinnamon sugar. You can also turn it into mini cheesecakes by baking in muffin tins with the same layers for individual servings that are adorable and perfect for parties.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Apple Pie Stuffed Cheesecake refrigerated in an airtight container or tightly wrapped with plastic wrap. This will maintain freshness and prevent the cake from absorbing other fridge odors. Properly stored, it should stay delicious for up to 4 days.
Freezing
If you want to save the cheesecake for longer, it freezes beautifully. Wrap the whole cheesecake or individual slices tightly in plastic wrap and then aluminum foil before placing in the freezer. It can last up to 2 months without losing its luscious texture or flavor.
Reheating
When ready to enjoy frozen cheesecake, thaw it overnight in the refrigerator. Avoid microwaving to prevent a change in texture; instead, let it come to room temperature naturally. A quick warm drizzle of caramel sauce before serving will make it feel extra special.
FAQs
Can I use different types of apples for the apple pie filling?
Absolutely! Granny Smith apples are tart and hold their shape well, but Honeycrisp or Fuji can add a sweeter, juicier dimension. Just be sure the apples you choose cook tender without turning mushy.
Do I have to use a water bath when baking this cheesecake?
While not mandatory, baking in a water bath is highly recommended to keep the cheesecake smooth and crack-free. It provides gentle, moist heat that helps the batter set evenly.
Can I prepare the apple pie filling ahead of time?
Yes! Making the apple filling a day ahead and storing it in the fridge allows the flavors to deepen. Just be sure it’s completely cooled before layering into the cheesecake batter.
Is this recipe suitable for vegetarians?
Definitely. Since it contains no meat or gelatin, this Apple Pie Stuffed Cheesecake Recipe fits perfectly within a vegetarian diet.
Can I swap the graham cracker crust for another type?
Yes, feel free to experiment with digestive biscuits, gingersnaps, or even a nutty crust. Just adjust the sugar and spices to complement your chosen crust base.
Final Thoughts
There’s something so magical about the Apple Pie Stuffed Cheesecake Recipe that turns a traditional dessert into a showstopper with layers of flavor and texture. Whether you’re making it for a holiday feast or a cozy night in, it never fails to impress both the eyes and the palate. Don’t hesitate—grab those ingredients, take your time, and enjoy the process of creating this unforgettable dessert that everyone will be asking for again and again.
Print
Apple Pie Stuffed Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 6 hours 10 minutes (including chilling time)
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Apple Pie Stuffed Cheesecake combines the creamy richness of classic cheesecake with the warm, spiced flavors of apple pie. A buttery graham cracker crust sets the stage for layers of luscious cheesecake filling interspersed with a tender cinnamon-spiced apple filling. Baked in a water bath for a smooth texture and topped with caramel sauce and whipped cream, this dessert is a decadent treat perfect for fall or any special occasion.
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 teaspoon cinnamon
- 6 tablespoons unsalted butter (melted)
For the Cheesecake Filling:
- 3 (8 oz) blocks cream cheese (softened)
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
For the Apple Pie Filling:
- 3 cups peeled and diced apples (Granny Smith or Honeycrisp)
- 1/3 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 2 tablespoons unsalted butter
For the Topping (Optional):
- 1/2 cup caramel sauce
- Whipped cream
- Additional apple slices or crumble topping
Instructions
- Preheat and prepare pan: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan thoroughly and wrap the outside with foil to prevent water from leaking in during the water bath baking process.
- Make the crust: In a bowl, combine graham cracker crumbs, granulated sugar, cinnamon, and melted butter. Mix until evenly combined. Press the mixture firmly into the bottom of the prepared springform pan to form an even crust layer. Bake the crust for 10 minutes, then remove and set aside to cool slightly.
- Prepare the apple pie filling: In a medium skillet over medium heat, melt the butter. Add diced apples, brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch. Cook the mixture for 5 to 7 minutes, stirring often, until the apples are tender and the mixture thickens. Remove from heat and let cool completely.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Beat in vanilla extract and sour cream until the filling is fully combined and smooth.
- Assemble the cheesecake: Pour half of the cheesecake batter over the cooled crust in the springform pan. Carefully spoon the cooled apple pie filling evenly over this layer. Pour the remaining cheesecake batter over the apples, smoothing the surface with a spatula to create an even top.
- Bake in a water bath: Place the springform pan inside a larger roasting pan. Pour 1 to 2 inches of hot water into the roasting pan, creating a water bath. Bake the cheesecake for 60 to 70 minutes until the center is just set and still slightly jiggly. Turn off the oven and crack the oven door open, allowing the cheesecake to rest inside for 1 hour to prevent cracking.
- Cool and chill: Remove the cheesecake from the oven and allow it to cool to room temperature while still in the pan. Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to fully set.
- Serve: Before serving, top the cheesecake with caramel sauce, whipped cream, and optional apple slices or crumble topping for added texture and flavor. Slice into 12 pieces and enjoy.
Notes
- For added crunch and flavor, top the cheesecake with a cinnamon streusel before baking.
- Ensure the cream cheese is fully softened before mixing to avoid lumps in the cheesecake batter.
- Wrapping the springform pan with foil tightly is crucial to prevent water from the bath leaking into the cheesecake.
- Using tart apples like Granny Smith or Honeycrisp provides the best balance of sweetness and tartness for the apple filling.
