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Apple Pie Stuffed Cheesecake

Apple Pie Stuffed Cheesecake

A delightful fusion of apple pie and cheesecake, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 350 kcal

Ingredients
  

For the crust

  • 1 package Chips Ahoy Thins Cinnamon Sugar Cookies, crumbled
  • 4 TBSP butter, melted

For the cheesecake filling

  • 2 packages (8 oz) cream cheese, at room temperature
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 tsp vanilla
  • 1 tsp apple pie spice mix
  • 1/4 cup sour cream
  • 1/4 cup heavy cream
  • 3 eggs at room temperature
  • 1/2 cup toffee baking chips

For the apple pie topping

  • 2 TBSP butter
  • 2 apples peeled, cored, and chopped (Braeburn apples work well)
  • 1 splash lemon juice
  • 2 TBSP brown sugar
  • 1/2 tsp cinnamon
  • 1 tsp honey
  • 1/4 cup caramel sauce

Instructions
 

Creating the Crust

  • Grease a 9-inch springform pan.
  • Wrap a sheet of tin foil around the bottom and partially up the sides of the pan.
  • Preheat your oven to 325 degrees.
  • Mix together the melted butter and crumbled Cinnamon Sugar Cookies.
  • Press this mixture into the bottom of the springform pan.
  • Set it aside.

Preparing the Cheesecake Filling

  • In a large mixing bowl, beat the cream cheese until it’s smooth.
  • Add the sugar, brown sugar, vanilla, and apple pie spice mix. Continue to beat until the mixture is well combined.
  • Beat in the sour cream and heavy cream.
  • Add the eggs, one at a time, mixing well after each addition.
  • Stir in the toffee baking chips.

Baking the Cheesecake

  • Pour the prepared cheesecake filling into the crust.
  • Bake for about 60-75 minutes, or until the center is just set.

Creating the Apple Pie Topping

  • Remove the cheesecake from the oven and allow it to cool.
  • Refrigerate it for at least 2 hours.
  • In a sauté pan, melt the 2 TBSP of butter over medium heat.
  • Add the chopped apples and a splash of lemon juice.
  • Cook and stir until the apples soften.
  • Mix in the brown sugar and cinnamon.
  • Cook and stir for another minute.
  • Remove from heat and stir in the honey and caramel sauce.
  • Let it cool to room temperature.

The Final Touch

  • Gently run a knife around the cheesecake before removing the side of the springform pan.
  • Spoon the cooled apple mixture over the cheesecake, and it’s ready to serve.

Notes

You can experiment with different cookies for the crust, use a store-bought pie crust, and store leftover cheesecake in the refrigerator for up to 3-4 days.
Keyword Apple Pie, Baking, Cheesecake, Dessert, Holiday Treat