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A slice of apple pie stuffed cheesecake on a white plate.

Apple Pie Stuffed Cheesecake

Megan Weimer
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.
5 from 2 votes
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Prep Time 20 minutes
Cook Time 1 hour 40 minutes
Chill Time 8 hours
Total Time 10 hours
Course Dessert
Cuisine American
Servings 12 slices
Calories 575 kcal

Equipment

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Ingredients
 
 

Apple Pie Filling

  • 3 lbs apples
  • ¼ cup unsalted butter
  • ¼ cup granulated sugar
  • ¼ cup brown sugar light or dark
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ground cloves
  • ⅛ teaspoon allspice
  • ⅛ teaspoon cardamom
  • 2 tablespoon cornstarch
  • ¼ cup water

Graham Cracker Crust

  • 2 cups graham cracker crumbs 2 sheets
  • ⅓ cup brown sugar
  • ½ teaspoon salt
  • ½ cup unsalted butter melted

Cheesecake Filling

  • 24 oz cream cheese full fat, room temperature
  • ¾ cup granulated sugar
  • 2 teaspoon vanilla extract
  • 1 tablespoon cornstarch
  • ½ teaspoon salt
  • ⅔ cup sour cream room temperature
  • 3 large eggs room temperature

Instructions
 

Apple Pie Filling

  • First, cut the apples into ½ inch thick slices. Add the butter to a large pot over medium heat. Add sliced apples, granulated sugar, brown sugar, and spices. Cook for 10 minutes or until the apples are tender stirring occasionally. 
    3 lbs apples, ¼ cup unsalted butter, ¼ cup granulated sugar, ¼ cup brown sugar, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon nutmeg, ¼ teaspoon ground cloves, ⅛ teaspoon allspice, ⅛ teaspoon cardamom
  • When the apples are nearly done, whisk cornstarch and water together in a small bowl with a fork to create a slurry.
    2 tablespoon cornstarch, ¼ cup water
  • Add the slurry to the apples and turn the heat to low. Stir until the apples are coated in a syrupy sauce. Take off the heat and let cool completely. 

Graham Cracker Crust

  • Preheat the oven to 350°F/180°C. Whisk graham cracker crumbs, brown sugar, and salt together in a large bowl and then pour in cooled melted butter. Stir to coat the crumbs.
    2 cups graham cracker crumbs, ⅓ cup brown sugar, ½ teaspoon salt, ½ cup unsalted butter
  • Firmly press the graham cracker mixture into the bottoms and up the sides of a lined springform pan. Bake for 10 minutes.
  • Remove from the oven, lower the heat to 325°F/165°C, and fill a cast iron skillet or casserole dish with hot water and place it on the bottom rack. This is our "water bath" which creates steam to keep the cheesecake from cracking.

Cheesecake Filling

  • In a large bowl with a hand or stand mixer with the paddle attachment, beat softened cream cheese and sugar together on low until smooth.
    24 oz cream cheese, ¾ cup granulated sugar
  • Beat in vanilla, cornstarch, and salt on low. Scrape the sides of the bowl and mix in the sour cream.
    2 teaspoon vanilla extract, 1 tablespoon cornstarch, ½ teaspoon salt, ⅔ cup sour cream
  • Mix in the eggs one at a time. Switch to a rubber spatula and mix by hand to pop air bubbles.
    3 large eggs
  • Pour half of the cheesecake batter on top of the pre-baked crust in an even layer. Add a layer of apple filling and top with the rest of the cheesecake batter. Smooth out the top.
  • Quickly place the cheesecake in the oven on the rack above the water bath and close the door. Bake for 55-65 minutes or until the cheesecake is puffed up. It should jiggle like Jell-O, not wobble.
  • Turn off the oven and let the cheesecake cool in it for 1 hour with the door cracked open. Take it out and let cool on top of the oven for another hour. Cover with plastic wrap and chill in the refrigerator for 6 hours or overnight.
  • Once the cheesecake is set, release the sides of the pan, and top with remaining apple filling and caramel sauce. Enjoy!

Video

Notes

Use room temperature cream cheese, sour cream, and eggs to create a uniform batter.
Don't skip the water bath. The cheesecake can get dry, rubbery, and can crack without it.
Let the cheesecake cool gradually to prevent cracks.
Storage: Store in a large airtight container in the refrigerator for up to 5 days.
Freezing: Slice the cheesecake, place the pieces in an airtight container or freezer bag, and freeze for up to 3 months. Thaw in the refrigerator for 1-2 hours before eating.

Nutrition

Serving: 1sliceCalories: 575kcalCarbohydrates: 59.4gProtein: 6.6gFat: 36.2gSaturated Fat: 20.6gPolyunsaturated Fat: 1.7gMonounsaturated Fat: 9.5gTrans Fat: 0.5gCholesterol: 136.2mgSodium: 490.2mgPotassium: 274mgFiber: 3.3gSugar: 44.7gVitamin A: 1317IUVitamin C: 5.4mgCalcium: 107.1mgIron: 1.1mg
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