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
Scale
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.
