Go Back
To make Apple Pie Stuffed Cheesecake, you need a few key ingredients. This dessert combines creamy cheesecake with sweet apple pie filling, all in a tasty crust. The blend of flavors makes this dessert truly special.

Apple Pie Stuffed Cheesecake

Indulge in the ultimate dessert fusion with this Apple Pie Stuffed Cheesecake! This unique recipe combines a creamy cheesecake layer with delicious apple pie filling, all in a buttery crust. Perfect for any occasion, it’s not just a treat for your taste buds but also a stunning centerpiece. Ready to impress your friends and family? Click to explore the full recipe and bring this irresistible delight to your table!
Print Recipe Pin Recipe

Ingredients
  

For the crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup sugar

For the apple pie filling:

3 medium apples, peeled, cored, and diced (preferably Granny Smith)

¼ cup sugar

1 teaspoon cinnamon

1 tablespoon lemon juice

1 tablespoon cornstarch

For the cheesecake:

16 oz cream cheese, softened

¾ cup sugar

1 teaspoon vanilla extract

3 large eggs

½ cup sour cream

For the topping:

½ cup whipped cream (store-bought or homemade)

Caramel sauce, for drizzling

Instructions
 

Prepare the Apple Pie Filling: In a medium saucepan over medium heat, combine the diced apples, sugar, cinnamon, lemon juice, and cornstarch. Cook for about 5-7 minutes until the apples soften slightly. Remove from heat and let cool completely.

    Make the Crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake for 8-10 minutes, then remove from the oven and let cool.

      Prepare the Cheesecake Batter: In a large mixing bowl, beat the softened cream cheese with sugar and vanilla extract until smooth and creamy. Add the eggs, one at a time, mixing well after each addition. Finally, mix in the sour cream until the batter is uniform.

        Assemble the Cheesecake: Pour half of the cheesecake batter over the cooled crust. Spoon the cooled apple pie filling over this layer, spreading it evenly. Pour the remaining cheesecake batter on top, smoothing it with a spatula.

          Bake the Cheesecake: Bake in the preheated oven for 55-65 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour to cool gradually.

            Chill the Cheesecake: Remove the cheesecake from the oven and let it cool to room temperature. Cover and refrigerate for at least 4 hours, preferably overnight, to allow it to set properly.

              Serve: Once chilled, remove the cheesecake from the springform pan. Top with whipped cream and drizzle caramel sauce over the top just before serving.

                Prep Time: 30 minutes | Total Time: 6 hours (includes chilling time) | Servings: 12 slices