A creamy baked cheesecake stuffed with apple pie filling on graham cracker crust.
This apple pie stuffed cheesecake is rich and creamy with a graham cracker crust. It's a tasty, decadent Fall dessert and is sure to impress your Thanksgiving guests! Plus, it's easy to make too.
Apples, butter, granulated sugar, brown sugar, spices, cornstarch, and water.
Melted unsalted butter, graham cracker crumbs, light or dark brown sugar, and salt.
Cream cheese, white granulated sugar, vanilla, cornstarch, salt, sour cream, and eggs.
Make the apple filling by cooking down apples in butter, sugars, and spices. Make a slurry with cornstarch and water and mix in until thickened.
Mix crushed graham crackers, brown sugar, and brown butter together. Press it into a springform pan and bake for 10 minutes while you make the filling.
Beat cream cheese and sugar together. Then beat in vanilla extract, cornstarch, and salt. Add the sour cream.
Next, beat in the large, room temperature eggs one at a time. Scrape the bowl after adding the second and third egg.
Pour the half of the filling over the crust. Add a layer of apples and then the rest of the cheesecake filling. Bake for 55-65 minutes until puffed and set.
Let the cheesecake cool gradually, refrigerate overnight, and enjoy! Want to make this recipe? Check out the full instructions at:
Everyday dessert recipes for the home baker.