If you have a sweet tooth that loves the comforting flavors of fall, you are going to absolutely adore this Apple Pie Stuffed Cheesecake Recipe. It’s a brilliant dessert that takes two classic favorites—warm apple pie and creamy cheesecake—and magically combines them into one show-stopping treat. The crunchy graham cracker crust, luscious layers of cinnamon-spiced apple filling, and rich, velvety cheesecake come together in such a way that every bite feels like a cozy celebration of flavors. Trust me when I say, once you make this, it’s going to become your new go-to for holiday dinners, special occasions, or whenever you want to impress your friends and family with a unique dessert that tastes like a hug in every forkful.
Ingredients You’ll Need
Gathering the right ingredients is surprisingly simple, and each one plays a crucial role in building the perfect balance of textures and flavors for this Apple Pie Stuffed Cheesecake Recipe. From the buttery crust to the tart-sweet apples and creamy cheesecake filling, these ingredients are your ticket to deliciousness.
- Graham cracker crumbs: Provides a crisp and lightly sweet crust base that holds everything together.
- Granulated sugar: Sweetens both the crust and fillings effortlessly, balancing tartness.
- Unsalted butter: Adds richness and helps bind the crust, giving it a tender, buttery flavor.
- Large apples (Granny Smith or Honeycrisp): The star of the filling—choose tart Granny Smiths or juicy Honeycrisps for the perfect texture and flavor.
- Brown sugar: Brings warmth and caramel-like depth to the apple pie filling.
- Cinnamon: A classic spice that infuses the apples and can add a subtle swirl in the cheesecake.
- Nutmeg: Adds a hint of spice that makes the apple filling more aromatic and cozy.
- Cornstarch: Thickens the apple mixture, creating that delightful jammy texture.
- Lemon juice: Brightens the filling and prevents the apples from browning.
- Water: Helps soften and cook the apples gently.
- Cream cheese: The creamy base of the cheesecake filling, essential for that luscious texture.
- Eggs: Bind the cheesecake together, giving it structure without heaviness.
- Vanilla extract: Adds a fragrant sweetness to the cheesecake’s flavor profile.
- Sour cream: Adds moisture and a subtle tang for richness in the cheesecake filling.
How to Make Apple Pie Stuffed Cheesecake Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 350°F (175°C), and grease a 9-inch springform pan, lining the bottom with parchment paper for easy removal. Mix the graham cracker crumbs, granulated sugar, and melted unsalted butter in a bowl until combined. Press this mixture firmly into the bottom of your pan—this forms the crunchy base that will support all those luscious fillings. Bake it for 8-10 minutes, then allow it to cool completely. This step ensures a firm crust that won’t get soggy once the cheesecake and apple fillings are added.
Step 2: Make the Apple Pie Filling
In a saucepan, combine your sliced apples, both sugars, cinnamon, nutmeg, cornstarch, lemon juice, and water. Cook over medium heat for about 8-10 minutes while stirring frequently. You want the apples to soften and the mixture to thicken into a delightful, jammy filling. Once cooked, remove it from the heat and let it cool completely. This filling is what gives the cheesecake its trademark apple pie flavor, starring bright fruitiness and cozy spices.
Step 3: Prepare the Cheesecake Filling
Beat the softened cream cheese and granulated sugar until smooth and creamy in a large bowl. This is the base of your cheesecake, rich and silky. Add the eggs one at a time—mix well after each addition to ensure a perfectly smooth batter. Stir in vanilla extract and sour cream, both of which add moisture and depth. If you want to get creative, gently mix 1/2 teaspoon cinnamon into the batter to add a subtle swirl of spice, though this is optional.
Step 4: Assemble the Layers
Pour half of the cheesecake filling atop your cooled graham cracker crust, smoothing it out gently. Then spoon half of your cooled apple pie filling over this layer. Pour the remaining cheesecake batter over the apples, followed by the rest of your apple filling on top. At this point, you can lightly swirl the apple filling into the cheesecake batter with a knife or leave the layers distinct for a stunning effect. This assembly creates a beautiful marriage between creamy cheesecake and fruity apple pie that is truly unforgettable.
Step 5: Bake in a Water Bath
To bake this cheesecake flawlessly, wrap the bottom of your springform pan with aluminum foil to prevent any water leaks. Place the pan inside a larger roasting pan and pour hot water halfway up the sides of the springform pan—this water bath ensures even baking and prevents cracks. Bake the cheesecake for 60-70 minutes, until the center is just set but still slightly jiggly. This gentle baking method guarantees a smooth, creamy texture without dryness.
Step 6: Cool and Chill
Turn off the oven, open the door slightly, and let the cheesecake cool inside for one hour to prevent sudden temperature changes that can cause cracking. After that, remove it from the oven and allow it to reach room temperature. Finally, refrigerate the cheesecake for at least 4 hours—overnight is even better—to let it fully set. The wait here is worth every minute, as chilling brings all the flavors together for the perfect slice.
How to Serve Apple Pie Stuffed Cheesecake Recipe
Garnishes
A dusting of powdered sugar is a simple way to add a touch of elegance and a gentle sweetness. Fresh whipped cream or a scoop of cinnamon ice cream also makes an incredible accompaniment, enhancing the creamy texture and highlighting the warm spices in both fillings. For a festive touch, sprinkle some crushed toasted pecans or a drizzle of caramel sauce over the top just before serving.
Side Dishes
While this dessert is definitely a star on its own, pairing it with a light fruit salad or a cup of strong coffee or spiced chai tea can take your serving experience to another level. The freshness of fruit cuts through the richness, while the warm beverages complement the cozy spice notes beautifully.
Creative Ways to Present
If you’re hosting a gathering, consider serving individual portions using small glass jars or mini springform pans for a stunning presentation. Alternatively, top each slice with a thin apple slice fan or a sprig of mint to add visual interest and extra freshness. Presentation matters, and this Apple Pie Stuffed Cheesecake Recipe lends itself perfectly to creative plating ideas.
Make Ahead and Storage
Storing Leftovers
This cheesecake keeps wonderfully in the refrigerator. Simply cover it tightly with plastic wrap or store it in an airtight container. It will stay fresh and maintain its creamy texture for up to 4-5 days, making it perfect when you want to prepare dessert in advance or enjoy seconds the next day.
Freezing
You can freeze slices of this cheesecake by wrapping each piece tightly in plastic wrap and then aluminum foil, or place them in freezer-safe containers. Frozen cheesecake will keep well for about 1-2 months. When ready to eat, thaw overnight in the refrigerator to maintain texture and flavor.
Reheating
Cheesecake is usually best served chilled, but if you prefer it a bit warmer, allow your thawed slice to come to room temperature for about 30 minutes before enjoying. Avoid microwaving as it can affect texture and cause uneven warming. Instead, let nature do its gentle work so you can savor every creamy bite.
FAQs
Can I use any type of apple for this Apple Pie Stuffed Cheesecake Recipe?
Absolutely! While Granny Smith and Honeycrisp are recommended because they hold their shape and offer a great balance of tartness and sweetness, you can experiment with other apples. Just avoid very soft varieties that may turn mushy when cooked.
Is it necessary to bake the cheesecake in a water bath?
While not absolutely required, baking in a water bath helps the cheesecake cook evenly and prevents cracks on the surface by regulating temperature. It’s highly recommended for achieving that smooth, creamy texture.
Can I make this recipe gluten-free?
Yes! Simply swap out the graham cracker crust for a gluten-free version or use crushed gluten-free cookies as your base. Ensure that all other ingredients are gluten-free, and you’re good to go.
How long does this cheesecake need to chill before serving?
For the best texture and flavor, refrigerate the cheesecake for at least 4 hours, but preferably overnight. This allows the filling to set firmly and the flavors to meld beautifully.
Can I add nuts to the apple pie filling?
Definitely! Chopped pecans or walnuts stir nicely into the apple pie filling if you want an added crunch and a bit of extra flavor. Just toss them in when mixing the apples on the stove.
Final Thoughts
Now that you have all the tips, tricks, and know-how to make this incredible Apple Pie Stuffed Cheesecake Recipe, I hope you give it a try soon. It truly combines the best of two beloved desserts in a way that feels special but is surprisingly easy to pull off. Whether for a holiday celebration or a weekend treat, it promises smiles around the table and a dessert experience that’s nothing short of extraordinary. Enjoy every delicious bite!
Print
Apple Pie Stuffed Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 40 minutes plus chilling time
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Apple Pie Stuffed Cheesecake is a delightful fusion dessert combining the warm, spiced flavors of classic apple pie with the rich, creamy texture of cheesecake. Featuring a crisp graham cracker crust, tender cinnamon-spiced apple filling, and smooth cheesecake layers swirled together and baked in a water bath for perfect texture, it’s a perfect indulgence for any occasion.
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Apple Pie Filling:
- 3 large apples (Granny Smith or Honeycrisp), peeled and sliced
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- 1/4 cup water
For the Cheesecake Filling:
- 32 oz cream cheese, softened
- 1 1/4 cups granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/2 tsp cinnamon (optional, for swirling)
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper to prevent sticking. In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press this mixture firmly into the pan’s bottom to form an even crust. Bake for 8-10 minutes until set, then let it cool completely.
- Prepare the Apple Pie Filling: In a medium saucepan over medium heat, combine sliced apples, granulated sugar, brown sugar, cinnamon, nutmeg, cornstarch, lemon juice, and water. Stir frequently and cook for 8-10 minutes until apples are tender and the filling thickens. Remove from heat and let cool to room temperature.
- Prepare the Cheesecake Filling: In a large bowl using a mixer, beat the softened cream cheese and granulated sugar until smooth and creamy. Add eggs one at a time, incorporating each fully before adding the next. Stir in vanilla extract and sour cream until well blended. If desired, mix in 1/2 teaspoon cinnamon for a subtle swirl effect.
- Assemble the Cheesecake: Pour half of the cheesecake batter evenly over the cooled crust. Gently spoon half of the apple pie filling on top of the cheesecake layer. Pour the remaining cheesecake batter over the apples. Spoon the remaining apple filling on top and swirl lightly with a knife to integrate, or leave layered as is for a beautiful marbled effect.
- Bake the Cheesecake: Wrap the bottom of the springform pan tightly with aluminum foil to prevent water leaks. Place the pan in a larger roasting pan and pour hot water into the roasting pan until it reaches about halfway up the side of the cheesecake pan (creating a water bath). Bake at 350°F (175°C) for 60-70 minutes, or until the cheesecake center is just set and slightly jiggly when gently shaken.
- Cool the Cheesecake: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually and prevent cracking. Afterward, remove the cheesecake from the oven and let it come to room temperature. Refrigerate the cheesecake for at least 4 hours or overnight to allow it to set completely.
- Serve: Once chilled, slice the Apple Pie Stuffed Cheesecake and serve. Enjoy the perfect combination of spiced apple pie flavors and creamy cheesecake richness in every bite!
Notes
- Use firm apples like Granny Smith or Honeycrisp for the best texture and flavor in the apple filling.
- Make sure the cream cheese is fully softened before mixing to avoid lumps in your batter.
- The water bath helps create a smooth and crack-free cheesecake by providing gentle, even heat.
- Allow the cheesecake to cool gradually in the oven to prevent sudden temperature changes that cause cracking.
- Chilling the cheesecake overnight enhances the flavor and texture, making it easier to slice.
- This recipe can be made a day ahead and stored refrigerated.
