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Apple Pie Stuffed Cheesecake in white dish with graham cracker crust fresh apple slices cinnamon sprinkle light gray countertop

Apple Pie Stuffed Cheesecake

Indulge in the best of both worlds with our Old-Fashioned Apple Pie Stuffed Cheesecake recipe. Easy to make and bursting with flavor!
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 231
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1.5 cups Graham cracker crumbs
  • 0.5 cup Melted butter
Cheesecake Filling
  • 24 oz (3 packages) Cream cheese Softened
  • 0.75 cup Granulated sugar
  • 0.5 cup Sour cream
  • 1 tsp Vanilla extract
  • 3 Eggs
Apple Pie Filling
  • 1 can (21 oz) Apple pie filling
Topping
  • 0.25 cup All-purpose flour
  • 1 tsp Ground cinnamon

Equipment

  • 9-inch springform pan
  • Mixing Bowls
  • Measuring cups and spoons
  • Electric mixer or stand mixer
  • Spatula
  • Aluminum Foil
  • Baking Sheet

Method
 

Step 1: Preparing the Ingredients
  1. Preheat oven to 350°F (175°C).
  2. In a medium bowl, combine graham cracker crumbs and melted butter. Press into the bottom and slightly up the sides of a 9-inch springform pan.
  3. In a large bowl, beat cream cheese and sugar until smooth. Add sour cream, vanilla, and eggs, mixing well after each addition. Pour half of the cheesecake batter into the prepared crust.
Step 2: Cooking the Main Components
  1. Bake the cheesecake for 20 minutes, then remove from the oven.
  2. While the cheesecake is baking, prepare the apple pie filling according to package instructions or make your own. Spread the filling evenly over the partially baked cheesecake.
  3. Pour the remaining cheesecake batter over the apple pie filling, spreading it gently to cover.
Step 3: Assembling the Dish
  1. Sprinkle the flour and cinnamon over the top of the cheesecake batter.
Step 4: Baking or Final Cooking Touches
  1. Bake for an additional 40-45 minutes, or until the cheesecake is set but still slightly jiggly in the center.
  2. Turn off the oven, prop the door open slightly, and let the cheesecake cool in the oven for 1 hour. This gradual cooling helps prevent cracking.
  3. Remove the cheesecake from the oven and let it cool completely on a wire rack. Once cooled, refrigerate for at least 4 hours or overnight.

Notes

Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. To freeze, wrap the cheesecake tightly in plastic wrap, followed by a layer of aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.