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Apple Pie Stuffed Cheesecake

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A rich and decadent cheesecake filled with layers of spiced apple pie filling and creamy cheesecake, all baked on a buttery graham cracker crust.

Ingredients

Scale
  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 3 packages (8 oz each) cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 cup sour cream
  • 1 tsp vanilla extract
  • 4 large apples, peeled and thinly sliced
  • 1/2 cup brown sugar
  • 2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 2 tbsp all-purpose flour
  • Whipped cream (for serving)
  • Caramel sauce (optional, for topping)

Instructions

  1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
  2. In a bowl, mix graham cracker crumbs with melted butter. Press mixture into the bottom of the pan to form the crust.
  3. In a large bowl, beat cream cheese and granulated sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in sour cream and vanilla extract until combined.
  4. In a separate bowl, toss sliced apples with brown sugar, cinnamon, nutmeg, and flour.
  5. Spread half of the cream cheese mixture over the crust. Top with half of the apple mixture. Add the remaining cream cheese mixture and spread evenly. Top with the remaining apple mixture.
  6. Bake for 60–70 minutes, or until the center is set and slightly jiggly. Remove from oven and let cool to room temperature. Refrigerate for at least 4 hours or overnight.
  7. Serve chilled with whipped cream and optional caramel sauce drizzle.

Notes

  • Use firm apples like Granny Smith for best results.
  • For extra flavor, add a dash of lemon juice to the apple filling.
  • Make sure the cheesecake is fully cooled before slicing for clean cuts.

Nutrition

Keywords: apple pie cheesecake, stuffed cheesecake, fall dessert, apple dessert, Thanksgiving cheesecake

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