If you’re ready for the ultimate mashup dessert this season, the Best Apple Pie Stuffed Cheesecake is about to become your new obsession. This showstopper combines everything you love about classic baked cheesecake and cozy spiced apple pie—silky, creamy filling with pops of tender, caramelized apples nestled inside, a buttery graham cracker crust, and a crown of drippy caramel and crunchy pecans. Whether you’re gathering for a holiday meal or just want to treat yourself to something unforgettable, this is the creamy, dreamy dessert you’ll want to make again and again.

Best Apple Pie Stuffed Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

It’s amazing how a handful of classic pantry staples blend together to create absolute magic in this Best Apple Pie Stuffed Cheesecake. Each ingredient plays its part, from creating that signature tang and creamy base to layering on the sweetness and warm spices.

Graham cracker crumbs: The foundation of our crust, these bring a familiar crunch and rich flavor that perfectly complements both the cheesecake and apple layers.
Granulated sugar: Used in the crust and cheesecake for the right balance of sweetness in every bite.
Unsalted butter: Melted and mixed into the crust to bind everything together and add a velvety finish.
Cream cheese (softened): The star of any cheesecake, this gives the dessert its unmistakable creamy richness and smooth texture.
Sour cream: Adds tang and helps lighten the filling just enough for luscious spoonfuls.
Large eggs: Vital for giving the cheesecake structure and that lovely, custardy set.
Vanilla extract: Just a splash gives a fragrant, comforting aroma.
Ground cinnamon: Lends warm, spicy undertones to both the cheese and apple filling.
Peeled and diced apples: The juicy, tart, and sweet centerpiece of our apple pie layer—Granny Smiths or a tart-sweet mix work best.
Butter (for apple filling): Helps soften the apples and create a silky caramelized sauce.
Brown sugar: Adds a rich, molasses-like sweetness to the apple layer.
Nutmeg: Subtle but essential, this spice amplifies the fall flavors of the apple pie filling.
Cornstarch: Thickens the apple filling so it stays perfectly nestled in the cheesecake.
Water: Activates the cornstarch for a smooth, thick apple filling.
Caramel sauce (optional): Drizzled on top, it adds a gooey, decadent finish that’s totally irresistible.
Chopped pecans or streusel topping (optional): For a nutty crunch or extra texture—go with your mood!

How to Make Best Apple Pie Stuffed Cheesecake

Step 1: Prep the Pan and Crust

Start by preheating your oven to 325°F. Grease your 9-inch springform pan and wrap the bottom and sides with foil—trust me, this little step prevents any leaking and makes cleanup a breeze. In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Press the mixture firmly into the bottom and just slightly up the sides of the pan to build your buttery foundation. Bake for 10 minutes to set, then let the crust cool. Your kitchen will already smell incredible!

Step 2: Make the Apple Pie Filling

While the crust is baking, work a little stovetop magic with your apples. Melt the butter in a skillet over medium heat, add the diced apples, brown sugar, cinnamon, and nutmeg, and let everything cook for 5 to 7 minutes until the apples are fragrant, glossy, and just softened. Mix the cornstarch and water together, then stir this into the skillet and cook for another minute or two—this thickens your filling so it’ll nestle perfectly within the cheesecake. Set aside to cool; those glistening apples will test your willpower!

Step 3: Make the Cheesecake Filling

Grab a big mixing bowl and beat the cream cheese until it’s super smooth and fluffy. Add the sugar, sour cream, eggs, vanilla extract, and a sprinkle of cinnamon. Beat until every speck is incorporated and the mixture turns creamy but not overly airy. This is where the Best Apple Pie Stuffed Cheesecake truly gets its signature velvet-smooth texture.

Step 4: Layer It All Together

Now the fun part—assembling all those dreamy layers! Pour half the cheesecake batter over your cooled crust, smoothing it gently. Spoon the cooled apple pie mixture across that creamy base. Top with the remaining cheesecake batter and gently smooth the surface so those juicy apple pieces are tucked right in the center, ready for a big reveal.

Step 5: Bake to Perfection

Place your pan in the oven and bake for 55 to 65 minutes. The Best Apple Pie Stuffed Cheesecake should be set around the edges but still have the slightest jiggle in the center. When time’s up, turn off the oven, crack the door, and let your cheesecake cool inside for an hour—this gradual cooldown is one of my favorite tricks for avoiding cracks.

Step 6: Chill and Top

Once cooled, transfer the cheesecake to the refrigerator and chill for at least 4 hours, preferably overnight. All the flavors settle and marry together beautifully. Before serving, pour over warm caramel sauce and sprinkle with chopped pecans or a classic streusel topping if you like. That’s how you take the Best Apple Pie Stuffed Cheesecake from irresistible to completely unforgettable.

How to Serve Best Apple Pie Stuffed Cheesecake

Garnishes

Give your masterpiece a final flourish just before serving! A generous drizzle of caramel sauce amplifies that apple pie vibe, while a scattering of chopped pecans or a simple streusel adds both texture and eye appeal. For an extra decadent touch, sprinkle on a pinch of flaky sea salt—the sweet-salty contrast is divine.

Side Dishes

This cheesecake truly shines on its own, but if you want to round out your dessert table, a bowl of fresh whipped cream or a scoop of vanilla bean ice cream on the side is a classic. For a fall feast, try serving with spiced cider or a cup of hot coffee to echo all those comforting flavors.

Creative Ways to Present

You can cut this Best Apple Pie Stuffed Cheesecake into slim wedges and serve on vintage china for an elegant twist, or go rustic by plating on a wooden board with clusters of apples and nuts around the slices. For parties, cube into bite-size cheesecake bars and skewer with party picks—a bite-sized celebration in every piece!

Make Ahead and Storage

Storing Leftovers

After the last slice disappears (or if you’re lucky enough to have leftovers!), just cover the cheesecake well with plastic wrap or transfer slices to an airtight container. It will keep beautifully in the fridge for up to 4 days, and honestly, I think it tastes even better the second day as the flavors deepen and meld together.

Freezing

Yes, this Best Apple Pie Stuffed Cheesecake is absolutely freezer-friendly. Once completely cooled and before garnishing, wrap the entire cheesecake or individual slices tightly in plastic wrap, then foil. Freeze for up to 2 months. When you’re ready to treat yourself, thaw overnight in the refrigerator and add your toppings fresh before serving.

Reheating

If you love your cheesecake slightly warmed, simply microwave a slice for 10-15 seconds until just barely warm and creamy. Or serve cold—either way, it’s indulgent and delicious! Keep in mind that any caramel sauce or nut toppings should be added just before serving for the best texture.

FAQs

Can I use a different type Dessert

Absolutely! While tart apples like Granny Smith pair perfectly with the creamy cheesecake and sweet caramel, you can use any firm, baking-friendly apple or even try a mix for more depth. Just avoid extra-soft apples, which can turn mushy in the filling.

How do I prevent my cheesecake from cracking?

For perfect results, avoid overmixing the batter (which can add excess air), and cool your cheesecake gradually in the oven after baking. Chilling overnight also helps set and smooth the top. Tiny cracks? Don’t worry—your caramel drizzle covers everything!

Can I make Best Apple Pie Stuffed Cheesecake gluten free?

Yes! Swap the regular graham cracker crumbs for a gluten-free version, and just double-check that all your other ingredients (like cornstarch and vanilla) are gluten free. The recipe comes out just as dreamy and delicious.

Do I need a water bath for this cheesecake?

A water bath is optional, especially since you’re wrapping the pan in foil to prevent leaks. If you want that ultra-gentle bake and minimal cracks, place your springform in a larger pan and add an inch of hot water before baking.

What’s the best way to slice and serve neatly?

For picture-perfect slices, use a sharp, thin-bladed knife and wipe it clean between each cut. Chilling the cheesecake overnight helps every slice hold its shape, and letting it sit at room temperature for 10-15 minutes before serving gives you the creamiest texture.

Final Thoughts

If you’re craving a dessert that’s both wow-worthy and comforting, you just have to try the Best Apple Pie Stuffed Cheesecake. It hits every note—crisp, creamy, spiced, and sweet—and is guaranteed to steal the show at any gathering. Don’t wait for a holiday—this is the kind of baking adventure that’s meant to be enjoyed all year long!

Best Apple Pie Stuffed Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 9 reviews

Author: admin
Total Time: 5 hours 35 minutes
Yield: 12 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the ultimate dessert mashup with this delicious Apple Pie Stuffed Cheesecake. Creamy cheesecake meets spiced apples in a graham cracker crust, topped with caramel sauce and pecans.

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 cheesecake filling:

24 ounces cream cheese, softened
3/4 cup granulated sugar
1/4 cup sour cream
3 large eggs
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon

For the apple pie layer:

3 cups peeled and diced apples (about 2 large apples)
2 tablespoons butter
1/3 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon cornstarch
1 tablespoon water

For the topping (optional):

1/2 cup caramel sauce
1/4 cup chopped pecans or streusel topping

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Instructions

Preheat oven and prepare the pan: Preheat oven to 325°F. Grease a 9-inch springform pan and wrap the bottom and sides with foil to prevent leaking.
Make the crust: Combine graham cracker crumbs, sugar, and melted butter. Press into the pan and bake for 10 minutes.
Prepare the apple pie layer: Cook apples, butter, sugar, spices, cornstarch, and water in a skillet until thickened. Set aside to cool.
Make the cheesecake filling: Beat cream cheese until smooth, then add sugar, sour cream, eggs, vanilla, and cinnamon. Pour half of the batter into the crust.
Assemble and bake: Spoon apple mixture over the batter, then pour the remaining cheesecake batter on top. Bake for 55–65 minutes.
Cool and chill: Allow the cheesecake to cool in the oven, then refrigerate for at least 4 hours or overnight.
Serve: Top with caramel sauce and pecans or streusel before serving.