Apple Pie Stuffed Cheesecake

Apple Pie Stuffed Cheesecake is a decadent dessert that combines the creamy richness of cheesecake with the classic flavors of a homemade apple pie.

Ingredients:

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the Apple Pie Filling:

• 3 large apples, peeled, cored, and thinly sliced
• 1/4 cup brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon unsalted butter

For the Cheesecake:

• 4 (8-ounce) packages cream cheese, softened
• 1 1/4 cups granulated sugar
• 1/2 cup sour cream
• 2 teaspoons vanilla extract
• 4 large eggs

For the Streusel Topping:

• 1/2 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/4 cup brown sugar
• 1/4 teaspoon ground cinnamon
• 1/4 cup unsalted butter, cold and diced

For Garnish (optional):

• Powdered sugar
• Whipped cream

Now that you’ve gathered your ingredients, let’s get started! This recipe is a simple step-by-step process to creating a delicious dessert that combines the warm spices of apple pie with the creamy texture of cheesecake.

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Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
2. Crust: Mix graham cracker crumbs, 1/4 cup granulated sugar, and melted butter until well combined. Press the mixture into the bottom of the prepared pan. Bake for 10 minutes, then remove from the oven and let cool.
3. Apple Pie Filling: In a pan over medium heat, combine the apples, brown sugar, cinnamon, nutmeg, and butter. Cook for about 5 minutes, or until the apples are just softened. Set aside to cool.
4. Cheesecake: In a large bowl, beat the cream cheese with 1 1/4 cups granulated sugar until smooth. Add the sour cream and vanilla extract, mixing well. Add the eggs one at a time, beating just until blended. Don’t overmix.
5. Pour half of the cheesecake filling over the crust. Spoon the cooled apple pie filling over the cheesecake layer, then top with the remaining cheesecake filling.
6. Streusel Topping: In a bowl, mix flour, granulated sugar, brown sugar, and cinnamon. Cut in the cold butter until the mixture resembles coarse crumbs. Sprinkle this over the top of the cheesecake.
7. Bake for about 60 minutes. The cheesecake is done when the center is set, but still slightly jiggly. Turn off the oven, open the door slightly, and let the cheesecake cool in the oven for 1 hour.
8. Remove the cheesecake from the oven and run a knife around the edges to loosen it from the pan. Allow it to cool completely at room temperature, then refrigerate for at least 4 hours, preferably overnight.
9. Before serving, if desired, sprinkle with powdered sugar and serve with a dollop of whipped cream.

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