Apple Pie Stuffed Cheesecake

5 from 3 votes

This Apple Pie Stuffed Cheesecake is a no bake recipe made with apple pie filling inside of a creamy cheesecake topped with a buttery crumble!

Prep Time1

Chilling Time3

Total Time4

Course: Cheesecake, Dessert

Cuisine: American

Servings:

Calories: 752kcal

Author: Britney

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 a 9-inch 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. Gently mix together until a crumble forms and place it in the refrigerator.

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, ½ 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.

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.

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!

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!