Why You’ll Love This Recipe
- Combines two classic desserts into one indulgent treat
- Perfect balance of creamy, crunchy, and fruity textures
- Ideal for fall, Thanksgiving, and holiday celebrations
- Can be made ahead of time for easy serving
- A guaranteed crowd-pleaser for cheesecake and apple pie lovers alike
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Graham cracker crumbs
- Butter
- Cream cheese
- Granulated sugar
- Eggs
- Vanilla extract
- Apples
- Brown sugar
- Cinnamon
- Nutmeg
- Cornstarch
- Lemon juice
- All-purpose flour
- Baking powder
- Salt
Directions
- Prepare the crust – Combine graham cracker crumbs and melted butter, pressing the mixture into a springform pan. Bake briefly to set.
- Make the apple pie filling – Cook diced apples with brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch until thickened. Let cool.
- Prepare the cheesecake batter – Beat cream cheese, sugar, and vanilla until smooth. Add eggs one at a time, mixing gently.
- Assemble – Pour half the cheesecake batter over the crust. Layer with the apple pie filling, then top with the remaining batter.
- Make the crumble topping – Combine flour, sugar, cinnamon, and butter until crumbly. Sprinkle over the cheesecake.
- Bake – Place in a preheated oven and bake until the cheesecake is set. Allow to cool completely before refrigerating.
- Chill and serve – Let the cheesecake set in the refrigerator for several hours or overnight before slicing and serving.
Servings and Timing
- Servings: 12 slices
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Chill Time: 4 hours or overnight
Variations
- Caramel Apple Cheesecake – Drizzle caramel sauce over the top for extra decadence.
- Nutty Twist – Add chopped pecans or walnuts to the crumble topping for crunch.
- Gluten-Free Option – Use gluten-free graham crackers and a gluten-free flour blend.
- Spiced-Up Version – Add extra cinnamon, cloves, or allspice for a stronger spice flavor.
- Lighter Version – Use reduced-fat cream cheese and Greek yogurt instead of full-fat ingredients.
Storage/Reheating
- Refrigeration: Store in an airtight container in the refrigerator for up to 5 days.
- Freezing: Wrap tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw in the refrigerator before serving.
- Reheating: While cheesecake is best served cold, individual slices can be warmed slightly in the microwave for 10–15 seconds if desired.
FAQs
How do I prevent my cheesecake from cracking?
Use a water bath while baking and avoid overmixing the batter. Let the cheesecake cool gradually.
What type of apples work best for this recipe?
Granny Smith apples are ideal for their tartness, but Honeycrisp or Fuji apples work well too.
Can I use store-bought apple pie filling?
Yes, but homemade filling gives the best flavor and texture.
Do I need to use a springform pan?
Yes, a springform pan makes it easier to remove the cheesecake without damaging it.
How long should I chill the cheesecake before serving?
At least 4 hours, but overnight is best for the perfect texture.
Can I make this cheesecake ahead of time?
Yes! It’s a great make-ahead dessert since it needs time to chill before serving.
What’s the best way to cut clean slices?
Use a sharp knife dipped in warm water, wiping it clean between cuts.
Can I substitute the graham cracker crust?
Yes, you can use a shortbread or vanilla wafer crust for a different flavor.
How do I store leftovers?
Keep them covered in the fridge for up to 5 days or freeze for longer storage.
Can I make this into mini cheesecakes?
Yes, use a muffin tin and adjust the baking time accordingly.
Conclusion
Apple Pie Stuffed Cheesecake is the perfect dessert for anyone who loves rich, creamy cheesecake and spiced apple pie. With its buttery crust, smooth filling, and cinnamon crumble topping, every bite is pure indulgence. Whether for a special occasion or just because, this recipe is sure to be a hit!
PrintApple Pie Stuffed Cheesecake
Apple Pie Stuffed Cheesecake is the ultimate dessert fusion, combining the creamy richness of cheesecake with the warm, spiced flavors of apple pie. With a buttery graham cracker crust, luscious cheesecake filling, homemade apple pie layers, and a cinnamon crumble topping, this show-stopping dessert is perfect for holidays, Thanksgiving, or any special occasion.
- Prep Time: 30min
- Cook Time: 4 hours
- Total Time: 5 hours 30 minutes
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Crust:
- Graham cracker crumbs
- Butter (melted)
Apple Pie Filling:
- Apples (Granny Smith, Honeycrisp, or Fuji)
- Brown sugar
- Cinnamon
- Nutmeg
- Cornstarch
- Lemon juice
Cheesecake Filling:
- Cream cheese
- Granulated sugar
- Eggs
- Vanilla extract
Crumble Topping:
- All-purpose flour
- Granulated sugar
- Cinnamon
- Baking powder
- Butter
Instructions
-
Prepare the Crust
- Mix graham cracker crumbs and melted butter.
- Press into a springform pan and bake briefly to set.
-
Make the Apple Pie Filling
- Cook diced apples with brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch until thickened. Let cool.
-
Prepare the Cheesecake Batter
- Beat cream cheese, sugar, and vanilla until smooth.
- Add eggs one at a time, mixing gently.
-
Assemble the Cheesecake
- Pour half of the cheesecake batter over the crust.
- Add the apple pie filling in an even layer.
- Pour the remaining cheesecake batter over the apples.
-
Prepare the Crumble Topping
- Mix flour, sugar, cinnamon, and butter until crumbly.
- Sprinkle over the cheesecake.
-
Bake the Cheesecake
- Bake in a preheated oven at 325°F (163°C) for about 1 hour until set.
- Allow to cool completely before refrigerating.
-
Chill and Serve
- Refrigerate for at least 4 hours or overnight before slicing.
Notes
- Prevent Cracking: Bake with a water bath and let the cheesecake cool gradually.
- Best Apples to Use: Granny Smith for tartness, or Honeycrisp/Fuji for a sweeter touch.
- Storage: Keep refrigerated for up to 5 days or freeze for up to 3 months.
- Mini Cheesecakes: Use a muffin tin and adjust baking time accordingly.
