Apple Pie Stuffed Cheesecake

- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - ¼ cup granulated sugar

Apple Pie Stuffed Cheesecake

Indulge your senses with this irresistible apple pie stuffed cheesecake that's sure to impress! This delightful dessert fuses the beloved flavors of apple pie with creamy cheesecake, creating a sweet treat you won't forget. Discover the perfect ingredients and tips to make it flawlessly at home. Ready to bake this deliciously unique dessert? Click through to explore the full recipe and get started on your apple pie stuffed cheesecake adventure!

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Ingredients

For the crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar

For the apple pie filling:

3 large apples, peeled, cored, and diced (Granny Smith or Honeycrisp work well)

½ cup brown sugar (packed)

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

1 tablespoon lemon juice

1 tablespoon cornstarch (to thicken)

1 tablespoon unsalted butter

For the cheesecake batter:

16 oz cream cheese, softened to room temperature

1 cup granulated sugar

1 teaspoon vanilla extract

3 large eggs

1 cup sour cream

Instructions

Prepare the Crust:

In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir thoroughly until the crumbs are evenly coated and the mixture resembles wet sand.

Press the Crust into the Pan:

Preheat your oven to 350°F (175°C). Firmly press the crumb mixture into the bottom and slightly up the sides of a 9-inch springform pan, creating an even layer. Bake in the preheated oven for 8-10 minutes, or until golden brown. Once done, remove from the oven and let cool completely.

Create the Apple Filling:

In a medium saucepan over medium heat, melt the tablespoon of butter. Add the diced apples, brown sugar, ground cinnamon, nutmeg, lemon juice, and cornstarch to the pan. Stir to combine and cook for about 5-7 minutes, until the apples are tender but still hold their shape. Remove from heat and set aside to cool.

Make the Cheesecake Batter:

In a large mixing bowl, use an electric mixer to blend the softened cream cheese until smooth and creamy. Gradually add in the granulated sugar, mixing well after each addition. Pour in the vanilla extract and continue to mix. Add the eggs one at a time, beating just until incorporated after each addition. Finally, gently fold in the sour cream until the batter is silky and smooth.

Layer the Cheesecake:

Carefully pour half of the cheesecake batter into the cooled crust. Spread it out evenly. Spoon the cooled apple pie filling over the cheesecake layer, distributing it evenly. Top with the remaining cheesecake batter, smoothing it gently over the apples.

Bake the Cheesecake:

Place the cheesecake in the preheated oven and bake for 50-60 minutes. The edges should be set while the center remains slightly jiggly. Once done, turn off the oven and crack the oven door slightly to let the cheesecake cool gradually for about 1 hour, minimizing cracks.

Chill to Set:

Once the cheesecake has cooled, cover it with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow it to fully set and develop flavor.

Serve:

Carefully release and remove the sides of the springform pan from the cheesecake. Slice into wedges using a sharp knife, wiping the knife clean between cuts for neat slices. Serve plain or with a dollop of whipped cream.

Prep Time: 30 mins | Total Time: 6 hrs | Servings: 10-12 slices

- Presentation Tips: For an eye-catching finish, sprinkle the top of each slice with a dash of ground cinnamon and a light drizzle of caramel sauce. A scoop of vanilla ice cream on the side adds a delightful contrast to the creamy cheesecake. Enjoy your show-stopping dessert!