Description
This Best Apple Pie Stuffed Cheesecake is a delightful fusion of classic apple pie and creamy cheesecake. Featuring a buttery graham cracker crust, layers of smooth cheesecake batter, spiced apple filling, and a crumbly streusel topping, it’s the perfect dessert for fall or any occasion. Baked to perfection, this cheesecake offers a rich, comforting flavor with every bite.
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 together the graham cracker crumbs, granulated sugar, ground cinnamon, and melted butter until well combined. Press this mixture evenly into the bottom of a 9-inch springform pan to form the crust. Bake for 8 to 10 minutes until slightly firm, then remove from the oven and let it cool.
- Make the Cheesecake Layer: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the eggs one at a time, beating well after each addition to incorporate fully. Stir in the sour cream and vanilla extract until just combined, then set the cheesecake batter aside.
- Prepare the Apple Pie Filling: In a saucepan over medium heat, combine the diced apples, granulated sugar, brown sugar, ground cinnamon, and ground nutmeg. Cook, stirring occasionally, until the apples are softened. Mix cornstarch with water to create a slurry, then add it to the saucepan and cook until the mixture thickens. Remove from heat and stir in the lemon juice. Allow the filling to cool completely.
- Make the Streusel Topping: In a small bowl, combine the flour, brown sugar, and ground cinnamon. Cut in the cold cubed butter using a pastry cutter 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. Spoon half of the apple filling on top of this layer. Spread the remaining cheesecake batter over the apples, then add the rest of the apple filling evenly on top. Finally, sprinkle the streusel topping over the entire cheesecake.
- Bake the Cheesecake: Place the assembled cheesecake in the preheated oven and bake at 325°F (163°C) for 60 to 70 minutes, or until the edges are set and the center is slightly jiggly when gently shaken.
- Cool in Oven: Turn off the oven and crack the door open. Let the cheesecake cool inside for 1 hour to prevent cracking and help it set gradually.
- Chill and Serve: Remove the cheesecake from the oven and refrigerate for 4 to 6 hours or overnight before slicing to allow it to fully set. For extra indulgence, drizzle with caramel sauce before serving if desired.
Notes
- Use Granny Smith or Honeycrisp apples for the best balance of tartness and sweetness in the filling.
- Ensure the cream cheese is softened to room temperature for a smoother batter and to avoid lumps.
- Do not overbake; the center should remain slightly jiggly to maintain creamy texture.
- Letting the cheesecake cool gradually in the oven helps prevent cracking.
- For easier slicing, chill the cheesecake overnight.
- Optional caramel drizzle adds a delicious finishing touch.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
