Description
A decadent Apple Pie Stuffed Cheesecake that combines the rich creaminess of classic cheesecake with the warm, spiced flavors of homemade apple pie filling. Perfect for fall gatherings and holiday celebrations, this dessert features a buttery graham cracker crust, layers of smooth cheesecake, and a luscious apple pie center, baked to perfection in a water bath for a creamy texture without cracks.
Ingredients
Scale
For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ teaspoon cinnamon
- 6 tablespoons unsalted butter (melted)
For the cheesecake layer:
- 3 (8-ounce) packages cream cheese (softened)
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- ½ cup sour cream
For the apple pie filling:
- 3 medium apples (peeled, cored, and diced)
- 2 tablespoons unsalted butter
- ⅓ cup brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 tablespoon cornstarch mixed with 2 tablespoons water
For topping (optional):
- Whipped cream
- Caramel sauce
- Cinnamon sugar
- Crushed graham crackers
Instructions
- Preheat and prepare pan: Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with foil to prevent leaks, essential for the water bath method used later.
- Make the crust: In a medium bowl, combine graham cracker crumbs, sugar, cinnamon, and melted butter. Mix thoroughly, then press the mixture firmly into the bottom of the prepared pan. Bake for 8–10 minutes until set and fragrant; then remove and let cool completely.
- Prepare the apple pie filling: Heat a skillet over medium heat and melt the butter. Add diced apples, brown sugar, cinnamon, and nutmeg, cooking for 6–8 minutes until apples soften but maintain some texture. Stir in the cornstarch slurry and cook for another 1–2 minutes until the mixture thickens. Remove from heat and allow to cool completely to avoid melting the cheesecake batter.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add vanilla extract. Beat in the eggs one at a time, mixing just until combined after each addition to prevent overmixing. Gently fold in the sour cream to keep the batter smooth and rich.
- Layer the cheesecake: Pour half of the cheesecake batter over the cooled crust in the springform pan. Evenly spoon half of the cooled apple pie filling over this layer. Carefully add the remaining cheesecake batter on top, then finish by spreading the remaining apple mixture evenly to the surface. Smooth the top for an even bake.
- Bake with a water bath: Place the springform pan into a large roasting pan. Pour hot water into the roasting pan until it reaches about 1 inch up the sides of the cheesecake pan. This water bath helps the cheesecake bake evenly and prevents cracks. Bake for 55–65 minutes, or until the edges are set and the center jiggles slightly when nudged.
- Cool gradually: Turn off the oven and crack the door open. Let the cheesecake sit undisturbed inside the oven for 1 hour, allowing it to cool gradually and avoid cracks.
- Chill: Remove the cheesecake from the oven, then let it cool to room temperature on a wire rack. Once cooled, refrigerate for at least 6 hours or overnight to fully set.
- Serve: Before serving, optionally top with whipped cream, caramel drizzle, cinnamon sugar, or crushed graham crackers for extra flavor and texture. Slice into 12 servings and enjoy.
Notes
- Use tart apples like Granny Smith for a balanced sweetness that compliments the creamy cheesecake.
- The cheesecake can be made up to 2 days in advance and stored covered in the refrigerator.
- To prevent cracking, avoid overmixing the batter and always use the water bath method during baking.
- Ensure the apple filling is completely cooled before layering to maintain the integrity of the cheesecake batter.
