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Delicious Apple Pie Cheesecake topped with caramel and apple slices
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Apple Pie Stuffed Cheesecake

A delicious dessert combining creamy cheesecake with spiced apple pie flavors, wrapped in a buttery crust.
Prep Time30 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 45 minutes
Course: Dessert
Cuisine: American
Keyword: Apple Pie, cheesecake, comfort food, dessert, Fall Recipe
Servings: 12 servings
Calories: 375kcal

Ingredients

Crust

  • 1.5 cups graham cracker crumbs Provides a crumbly, sweet base.
  • 2 tbsp granulated sugar Sweetens the crust.
  • 6 tbsp unsalted butter, melted Binds the crust ingredients together.

Cheesecake Layer

  • 16 oz cream cheese, room temperature Provides the creamy texture.
  • 0.5 cups granulated sugar Balances the flavors.
  • 2 large eggs Helps achieve the perfect texture.
  • 0.5 cups sour cream Adds tanginess.
  • 1 tsp vanilla extract Infuses flavor.
  • 2 tbsp all-purpose flour Provides structure to the cheesecake.

Apple Filling

  • 2.5 cups peeled & sliced apples (Granny Smith or Honeycrisp) Heart of the filling.
  • 2 tbsp unsalted butter Used to cook the apples.
  • 1/3 cup brown sugar Adds caramel notes.
  • 1 tsp ground cinnamon Creates apple pie flavor.
  • 0.5 tsp ground nutmeg Enhances the warm spices.
  • 1 tbsp cornstarch Thickens the filling.
  • 2 tbsp water Used with cornstarch for thickening.

Topping

  • 1 sheet refrigerated pie crust Added for a traditional pie element.
  • 1 egg for egg wash Gives the lattice a golden finish.
  • caramel sauce (optional) For drizzling over the cheesecake.

Instructions

Preparation

  • Preheat your oven to 325°F (160°C).
  • Combine graham cracker crumbs, granulated sugar, and melted butter in a bowl; press firmly into the bottom of a springform pan.
  • Bake the crust for 10 minutes and let it cool completely.

Make the Cheesecake Layer

  • In a large mixing bowl, beat the cream cheese until smooth.
  • Gradually add granulated sugar and mix until creamy.
  • Add eggs one at a time, blending well after each.
  • Stir in sour cream, vanilla extract, and flour until mixed.
  • Pour the cheesecake batter over the cooled crust.

Cook the Apple Pie Filling

  • Melt unsalted butter in a skillet over medium heat.
  • Add sliced apples, brown sugar, cinnamon, and nutmeg; cook until apples are tender, about 8-10 minutes.
  • Mix cornstarch and water, stir into the apples to thicken the filling.
  • Let the apple filling cool slightly before layering it over the cheesecake batter.

Add the Pie Crust Topping

  • Cut refrigerated pie crust into strips and lay over the apples in a lattice pattern.
  • Brush the top with egg wash.

Bake the Cake

  • Place the springform pan inside a larger baking pan filled with hot water.
  • Bake for 55-65 minutes until edges are set and the center slightly jiggles.
  • Cool at room temperature, then refrigerate for at least 4 hours or overnight.

Serve

  • Drizzle with warm caramel sauce before serving.

Notes

Use room temperature ingredients for smoother batter. Cooling slowly in the oven helps prevent cracks.