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Apple Pie Stuffed Cheesecake Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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

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