Why You’ll Love This Recipe
Apple Pie Stuffed Cheesecake is the ultimate dessert mashup that brings together the creamy richness of classic cheesecake and the warm, spiced filling of a homemade apple pie. With a buttery graham cracker crust, layers of cinnamon-spiced apples, and smooth cheesecake, this indulgent treat is perfect for holidays, special gatherings, or any time you’re craving something cozy and decadent.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
graham cracker crumbsmelted buttersugarcream cheeseeggsvanilla extractbrown sugargranulated sugarcinnamonallspicecornstarchapples (Granny Smith or Honeycrisp preferred)lemon juiceheavy cream
directions
Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan.
Make the crust
In a bowl, mix graham cracker crumbs, melted butter, and sugar until well combined.
Press the mixture firmly into the bottom of the pan to form an even crust.
Bake for 10 minutes, then set aside to cool.
Prepare the apple filling
In a skillet over medium heat, cook diced apples with brown sugar, cinnamon, allspice, and lemon juice.
Stir occasionally until apples are tender (about 8–10 minutes).
Mix in cornstarch and cook 1–2 more minutes until thickened. Let cool.
Make the cheesecake layer
Beat softened cream cheese until smooth and creamy.
Add granulated sugar and vanilla extract, then beat in eggs one at a time.
Fold in a splash of heavy cream for extra silkiness.
Assemble
Pour half of the cheesecake batter over the cooled crust.
Add a layer of the cooled apple filling.
Top with remaining cheesecake batter and smooth the top.
Bake
Place the pan in a water bath and bake for 60–70 minutes or until the center is just set.
Turn off the oven and let the cheesecake rest inside with the door slightly open for 1 hour.
Chill in the fridge for at least 4 hours or overnight.
Optional topping
Top with additional apple pie filling or caramel sauce before serving.
Servings and timing
This recipe yields 10–12 servings.Preparation time: 30 minutesCooking time: 70 minutesCooling and chilling time: 5+ hoursTotal time: approx. 6.5 hours
Variations
Use a spiced gingersnap crust instead of graham crackers for more warmth.
Swap apples for pears or peaches for a seasonal twist.
Add chopped pecans or walnuts to the apple filling for crunch.
Top with cinnamon whipped cream instead of caramel for a creamy finish.
storage/reheating
Store in the refrigerator for up to 5 days, tightly covered.
To freeze, wrap individual slices in plastic wrap and place in a freezer-safe container for up to 2 months.
Thaw overnight in the fridge before serving.
Warm individual slices gently in the microwave for 10–15 seconds if desired.
FAQs
Can I use canned apple pie filling?
Yes, but homemade gives the best texture and flavor.
Why do I need a water bath?
It helps prevent cracking by baking the cheesecake evenly and gently.
How do I know when it’s done?
The center should be slightly jiggly but not liquid. It will set fully while cooling.
Can I make this ahead of time?
Absolutely, it’s even better the next day after chilling.
Can I skip the crust?
You can, but the crust adds a great texture contrast.
Can I use low-fat cream cheese?
For best results, stick with full-fat cream cheese for a rich and creamy texture.
What kind of apples are best?
Granny Smith for tartness, or Honeycrisp for a sweeter bite.
Can I make it gluten-free?
Yes, just use gluten-free graham crackers for the crust.
Conclusion
Best Apple Pie Stuffed Cheesecake is an irresistible fusion of two classic desserts that delivers creamy, spiced, buttery perfection in every bite. Whether you’re baking for Thanksgiving or just treating yourself, this show-stopping cheesecake is bound to impress and satisfy.
Print
Best Apple Pie Stuffed Cheesecake – Easy Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 6 hours (including chilling)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A delightful fusion of creamy cheesecake and classic apple pie, this Apple Pie Stuffed Cheesecake is a rich and indulgent dessert perfect for holidays or special gatherings.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 4 large eggs
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 4 cups peeled and diced apples (Granny Smith or Honeycrisp)
- 1/2 cup brown sugar
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- 1/4 cup caramel sauce (optional for topping)
Instructions
- Preheat oven to 325°F (163°C). Line the bottom of a springform pan with parchment paper and grease the sides.
- In a medium bowl, mix graham cracker crumbs and melted butter. Press mixture into the bottom of the pan and slightly up the sides. Bake for 10 minutes, then set aside to cool.
- In a large bowl, beat cream cheese until smooth. Add sugar and vanilla, and mix until combined. Add eggs one at a time, mixing well after each addition.
- Add sour cream and heavy cream to the batter and mix until smooth and creamy. Set aside.
- In a saucepan, combine apples, brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch. Cook over medium heat for 10 minutes or until apples are soft and mixture is thickened. Let cool slightly.
- Pour half of the cheesecake batter into the crust. Add a layer of cooked apples, then top with the remaining cheesecake batter.
- Bake for 60–70 minutes or until the center is almost set. Turn off the oven, crack the door, and let cheesecake cool inside for 1 hour.
- Remove cheesecake from oven and chill in the refrigerator for at least 4 hours or overnight.
- Before serving, top with remaining apple pie filling and drizzle with caramel sauce if desired.
Notes
- Use tart apples like Granny Smith for best flavor contrast.
- Cheesecake can be made a day in advance for best texture.
- Wrap the pan in foil and place in a water bath during baking to prevent cracking.