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Delicious apple pie cheesecake slice topped with caramel and cinnamon
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Apple Pie Stuffed Cheesecake

This dessert harmoniously combines the flavors of a classic apple pie and a creamy cheesecake in a stunning presentation, perfect for any occasion.
Prep Time30 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 40 minutes
Course: Dessert
Cuisine: American
Keyword: Apple Dessert, Apple Pie Stuffed Cheesecake, cheesecake, comfort food, holiday dessert
Servings: 8 servings
Calories: 425kcal

Ingredients

For the crust

  • 1 1/2 cups graham cracker crumbs These will form the base, providing a crunchy texture.
  • 2 tbsp granulated sugar Adds sweetness to the crust.
  • 6 tbsp unsalted butter, melted Helps hold the crust together.

For the cheesecake filling

  • 16 oz cream cheese, room temperature The creamy heart of the cheesecake.
  • 1/2 cup granulated sugar Sweetens the cheesecake filling.
  • 2 large eggs Binds the ingredients for a smooth consistency.
  • 1/2 cup sour cream Adds a touch of tanginess.
  • 1 tsp vanilla extract Enhances the overall flavor.
  • 2 tbsp all-purpose flour Thickens the cheesecake batter.

For the apple filling

  • 2 1/2 cups peeled & sliced apples (Granny Smith or Honeycrisp) Brings the pie filling flavor.
  • 2 tbsp unsalted butter For sautéing the apples.
  • 1/3 cup brown sugar Infuses the apples with caramel-like sweetness.
  • 1 tsp ground cinnamon Offers warm spiciness.
  • 1/2 tsp ground nutmeg Adds depth of flavor.
  • 1 tbsp cornstarch Thickens the apple filling.
  • 2 tbsp water Mixed with cornstarch to thicken the apple filling.

For the topping

  • 1 sheet refrigerated pie crust Forms the beautiful lattice topping.
  • 1 egg (for egg wash) Gives the crust a golden sheen.
  • optional Caramel sauce For drizzling over the top before serving.

Instructions

Preparation

  • Preheat your oven to 325°F (160°C).
  • In a mixing bowl, combine graham cracker crumbs with granulated sugar and melted butter. Stir until it resembles wet sand. Press into the bottom of a springform pan and bake for 10 minutes. Allow to cool.
  • In a large bowl, beat the cream cheese until smooth. Gradually add granulated sugar and mix until creamy. Incorporate eggs one at a time, then sour cream, vanilla extract, and flour. Pour this mixture over the cooled crust.
  • In a skillet, melt unsalted butter over medium heat. Add sliced apples, brown sugar, cinnamon, and nutmeg. Sauté for 8-10 minutes until apples are soft. Stir in cornstarch mixed with water to thicken, and cook until bubbly. Layer this over the cheesecake batter.
  • Unroll the refrigerated pie crust and cut into strips. Lay the strips over the apples in a lattice pattern and brush with beaten egg.

Baking

  • Place the springform pan into a larger baking pan filled with water to create a water bath. Bake for 55-65 minutes until the edges are set but the center jiggles slightly.
  • Allow to cool at room temperature, then chill for at least 4 hours or overnight.

Serving

  • Before serving, warm caramel sauce and drizzle over individual slices.

Notes

Use room temperature ingredients for a smooth mix. Create a water bath to prevent cracking. Allow adequate chilling time for best flavor and texture.