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Apple Pie Stuffed Cheesecake combines the warm spices of apple pie with creamy cheesecake, featuring a Biscoff or graham cracker crust, a cinnamon-spiced apple filling, creamy cheesecake layer, and a crunchy streusel topping. Perfect for holidays or casual gatherings with a delicious flavor and texture fusion.

Ingredients

  • For the crust: 200g Biscoff cookies or graham crackers (or alternative cookies), 100g melted unsalted butter
  • For the cheesecake filling: 450g (16 oz) cream cheese, softened; 200g (1 cup) granulated sugar; 2 tablespoons cornstarch; 1 teaspoon vanilla extract; zest of 1 lemon; 2 tablespoons fresh lemon juice; 3 large eggs; 120ml (1/2 cup) sour cream
  • For apple pie filling: 4 cups thinly sliced firm apples (such as Granny Smith, Gala, or Fuji); 100g (1/2 cup) brown sugar; 1 1/2 teaspoons ground cinnamon
  • For streusel topping: 60g (1/2 cup) all-purpose flour; 45g (1/2 cup) rolled oats; 60g (1/4 cup) melted unsalted butter; 50g (1/4 cup) brown sugar; 1 teaspoon ground cinnamon

Instructions

  1. Preheat oven to 180°C (350°F). Line a 9-inch (23 cm) springform pan with baking paper.
  2. Prepare the crust: Crush the Biscoff cookies or graham crackers into fine crumbs. Mix with melted butter until the mixture resembles damp sand.
  3. Press the crust mixture evenly on the bottom of the prepared pan. Bake for 10 minutes, then remove from oven and let cool.
  4. In a large bowl, beat cream cheese and granulated sugar until smooth and creamy.
  5. Add cornstarch, vanilla extract, lemon zest and juice, eggs, and sour cream. Mix gently but thoroughly until just combined and slightly fluffy.
  6. In another bowl, combine sliced apples with brown sugar and cinnamon until well coated.
  7. Assemble the cheesecake: Spread about half of the cream cheese mixture over the cooled crust. Layer half of the spiced apples over the cream cheese. Repeat with remaining cream cheese and apples or fold some apples into the remaining batter before layering, per preference.
  8. Prepare streusel topping by mixing flour, rolled oats, melted butter, brown sugar, and cinnamon until crumbly.
  9. Sprinkle the streusel topping evenly over the assembled cheesecake.
  10. Cover cheesecake loosely with aluminum foil.
  11. Bake at 180°C (350°F) for 35 minutes covered, then remove foil and bake for additional 15 minutes or until topping is golden and cheesecake is set but slightly jiggly in the center.
  12. Turn off oven and allow cheesecake to cool inside oven gradually until room temperature to prevent cracks.
  13. Refrigerate cheesecake overnight for best flavor and set. Serve chilled, optionally drizzled with warm caramel or hot fudge sauce, or topped with whipped cream or ice cream.

Notes

Use room temperature ingredients to reduce cracks and ensure smooth batter., Mix ingredients gently to avoid too much air incorporation which can cause cracks., Slow cooling in oven helps keep cheesecake surface smooth and crack-free., Use firm apples such as Granny Smith for tartness; Gala or Fuji add sweetness and complexity., Biscoff cookies can be substituted by graham crackers, digestive biscuits, or gluten-free cookies as preferred., For faster preparation, pre-made canned apple pie filling may be used, adjusting sugar accordingly., Variations include adding nuts to streusel, mixing apples into batter, or making individual mini cheesecakes., Store leftovers in airtight containers in the refrigerator for up to 3-4 days., Cheesecake slices or whole cheesecake can be frozen for up to 1 month wrapped well, thaw overnight in fridge before serving.

Nutrition

Find it online: https://gingerbaking.com/best-apple-pie-stuffed-cheesecake-easy-recipe/