Why You’ll Love This Recipe

Best Apple Pie Stuffed Cheesecake combines two beloved desserts into one decadent masterpiece. With a buttery graham cracker crust, creamy vanilla cheesecake center, and warm, spiced apple pie topping, this rich and indulgent dessert is perfect for holidays or whenever you crave something extra special.

ingredients

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

for the crust
graham cracker crumbsunsalted buttermeltedsugarcinnamon

for the cheesecake layer
cream cheese softenedgranulated sugareggsvanilla extractall-purpose flour or cornstarchsour cream or heavy cream

for the apple pie topping
apples peeled and sliced (Granny Smith or Honeycrisp)sugarbrown sugarcinnamonnutmegcornstarchlemon juiceunsalted buttermelted

optional crumb topping
flourbrown sugarsugarcinnamoncold butter cut into cubes

directions

Prepare the crust:
Preheat oven to 325°F (160°C).
Mix graham cracker crumbs, melted butter, sugar, and cinnamon until combined.
Press into the bottom and slightly up the sides of a springform pan. Bake for 8–10 minutes, then let cool.

Make the cheesecake filling:
In a large bowl, beat cream cheese and sugar until smooth and creamy.
Add eggs one at a time, mixing just until incorporated.
Mix in vanilla, flour, and sour cream or cream until fully combined.
Pour the filling over the cooled crust and smooth the top.

Prepare the apple pie layer:
In a bowl, toss sliced apples with sugar, brown sugar, cinnamon, nutmeg, cornstarch, lemon juice, and melted butter.
Spoon the apple mixture over the cheesecake layer.

Optional crumb topping:
In a separate bowl, mix flour, sugars, and cinnamon. Cut in cold butter until crumbly.
Sprinkle over the apples.

Bake the cheesecake:
Place the springform pan in a water bath or wrap the bottom in foil to prevent leaks.
Bake for 60–75 minutes, or until the center is set but still slightly jiggly.
Turn off oven, crack the door, and let the cheesecake cool for 1 hour.
Refrigerate for at least 4 hours or overnight before slicing.

Servings and timing

This recipe yields approximately 12 servings.Preparation time: 30 minutesBaking time: 1 hour 10 minutesCooling + chilling time: 5–6 hoursTotal time: 6.5–7.5 hours

Variations

Use spiced shortbread or gingersnap crust for a twist.

Add caramel drizzle over the top for extra indulgence.

Use pears instead of apples for a fall-flavored variation.

Stir in chopped walnuts or pecans for crunch.

Add a layer of whipped cream or cream cheese frosting on top before serving.

storage/reheating

Store in the refrigerator in an airtight container for up to 5 days.Freeze individual slices for up to 2 months; thaw in the fridge overnight.

FAQs

What apples are best?

Granny Smith and Honeycrisp offer the best balance of tart and sweet.

Can I skip the crumb topping?

Yes, it’s optional but adds great texture and flavor.

Do I need a water bath?

It helps prevent cracking and ensures even baking but is not strictly necessary.

Can I make this ahead?

Yes, it’s best made a day in advance to allow time to chill and set.

Can I use store-bought apple pie filling?

Yes, but homemade gives fresher flavor and better texture.

Why is my cheesecake cracked?

Overbaking or sudden cooling can cause cracks—use a water bath and cool gradually.

Can I use low-fat cream cheese?

Full-fat cream cheese is best for texture and richness.

Do I have to peel the apples?

Peeling is recommended for the smoothest texture.

Can I use a different crust?

Yes, try shortbread, vanilla wafers, or ginger snaps.

What’s the best way to slice it?

Use a hot knife wiped clean between cuts for neat slices.

Conclusion

Best Apple Pie Stuffed Cheesecake is a show-stopping dessert that marries the creamy elegance of cheesecake with the cozy, spiced warmth of apple pie. It’s rich, festive, and perfect for any special occasion—or whenever you want the ultimate dessert mash-up.