How do I know when my Apple Pie Stuffed Cheesecake is fully baked?

The cheesecake is done when the edges are set, but the center still has a slight jiggle when gently shaken. A water bath helps achieve even baking and prevents cracks. Avoid overbaking, as the cheesecake will continue to firm up as it cools.

Can I make Apple Pie Stuffed Cheesecake ahead of time?

Absolutely! In fact, this dessert is even better after chilling overnight. Make it a day ahead and store it covered in the fridge for up to 3–4 days. You can also freeze it (whole or sliced) for up to 2 months — just thaw overnight in the refrigerator before serving.

What apples work best for Apple Pie Stuffed Cheesecake?

Tart and firm apples like Granny Smith or Honeycrisp are ideal. They hold their shape during cooking and provide a nice contrast to the creamy cheesecake filling. Sweeter apples like Fuji can be used for a different flavor profile, but avoid overly soft varieties.

Apple Pie Stuffed Cheesecake – Best Recipe Ever

Name: Apple Pie Stuffed Cheesecake
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 6 h
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs: for a crunchy, buttery crust base; 1/4 cup granulated sugar: adds sweetness to the crust; 1/2 cup unsalted butter, melted: binds the crust and adds richness; 3 large apples (Granny Smith or Honeycrisp), peeled and sliced: for tartness and texture; 1/4 cup granulated sugar: sweetens the apple filling; 1/4 cup brown sugar: adds depth and caramel-like flavor; 1 tsp cinnamon: brings warm spice to the filling; 1/4 tsp nutmeg: adds aromatic depth to the apple mixture; 1 tbsp cornstarch: thickens the apple filling; 1 tbsp lemon juice: prevents browning and adds brightness; 1/4 cup water: helps soften and cook the apples; 32 oz cream cheese, softened: main base of the cheesecake filling; 1 1/4 cups granulated sugar: sweetens the cheesecake; 3 large eggs: provide structure to the cheesecake; 1 tsp vanilla extract: adds aroma and depth; 1/2 cup sour cream: adds tang and creaminess; 1/2 tsp cinnamon (optional): for a spiced swirl in the cheesecake filling

Description

Apple Pie Stuffed Cheesecake is the ultimate dessert fusion, combining a buttery graham cracker crust, creamy vanilla cheesecake filling, and a spiced apple pie topping. This rich, indulgent treat is perfect for holidays or special occasions and delivers a balanced blend of textures and flavors in every slice.

Ingredients

Scale

1 1/2 cups graham cracker crumbs: for a crunchy, buttery crust base
1/4 cup granulated sugar: adds sweetness to the crust
1/2 cup unsalted butter, melted: binds the crust and adds richness
3 large apples (Granny Smith or Honeycrisp), peeled and sliced: for tartness and texture
1/4 cup granulated sugar: sweetens the apple filling
1/4 cup brown sugar: adds depth and caramel-like flavor
1 tsp cinnamon: brings warm spice to the filling
1/4 tsp nutmeg: adds aromatic depth to the apple mixture
1 tbsp cornstarch: thickens the apple filling
1 tbsp lemon juice: prevents browning and adds brightness
1/4 cup water: helps soften and cook the apples
32 oz cream cheese, softened: main base of the cheesecake filling
1 1/4 cups granulated sugar: sweetens the cheesecake
3 large eggs: provide structure to the cheesecake
1 tsp vanilla extract: adds aroma and depth
1/2 cup sour cream: adds tang and creaminess
1/2 tsp cinnamon (optional): for a spiced swirl in the cheesecake filling

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Instructions

Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press into the pan and bake for 8–10 minutes. Let cool.
In a saucepan, combine sliced apples, sugars, cinnamon, nutmeg, cornstarch, lemon juice, and water. Cook over medium heat for 8–10 minutes until apples are softened and mixture is thick. Set aside to cool.
In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well. Stir in vanilla and sour cream. Optionally, add 1/2 tsp cinnamon for extra flavor.
Pour half of the cheesecake filling over the crust. Spoon half of the apple filling on top. Repeat with the remaining cheesecake filling and apple mixture. Swirl lightly with a knife if desired.
Wrap the outside of the springform pan in foil. Place in a roasting pan and add hot water halfway up the sides for a water bath.
Bake for 60–70 minutes until the center is set but slightly jiggly.
Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour. Remove and cool to room temperature.
Refrigerate for at least 4 hours or overnight before serving.

Notes

Use room-temperature cream cheese for a smooth batter.
A water bath prevents cracking and ensures even baking.
Chill overnight for best texture and flavor.
Wrap leftovers tightly and refrigerate for up to 5 days or freeze for up to 2 months.

Prep Time: 30 minutes
Cook Time: 70 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 450 kcal
Sugar: 32 g
Sodium: 310 mg
Fat: 28 g
Saturated Fat: 16 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 2 g
Protein: 6 g
Cholesterol: 110 mg