Get ready to indulge in a heavenly dessert with this Apple Pie Stuffed Cheesecake. Combining the classic goodness of apple pie with the rich and creamy texture of cheesecake, this dessert is a delightful fusion of flavors that will leave your taste buds singing. With layers of cinnamon sugar cookie crust, velvety cheesecake, and a luscious apple pie topping, this recipe is perfect for any occasion. Follow along for a step-by-step guide to creating this decadent masterpiece.
Ingredients:
- 1 package Chips Ahoy Thins Cinnamon Sugar Cookies, crumbled
- 4 tablespoons butter, melted
- 2 packages (8 oz) cream cheese, room temperature
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 teaspoon vanilla
- 1 teaspoon apple pie spice mix
- 1/4 cup sour cream
- 1/4 cup heavy cream
- 3 eggs, room temperature
- 1/2 cup toffee baking chips
- 2 tablespoons butter
- 2 apples, peeled, cored, and chopped (Braeburn recommended)
- Splash of lemon juice
- 2 tablespoons brown sugar
- 1/2 teaspoon cinnamon
- 1 teaspoon honey
- 1/4 cup caramel sauce
Directions:
- Grease a 9-inch springform pan. Wrap a sheet of tin foil around the bottom and partially up the sides of the pan. Preheat the oven to 325 degrees.
- Mix the melted butter and cookie crumbs. Press the mixture into the bottom of the springform pan. Set aside.
- Beat the cream cheese, sugar, brown sugar, vanilla, and apple pie spice mix until smooth. Add sour cream and heavy cream, followed by the eggs (one at a time). Mix in the toffee chips.
- Pour the cheesecake batter into the prepared crust and bake for about 60–75 minutes, until the center is just set.
- Remove from the oven and allow it to cool. Refrigerate for at least 2 hours.
- In a sauté pan, melt 2 tablespoons of butter over medium heat. Add chopped apples and a splash of lemon juice. Cook until softened. Mix in brown sugar and cinnamon. Cook and stir for another minute. Remove from heat and stir in honey and caramel sauce. Cool completely to room temperature.
- Gently run a knife around the cheesecake before removing the side of the springform pan.
- Spoon the cooled apple mixture over the cheesecake just before serving.
- Store leftovers, covered, in the refrigerator.
Conclusion:
In conclusion, this Apple Pie Stuffed Cheesecake is a show-stopping dessert that combines the best of both worlds. The crunchy cinnamon sugar cookie crust, creamy cheesecake, and decadent apple pie topping create a symphony of flavors that will leave everyone at the table wanting more. Whether served at a special occasion or enjoyed as a sweet treat, this recipe is sure to become a cherished favorite. So, follow the steps, embrace the delightful fusion of flavors, and savor each delicious bite of this decadent dessert.