Description
This Apple Pie Stuffed Cheesecake is a decadent dessert that combines the classic flavors of apple pie with a rich, creamy cheesecake. Featuring a buttery graham cracker crust, tender spiced apple filling, and smooth cheesecake swirled with cinnamon, it’s a perfect showstopper for any occasion. The cheesecake is baked in a water bath to ensure creamy perfection and a luxurious texture.
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Apple Pie Filling:
- 3 large apples (Granny Smith or Honeycrisp), peeled and sliced
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- 1/4 cup water
For the Cheesecake Filling:
- 32 oz cream cheese, softened
- 1 1/4 cups granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/2 tsp cinnamon (optional, for swirling)
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper. In a bowl, combine graham cracker crumbs, sugar, and melted butter until well blended. Press this mixture firmly into the base of the springform pan. Bake the crust for 8-10 minutes until set, then remove and allow it to cool.
- Prepare the Apple Pie Filling: In a medium saucepan over medium heat, combine peeled and sliced apples, granulated sugar, brown sugar, cinnamon, nutmeg, cornstarch, lemon juice, and water. Stir regularly and cook for about 8-10 minutes until the apples soften and the mixture thickens to a jam-like consistency. Remove from heat and let it cool completely.
- Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. Add eggs one at a time, mixing thoroughly after each addition to ensure a smooth batter. Stir in vanilla extract and sour cream. Optionally, mix 1/2 teaspoon cinnamon into the batter to create a subtle cinnamon swirl.
- Assemble the Cheesecake: Pour half of the cheesecake batter over the cooled graham cracker crust in the springform pan. Carefully spoon half of the cooled apple filling evenly over the cheesecake layer. Pour the remaining cheesecake batter over the apples. Spoon the remaining apple filling on top. Use a knife to gently swirl the apple mixture into the cheesecake batter if desired.
- Bake the Cheesecake: Wrap the bottom of the springform pan with aluminum foil to prevent water seepage. Place the springform pan inside a large roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan to create a water bath. Bake in the preheated oven for 60-70 minutes, or until the cheesecake edges are set and the center is slightly jiggly.
- Cool the Cheesecake: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool slowly, preventing cracking. Afterward, remove the cheesecake from the water bath and allow it to come to room temperature on a wire rack. Then refrigerate the cheesecake for at least 4 hours or preferably overnight to fully set and chill.
- Serve: Once chilled, carefully remove the sides of the springform pan. Slice the cheesecake into 12 servings. Enjoy the indulgent combination of creamy cheesecake and spiced apple pie in each bite.
Notes
- Use tart apples like Granny Smith or Honeycrisp for the best flavor and texture in the apple filling.
- The water bath is crucial to prevent cracking and ensure a smooth, creamy cheesecake texture.
- Make sure all ingredients, especially cream cheese and eggs, are at room temperature before mixing for the best batter consistency.
- Chilling the cheesecake overnight enhances flavor and texture, making slicing easier and cleaner.
- You can prepare the apple filling a day ahead and refrigerate it to save time on baking day.
