Apple Pie Stuffed Cheesecake
This delightful dessert combines the creamy richness of cheesecake with the warm flavors of apple pie. A buttery cinnamon cookie crust holds a smooth cheesecake filling, topped with a spiced apple mixture and drizzled with caramel sauce. Perfect for any occasion, this cheesecake is sure to impress your guests.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Total Time: 105 minutes
- Yield: 12 servings 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 1 package Chips Ahoy Thins Cinnamon Sugar Cookies, crumbed
- 4 tablespoons butter, melted
- 2 packages (8 oz each) cream cheese, room temperature
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon apple pie spice mix
- 1/4 cup sour cream
- 1/4 cup heavy cream
- 3 large eggs, room temperature
- 1/2 cup toffee baking chips
- 2 tablespoons butter
- 2 apples, peeled, cored, and chopped
- Splash of lemon juice
- 2 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- 1 teaspoon honey
- 1/4 cup caramel sauce
Instructions
- Prepare the Pan: Grease a 9-inch springform pan. Wrap the bottom and partially up the sides of the pan with a sheet of tin foil. Preheat your oven to 325°F (163°C).
- Make the Crust: Mix the melted butter with the cookie crumbs. Press the mixture evenly into the bottom of the prepared springform pan. Set aside.
- Prepare the Cheesecake Filling: In a large bowl, beat the cream cheese, sugar, brown sugar, vanilla extract, and apple pie spice mix until smooth. Gradually beat in the sour cream and heavy cream. Add the eggs one at a time, beating well after each addition. Fold in the toffee baking chips.
- Bake: Pour the cream cheese mixture over the crust in the pan. Bake for 60-75 minutes, or until the center is just set. Remove from the oven and allow to cool. Refrigerate for at least 2 hours.
- Prepare the Apple Topping: In a sauté pan, melt 2 tablespoons of butter over medium heat. Add the chopped apples and a splash of lemon juice. Cook, stirring, until the apples are softened. Stir in the brown sugar and ground cinnamon. Cook for an additional minute, then remove from heat. Stir in the honey and caramel sauce. Let the mixture cool to room temperature.
- Assemble: Gently run a knife around the edges of the cheesecake before removing the side of the springform pan. Spoon the cooled apple mixture over the top of the cheesecake.
- Serve and Store: Serve the cheesecake chilled. Store any leftovers covered in the refrigerator.
Nutrition
- Calories: 380
- Sugar: 20g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 14g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg