Published: Sep 23, 2014 · Modified: Dec 1, 2023 by foodyschmoody ·

Apple Pie Stuffed Cheesecake

This Apple Pie Stuffed Cheesecake is the dessert dreams are made of.

A creamy cheesecake stuffed with apple pie filling and it is all topped with a brown sugar crumbly topping.

It might be a bit much but isn't that what holiday desserts are supposed to be? Decadent, delicious, over-the-top desserts - yum!

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Popular Opinion in my house: This apple pie cheesecake is a must-have on our Thanksgiving dessert table.

I do feel I should give a little disclaimer here. While there really isn't anything complicated in making this cheesecake, it does take time. I would not suggest making this when you're in a rush.

If you want a no fuss apple dessert you could try this Rustic Apple Tart or my Apple Cake.

Ingredients

Because the ingredient list is on the lengthy side, please see the printable recipe card at the bottom for full list of ingredients.

Like a lot of cheesecake recipes, the crust contains graham crackers. If you require a gluten-free option, head over and try this Gluten-Free Cheesecake.

Instructions

Make the crust

Combine graham cracker crumbs and butter and spread in a springform pan. This is the typical cheesecake crust, nothing too crazy here.

If you want to really add in the warm flavors, add a little cinnamon to the crust.

Cheesecake layer

Mix the cheesecake ingredients. I use the paddle attachment on my Kitchen Aid Mixer for this. You can use a hand mixer if that is all you have.

Apple filling

Cut the apples , either dice them or long thin slices. Toss them in the spices and set aside. Easy peasy.

Assembly

Spread half the cheesecake mixture on to the crust in the springform pan.

Spread the apple mixture on top of that, be sure to overlap the apples a bit so you get apples in every bite.

Cover the apple layer with the rest of the cream cheese mixture and bake it.

Topping

While the apple cheesecake is baking, prepare the topping by mixing together flour, butter and brown sugar.

Add the topping to the cheesecake about 40 minutes into the baking time.

TIPS

Room temperature ingredients are important. If you want the best cheesecake, make sure everything is at room temperature. Cheesecake can be finicky. Consider yourself warned.

Much like my Pumpkin Cheesecake, I recommend you let this come to room temperature and then stick it in the fridge to hang out overnight, or a few hours at the very least.

Variations

Change up the crust a bit if you want by using crushed gingersnap cookies instead of graham crackers.

If you want a thicker layer of apple pie filling in the cheesecake, double the apple mixture.

FAQ

How do I know when a cheesecake is done?

You can tell it is done when the cheesecake starts to pull away from the sides. The center will still appear to be a little jiggly and that is okay.

Do I need to cook this cheesecake in a water bath?

No. Whenever I make a cheesecake that has a topping, I skip the step of a water bath. If the top cracks, well, no one will see it anyway because it is covered with the brown sugar topping.

Serving suggestion

When you serve it, you will want to drizzle caramel over the top. Who doesn't want that? If this isn't the best darned cheesecake you've ever had, well, there is something seriously wrong with your taste buds.

You can also give it the apple pie feel and serve it ala mode (with a bit of vanilla ice cream).

Pair your slice of apple pie stuffed cheesecake with a glass of my Cranberry Apple Sangria !

Printable Recipe Card