Print

Apple Pie Stuffed Cheesecake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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.

Find it online: https://thefamilycooking.com/apple-pie-stuffed-cheesecake/