Description
This Apple Pie Stuffed Cheesecake combines the creamy richness of classic cheesecake with the warm, spiced flavors of apple pie. A buttery graham cracker crust sets the stage for layers of luscious cheesecake filling interspersed with a tender cinnamon-spiced apple filling. Baked in a water bath for a smooth texture and topped with caramel sauce and whipped cream, this dessert is a decadent treat perfect for fall or any special occasion.
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 teaspoon cinnamon
- 6 tablespoons unsalted butter (melted)
For the Cheesecake Filling:
- 3 (8 oz) blocks cream cheese (softened)
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
For the Apple Pie Filling:
- 3 cups peeled and diced apples (Granny Smith or Honeycrisp)
- 1/3 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 2 tablespoons unsalted butter
For the Topping (Optional):
- 1/2 cup caramel sauce
- Whipped cream
- Additional apple slices or crumble topping
Instructions
- Preheat and prepare pan: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan thoroughly and wrap the outside with foil to prevent water from leaking in during the water bath baking process.
- Make the crust: In a bowl, combine graham cracker crumbs, granulated sugar, cinnamon, and melted butter. Mix until evenly combined. Press the mixture firmly into the bottom of the prepared springform pan to form an even crust layer. Bake the crust for 10 minutes, then remove and set aside to cool slightly.
- Prepare the apple pie filling: In a medium skillet over medium heat, melt the butter. Add diced apples, brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch. Cook the mixture for 5 to 7 minutes, stirring often, until the apples are tender and the mixture thickens. Remove from heat and let cool completely.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Beat in vanilla extract and sour cream until the filling is fully combined and smooth.
- Assemble the cheesecake: Pour half of the cheesecake batter over the cooled crust in the springform pan. Carefully spoon the cooled apple pie filling evenly over this layer. Pour the remaining cheesecake batter over the apples, smoothing the surface with a spatula to create an even top.
- Bake in a water bath: Place the springform pan inside a larger roasting pan. Pour 1 to 2 inches of hot water into the roasting pan, creating a water bath. Bake the cheesecake for 60 to 70 minutes until the center is just set and still slightly jiggly. Turn off the oven and crack the oven door open, allowing the cheesecake to rest inside for 1 hour to prevent cracking.
- Cool and chill: Remove the cheesecake from the oven and allow it to cool to room temperature while still in the pan. Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to fully set.
- Serve: Before serving, top the cheesecake with caramel sauce, whipped cream, and optional apple slices or crumble topping for added texture and flavor. Slice into 12 pieces and enjoy.
Notes
- For added crunch and flavor, top the cheesecake with a cinnamon streusel before baking.
- Ensure the cream cheese is fully softened before mixing to avoid lumps in the cheesecake batter.
- Wrapping the springform pan with foil tightly is crucial to prevent water from the bath leaking into the cheesecake.
- Using tart apples like Granny Smith or Honeycrisp provides the best balance of sweetness and tartness for the apple filling.
