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Apple Pie Stuffed Cheesecake

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A delicious twist on the classic apple pie, this cheesecake features a creamy filling topped with a warm, spiced apple pie filling and a buttery graham cracker crust. Perfect for fall, family gatherings, or any special occasion!

Ingredients

Scale
  1. For the Crust:
    • 1 1/2 cups graham cracker crumbs
    • 1/4 cup granulated sugar
    • 1/2 cup unsalted butter, melted
  2. For the Apple Pie Filling:
    • 3 large apples (Granny Smith or Honeycrisp), peeled and sliced
    • 1/4 cup granulated sugar
    • 1/4 cup brown sugar
    • 1 tsp cinnamon
    • 1/4 tsp nutmeg
    • 1 tbsp cornstarch
    • 1 tbsp lemon juice
    • 1/4 cup water
  3. For the Cheesecake Filling:
    • 32 oz cream cheese, softened
    • 1 1/4 cups granulated sugar
    • 3 large eggs
    • 1 tsp vanilla extract
    • 1/2 cup sour cream
    • 1/2 tsp cinnamon (optional, for swirling)

Instructions

  • Prepare the Crust:
    • Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
    • In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press the mixture into the bottom of the pan. Bake for 8-10 minutes and let it cool.
  • Prepare the Apple Pie Filling:
    • In a saucepan, combine apples, sugars, cinnamon, nutmeg, cornstarch, lemon juice, and water. Cook over medium heat for 8-10 minutes until softened and thickened. Let it cool.
  • Prepare the Cheesecake Filling:
    • Beat the softened cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla and sour cream.
    • (Optional) Mix 1/2 teaspoon of cinnamon into the batter for a swirl effect.
  • Assemble the Cheesecake:
    • Pour half of the cheesecake batter over the crust. Spoon half of the apple pie filling on top.
    • Add the remaining cheesecake batter, then spoon the rest of the apple pie filling on top. Swirl with a knife if desired.
  • Bake:
    • Wrap the bottom of the springform pan with aluminum foil to prevent leaks. Place the cheesecake in a roasting pan and add hot water halfway up the sides. Bake for 60-70 minutes or until the center is slightly jiggly.
    • Turn off the oven and leave the cheesecake for 1 hour. Cool to room temperature, then refrigerate for at least 4 hours or overnight.
  • Serve:
    • Slice and enjoy!

Notes

  • Be sure to allow the cheesecake to cool in the oven to avoid cracks.
  • This cheesecake pairs wonderfully with a dollop of whipped cream.

Nutrition

Find it online: https://grandmarecipesflash.com/apple-pie-stuffed-cheesecake/