Introduction

This Apple Pie Stuffed Cheesecake is a decadent dessert that combines the comforting flavors of apple pie with the creamy richness of cheesecake. With a buttery crust, spiced apple filling, and a crisp streusel topping, it’s perfect for special occasions or any time you crave a comforting treat.

A tall cheesecake with three visible layers sits on a wooden round board; the bottom layer is a crumbly light brown crust, the middle layer is thick and creamy white cheesecake, and the top layer is a darker crumbled topping with glossy caramel sauce dripping down the sides. In the back, a white mug with caramel stains and a sliced pear rest on a white marbled surface. Two forks lie in the front near some green leaves. The photo is taken close up with soft natural light, showing a blurry green leafy background. Photo taken with an iphone --ar 4:5 --v 7

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 1/8–1/16 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 sauce)
7 tbsp unsalted butter (for caramel sauce)
⅓ cup heavy cream (for caramel sauce)
¼ tsp kosher salt (for caramel sauce)

Instructions

Step 1: Preheat your oven to 350°F. Brown 8 tbsp unsalted butter by heating it over low-medium heat until it turns golden brown and stops sputtering. Remove from heat and pour into a heatproof bowl.
Step 2: Blend the golden Oreos in a food processor until fine crumbs form. Whisk the Oreo crumbs with ¼ tsp kosher salt and ¼ tsp cinnamon. Pour the browned butter over the crumbs and mix until fully combined.
Step 3: Press this crust mixture firmly into the bottom of a springform pan. Bake for 10–12 minutes until golden brown, then immediately reduce oven temperature to 325°F. Let the crust cool on a wire rack.
Step 4: To make the streusel, whisk together ½ cup flour, ½ cup oats, 3 tbsp brown sugar, 3 tbsp granulated sugar, 1 tsp cinnamon, ¼ tsp kosher salt, and ¼ tsp allspice. Pour in 8 tbsp melted butter and mix until the mixture is fully moistened. Set aside.
Step 5: For the apple pie filling, toss peeled and thinly sliced apples in 1½ tsp lemon juice. Add ¼ cup brown sugar, 1 tbsp cornstarch, ½ tsp cinnamon, ¼ tsp kosher salt, ¼ tsp allspice, and ⅛ tsp cardamom. Toss gently and set aside.
Step 6: In a stand mixer fitted with the paddle attachment, beat 32 oz cream cheese on medium speed for 1 minute. Add 1 cup granulated sugar and ½ tsp kosher salt, and beat for another minute. Mix in 1 tbsp vanilla extract on low speed.
Step 7: Add 4 eggs and 2 egg yolks one at a time, mixing on medium speed and scraping down the bowl between additions. Then mix in 1 cup sour cream and 1¼ cup heavy cream until smooth and fully combined.
Step 8: Wrap the bottom and sides of the springform pan with two layers of heavy-duty aluminum foil. Spray the inside sides with non-stick cooking spray.
Step 9: Pour half of the cheesecake mixture over the cooled crust and spread evenly. Carefully layer the drained apple slices over the cheesecake layer. Cover with the remaining cheesecake mixture and spread evenly again.
Step 10: Sprinkle the prepared streusel evenly over the top of the cheesecake. Place the springform pan inside a larger baking pan.
Step 11: Using a pitcher, add warm water to the larger pan until it reaches halfway up the sides of the springform pan, creating a water bath.
Step 12: Bake the cheesecake for 1 hour and 15 minutes at 325°F. Then turn off the oven and leave the cheesecake inside with the door closed for an additional 45 minutes.
Step 13: Remove the cheesecake from the oven and water bath. Let it cool on a wire rack for 2 hours, then refrigerate for at least 24 hours. You can cover it with plastic wrap after it has chilled for 8 hours.
Step 14: To make the caramel sauce, heat 1 cup granulated sugar in a medium saucepan over low-medium heat until fully melted and a dark golden brown color. Swirl the pan occasionally but avoid stirring too much.
Step 15: Remove from heat and whisk in 7 tbsp unsalted butter until melted. Then whisk in ⅓ cup heavy cream and ¼ tsp kosher salt until smooth. Be cautious, as the mixture will spatter.
Step 16: Serve the chilled cheesecake slices drizzled with warm caramel sauce for a perfect finish.

Tips & Variations

Use Honeycrisp or any firm, tart apple variety for the best texture and flavor in the apple filling.
Ensure all dairy ingredients are at room temperature to achieve a smooth cheesecake batter.
If you don’t have a springform pan, you can bake this in a deep cake pan but lining with parchment is recommended for easier removal.
For a nutty twist, sprinkle chopped walnuts or pecans on top of the streusel before baking.
If you prefer, swap the golden Oreos with graham crackers or digestive biscuits for the crust.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. Make sure to keep it tightly wrapped or in an airtight container to prevent it from absorbing fridge odors. Reheat caramel sauce gently before drizzling if desired. Cheesecake is best served cold or at room temperature.

How to Serve

A close-up of a two-layer dessert slice on a white plate with a scalloped edge; the bottom layer is a creamy, light beige with a smooth texture and a dusting of cinnamon, while the top layer is a crumbly, slightly darker brown streusel mixed with a shiny, thick caramel sauce dripping down the sides. The slice has a bite taken out of the top part, showing the soft, moist interior under the caramel. The background is a white marbled texture with a blurred golden light, creating a warm atmosphere. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cheesecake ahead of time?

Yes, this cheesecake improves after chilling overnight, allowing the flavors to meld. Just be sure to cover it well to keep it fresh.

What if I don’t have a water bath?

A water bath helps prevent cracks by keeping the baking environment moist and even. If you don’t have one, try placing a pan of water on a lower rack in the oven, but be aware the texture might differ slightly.