Apple Pie Stuffed Cheesecake

Side view of apple pie cheesecake on a plate.

5 from 3 reviews

This apple pie cheesecake has an apple pie layer stuffed inside! There is a graham cracker crust, baked caramel cheesecake, and a layer of apple pie filling in the middle. It is topped with apple pie!

Prep Time1

Cook Time1 10

Chilling Time6

Total Time8 10

Servings: slices

Calories: 407kcal

Author: Stephanie Rutherford

Ingredients

Apple Pie Filling

5 Large Gala apples cut into cubes
6 TBSP Unsalted butter
2/3 cup Brown sugar packed 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 2 packets into a fine crumb
1/4 cup Brown sugar packed light or dark
10 TBSP Unsalted butter melted

Caramel Cheeesecake

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

US - Metric

Instructions

Apple Pie Filling

Peel the apples and cut into cubes. In a large sauce pan ( I did large pan with lower sides), add the cubed apples. Add the butter, brown sugar, water, cornstarch, cinnamon, nutmeg, cloves, and lemon juice.
5 Large Gala apples
Heat until it starts to bubble. Heat for 8 minutes until the apples are tender and it is thickened. Separate in half. Store in the fridge to start cooling it before you need it.
6 TBSP Unsalted butter, 2/3 cup Brown sugar, 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

Preheat the oven to 325℉. Spray a 9-inch springform pan with baking nonstick spray. Line the bottom with a parchment paper circle and spray again.
Using a food processor, blend the graham cracker crumbs into a fine crumb. Add the crumbs, brown sugar, and melted butter into a small bowl. Mix using a fork.
2 1/2 cups Graham cracker crumbs, 1/4 cup Brown sugar, 10 TBSP Unsalted butter
Pour the crumbs into the pan. Use your hands to press the crumbs halfway up the sides of the pan. Use the bottom of a measuring cup to compact the crust on the bottom of the pan.
Bake for 11 minutes.

Caramel Cheesecake

Using a mixer, beat the cream cheese and sugar on high speed for 2 minutes. Use a rubber spatula to scrape the bowl.
24 oz Cream cheese, 3/4 cup White granulated sugar
Add the sour cream, caramel, and vanilla. Mix on medium until smooth. Add in the eggs. Mix on low speed until just combined. Take off the mixer and use the rubber spatula to scrape the bowl to make sure everything is combined.
1/2 cup Sour cream, 1/4 cup Salted caramel, 1 tsp Pure vanilla extract, 4 Large eggs
Water bath. Use one of these methods for a water bath. Both methods use a large roasting pan and hot steaming water.
1. Place the springform pan in a 10 inch cake pan. Place the cake pan in the roasting pan and fill with hot water halfway up the cake pan. This method prevents water getting into the crust.
2. Wrap the springform pan tightly twice in aluminum foil. Place the springform pan inside the roasting pan. Fill with hot water halfway up the springform pan. This method works great, but can sometimes leak water into the crust.
Pour half of the batter in the pan. Use a spoon to dollop the half of the apple filling over the top. Top with the rest of the batter.
Bake for 65-75 minutes. Bake until the edges are set and the middle has a slight jiggle.
Turn off the oven, crack open the door, and let the cheesecake sit for 20 minutes. This allows the cheesecake to slowly cool. Remove the cheesecake from the water bath (keep in springform pan) and place on a cooling rack to cool completely.
Wrap cheesecake pan in foil and place in the fridge to chill for at least 6 hours or overnight.
Take the pan and parchment paper off of the cheesecake. Top with the apple pie filling. Also, top with extra salted caramel if desired.

Notes

Pull out dairy ingredients 2 hours before baking.

Nutrition