Why You’ll Love This Recipe

Best Apple Pie Stuffed Cheesecake combines two beloved desserts into one unforgettable creation. With a buttery graham cracker crust, a rich and creamy cheesecake layer, and a cinnamon-spiced apple pie filling on top, this dessert is indulgent, comforting, and perfect for holidays or special occasions. It’s like autumn in every bite.

ingredients

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

graham cracker crumbsmelted buttersugarcream cheeseeggsvanilla extractsour creambrown sugarground cinnamonnutmegcornstarchapples (peeled and diced)lemon juicesaltwhipped cream or caramel sauce (optional for topping)

directions

Preheat oven to 325°F (163°C) and grease a 9-inch springform pan. Wrap the outside with foil to prepare for a water bath.

In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of the pan to form a crust. Bake for 10 minutes, then cool.

In a large bowl, beat softened cream cheese until smooth. Add sugar, sour cream, vanilla, and eggs one at a time, mixing just until combined.

Pour half of the cheesecake batter over the crust.

In a separate bowl, mix diced apples with brown sugar, cinnamon, nutmeg, cornstarch, lemon juice, and a pinch of salt.

Spread the apple pie filling evenly over the cheesecake layer.

Pour the remaining cheesecake batter over the apples and smooth the top.

Place the pan in a larger baking dish and add hot water to come halfway up the sides. Bake for 60–70 minutes, or until the center is set but still slightly jiggly.

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

Refrigerate at least 6 hours or overnight.

Before serving, top with additional cooked apples or a drizzle of caramel sauce if desired.

Servings and timing

This recipe yields 12 slices.
Preparation time: 30 minutes
Baking time: 70 minutes
Cooling and chilling time: 7 hours
Total time: about 8 hours 40 minutes

Variations

Use a spiced cookie crust like gingersnaps for extra warmth.

Top with streusel for a crumble-like finish.

Add chopped pecans or walnuts to the apple filling for crunch.

Serve with vanilla bean ice cream for an extra treat.

storage/reheating

Store leftover cheesecake in the refrigerator, covered, for up to 5 days.
To freeze, wrap slices tightly in plastic wrap and foil and store for up to 2 months.
Thaw in the fridge overnight before serving. Do not microwave to thaw.

FAQs

Can I use canned apple pie filling?

Yes, but homemade gives a fresher, richer flavor and better texture.

Do I have to use a water bath?

It’s recommended for even baking and to prevent cracks, but not absolutely required.

Why did my cheesecake crack?

Rapid temperature changes or overmixing can cause cracks. A water bath and gradual cooling help prevent this.

Can I make it ahead?

Yes, this dessert is perfect for making a day or two in advance.

What apples are best?

Granny Smith, Honeycrisp, or Fuji work great for flavor and texture.

Can I skip the crust?

Technically yes, but the graham cracker crust adds structure and buttery contrast to the creamy filling.

Is this overly sweet?

It’s rich but well-balanced with tangy cheesecake, sweet apples, and warm spices.

Conclusion

Best Apple Pie Stuffed Cheesecake is a show-stopping dessert that brings the comforting flavors of apple pie together with the luscious creaminess of cheesecake. Ideal for fall gatherings or anytime you’re craving a decadent twist on tradition, this layered dessert is bound to impress and satisfy every sweet tooth at the table.