Description

This Apple Pie Stuffed Cheesecake combines two classic desserts into one decadent treat. A creamy, rich cheesecake is layered with sweet, cinnamon-spiced apple pie filling and nestled in a buttery graham cracker crust. Perfect for holidays or special occasions, this show-stopping dessert will delight your guests with every bite.

Ingredients

For the Crust:

• 2 cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted

For the Cheesecake Filling:

• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup sour cream

For the Apple Pie Filling:

• 3 medium apples (Granny Smith or Honeycrisp), peeled and diced
• ½ cup granulated sugar
• 1 tsp cinnamon
• ¼ tsp nutmeg
• 1 tbsp cornstarch
• 1 tbsp water
• 1 tbsp lemon juice

For the Topping:

• ½ cup caramel sauce (optional)
• Whipped cream (optional)
• 1 tsp ground cinnamon (for dusting)

Instructions

1. Prepare the Crust:

1. Preheat your oven to 325°F (163°C).
2. In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until evenly combined.
3. Press the mixture into the bottom of a 9-inch springform pan, creating an even layer.
4. Bake the crust for 10 minutes, then set aside to cool.

2. Make the Apple Pie Filling:

1. In a saucepan over medium heat, combine the diced apples, sugar, cinnamon, and nutmeg. Cook for about 5 minutes, until the apples begin to soften.
2. In a small bowl, mix the cornstarch and water to form a slurry. Add the slurry to the apples and stir.
3. Cook for another 2-3 minutes until the mixture thickens. Remove from heat and stir in the lemon juice. Let cool.

3. Prepare the Cheesecake Filling:

1. In a large bowl, beat the cream cheese and sugar together until smooth.
2. Add eggs one at a time, mixing well after each addition.
3. Mix in vanilla extract and sour cream until fully combined.

4. Assemble the Cheesecake:

1. Pour half of the cheesecake batter over the prepared crust.
2. Spoon half of the apple pie filling evenly over the cheesecake batter.
3. Top with the remaining cheesecake batter, then the rest of the apple pie filling.

5. Bake the Cheesecake:

1. Wrap the bottom of the springform pan with aluminum foil to prevent leaks.
2. Place the pan in a larger roasting pan and fill the roasting pan with about 1 inch of hot water to create a water bath.
3. Bake the cheesecake for 60-70 minutes, or until the center is just set and slightly jiggly.
4. Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour.
5. Refrigerate the cheesecake for at least 4 hours, or overnight, before serving.

6. Serve:

1. Before serving, drizzle the top with caramel sauce and add whipped cream, if desired.
2. Dust lightly with cinnamon for a festive touch.
3. Slice and enjoy!

Tips for Success

• For the smoothest cheesecake, ensure all ingredients (especially the cream cheese) are at room temperature.
• Use a sharp knife dipped in hot water to make clean slices.
• For added flavor, sprinkle a little brown sugar on the apple filling before layering.

Recommendations

• Serve with a scoop of vanilla ice cream for an extra indulgent experience.
• This cheesecake pairs wonderfully with a cup of spiced cider or hot coffee.

Nutrition (per slice, approx., based on 12 servings):

• Calories: 450
• Protein: 6g
• Carbohydrates: 50g
• Fat: 25g
• Fiber: 2g
• Sugars: 38g