Apple Pie Stuffed Cheesecake
A creamy, decadent cheesecake with a traditional apple pie filling stuffed in the center and topped with a brown sugar topping.
Ingredients
For the Ingredients:
- 2 cups graham cracker crumbs
- 7 tbsp. butter, melted
- 24 ounces cream cheese, softened to room temperature
- 1 cup granulated sugar
- 2 whole eggs
- 1 egg yolk
- ½ cup heavy cream
- 2 tbsp. all-purpose flour
- 1 tsp. vanilla extract
- 3 large apples, peeled and sliced
- 1 tbsp. brown sugar
- 1 tsp. cinnamon
- ¼ tsp. nutmeg
- 2 tbsp. caramel sauce
For the Topping:
- ¼ cup butter, softened
- ½ cup all-purpose flour
- ½ cup brown sugar
Instructions
- Pre-heat the oven to 350°F.
- Melt butter and mix with graham cracker crumbs.
- Press into a springform pan to create a crust.
- Place in the pre-heated oven and bake 10 minutes; remove from oven and set aside; do not turn off the oven.
- While crust is cooking, using a mixing bowl and an electric mixer, beat the cream cheese and sugar until smooth.
- Add eggs, one at a time; add cream, flour and finally the vanilla; blend until smooth and well incorporated.
- In a medium bowl, toss the apples with brown sugar, cinnamon and nutmeg.
- Pour half the cream cheese mixture onto the crust in the springform pan.
- Arrange apples on top, overlapping apples just a little bit and then top with remaining cream cheese mixture.
- Place in the pre-heated oven and bake 40 minutes.
- While cheesecake is cooking, using a small bowl, mix together all topping ingredients with a fork until crumbly.
- After 40 minutes, remove cheesecake from the oven, top with topping mixture and then return to oven and bake 30 more minutes.
- Remove from oven and allow to come to room temperature before refrigerating.
- Refrigerate at least 2 hours before serving.
- Drizzle with caramel sauce when serving.
Notes
Room temperature ingredients are important. If you want the best cheesecake, make sure everything is at room temperature.
Change up the crust a bit by using crushed gingersnap cookies instead of graham crackers.
For a thicker layer of apple pie filling in the cheesecake, double the apple mixture.
When the cheesecake starts to pull away from the sides, the cheesecake is done; the center will still appear to be a little jiggly and that is okay.
