Description
This Best Apple Pie Stuffed Cheesecake combines the creamy richness of cheesecake with the warm, spiced flavors of apple pie, all layered on a buttery graham cracker crust and topped with a crunchy streusel. Perfect for dessert lovers looking to indulge in the ultimate fall-inspired treat, this recipe yields 12 generous servings and offers a tantalizing blend of textures and flavors.
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter, melted
Cheesecake Layer
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
Apple Pie Filling
- 4 medium apples (Granny Smith or Honeycrisp), peeled, cored, and diced
- 1/3 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 tablespoon lemon juice
Streusel Topping
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup unsalted butter, cold and cubed
Instructions
- Prepare the Crust: Preheat your oven to 325°F (163°C). In a bowl, mix the graham cracker crumbs, sugar, cinnamon, and melted butter until combined. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 8 to 10 minutes, then remove and let it cool.
- Make the Cheesecake Layer: In a large bowl, beat the softened cream cheese with sugar until smooth and creamy. Add eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the sour cream and vanilla extract, then set the batter aside.
- Prepare the Apple Pie Filling: In a saucepan over medium heat, cook the diced apples with granulated sugar, brown sugar, cinnamon, and nutmeg until the apples soften, about 5-7 minutes. Mix the cornstarch and water to create a slurry, then add it to the pan and cook until the mixture thickens. Remove from heat, stir in lemon juice, and allow to cool completely.
- Make the Streusel Topping: Combine the flour, brown sugar, and cinnamon in a bowl. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture becomes crumbly and resembles coarse crumbs. Set aside.
- Assemble the Cheesecake: Spread half of the cheesecake batter evenly over the cooled crust. Spoon half of the cooled apple filling over the batter. Carefully spread the remaining cheesecake batter over the apples, then top with the remaining apple filling. Finally, sprinkle the streusel topping evenly over everything.
- Bake the Cheesecake: Bake in the preheated oven at 325°F (163°C) for 60 to 70 minutes, or until the edges are set and the center still has a slight jiggle. Once baked, turn off the oven and leave the cheesecake inside with the door cracked open for 1 hour to cool gradually and prevent cracking.
- Chill and Serve: After cooling, refrigerate the cheesecake for 4 to 6 hours or preferably overnight to fully set. When ready to serve, optionally drizzle with caramel sauce for an extra touch of indulgence.
Notes
- Use firm apples like Granny Smith or Honeycrisp for the best texture in the filling.
- Make sure the cream cheese is softened to avoid lumps in the batter.
- Letting the cheesecake cool gradually in the oven helps prevent cracks on top.
- The cheesecake can be made a day ahead and kept refrigerated.
- For easier slicing, run a warm knife under hot water before cutting.
