Apple Pie Stuffed Cheesecake
A delightful fusion of creamy cheesecake and spiced apple pie, this dessert features a buttery graham cracker crust, layered with smooth cheesecake, tender apples, and a beautiful lattice crust.
Servings: 8 servings
Calories: 450kcal
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 2 tbsp granulated sugar
- 6 tbsp unsalted butter, melted
Cheesecake Filling
- 16 oz cream cheese, room temperature
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 2 tbsp all-purpose flour
Apple Filling
- 2 1/2 cups peeled & sliced apples (Granny Smith or Honeycrisp)
- 2 tbsp unsalted butter
- 1/3 cup brown sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 tbsp cornstarch
- 2 tbsp water
Lattice Topping
- 1 sheet refrigerated pie crust
- 1 egg (for egg wash)
Optional
- Caramel sauce For drizzling before serving
Instructions
Preparation
- Preheat your oven to 325°F (160°C).
- In a medium-sized bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix well and then press this mixture into the bottom of a springform pan. Bake for 10 minutes until golden brown and fragrant. Allow it to cool completely.
Cheesecake Filling
- In a large bowl, beat the cream cheese until it's perfectly smooth. Add the granulated sugar and mix until creamy. Incorporate the eggs one at a time, mixing well after each addition. Mix in the sour cream, vanilla extract, and flour until thoroughly blended.
- Pour the cheesecake batter over the cooled graham cracker crust.
Apple Filling
- Heat a skillet over medium heat and melt the butter. Add the sliced apples, brown sugar, cinnamon, and nutmeg. Cook for 8–10 minutes or until the apples are tender and fragrant.
- Stir in cornstarch mixed with water and allow the mixture to thicken. Let it cool slightly before layering over the cheesecake batter.
Lattice Topping
- Roll out the refrigerated pie crust and cut it into strips. Arrange these strips in a lattice pattern over the apple layer. Brush with an egg wash for a golden finish.
Baking
- Place your springform pan in a larger baking pan filled with water (water bath method). Bake for 55–65 minutes until the edges are set, and the center jiggles slightly. Let it cool at room temperature before chilling in the refrigerator for at least four hours or overnight.
- Before serving, heat up and drizzle caramel sauce over the cheesecake.
Notes
For a richer flavor, consider adding a dash of lemon juice to the apple mixture. You can also mix in some chopped nuts for a more decadent filling. Use sugar substitutes if you're looking to reduce glucose intake. Allowing the cheesecake to chill overnight enhances flavor and makes for a perfect slice.