Apple Pie Stuffed Cheesecake is the ultimate dessert mash-up, combining the cozy, spiced flavors of a classic apple pie with the rich, creamy decadence of a traditional cheesecake. Featuring a buttery graham cracker crust, cinnamon-spiced apple pie filling layered between smooth cheesecake, and often topped with a crumble or caramel drizzle, this dessert is a stunning centerpiece for any special occasion or holiday gathering.
Why You’ll Love This Recipe
- Combines two beloved desserts in one rich, flavorful dish
- Perfect for fall, holidays, or when you can’t decide between pie and cheesecake
- Layers of texture from buttery crust to creamy filling to tender apples
- Customizable with your favorite apples or crust
- Can be made ahead and chilled overnight
- Freezes beautifully for future indulgence
- A crowd-pleaser at potlucks and family dinners
- Great make-ahead dessert for stress-free entertaining
- No need for complicated toppings—it’s perfect on its own or with caramel
- Stunning presentation that looks bakery-worthy
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Crust:
- Graham cracker crumbs
- Melted butter
- Brown sugar
For the Apple Pie Filling:
- Apples (Granny Smith or Honeycrisp preferred)
- Brown sugar
- Cinnamon
- Nutmeg
- Lemon juice
- Cornstarch
For the Cheesecake Filling:
- Cream cheese, softened
- Granulated sugar
- Sour cream
- Vanilla extract
- Large eggs
Optional Topping:
- All-purpose flour
- Brown sugar
- Butter
- Ground cinnamon
- Caramel sauce
directions
- Preheat oven to 325°F (163°C). Prepare a springform pan by greasing it and wrapping the outside with foil to prevent leaks.
- Make the crust by mixing graham cracker crumbs, brown sugar, and melted butter. Press into the bottom of the pan. Bake for 810 minutes, then let cool.
- Prepare the apple pie filling by cooking peeled, chopped apples with brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch in a saucepan over medium heat until tender and thickened. Let cool slightly.
- Make the cheesecake filling by beating cream cheese until smooth. Add sugar, sour cream, and vanilla. Mix in eggs one at a time, just until combined.
- Assemble by pouring half of the cheesecake batter over the crust. Add a layer of the apple pie filling, then the remaining cheesecake batter on top.
- Optional crumble topping: Combine flour, brown sugar, cinnamon, and butter until crumbly. Sprinkle on top of the cheesecake.
- Bake for 6070 minutes or until center is mostly set with a slight jiggle.
- Cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
- Serve chilled with an optional drizzle of caramel sauce.
Servings and timing
Servings: 1012 slices
Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Chill Time: 46 hours (or overnight)
Total Time: About 6 hours
Variations
- Crust options: Use Biscoff or gingersnap cookies for a spiced twist
- Apple variety: Mix apples for depth (e.g., Granny Smith + Honeycrisp)
- Topping ideas: Add a pecan streusel or a cinnamon whipped cream topping
- Mini cheesecakes: Use muffin tins for individual servings
- No crumble: Skip the streusel and serve with whipped cream instead
- Gluten-free: Use gluten-free graham crackers and flour substitutes
storage/reheating
Store the cheesecake in the refrigerator, covered, for up to 5 days. For longer storage, wrap slices tightly and freeze for up to 2 months. Thaw in the fridge overnight before serving. Reheating is not necessary, as this dessert is best enjoyed chilled.
FAQs
Can I use canned apple pie filling?
Yes, you can use canned filling in a pinch, but homemade offers better flavor and texture.
Do I need a water bath?
It’s optional but recommended to prevent cracking. Wrapping the springform pan in foil helps avoid leaks.
Can I make this cheesecake ahead of time?
Absolutely! It’s best made a day ahead to allow the flavors to develop.
What are the best apples to use?
Granny Smith for tartness, Honeycrisp for sweetness and texture, or a mix of both.
How do I keep my cheesecake from cracking?
Use a water bath, don’t overmix the batter, and cool it slowly before refrigerating.
Can I skip the crumble topping?
Yes, the cheesecake tastes amazing with or without it. You can also just drizzle caramel.
How long does it need to chill?
At least 4 hours, but overnight is ideal for the best texture and flavor.
Can I make this gluten-free?
Yes, by using gluten-free graham crackers and flour alternatives.
Can I freeze the whole cheesecake?
Yes. Wrap tightly in plastic and foil. Freeze for up to 2 months.
Should I serve it warm or cold?
Cold is best for texture and flavor, but you can slightly warm a slice for a softer apple layer.
Conclusion
Apple Pie Stuffed Cheesecake is everything you love about dessert in one unforgettable slice. With layers of spiced apples nestled between rich cheesecake and a buttery crust, it’s an indulgent treat that’s surprisingly simple to make. Whether for a holiday, birthday, or any celebration, this show-stopper will have everyone asking for seconds.
Description
This Apple Pie Stuffed Cheesecake is a dreamy combo of two classic desserts in one. A rich, creamy cheesecake is layered with spiced apple pie filling and baked on a cinnamon graham cracker crust. It’s the ultimate fall dessert that tastes like comfort and celebration in every bite!
For the crust:
For the apple pie filling:
For the cheesecake filling:
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Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the bottom in foil to prevent leaks.
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Make the crust: Combine graham cracker crumbs, sugar, cinnamon, and melted butter. Press into the bottom of the pan and slightly up the sides. Bake for 10 minutes, then set aside to cool.
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Make the apple filling: In a skillet over medium heat, melt butter. Add apples, brown sugar, cinnamon, nutmeg, and lemon juice. Cook for 57 minutes until apples soften. Stir in cornstarch slurry and cook until thickened, about 12 more minutes. Remove from heat and let cool.
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Make the cheesecake filling: In a large bowl, beat cream cheese until smooth. Add sugar and mix until combined. Add eggs one at a time, then mix in sour cream, vanilla, flour, and cinnamon (if using) until smooth.
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Pour half of the cheesecake batter over the crust. Spoon the apple pie filling evenly over the batter, then pour the remaining cheesecake batter on top. Smooth the top gently.
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Place the pan in a large roasting pan and add hot water halfway up the sides (water bath method).
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Bake for 5565 minutes, or until the edges are set and the center has a slight jiggle.
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Turn off oven, crack the oven door, and let the cheesecake cool for 1 hour. Then chill in the fridge for at least 6 hours or overnight.
Notes
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Let the cheesecake chill overnight for best texture and flavor.
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Use tart apples for balance against the sweet cheesecake.
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For a shortcut, you can use canned apple pie filling (about 1 1/2 cups), though homemade gives a better texture.
