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A slice of cheesecake stuffed with apple pie filling that has been topped with oat streusel and caramel sauce sitting on top of a yellow decorative plate with one bite taken off the end.

Apple Pie Stuffed Cheesecake

Krista Stechman
Apple Pie Stuffed Cheesecake will be the most over the top indulgent dessert you have this holiday season! Spiced apple pie filling in between two layers of creamy cheesecake topped with cinnamon oatmeal streusel and homemade caramel sauce on a brown butter Golden Oreo crust.
5 from 5 votes
Prep Time 40 minutes
Cook Time 2 hours 10 minutes
Total Time 2 hours 50 minutes
Course dessert
Cuisine american
Servings 12 people
Calories 1011 kcal

Equipment

Ingredients
  

Cookie Crust

  • 28 golden oreos
  • ¼ tsp kosher salt
  • ¼ teaspoon cinnamon
  • 8 tablespoon unsalted butter browned

Streusel

  • ½ cup all purpose flour
  • ½ cup oats
  • 3 tablespoon brown sugar
  • 3 tablespoon granulated sugar
  • 1 teaspoon cinnamon
  • ¼ teaspoon kosher salt
  • ¼ tsp allspice
  • 8 tablespoon unsalted butter melted

Apple Pie Filling

  • 3 honey crisp apples peeled, sliced ⅛ inch - 1/16 inch thick. about 1½ pounds
  • teaspoon lemon juice
  • ¼ cup brown sugar
  • 1 tablespoon cornstarch
  • ½ teaspoon cinnamon
  • ¼ teaspoon kosher salt
  • ¼ tsp allspice
  • teaspoon cardamom

Cheesecake Mixture

  • 32 oz cream cheese room temp
  • 1 cup granulated sugar
  • ½ teaspoon kosher salt
  • 1 tablespoon vanilla extract
  • 4 eggs room temp
  • 2 egg yolks room temp
  • 1 cup sour cream room temp
  • cup heavy cream room temp

Caramel Sauce

  • 1 cup granulated sugar
  • 7 tablespoon unsalted butter
  • cup heavy cream
  • ¼ teaspoon kosher salt

Instructions
 

Making the Crust

  • Preheat the oven to 350°F
  • Brown your butter by heating it in a medium sauce pot over low-medium heat. Once the butter is melted it will start bubbling and sputtering. Give the pot an occasional swirl or stir. Once the butter becomes "quiet" and stops sputtering then it's ready. It should be a golden brown - amber color. Remove from the heat immediately and pour into a heat proof bowl, scraping all the brown bits with it
  • Blend the golden Oreos in a food processor until you have a fine crumb
  • Whisk the Oreos, salt and cinnamon together in a medium bowl. Pour the brown butter over the top then mix until all crumbs are wet
  • Press the crust mixture into the bottom of the springform pan firmly then bake for 10-12 minutes until crust is golden brown
  • IMMEDIATELY TURN THE OVEN DOWN TO 325°F
  • Allow the crust to cool on a wire rack

Making the Streusel

  • Whisk the flour, oats, both sugars, cinnamon, salt and allspice together in a medium bowl. Pour in melted butter and mix until whole mixture is wet
  • Set aside until needed

Making the Apple Pie Filling

  • Toss apple slices in a large bowl with lemon juice
  • Add remaining apple pie filling ingredients and toss well. Set aside

Making the Cheesecake Mixture

  • Mix cream cheese on medium speed for 1 minute in the bowl of a stand mixer fitted with the paddle attachment
  • Mix in sugar and salt then turn up to medium speed for an additional minute
  • Add vanilla on low speed
  • Mix in the eggs and yolks one at a time, on medium speed, scraping down the sides of the bowl between each addition
  • Mix in the sour cream and heavy cream until fully incorporated

Assembling the Apple Pie Stuffed Cheesecake

  • Wrap the bottom and sides of the springform pan in 2 layers of heavy duty aluminum foil tightly. Spray the inside sides of the pan with non-stick cooking spray
  • Pour half of the cheesecake mixture over the top of the crust and spread evenly with a rubber spatula
  • Lift the apple slices out of the bowl and allow all access liquid to drain off. Layer the slices in an even layer over the cheesecake mixture
  • Add the other half of the cheesecake mixture and spread evenly over the apples
  • Sprinkle the streusel over the top of the cheesecake
  • Place the cheesecake inside your larger pan then use a pitcher to add warm water into the pan. Only go about halfway up the side of the springform pan
  • Transfer the water bath and cheesecake to the oven then bake for 1 hour and 15 minutes
  • Turn the oven off and leave the cheesecake in the oven for an additional 45 minutes with the oven door closed
  • Remove the cheesecake from the oven, out of the water bath and onto a cooling rack for 2 hours
  • Transfer the cheesecake into the fridge to chill for 24 hours. You may cover the cheesecake in plastic wrap after it's been in the fridge for 8 hours

Making the Caramel Sauce

  • Heat the granulated sugar over low-medium heat in a medium sauce pot until the sugar fully melts. You may give the pan a swirl every once in awhile or a light stir. Watch the sugar closely because it can burn easily. You want a darker golden brown color
  • Once all the sugar granules are melted, turn the heat off immediately and whisk in the butter. The mixture will spatter up vigorously but keep whisking until butter melts completely
  • Whisk in the heavy cream. The mixture will spatter again but continue to whisk until smooth
  • Stir in the salt

Serving Apple Pie Stuffed Cheesecake

  • Serve the cheesecake cold with warm caramel drizzled over the top

Notes

  • Definitely use a water bath when baking your Apple Pie Stuffed Cheesecake! It's simple and it will prevent cracking and promote even baking.
  • Make this cheesecake 1-2 day ahead of time. It needs to refrigerate for at least 24 hours to set well.
  • You can make the caramel sauce up to 5 days in advance. That's one extra step out of the way to save time! Just heat it in the microwave 10-15 seconds at a time, stirring between each time until it's pourable.

Nutrition

Calories: 1011kcalCarbohydrates: 81gProtein: 12gFat: 73gSaturated Fat: 41gPolyunsaturated Fat: 5gMonounsaturated Fat: 20gTrans Fat: 1gCholesterol: 272mgSodium: 714mgPotassium: 281mgFiber: 2gSugar: 64gVitamin A: 2513IUVitamin C: 3mgCalcium: 167mgIron: 2mg
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