Apple Pie Stuffed Cheesecake Irresistible Dessert Delight

Ingredients

• 3 medium apples (such as Granny Smith), peeled, cored, and diced
• 1 tablespoon lemon juice
• 1 teaspoon cinnamon
• 1 quarter teaspoon nutmeg
• 0.5 cup brown sugar
• 1 tablespoon butter
• 16 oz cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 0.25 cup sour cream
• 0.25 cup all-purpose flour
• 1.5 cups graham cracker crumbs
• 0.25 cup granulated sugar
• 0.5 cup butter, melted
• 1 serving whipped cream (optional)
• 1 serving ground cinnamon for dusting

Instructions

1. Prepare the Apple Pie Filling: In a medium saucepan over medium heat, melt the butter. Add diced apples, lemon juice, cinnamon, nutmeg, and brown sugar. Stir to combine and cook for about 5-7 minutes, until the apples are tender. Remove from heat and let cool.
2. Make the Crust: Preheat your oven to 325°F (160°C). In a mixing bowl, combine graham cracker crumbs and sugar. Pour in melted butter and mix until the crumbs are moistened. Press the mixture evenly into the bottom of a 9-inch springform pan. Bake for 10 minutes and then remove from the oven to cool.
3. Prepare the Cheesecake Batter: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add sugar, mixing until well combined. Add vanilla extract, and incorporate eggs one at a time, mixing until combined after each addition. Then, add sour cream and flour, mixing just until smooth.
4. Layer the Cheesecake: Pour half of the cheesecake batter into the cooled crust. Spoon the apple pie filling evenly over the batter, then pour the remaining cheesecake batter on top, smoothing it out.
5. Bake the Cheesecake: Bake the cheesecake for 50-60 minutes, or until the edges are set, and the center slightly jiggles. Turn off the oven and crack the door open, allowing the cheesecake to cool gradually for about an hour to prevent cracking.
6. Chill: After it has cooled to room temperature, refrigerate the cheesecake for at least 4 hours, or overnight for the best texture.
7. Serve: Carefully remove the cheesecake from the springform pan. Top with whipped cream and dust with ground cinnamon before serving.