Why You’ll Love This Recipe

Best Apple Pie Stuffed Cheesecake is the ultimate dessert mashup—creamy, rich cheesecake meets the warm, spiced sweetness of apple pie. With a buttery graham cracker crust, a luscious cheesecake filling, and a layer of cinnamon-sugar apples, this treat brings together two beloved classics for a showstopping dessert that’s perfect for holidays, gatherings, or any time you crave something truly indulgent.

ingredients

Best Apple Pie Stuffed Cheesecake – Easy Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

graham cracker crumbsunsalted buttercream cheesegranulated sugarsour creamvanilla extracteggsapples (such as Granny Smith)cinnamonnutmegflourbrown sugarlime or lemon juice

directions

Preheat your oven to 325°F (163°C) and line a springform pan with parchment paper.

Mix the graham cracker crumbs and melted butter together, then press into the bottom of the pan to form a firm crust.

In a large bowl, beat the cream cheese and granulated sugar until smooth and creamy.

Add the sour cream and vanilla extract, blending well.

Add the eggs one at a time, mixing on low speed until just combined.

In a separate bowl, toss the peeled and diced apples with brown sugar, cinnamon, nutmeg, flour, and lime or lemon juice.

Pour half of the cheesecake batter over the crust, then add a layer of the apple mixture.

Top with the remaining cheesecake batter and smooth out the surface.

Bake for 60-70 minutes or until the center is slightly jiggly but set.

Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.

Refrigerate for at least 4 hours or overnight before serving.

Optional: top with whipped cream, caramel sauce, or extra cinnamon apples for garnish.

Servings and timing

This recipe yields approximately 12 slices.Preparation time: 30 minutesBaking time: 60-70 minutesCooling and chilling time: 5-6 hoursTotal time: about 7 hours

Variations

Use a gingersnap crust instead of graham crackers for a spicier base.

Add a crumble topping made of oats, flour, butter, and brown sugar before baking for extra texture.

Mix caramel sauce into the apple layer for a richer flavor.

Try different apples like Honeycrisp or Fuji for a sweeter filling.

storage/reheating

Store the cheesecake in an airtight container in the refrigerator for up to 5 days.For longer storage, wrap tightly and freeze for up to 2 months.Thaw frozen cheesecake overnight in the refrigerator before serving.

FAQs

Can I use store-bought apple pie filling?

Yes, but homemade apples will give a fresher, less overly sweet flavor.

Why did my cheesecake crack?

Overmixing the batter or sudden temperature changes can cause cracks. Letting it cool slowly helps prevent this.

Can I make this cheesecake ahead of time?

Absolutely, it’s even better when made a day in advance.

What type of cream cheese should I use?

Always use full-fat block cream cheese for the best texture.

Do I need a water bath?

It’s optional, but using a water bath can help achieve a smoother, crack-free cheesecake.

Can I add spices directly to the cheesecake batter?

Yes, adding a pinch of cinnamon to the batter enhances the flavor.

Is it necessary to use parchment paper?

It helps with easy removal, but you can also grease the pan thoroughly if you prefer.

How do I know when my cheesecake is done?

The center should be slightly wobbly; it will firm up as it cools.

Can I make mini versions?

Yes, use a muffin tin lined with cupcake liners and adjust the baking time to 20-25 minutes.

Can I use gluten-free graham crackers?

Definitely, just substitute them 1:1 for a gluten-free crust.

Conclusion

Best Apple Pie Stuffed Cheesecake combines the comforting flavors of spiced apples with the silky richness of cheesecake, making it a dessert to impress and satisfy. Whether served at a festive gathering or enjoyed as a luxurious weekend treat, this recipe delivers a memorable and mouthwatering experience.