Description
This Best Apple Pie Stuffed Cheesecake combines the creamy richness of classic cheesecake with the warm, spiced apple pie filling nestled inside. Featuring a buttery graham cracker crust and a crumbly cinnamon streusel topping, this decadent dessert delivers the perfect balance of textures and flavors, ideal for autumn gatherings or any time you crave a comforting treat.
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter, melted
Cheesecake Layer
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
Apple Pie Filling
- 4 medium apples (Granny Smith or Honeycrisp), peeled, cored, and diced
- 1/3 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 tablespoon lemon juice
Streusel Topping
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup unsalted butter, cold and cubed
Instructions
- Prepare the Crust: Preheat your oven to 325°F (163°C). In a bowl, mix the graham cracker crumbs, 1/4 cup granulated sugar, ground cinnamon, and melted unsalted butter until combined. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust.
- Bake the Crust: Bake the crust in the preheated oven for 8 to 10 minutes, then remove and let it cool completely while you prepare the other components.
- Make the Cheesecake Layer: In a large mixing bowl, beat the softened cream cheese with 1 cup granulated sugar until smooth and creamy. Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the sour cream and vanilla extract, then set the mixture aside.
- Prepare the Apple Pie Filling: In a saucepan over medium heat, combine the diced apples, 1/3 cup granulated sugar, 1/4 cup brown sugar, ground cinnamon, and ground nutmeg. Cook, stirring occasionally, until the apples soften, about 5-7 minutes. In a small bowl, mix the cornstarch with water to create a slurry and add it to the apples. Continue stirring and cook until the filling thickens. Remove from heat and stir in lemon juice. Let cool completely.
- Make the Streusel Topping: In a small bowl, combine the all-purpose flour, brown sugar, and ground cinnamon. Cut in the cold, cubed butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Set aside.
- Assemble the Cheesecake: Spread half of the cheesecake batter evenly over the cooled crust in the springform pan. Spoon half of the cooled apple pie filling over the cheesecake layer. Then spread the remaining cheesecake batter on top, followed by the remaining apple filling. Evenly sprinkle the streusel topping over everything.
- Bake the Cheesecake: Bake at 325°F (163°C) for 60 to 70 minutes, or until the edges are set but the center still has a slight jiggle when gently shaken. Then, turn off the oven and leave the cheesecake inside with the door cracked open for 1 hour to cool gradually and prevent cracking.
- Chill and Serve: After cooling in the oven, remove the cheesecake and refrigerate for 4 to 6 hours or overnight to fully set. When ready to serve, optionally drizzle the slices with caramel sauce for extra indulgence.
Notes
- Use tart apple varieties like Granny Smith or Honeycrisp for the best balance of flavor.
- Make sure the cream cheese is softened to avoid lumps in the cheesecake batter.
- To prevent cracks, allow the cheesecake to cool gradually in the oven with the door ajar.
- Refrigerate overnight for the best texture and flavor development.
- This dessert can be made a day ahead and stored in the refrigerator covered tightly.
- Optional caramel sauce adds a delicious finishing touch but is not necessary.
