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Delicious apple pie stuffed cheesecake with caramel drizzle and apple slices
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Apple Pie Stuffed Cheesecake

A delightful blend of creamy cheesecake topped with spiced apple filling, all on a buttery graham cracker crust.
Prep Time30 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 45 minutes
Course: Dessert
Cuisine: American
Keyword: Apple Dessert, Apple Pie Stuffed Cheesecake, Baking, cheesecake, Easy Desserts
Servings: 12 slices
Calories: 375kcal

Ingredients

Crust Ingredients

  • 1 1/2 cups graham cracker crumbs Provides a lovely crunch and hint of sweetness.
  • 2 tbsp granulated sugar Balances the crust beautifully.
  • 6 tbsp unsalted butter, melted Adds richness and binds crust ingredients.

Cheesecake Filling Ingredients

  • 16 oz cream cheese, room temp Creates the creamy base.
  • 1/2 cup granulated sugar Sweetens cream cheese.
  • 2 large eggs Binds the mixture.
  • 1/2 cup sour cream Adds tartness.
  • 1 tsp vanilla extract Enhances flavor.
  • 2 tbsp all-purpose flour Stabilizes the filling.

Apple Filling Ingredients

  • 2 1/2 cups peeled & sliced apples (Granny Smith or Honeycrisp) Provides classic apple pie flavor.
  • 2 tbsp unsalted butter Used to sauté apples.
  • 1/3 cup brown sugar Adds deeper sweetness.
  • 1 tsp ground cinnamon Evokes home and comfort.
  • 1/2 tsp ground nutmeg Enhances cinnamon flavor.
  • 1 tbsp cornstarch Thickens apple mixture.
  • 2 tbsp water Helps dissolve cornstarch.

Crust Topping Ingredients

  • 1 sheet refrigerated pie crust For the lattice top.
  • 1 egg for egg wash Gives the crust a golden finish.
  • Caramel sauce (optional) For drizzling on top.

Instructions

Preparation

  • Preheat the oven to 325°F (160°C).
  • Combine graham cracker crumbs, sugar, and melted butter in a bowl until well mixed.
  • Press the mixture into the bottom of a springform pan to form a firm crust.
  • Bake for 10 minutes, then let it cool completely.

Cheesecake Filling

  • In a large mixing bowl, beat the cream cheese until smooth.
  • Gradually add in the sugar until light and fluffy.
  • Add eggs one at a time, fully incorporating each before the next.
  • Mix in sour cream, vanilla extract, and flour until combined.
  • Pour the cheesecake batter over the cooled crust.

Apple Filling

  • In a skillet over medium heat, melt the butter.
  • Add sliced apples, brown sugar, cinnamon, and nutmeg. Cook for 8-10 minutes until soft.
  • Stir in the cornstarch mixed with water until thickened, then remove from heat and let cool slightly.
  • Layer the apple mixture over the cheesecake batter.

Assembly

  • Prepare the pie crust by cutting it into strips and laying them over the apples in a lattice pattern.
  • Brush edges and lattice with beaten egg wash.

Baking

  • Place the springform pan inside a larger baking pan filled with water (water bath).
  • Bake for 55-65 minutes until edges set but center jiggles slightly.
  • Let cool at room temperature before chilling in the refrigerator for at least 4 hours or overnight.

Serving

  • Drizzle with warm caramel sauce before serving.

Notes

Ensure cream cheese and eggs are at room temperature for a smooth batter. Use a water bath to prevent cracking.