This Apple Pie Stuffed Cheesecake has the deliciousness of an apple pie and the decadence of a creamy cheesecake! It's a no bake cheesecake that's made with apple pie filling layered inside of a creamy cheesecake and topped with a buttery cinnamon crumble. It's a cheesecake lovers dream.
Make this stuffed apple pie cheesecake as a delicious dessert for any special occasion!
For more apple recipes, try this Maple Apple Pie, Apple Butter Basque Cheesecake and this Cinnamon Pear Apple Crisp!
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I love a good cheesecake recipe, but I must say - this apple pie stuffed cheesecake takes the cake. It's a no bake recipe that merges my homemade apple pie filling recipe with a creamy and smooth cheesecake filling. To up the ante, I topped this homemade cheesecake with a delicious buttery cinnamon crumble and a little caramel sauce - because why not?! This apple pie cheesecake recipe wouldn't be completely without it.
If you went apple picking, this is a great recipe to use up those apples! Plus, it's a total showstopper and a great dessert for you're thanksgiving dessert table. At first bite, you'll be hooked and everyone will be begging you to make it again - it's THAT good.
Why You'll Love This Recipe
- This is a no bake recipe - so that means minimal effort! You can make this cheesecake in four simple steps - make the graham cracker crust, then make the apple pie filling, make the cheesecake filling, then make the crumble topping. Let it set in the refrigerator for 2-3 hours until you're ready to eat!
- It's better than your traditional cheesecake and is a lot creamier too! There's an apple pie spice mix flavor and chunks of apples in every bite.
- The delicious crumble on top turns this cheesecake into an apple crumble cheesecake which gives you the best of everything - apple pie, apple crumble, and cheesecake!
- This cheesecake can be made 2-3 days ahead of serving and easily freezes if you need to store leftovers!
- You can use either a homemade apple pie filling or a canned apple pie filling - the choice is yours!
Tips
- Make sure to use allow the apple pie filling mixture to cool completely! If it is warm, it will melt the cream cheese and it'll become a runny mess!
- Be sure to use room temperature softened cream cheese for this recipe. It allows the ingredients to mix together and prevents the cheesecake from becoming clumpy.
- If you prefer not to peel your apples, you do not have to. I've made this recipe with the apple skin and without it. If you don't mind the apple skin, it's totally your preference!
How to make Apple Cheesecake
Make the Graham Cracker Crust
- Add graham crackers and sugar to a food processor and pulse until graham cracker crumbs form. Then pour in melted butter. Pulse until mixture resembles wet sand - about 5-10 seconds.
- Add crumb mixture to the bottom of the springform pan and gently press into the pan and up the sides of the pan. Place in the refrigerator.
Make the Crumble Topping
- Microwave flour in a large bowl. This removes any harmful bacteria from the flour since it's not being baked.
- Add melted butter, brown sugar, cinnamon, and a pinch of salt. Toss together until a crumble forms and place it in the refrigerator.
Make the Apple Filling
- Peel and chop up three pounds of apples (I used a mix of granny smith apples and fuji apples).
- Add the apples to a pot (do not turn on the heat yet) and toss in 2 tbsps lemon juice, 1 cup brown sugar, ¼ cup sugar, 2 tsp cinnamon, 1 tsp ginger, ½ tsp nutmeg, and ½ tsp cloves. Let it sit in the pot for 10 minutes.
- Turn on the heat to medium heat and allow the apples to cook down for 10 minutes, then add apple cider and bring to a boil. Boil for 5 minutes, then reduce heat to low and simmer for 15 minutes.
- Add 4 tbsps corn starch to a small bowl and mix together with ¼ cup apple cider until a slurry forms. Add to the pot and continue to cook for 5 minutes. Apples should be soft. Remove from heat and add in butter and vanilla extract. Set aside and allow the apples to cool completely.
Make the Cheesecake Batter
- In the bowl of a stand mixer fitted with the paddle attachment, combine 24 oz cream cheese (room temperature), powdered sugar, vanilla extract, cinnamon, ginger, and nutmeg. Cream together on medium speed until smooth and creamy. Then slowly add 2 tbsps of heavy cream.
- Add half of the cooled apple mixture to the cream cheese mixture. Mix until fully combined, about 1-2 minutes.
Assemble!
- Pour cheesecake/apple mixture into the springform pan on top of the pie crust. Then add the remaining apple pie mixture on top.
- Sprinkle the crumbles on top of the cheesecake and place in the refrigerator for at least 2-3 hours.
- When you're ready to serve, top with a little creamy caramel drizzle! You can use store bought or make your own! This is my go to homemade salted caramel sauce recipe!
Recipe FAQs
You absolutely can! If using this, you'll need two 21 oz cans - one for the cheesecake mixture and one for the topping.
I like to use a mix of granny smith apples and fuji apples for a balance of sweet and tart flavors. You can also use honeycrisp, gala, and braeburn apples.
More Cheesecake Recipes!
- Chocolate Chip Cheesecake
- No Bake Tiramisu Cheesecake
- Matcha Cheesecake
- Mocha Peanut Butter Cheesecake Bars
- Snickerdoodle Cheesecake with Cookie Whipped Cream
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Apple Pie Stuffed Cheesecake
Equipment
- Stand Mixer
- Mixing Bowls
- Food Processor
Ingredients
Graham Cracker Crust
- 15 Graham Cracker Sheets
- 1 tbsp Sugar
- ½ cup Salted Butter , melted
Streusel Topping
- 1 cup All purpose Flour
- ¾ cup Brown Sugar
- 6 tbsps Salted Butter , melted
- 1 tsp Cinnamon
- pinch Kosher salt , optional
Apple Pie Filling
- 3 lbs Apples , I recommend using granny smith apples and fuji apples
- 1 cup Brown Sugar
- ½ cup Sugar
- 1 tbsps Lemon Juice
- 2 tsps Cinnamon
- 1 tsp Ground Ginger
- ½ tsp Ground Nutmeg
- ½ tsp Ground Cloves
- 1 ¼ cup Apple Cider
- 4 tbsps Cornstarch
- 2 tbsps Salted Butter
- 2 tsp Vanilla Extract
Cheesecake Batter
- 24 oz Cream Cheese , room temperature
- 1 ½ cup Powdered Sugar
- 2 tsp Vanilla Extract
- 2 tsp Cinnamon
- ½ tsp Ground Ginger
- ½ tsp Nutmeg
- 2-3 tbsps Heavy Cream
Directions
Make the graham cracker crust
- Add graham crackers and sugar to a food processor and pulse until graham cracker crumbs form. Then pour in melted butter. Pulse until mixture resembles wet sand - about 5-10 seconds.
Make the crumble topping
- Make the crumble topping - Microwave flour in a large bowl. This removes any harmful bacteria from the flour since it's not being baked. Add melted butter, brown sugar, cinnamon, and a pinch of salt. Gently mix together until a crumble forms and place it in the refrigerator.
Make the apple pie filling
- Peel and chop up three pounds of apples into chunks. (I used a mix of granny smith apples and fuji apples).Add the apples to a pot (do not turn on the heat yet) and toss in 2 tbsps lemon juice, 1 cup brown sugar, ¼ cup sugar, 2 tsp cinnamon, 1 tsp ginger, ½ tsp nutmeg, and ½ tsp cloves. Let it sit in the pot for 10 minutes.
- Turn on the heat to medium heat and allow the apples to cook down for 10 minutes, then add 1 cup of apple cider and bring to a boil. Boil for 5 minutes, then reduce heat to low and simmer for 15 minutes.
- Add 4 tbsps corn starch to a small bowl and mix together with ¼ cup apple cider until a slurry forms. Add to the pot and continue to cook for 5 minutes, until the mixture thickens. Apples should be soft. Remove from heat and add in butter and vanilla extract. Set aside and allow the apples to cool completely.
Make the cheesecake batter
- In the bowl of a stand mixer fitted with the paddle attachment, combine 24 oz cream cheese (room temperature), powdered sugar, vanilla extract, cinnamon, ginger, and nutmeg. Cream together on medium speed until smooth and creamy.
- Then slowly add 2 tbsps of heavy cream while continuing to mix. Add half of the cooled apple mixture to the cream cheese mixture. Mix until fully combined, about 1-2 minutes.
Assemble the Cheesecake
- Pour cheesecake/apple mixture into the springform pan on top of the pie crust. Then add the remaining apple pie mixture on top. Sprinkle the crumbles on top of the cheesecake and place in the refrigerator for at least 2-3 hours.
- When you're ready to serve, top with a little creamy caramel drizzle! You can use store bought or make your own!
Notes
- Make sure to use allow the apple pie filling mixture to cool completely! If it is warm, it will melt the cream cheese and it'll become a runny mess!
- Be sure to use room temperature softened cream cheese for this recipe. It allows the ingredients to mix together and prevents the cheesecake from becoming clumpy.
- If you prefer not to peel your apples, you do not have to. I've made this recipe with the apple skin and without it. If you don't mind the apple skin, it's totally your preference!
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