Apple Pie Stuffed Cheesecake is the perfect fusion of two beloved desserts. Imagine a creamy, rich cheesecake layered with the flavors of warm, spiced apples and topped with a buttery, crumbly streusel. This indulgent dessert combines the comforting essence of homemade apple pie with the luxurious texture of classic cheesecake. The result is a show-stopping treat that’s ideal for holiday gatherings, family dinners, or any occasion where you want to impress your guests.
Cheesecakes have long been a favorite dessert, with origins dating back to ancient Greece, while apple pie is an American classic with European roots. This recipe combines both of these iconic desserts, giving you the best of both worlds in every bite.
Recipe Details
- Servings: 12 slices
- Preparation Time: 30 minutes
- Cooking Time: 1 hour 30 minutes (plus chilling)
- Total Time: 2 hours (plus chilling)
- Type of Meal: Dessert
- Meal Classification: Sweet, Rich
- Difficulty Level: Moderate
Key Ingredients
For the Crust:
- Graham Crackers: 1 1/2 cups (crushed). The classic base for cheesecakes, graham crackers provide a sweet, slightly crunchy foundation.
- Butter: 6 tablespoons, melted. Butter binds the graham cracker crumbs together and gives the crust its rich flavor.
- Brown Sugar: 2 tablespoons. Adds sweetness and enhances the caramel-like notes in the crust.
For the Cheesecake:
- Cream Cheese: 24 oz (3 blocks), softened. The star of any cheesecake, cream cheese gives this dessert its signature creamy texture.
- Granulated Sugar: 1 cup. Sweetens the cheesecake layer.
- Sour Cream: 1/2 cup. Adds tanginess and smooth texture to the cheesecake filling.
- Vanilla Extract: 1 teaspoon. Enhances the flavor of the cream cheese.
- Eggs: 3 large, at room temperature. Eggs provide structure and help the cheesecake set during baking.
the Apple Pie Filling:
- Apples: 3 medium apples, peeled, cored, and sliced thin. Granny Smith or Honeycrisp work best due to their tartness and firm texture.
- Brown Sugar: 1/4 cup. Sweetens the apple mixture while complementing the natural fruitiness.
- Cinnamon: 1 teaspoon. The warm spice that gives the apple filling its signature flavor.
- Nutmeg: 1/4 teaspoon. Adds depth and enhances the cinnamon in the apple filling.
- Cornstarch: 1 tablespoon. Helps thicken the apple mixture, so it doesn’t become too watery.
- Butter: 2 tablespoons. Helps to sauté the apples to soften them and bring out their natural sweetness.
For the Streusel Topping:
- All-Purpose Flour: 1/2 cup. Forms the base of the crumb topping.
- Brown Sugar: 1/4 cup. Adds sweetness and a hint of molasses flavor.
- Butter: 3 tablespoons, cold and cubed. Helps create the crumbly texture of the streusel.
- Cinnamon: 1/2 teaspoon. Adds warmth to the topping.
Ingredient Insights
- Cream Cheese: Be sure to use full-fat cream cheese at room temperature for the best texture. Low-fat versions will result in a less creamy cheesecake.
- Apples: Tart apples like Granny Smith are ideal because they hold their shape during cooking and balance the sweetness of the cheesecake. Honeycrisp apples are also a great choice for their crisp texture and sweet-tart flavor.
- Sour Cream: This ingredient lightens the cheesecake and adds a slight tang, balancing the richness of the cream cheese.
How to Make Apple Pie Stuffed Cheesecake
- Prepare the Crust:
Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, melted butter, and brown sugar. Mix until the crumbs are fully coated and resemble wet sand. Press the mixture into the bottom of a 9-inch springform pan, ensuring it’s evenly distributed. Bake the crust for 8-10 minutes until golden and set. Set aside to cool while you prepare the filling.Tip: To prevent cracking, wrap the outside of your springform pan with aluminum foil to protect it from water leakage during baking if you’re using a water bath. - Make the Apple Pie Filling:
While the crust is cooling, heat the butter in a large skillet over medium heat. Add the sliced apples, brown sugar, cinnamon, nutmeg, and cornstarch. Cook for 5-7 minutes, stirring occasionally, until the apples soften slightly and the mixture thickens. Set the apples aside to cool.Tip: If you prefer a chunkier texture, don’t cook the apples for too long. You want them to retain some bite, so they don’t turn mushy in the cheesecake. - Prepare the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese and sugar together on medium speed until smooth and creamy, about 2-3 minutes. Add the sour cream and vanilla extract, mixing until fully combined. One at a time, add the eggs, beating on low speed just until incorporated. Be careful not to overmix, as this can cause the cheesecake to crack during baking.Tip: For the smoothest texture, scrape down the sides of the bowl and the beater between each addition of eggs. - Assemble the Cheesecake:
Pour half of the cheesecake filling over the cooled crust. Spread an even layer of the apple pie filling on top, reserving some apples for the top layer. Pour the remaining cheesecake filling over the apples, ensuring it covers the filling completely. - Add the Streusel Topping:
In a small bowl, combine the flour, brown sugar, cinnamon, and cold cubed butter. Use your fingers or a pastry cutter to mix until the mixture forms coarse crumbs. Sprinkle the streusel topping evenly over the cheesecake filling. - Bake the Cheesecake:
Bake the cheesecake at 350°F for 60-70 minutes, or until the center is slightly set but still jiggles when shaken. If you notice the top browning too quickly, loosely cover the cheesecake with aluminum foil. Once baked, turn off the oven and crack the door slightly, letting the cheesecake cool slowly for 1 hour. This gradual cooling process helps prevent cracking.Tip: To check for doneness, gently shake the pan. The center should still jiggle slightly, but the edges should be set. - Chill the Cheesecake:
After the cheesecake has cooled to room temperature, transfer it to the refrigerator to chill for at least 4 hours or overnight. This step is crucial for allowing the flavors to meld together and for the cheesecake to firm up properly. - Garnish and Serve:
Before serving, top the cheesecake with the remaining apple pie filling for a beautiful presentation. Slice and serve chilled with a drizzle of caramel sauce or a dollop of whipped cream.Tip: For cleaner slices, use a knife dipped in hot water, wiping the blade between each slice.
Tips for Perfect Apple Pie Stuffed Cheesecake
- Use a Water Bath: Baking the cheesecake in a water bath (bain-marie) helps prevent cracks and ensures even cooking. Simply place the springform pan inside a larger baking pan filled with about an inch of hot water.
- Room Temperature Ingredients: Make sure your cream cheese, eggs, and sour cream are at room temperature before mixing to avoid lumps and ensure a smooth filling.
- Avoid Overmixing: Overmixing introduces air into the batter, which can cause the cheesecake to rise too quickly and then collapse, leading to cracks.
Variations of Apple Pie Stuffed Cheesecake
Caramel Apple Cheesecake
Drizzle the top of the cheesecake with homemade caramel sauce or store-bought caramel for an extra indulgent touch. The sweet, buttery caramel pairs beautifully with the tart apples and creamy cheesecake.
Apple Pie Cheesecake Bars
For a simpler, portable version, bake the cheesecake in a 9×13-inch pan and cut into bars. This is perfect for potlucks or parties, where individual servings are more convenient.
Gluten-Free Apple Pie Cheesecake
Make this recipe gluten-free by using gluten-free graham crackers for the crust and ensuring that all other ingredients, like cornstarch, are gluten-free.
Nutritional Information for Apple Pie Stuffed Cheesecake
Here’s an estimate of the nutritional breakdown per serving (based on 12 servings):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 480 kcal |
| Protein | 6 g |
| Carbohydrates | 50 g |
| Fat | 28 g |
| Saturated Fat | 16 g |
| Fiber | 2 g |
| Sugar | 35 g |
| Sodium | 330 mg |
| Calcium | 80 mg |
This cheesecake is rich and indulgent, perfect for special occasions. For a lighter version, you can reduce the amount of sugar or swap the full-fat cream cheese for a lower-fat alternative, though the texture may be slightly different.
What to Serve with Apple Pie Stuffed Cheesecake
- Vanilla Ice Cream: A scoop of vanilla ice cream makes a perfect pairing, adding a creamy, cold contrast to the rich cheesecake.
- Whipped Cream: Freshly whipped cream adds lightness to this decadent dessert, balancing out the richness of the
cheesecake.
- Caramel Sauce: For an added touch of sweetness, drizzle warm caramel sauce over each slice just before serving.
For more indulgent dessert ideas, you might also enjoy our Triple Crust Peach Cobbler, a fruit-forward dessert with buttery layers, or try the comforting and creamy Baked Turkey Wings for your next dinner party.
Frequently Asked Questions
Can I make this cheesecake ahead of time?
Yes! In fact, this cheesecake tastes even better the next day. You can make it up to two days in advance and store it in the refrigerator. Just wait to add the final apple topping until right before serving.
Can I freeze Apple Pie Stuffed Cheesecake?
Yes, you can freeze the cheesecake without the apple topping. Once it’s fully cooled, wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before serving, and add the apple topping fresh.
Why did my cheesecake crack?
Cheesecake cracks usually occur due to overbaking or cooling the cake too quickly. To prevent this, bake the cheesecake in a water bath and allow it to cool slowly in the oven after baking.