Apple Pie Stuffed Cheesecake

This apple pie stuffed cheesecake is what dreams are made of! Creamy baked cheesecake filled with apple pie filling sits on top of a classic graham cracker crust. Pour salted caramel sauce on top to make the ultimate Fall dessert for any occasion.

I love apple pie. I also love cheesecake. What could be better than fusing the two together to make a decadent apple pie stuffed cheesecake!

First, we make a homemade apple pie filling with butter, brown sugar, and all the warm spices like cinnamon, ginger, cloves, and cardamom. We layer that between rich and creamy cheesecake batter on a graham cracker crust and bake!

This is a great recipe to make if you have lots of apples from apple picking laying around. It's a dessert your guests will ask for year after year.

For more festive cheesecake recipes, try brown butter pumpkin cheesecake, salted caramel cheesecake, raspberry brownie cheesecake, or pumpkin chocolate cheesecake.

If you love apple recipes, check out these apple spice cupcakes, apple cider donut bread, honey apple crisp, salted caramel apple crumble cake, and apple cider cupcakes!

Ingredient Notes

• Apples- My favorite apples for making pie filling are Honeycrisp and Granny Smith. All of these have a bright tartness that shines through when cooked in sugar. They also don't get soggy when cooked down. I used Pink Lady apples when testing this recipe and it turned out great!
• Sugars- We're using brown sugar in the apple filling and graham cracker crust for moisture and a subtle molasses flavor. It can be light or dark brown sugar, just make sure it's moist and fresh! Regular granulated sugar is in the apples and cheesecake filling.
• Butter- Unsalted butter is key for giving the apples and crust a rich, buttery flavor. If you only have salted butter, that's ok! Just leave out the additional salt in the apples and crust.
• Spices- Apple pie filling is flavored with a homemade apple pie spice blend. It includes ground cinnamon, ginger, nutmeg, cloves, allspice, and cardamom.
• Cornstarch- Some cornstarch helps thicken the apple filling and helps the cheesecake filling set up in the oven. It also prevents cracks!
• Graham cracker crumbs- Use any brand of graham crackers you like. You can buy graham cracker crumbs, pulse whole crackers in a blender or food processor, or crush them by hand in a plastic bag with a rolling pin.
• Cream cheese- Make sure to use softened full fat cream cheese for the best thick and creamy texture. It should come in a block. Don't use cream cheese spread in a tub because it's too runny.
• Sour cream- This helps to slightly offset the dense, rich texture of the cream cheese and adds moisture and a tangy flavor. Plain Greek yogurt is the best substitute.
• Eggs- 3 large eggs bind the cheesecake filling ingredients and add rich flavor. Make sure the eggs, cream cheese, and sour cream are all room temperature so they mix easily. Take out of the refrigerator 1-2 hours before you start baking.

Substitutions and Variations

• Different crust- You can use a different kind of biscuit or cookie to make the crust instead of graham cracker. Gingersnaps or Biscoff cookies would be delicious.
• Add nuts- Sprinkle chopped pecans or walnuts in the batter or on top for more nutty flavor and some crunch.
• Topping ideas- Top the cheesecake with a crumble (like this blueberry crumble cheesecake), whipped cream, or meringue to make it look and taste even more impressive!

Step by Step Instructions

Step 1: First, cut the apples (peeled or unpeeled) into ½ inch thick slices. Add the butter to a large pot over medium heat and add your apples, granulated sugar, brown sugar, and spices. Cook for 10 minutes or until the apples are tender stirring occasionally.

Step 2: When the apples are nearly done, create a slurry in a small bowl by whisking cornstarch and water together with a fork. This will help thicken the filling.

Step 3: Add the slurry to the filling and turn the heat down to low. Stir until the apples are coated in a syrupy sauce. Take off the heat and let cool completely before making the cheesecake filling.

Step 4: To make the graham cracker crust, first preheat the oven to 350°F and Stir graham cracker crumbs, brown sugar, and salt together in a large bowl and then pour in cooled melted butter. Stir to coat the crumbs.

Expert Baking Tips

1. Use room temperature cream cheese. Softened cream cheese is easier to mix into a smooth, uniform consistency. We don't want big chunks of cream cheese in the batter!
2. Make sure the apple filling is completely cool. If the apples aren't cool before assembling the cheesecake, the filling will melt.
3. Use a water bath. A water bath is important because the steam and moisture from it keeps the cheesecake from getting rubbery, dry, and cracking.
4. Cool gradually. Don't open the oven door while the cheesecake is baking! The sudden cold air can shock the cheesecake and make it crack. Cool it gradually to prevent cracks, moving from inside the oven, to on top of it, to the refrigerator. As cheesecake cools, it shrinks. If it shrinks too quickly, it can crack.

How to Store

Store the apple pie stuffed cheesecake in a large airtight container (like a cake carrier) in the refrigerator for up to 5 days.

Freezing Instructions

Freeze individual pieces of cheesecake rather than the whole thing. Cheesecake slices are much easier to thaw! Slice it up, place the pieces in an airtight container or freezer bag, and freeze for up to 3 months.

Thaw the slices in the refrigerator for 1-2 hours before eating.

Frequently Asked Questions

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