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Apple Pie Stuffed Cheesecake

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This Apple Pie Stuffed Cheesecake is the ultimate dessert mash-up. With a graham cracker crust, creamy cheesecake filling, and sweet apple pie filling all baked together, it’s a dessert dream come true. Imagine the warm, comforting flavors of apple pie combined with the rich, smooth texture of cheesecake. You won’t be able to stop at just one slice!

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.
    In a bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until well combined. Press the mixture firmly into the bottom of the springform pan. Bake for 8-10 minutes, then let it cool.
  • Prepare the Apple Pie Filling:
    In a saucepan over medium heat, combine the sliced apples, granulated sugar, brown sugar, cinnamon, nutmeg, cornstarch, lemon juice, and water. Stir frequently and cook for about 8-10 minutes, until the apples are softened and the mixture has thickened. Let it cool.
  • Prepare the Cheesecake Filling:
    In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream.
    If you like, mix 1/2 teaspoon of cinnamon into the cheesecake batter for a slight cinnamon swirl.
  • Assemble the Cheesecake:
    • Pour half of the cheesecake filling over the graham cracker crust. Gently spoon half of the apple pie filling on top of the cheesecake batter.
    • Pour the remaining cheesecake filling over the apples and then spoon the remaining apple pie filling on top. You can swirl the apple mixture lightly into the cheesecake batter using a knife or leave it as is.
  • Bake the Cheesecake:
    Wrap the bottom of the springform pan with aluminum foil to prevent water from leaking in. Place the cheesecake in a large roasting pan and add hot water to the pan, about halfway up the sides of the springform pan (water bath method). Bake for 60-70 minutes, or until the center is just set and slightly jiggly.
  • Cool the Cheesecake:
    Turn off the oven and leave the cheesecake in the oven with the door slightly open for 1 hour. Then remove the cheesecake and let it cool to room temperature. Refrigerate for at least 4 hours or overnight.
  • Serve:
    Once chilled, slice and serve this decadent Apple Pie Stuffed Cheesecake, combining the best of apple pie and creamy cheesecake in one indulgent dessert!

Notes

  • Water Bath Tip: Make sure the aluminum foil around the pan is secure to avoid any water from leaking in while baking.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Make Ahead: This cheesecake is perfect for making a day ahead. It needs time to set and chill in the fridge, so it’s an ideal dessert for prepping in advance.

Nutrition

Find it online: https://easyfoodflash.com/apple-pie-stuffed-cheesecake/