This apple pie cheesecake combines a buttery graham cracker crust, a creamy baked caramel cheesecake, and a layer of homemade apple pie filling tucked right in the middle—then it’s finished with more apple pie on top. The result is an elegant dessert that captures all the warm, spiced flavors of apple pie with the rich texture of cheesecake.
If you can’t decide between classic apple pie and a special cheesecake, this recipe gives you the best of both worlds: creamy caramel cheesecake layered with spiced apple filling. It’s perfect for holidays, potlucks, or any time you want a memorable dessert.
Tips for making the cheesecake
Follow these simple tips for a smooth, crack-free cheesecake with the best texture and flavor:
- Prepare the apple filling first. Making the filling ahead gives it time to cool before it goes in the center of the cheesecake. Cook the apples until tender and thickened. Reserve half for the filling layer and half to top the finished cheesecake.
- Bring dairy to room temperature. Pull cream cheese, sour cream, and eggs out about 2 hours before you plan to bake. This helps the batter blend smoothly and reduces the chance of lumps or overmixing.
- Use a water bath. Bake the cheesecake in a water bath to maintain gentle, even heat. Two methods work well: place the springform pan inside a 10-inch cake pan and set that in a roasting pan filled halfway with hot water, or wrap the springform pan tightly in aluminum foil and set it directly in the roasting pan. The first method reduces the risk of water leaking into the crust.
- Mix eggs on low speed. When adding eggs, mix just until combined to avoid incorporating excess air, which can cause cracks.
- Chill thoroughly. For best texture and clean slices, refrigerate the cheesecake for at least 6 hours, preferably overnight.
For more dessert ideas and variations, consider swapping the salted caramel for a brown butter caramel or adding toasted pecans to the crust for extra crunch.
If you make this recipe, please leave a star review and tag the creator on social media. Sharing photos of your finished cheesecake is always appreciated.
Recipe
Apple Pie Stuffed Cheesecake
Author: Stephanie Rutherford
A graham cracker crust, baked caramel cheesecake, and a thick apple pie filling layered in the center and finished with more apple pie on top.
Prep Time: 1 hr Cook Time: 1 hr 10 mins Chilling Time: 6 hrs Total Time: 8 hrs 10 mins
Servings: 16 slices
Ingredients
Apple Pie Filling
- 5 large Gala apples, peeled and cut into cubes
- 6 tbsp unsalted butter
- 2/3 cup packed brown sugar (light or dark)
- 1 tbsp cornstarch
- 2 tbsp water
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 tsp lemon juice
Graham Cracker Crust
- 2 1/2 cups graham cracker crumbs (about 2 packets, processed fine)
- 1/4 cup packed brown sugar
- 10 tbsp unsalted butter, melted
Caramel Cheesecake
- 24 oz cream cheese, room temperature
- 3/4 cup white granulated sugar
- 1/2 cup sour cream, room temperature
- 1/4 cup salted caramel (homemade or store-bought)
- 1 tsp pure vanilla extract
- 4 large eggs, room temperature
Instructions
Make the Apple Pie Filling
- Peel and cube the apples. In a large saucepan with low sides, combine apples, butter, brown sugar, cornstarch, water, cinnamon, nutmeg, cloves, and lemon juice.
- Heat until the mixture begins to bubble, then cook about 8 minutes until the apples are tender and the filling has thickened. Divide the filling in half; chill one half for the cheesecake center and reserve the other half for topping.
Prepare the Graham Cracker Crust
- Preheat oven to 325℉. Spray a 9-inch springform pan with nonstick spray and line the bottom with a parchment circle; spray again.
- Process graham crackers into fine crumbs. In a bowl, combine crumbs, brown sugar, and melted butter. Press the mixture into the pan, forming the crust about halfway up the sides and compact the bottom with the flat of a measuring cup.
- Bake the crust for 11 minutes. Remove and set aside to cool slightly.
Make the Caramel Cheesecake
- Using a stand mixer or hand mixer, beat the cream cheese and sugar on high for about 2 minutes until smooth. Scrape the bowl with a rubber spatula.
- Add sour cream, caramel, and vanilla and mix on medium until smooth. Add eggs one at a time and mix on low until just combined; scrape the bowl to ensure an even mixture.
- Prepare a water bath: either place the springform pan inside a 10-inch cake pan and set that inside a roasting pan, then pour hot water until it reaches halfway up the cake pan; or wrap the springform twice tightly in foil and place it directly in the roasting pan before adding hot water halfway up the springform. The first method reduces the risk of water reaching the crust.
- Pour half the cheesecake batter into the baked crust. Dollop half of the cooled apple filling over the batter, then spoon the remaining batter over the apples and smooth the top.
- Bake 65–75 minutes, until the edges are set and the center still has a slight jiggle.
- Turn off the oven, crack the door, and let the cheesecake sit 20 minutes to cool gradually. Remove from the water bath, keep in the springform pan, and cool completely on a rack.
- Wrap the pan in foil and refrigerate for at least 6 hours or overnight.
- Remove the springform ring and parchment. Top the cheesecake with the remaining apple filling and drizzle additional salted caramel if desired.
Notes
Bring dairy ingredients to room temperature at least 2 hours before baking. Mixing eggs on low speed and using a water bath help reduce cracking and ensure a smooth, creamy texture.
Nutrition (per slice)
Calories: 407 kcal; Carbohydrates: 35 g; Protein: 4 g; Fat: 29 g; Saturated Fat: 17 g; Sugar: 27 g; Sodium: 228 mg.