Description
Indulgent apple pie stuffed cheesecake merges classic dessert magic with creamy cheesecake innovation. Sweet cinnamon-spiced apples nestled inside rich, velvety cheesecake promise a delightful culinary journey you’ll savor with every delectable bite.
Ingredients
Scale
Crust Ingredients:
- 1.5 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup (113 grams) unsalted butter, melted
Apple Pie Filling Ingredients:
- 3 large apples (Granny Smith or Honeycrisp), peeled and sliced
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1/4 cup water
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Cheesecake Filling Ingredients:
- 32 ounces (907 grams) cream cheese, softened
- 1.25 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 teaspoon ground cinnamon (optional, for swirling)
Instructions
- Craft a sturdy foundation by mixing graham cracker crumbs with sugar and melted butter. Press the mixture firmly into a 9-inch springform pan lined with parchment paper. Bake at 350F (175C) for 8-10 minutes, creating a golden, crisp base. Allow to cool completely.
- Transform fresh apples into a luscious filling by simmering them with sugars, warming spices, cornstarch, lemon juice, and water. Gently cook over medium heat for 8-10 minutes until the mixture thickens and apples soften. Remove from heat and let cool to room temperature.
- Create a silky cheesecake batter by whipping cream cheese and sugar until perfectly smooth. Incorporate eggs individually, ensuring thorough blending after each addition. Fold in vanilla and sour cream for luxurious texture. Optional: Introduce a hint of cinnamon for depth of flavor.
- Layer the cheesecake with artful precision. Pour half the creamy batter over the prepared crust, then delicately distribute half the apple mixture. Repeat with remaining batter and apple filling, creating a marbled effect by gently swirling with a knife.
- Protect the cheesecake during baking by wrapping the pan’s exterior with aluminum foil. Place in a water bath, submerging halfway up the sides with hot water. Bake at 350F for 60-70 minutes until the center maintains a subtle wobble.
- Complete the baking process by turning off the oven, leaving the cheesecake inside for an additional hour. This gentle cooling prevents cracking and ensures a smooth texture. Transfer to the refrigerator and chill for minimum 4 hours or overnight.
- Serve chilled, cutting clean slices that reveal the beautiful layers of apple and creamy cheesecake.
Notes
- Toss sliced apples in lemon juice immediately after cutting to maintain their fresh color and prevent oxidation.
- Swap graham crackers with gingersnap cookies or crushed pecans for a unique flavor profile and added crunch.
- Avoid overmixing cheesecake batter and use a water bath to create a smooth, creamy texture without surface cracks.
- Replace graham cracker crumbs with gluten-free cookie crumbs or almond flour to accommodate dietary restrictions.
- Prep Time: 30 minutes
- Cook Time: 2 hours 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 457 kcal
- Sugar: 39 g
- Sodium: 210 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 37 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 105 mg