This Apple Pie Stuffed Cheesecake is totally overkill. It is ridiculous. It’s unnecessary. It’s full of calories. Oh, and the most important thing you need to know about this Apple Pie Stuffed Cheesecake – it’s freak’n AMAZING!
You may have noticed, lately I’ve been re-posting some of my recipes from the early blog days. It’s not because these recipes need reworking. It’s just because, mostly, the pictures blow and well, back then I didn’t have much attention from readers so this is a great way to reintroduce some awesome recipes to the followers I have gained over the year.
Let’s get on to this Apple Pie Stuffed Cheesecake, shall we? Okay, so it’s not pie, exactly. What I have done is take all those apple flavors you love about pie and just jammed it smack dab in the center of a dreamy, creamy cheesecake.
I’m not going to sugar coat this, this recipe takes some time. This is definitely a special occasion cheesecake (unless you’re me and randomly whip one up in the middle of the week). You won’t be whipping this up on a moment’s notice. 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.
I start with making the crust. No big deal, just some graham cracker crumbs and butter in a springform pan. If you want to go a step further you could always add a little cinnamon and sugar to the crust but I don’t bother. I bake that only about 10 minutes and put it side.
Room Temperature Ingredients DO matter
You know how most baking recipes say that you should use room temperature ingredients? Well, I almost never think ahead to do that, except with cheesecake! If you are going to make the time and effort for this cheesecake, you must think ahead and bring it all to room temperature. I’m not kidding. You guys know I’m usually all about the flexibility, well, here is one example of non flexible! Consider yourself informed.
Once your cream cheese layer is mixed, you’ll want to get to the apples. Again, no big deal, just cut them and toss with the spices. I prefer to cut mine into long, thin slices, but you could totally dice them if that is your preference. I only make one layer of apples because I don’t think it needs more than that. If you want a big beautiful layer of apples, by all means, pile them high. See, now I’m back to my flexible self, no worries.
For assembly, just pour half your cream cheese mixture onto the crust in the springform pan. Then you want to get the apples on there. I like to overlap them a little to ensure every bite will get a little apple love. Then just pour the rest of the cream cheese mix over the top and bake it. I don’t even use a water bath with this one.
While your cheesecake is baking, you can mix together the topping. Simple, just some butter, flour and brown sugar. After 40 minutes, yank the cheesecake out and sprinkle it with your topping and get it back in for another 30 minutes or so. You can always tell when it’s done because it will start to pull away from the sides, just a little bit. Leave it out to come to room temperature and then throw that baby in the fridge overnight.
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.