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apple pie stuffed cheesecake

(2 ratings)
Blue Ribbon Recipe by
Christine Hadden
whitman, MA

No, you are not dreaming. This is really a cheesecake that is stuffed with the deliciousness of an apple pie. This dessert is not for the faint of heart. This is a delightfully heavy dessert, BUT I do think it's worth every single calorie that it has. I do not even want to figure out a calorie count for this, it's THAT good.

Blue Ribbon Recipe

This cheesecake will please both apple and cheesecake lovers. It's rich and creamy. A gingersnap crust is a perfect base for this delectable dessert. The apples are a tasty surprise hiding in the middle. We loved the sweet crunchy topping. It's like one you'd find on an apple pie. This is beautiful enough for an event but simple enough for a weeknight dessert. We highly recommend the caramel syrup. It's the perfect final touch.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 12 serving(s)
prep time 40 Min
cook time 1 Hr 20 Min
method Bake

Ingredients For apple pie stuffed cheesecake

  • 2 c
    graham cracker crumbs or gingersnap crumbs
  • 6 Tbsp
    melted butter
  • 24 oz
    cream cheese, softened (3 bricks)
  • 1 c
    sugar (white)
  • 2
    eggs, whole
  • 1
    egg yolk
  • 1/2 c
    heavy cream
  • 1/2 c
    plus 2 tablespoons all-purpose flour
  • 1 tsp
    vanilla extract
  • 3
    apples, peeled and sliced
  • 1 Tbsp
    brown sugar
  • 1 tsp
  • 1/4 tsp
  • 1/2 c
    brown sugar
  • 1/4 c
    melted butter
  • 2 Tbsp
    optional: caramel sauce

How To Make apple pie stuffed cheesecake

Test Kitchen Tips
We baked it in a water bath to prevent cracking. Place the foil-wrapped pan, in about 2 inches of warm water and then bake.
  • 1
    Preheat oven to 350.
  • Springform pan coated with non-stick spray.
    Spray 9-inch springform pan with cooking spray.
  • Gingersnap crumbs mixed with melted butter.
    In a bowl mix crumbs with 6 tbsp melted butter.
  • Gingersnap crumbs pressed into pan.
    Press firmly into springform pan, allowing it to go about 1/2 inch up the side of pan to create a nice crust.
  • Springform pan covered in aluminum foil.
    Wrap the outside of the pan with foil and bake 10 minutes. Set aside.
  • Beating cream cheese and sugar.
    While crust is cooking, beat cream cheese and sugar until smooth.
  • Adding egg to the batter.
    Beat in eggs, egg yolk, flour, cream, and vanilla until well blended.
  • Apples tossed with brown sugar and spices.
    In a separate bowl, toss apples with 1 tbsp brown sugar, cinnamon, and nutmeg until coated.
  • Half the batter poured over baked crust.
    Pour half the cream cheese mixture over crust.
  • Arranging apples over batter.
    Arrange apples over the cream cheese mixture.
  • Remaining batter poured over apples.
    Then pour remaining mixture over apples.
  • Baking cheesecake in the oven.
    Bake 40 minutes at 350.
  • Preparing the topping.
    While cheesecake is baking, prepare the topping. In a small bowl stir together 1/2 c brown sugar and 1/4 c melted butter.
  • Adding the topping to partially baked cheesecake.
    After cheesecake has baked 40 minutes, drop topping mixture over cheesecake.
  • Cheesecake baked to golden brown.
    Put back in oven and cook another 30 minutes until top is golden brown and edges have begun to pull away from sides of springform pan.
  • Cheesecake cooling on a wire rack.
    Cool on wire rack to room temperature.
  • Sliced cheesecake drizzled with caramel.
    Once the cheesecake has come to room temperature, wrap tightly in plastic and refrigerate overnight which will allow it to set properly. Optional: Drizzle caramel sauce over top before serving.