Introduction

This Apple Pie Stuffed Cheesecake combines the best of two classic desserts into one indulgent treat. With a crunchy Oreo crust, spiced apple filling, creamy cheesecake, and a buttery streusel topping, it’s perfect for special occasions or any time you want to impress. Topped with warm caramel sauce, it’s sure to become a new favorite.

Apple Pie Stuffed Cheesecake Recipe - Recipe Image

Ingredients

28 golden Oreos
¼ tsp kosher salt
¼ tsp cinnamon
8 tbsp unsalted butter (browned)
½ cup all-purpose flour
½ cup oats
3 tbsp brown sugar
3 tbsp granulated sugar
1 tsp cinnamon
¼ tsp kosher salt
¼ tsp allspice
8 tbsp unsalted butter (melted)
3 Honeycrisp apples (peeled, sliced 1/8 to 1/16 inch thick, about 1½ pounds)
1½ tsp lemon juice
¼ cup brown sugar
1 tbsp cornstarch
½ tsp cinnamon
¼ tsp kosher salt
¼ tsp allspice
⅛ tsp cardamom
32 oz cream cheese (room temperature)
1 cup granulated sugar
½ tsp kosher salt
1 tbsp vanilla extract
4 eggs (room temperature)
2 egg yolks (room temperature)
1 cup sour cream (room temperature)
1¼ cup heavy cream (room temperature)
1 cup granulated sugar (for caramel)
7 tbsp unsalted butter (for caramel)
⅓ cup heavy cream (for caramel)
¼ tsp kosher salt (for caramel)

Instructions

Step 1: Preheat the oven to 350°F. Brown 8 tbsp of the butter by heating it over medium-low heat until it turns amber and stops sputtering. Remove from heat and set aside.
Step 2: Crush the golden Oreos in a food processor until fine crumbs form. In a bowl, mix crumbs with salt and cinnamon, then stir in the browned butter until well combined. Press firmly into the bottom of a springform pan and bake for 10-12 minutes until golden. Immediately reduce oven temperature to 325°F and let crust cool.
Step 3: Make the streusel by whisking flour, oats, both sugars, cinnamon, salt, and allspice in a bowl. Stir in melted butter until the mixture is fully moistened. Set aside.
Step 4: Prepare the apple filling by tossing sliced apples with lemon juice in a large bowl. Add brown sugar, cornstarch, cinnamon, salt, allspice, and cardamom. Mix well and set aside.
Step 5: Using a stand mixer fitted with the paddle attachment, beat cream cheese on medium speed for 1 minute. Add sugar and salt and beat for another minute. Mix in vanilla on low speed. Add eggs and yolks one at a time, mixing on medium speed and scraping down the sides between additions. Finally, mix in sour cream and heavy cream until smooth.
Step 6: Wrap the bottom and sides of the springform pan in two layers of heavy-duty aluminum foil. Spray the pan’s interior with non-stick cooking spray. Pour half the cheesecake mixture over the crust and spread evenly.
Step 7: Drain excess liquid from the apple slices and layer them evenly over the cheesecake mixture. Pour the remaining cheesecake batter on top and smooth it out. Sprinkle the prepared streusel over the top evenly.
Step 8: Place the springform pan inside a larger baking pan. Pour warm water into the outer pan until it reaches halfway up the sides of the springform. Bake for 1 hour and 15 minutes at 325°F.
Step 9: Turn the oven off and leave the cheesecake inside with the door closed for 45 minutes. Remove from the oven, take the cheesecake out of the water bath, and cool on a wire rack for 2 hours.
Step 10: Refrigerate the cheesecake for at least 24 hours before serving. You may cover it with plastic wrap after 8 hours.
Step 11: To make the caramel sauce, heat 1 cup granulated sugar over medium-low heat in a saucepan until fully melted and golden brown, stirring gently. Remove from heat and whisk in butter until smooth, then whisk in heavy cream. Stir in salt and let cool slightly.
Step 12: Serve chilled cheesecake slices with warm caramel sauce drizzled on top for a delicious finish.

Tips & Variations

Use Honeycrisp or other firm sweet-tart apples for the best texture and flavor in the filling.
Ensure all dairy ingredients are at room temperature to avoid lumps in the cheesecake batter.
Wrap the springform pan tightly in foil to prevent water from seeping into the crust during the water bath.
For extra crunch, add chopped toasted pecans to the streusel topping.
Store leftover caramel sauce in the refrigerator and gently reheat before serving.

Storage

Keep the cheesecake covered in the refrigerator for up to 5 days. After chilling for at least 8 hours, wrap it in plastic wrap to prevent drying out. Leftover caramel sauce should be stored in an airtight container in the fridge and can be reheated gently on the stove or in the microwave until smooth.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of Oreo for the crust?

Yes, you can use regular or chocolate Oreos instead of golden Oreos, but this will change the flavor of the crust. Golden Oreos provide a buttery sweetness that complements the apple and spice flavors well.

Do I need to use a water bath when baking the cheesecake?

Yes, the water bath helps the cheesecake bake evenly and prevents cracking by creating a moist oven environment. Make sure to wrap the pan tightly in foil to avoid water leaks.

Apple Pie Stuffed Cheesecake Recipe

Print Recipe

★★★★★

4.5 from 95 reviews

This Apple Pie Stuffed Cheesecake combines the comforting flavors of classic apple pie with a rich, creamy cheesecake interior. Featuring a golden Oreo crust, spiced apple filling, and a crumbly streusel topping, all baked in a water bath for a smooth finish, this dessert is topped with a luscious homemade caramel sauce for the perfect balance of sweet and tart.

Author: Bella
Prep Time: 45 minutes
Cook Time: 1 hour 30 minutes
Total Time: 26 hours 15 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Crust

28 golden Oreos
¼ tsp kosher salt
¼ tsp cinnamon
8 tbsp unsalted butter (browned)

Streusel

½ cup all purpose flour
½ cup oats
3 tbsp brown sugar
3 tbsp granulated sugar
1 tsp cinnamon
¼ tsp kosher salt
¼ tsp allspice
8 tbsp unsalted butter (melted)

Apple Pie Filling

3 honey crisp apples (peeled, sliced 1/8 inch – 1/16 inch thick, about 1½ pounds)
1½ tsp lemon juice
¼ cup brown sugar
1 tbsp cornstarch
½ tsp cinnamon
¼ tsp kosher salt
¼ tsp allspice
⅛ tsp cardamom

Cheesecake Mixture

32 oz cream cheese (room temperature)
1 cup granulated sugar
½ tsp kosher salt
1 tbsp vanilla extract
4 eggs (room temperature)
2 egg yolks (room temperature)
1 cup sour cream (room temperature)
1¼ cup heavy cream (room temperature)

Caramel Sauce

1 cup granulated sugar
7 tbsp unsalted butter
⅓ cup heavy cream
¼ tsp kosher salt

Instructions

Make the Crust: Preheat oven to 350°F. Brown 8 tbsp unsalted butter over low-medium heat until it turns golden amber and stops sputtering. Blend 28 golden Oreos into fine crumbs in a food processor. In a medium bowl, whisk together crumbs, ¼ tsp salt, and ¼ tsp cinnamon. Pour browned butter over crumbs and mix until fully combined. Press firmly into bottom of a springform pan and bake for 10-12 minutes until golden. Immediately reduce oven temperature to 325°F. Cool crust on a wire rack.
Prepare the Streusel: In a medium bowl, whisk ½ cup flour, ½ cup oats, 3 tbsp brown sugar, 3 tbsp granulated sugar, 1 tsp cinnamon, ¼ tsp salt, and ¼ tsp allspice. Pour in 8 tbsp melted butter and mix until the mixture is evenly moistened. Set aside.
Make Apple Pie Filling: In a large bowl, toss peeled and thinly sliced (1/8 to 1/16 inch) 3 honey crisp apples with 1½ tsp lemon juice. Add ¼ cup brown sugar, 1 tbsp cornstarch, ½ tsp cinnamon, ¼ tsp salt, ¼ tsp allspice, and ⅛ tsp cardamom. Toss well and set aside to macerate.
Prepare Cheesecake Mixture: In a stand mixer fitted with a paddle attachment, beat 32 oz cream cheese on medium speed for 1 minute until smooth. Add 1 cup granulated sugar and ½ tsp salt, beat an additional minute at medium speed. Mix in 1 tbsp vanilla on low speed. Add 4 eggs and 2 egg yolks one at a time at medium speed, scraping bowl sides between additions. Mix in 1 cup sour cream and 1¼ cup heavy cream until fully incorporated.
Assemble Cheesecake: Wrap bottom and sides of springform pan with two layers of heavy-duty aluminum foil, then spray sides inside pan with non-stick spray. Pour half the cheesecake batter evenly over crust. Lift apple slices from liquid and drain well, then layer evenly over cheesecake. Pour remaining cheesecake mixture over apples, spreading gently. Sprinkle streusel evenly on top.
Bake in Water Bath: Place springform pan inside a larger baking pan. Using a pitcher, add warm water to larger pan until it reaches halfway up the springform pan. Bake at 325°F for 1 hour and 15 minutes. Turn off oven and leave cheesecake inside for an additional 45 minutes with oven door closed.
Cool and Chill: Remove cheesecake from oven and water bath, place on cooling rack for 2 hours. Cover loosely and refrigerate for at least 24 hours. Optionally, cover with plastic wrap after 8 hours in fridge.
Make Caramel Sauce: In a medium saucepan over low-medium heat, melt 1 cup granulated sugar, swirling occasionally until fully liquefied and a dark golden brown color. Remove heat and whisk in 7 tbsp butter vigorously until melted. Slowly whisk in ⅓ cup heavy cream; mixture will bubble. Stir in ¼ tsp salt until smooth.
Serve: Slice cheesecake cold and drizzle with warm caramel sauce. Enjoy the perfect union of apple pie filling and creamy cheesecake with a crunchy streusel topping.

Notes

Ensure all dairy ingredients are at room temperature for smooth batter.
Browning the butter adds a rich nutty flavor to crust and streusel.
Using a water bath prevents cracks and ensures a creamy cheesecake texture.
Apple slices should be thin and drained well to avoid excess moisture in cheesecake.
Cool cheesecake completely before refrigerating to avoid condensation.
Caramel sauce can be made ahead and warmed slightly before serving.

Keywords: apple pie, cheesecake, stuffed cheesecake, caramel sauce, dessert, baked cheesecake, autumn dessert, holiday dessert