Name: Apple Pie Stuffed Cheesecake
Prep time: 7 h 30 min
Cook time: 1 h
Total time: 7 h 30 min
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 1/4 cup granulated sugar; 1 teaspoon ground cinnamon; 6 tablespoons unsalted butter, melted; 3 medium apples (like Granny Smith or Honeycrisp), peeled and diced; 2 tablespoons unsalted butter; 1/4 cup brown sugar; 1 teaspoon ground cinnamon; 1/4 teaspoon nutmeg; 1 teaspoon lemon juice; 1 tablespoon cornstarch mixed with 1 tablespoon water (slurry); 24 oz cream cheese, softened; 3/4 cup granulated sugar; 3 large eggs; 1/2 cup sour cream; 1 teaspoon vanilla extract; 2 tablespoons all-purpose flour; 1/2 teaspoon cinnamon (optional, for extra warmth)

Description

This Apple Pie Stuffed Cheesecake is a dreamy combo of two classic desserts in one. A rich, creamy cheesecake is layered with spiced apple pie filling and baked on a cinnamon graham cracker crust. It’s the ultimate fall dessert that tastes like comfort and celebration in every bite!

Ingredients

For the crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1 teaspoon ground cinnamon
6 tablespoons unsalted butter, melted

For the apple pie filling:

3 medium apples (like Granny Smith or Honeycrisp), peeled and diced
2 tablespoons unsalted butter
1/4 cup brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1 teaspoon lemon juice
1 tablespoon cornstarch mixed with 1 tablespoon water (slurry)

For the cheesecake filling:

24 oz cream cheese, softened
3/4 cup granulated sugar
3 large eggs
1/2 cup sour cream
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
1/2 teaspoon cinnamon (optional, for extra warmth)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the bottom in foil to prevent leaks.
Make the crust: Combine graham cracker crumbs, sugar, cinnamon, and melted butter. Press into the bottom of the pan and slightly up the sides. Bake for 10 minutes, then set aside to cool.
Make the apple filling: In a skillet over medium heat, melt butter. Add apples, brown sugar, cinnamon, nutmeg, and lemon juice. Cook for 5–7 minutes until apples soften. Stir in cornstarch slurry and cook until thickened, about 1–2 more minutes. Remove from heat and let cool.
Make the cheesecake filling: In a large bowl, beat cream cheese until smooth. Add sugar and mix until combined. Add eggs one at a time, then mix in sour cream, vanilla, flour, and cinnamon (if using) until smooth.
Pour half of the cheesecake batter over the crust. Spoon the apple pie filling evenly over the batter, then pour the remaining cheesecake batter on top. Smooth the top gently.
Place the pan in a large roasting pan and add hot water halfway up the sides (water bath method).
Bake for 55–65 minutes, or until the edges are set and the center has a slight jiggle.
Turn off oven, crack the oven door, and let the cheesecake cool for 1 hour. Then chill in the fridge for at least 6 hours or overnight.

Optional: Top with more sautéed apples, caramel sauce, or whipped cream before serving.

Notes

Let the cheesecake chill overnight for best texture and flavor.
Use tart apples for balance against the sweet cheesecake.
For a shortcut, you can use canned apple pie filling (about 1 1/2 cups), though homemade gives a better texture.