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Salted Caramel Apple Pie Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 141 reviews
  • Author: Mia
  • Prep Time: 50 minutes
  • Cook Time: 1 hour 45 minutes
  • Total Time: 2 hours 35 minutes
  • Yield: 12+ slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Salted Caramel Apple Pie Cheesecake is a luscious dessert combining a cinnamon graham cracker crust, creamy spiced cheesecake, tender apple filling, a crunchy oat crumble topping, and a decadent homemade salted caramel sauce. Perfect for fall or any special occasion, it offers a harmonious blend of warm spices, creamy texture, and a sweet, buttery finish. This cheesecake is baked in a water bath to ensure a smooth and creamy center, topped with apple pie-style cooked apples, crumble, and drizzled with rich salted caramel.

Ingredients

Units Scale

Apple Filling:

  • 4 medium apples (588 grams), sliced
  • 3 tbsp salted butter (42 grams)
  • 1-2 tbsp apple cider or water (do not use apple cider vinegar)
  • 1/3 cup light brown sugar, packed (73 grams)
  • 1 1/4 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ground cloves
  • 1/8 tsp allspice
  • 1-2 tsp lemon juice, to taste
  • 2 tsp cornstarch
  • 2 tsp water

Crust:

  • 3 cups cinnamon graham cracker crumbs (300 grams)
  • 1/2 cup + 3 tbsp salted butter, melted (155 grams)

Cheesecake:

  • 32 ounces cream cheese, room temperature, full-fat block style
  • 1 1/2 cups granulated sugar (308 grams)
  • 4 large eggs, room temperature
  • 2 tsp vanilla extract
  • 1 1/2 tsp cornstarch
  • 3/4 cup full-fat sour cream, room temperature (180 grams)
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/8 tsp ground cloves

Crumble Topping:

  • 1/4 cup all-purpose flour (33 grams)
  • 1/2 cup old-fashioned whole rolled oats (48 grams)
  • 1/4 cup brown sugar, packed (55 grams)
  • 1/2 tsp cinnamon
  • 1/8 tsp salt
  • 1/4 cup cold salted butter, cubed (57 grams)

Salted Caramel Sauce:

  • 1 cup granulated sugar (210 grams)
  • 6 tbsp salted butter, cubed (85 grams)
  • 1/2 cup + 1 tbsp heavy cream (135 grams)
  • Pinch of flaky sea salt

Apple Pie Topping:

  • 4 medium apples (588 to 625 grams), sliced
  • 3 tbsp salted butter (42 grams)
  • 1-2 tbsp apple cider or water
  • 1/3 cup brown sugar, packed (73 grams)
  • 1 1/4 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ground cloves
  • 1/8 tsp allspice
  • 1-2 tsp lemon juice
  • 2 tsp water
  • 2 tsp cornstarch

Instructions

  1. Prep: Read through the entire recipe before beginning to ensure all components and equipment are ready. The recipe can be broken into multiple days for convenience.
  2. Make the Apple Filling: Peel and slice 4 medium apples between 1/4 and 1/2 inch thick. In a medium pan over medium-high heat, combine apples, 3 tbsp salted butter, 1-2 tbsp apple cider or water, 1/3 cup light brown sugar, cinnamon, nutmeg, cloves, allspice, and lemon juice. Cook for 8-14 minutes, stirring occasionally, until apples are tender. Add cider or water if the liquid dries out. To thicken juices, dissolve 2 tsp cornstarch in 2 tsp water and stir into the filling; cook for another 30-60 seconds. Transfer to a bowl and cool at room temperature or refrigerate if making ahead.
  3. Make the Crust: Preheat oven to 350°F (175°C). Spray a 9-inch springform pan with nonstick spray and secure the bottom. Mix cinnamon graham cracker crumbs with melted salted butter. Press the mixture firmly into the pan and slightly up the sides. Bake for 10 minutes. Remove and keep the oven on. Prepare a large roasting pan and a pot of boiling water for the water bath.
  4. Make the Cheesecake Batter: Ensure cream cheese, eggs, and sour cream are at room temperature. In a large bowl, beat cream cheese until smooth (1-2 minutes). Add granulated sugar and mix well. Add eggs one at a time, mixing until just incorporated after each addition. Mix in vanilla extract, cornstarch, sour cream, cinnamon, nutmeg, and cloves until just combined.
  5. Assemble Cheesecake: Pour half the cheesecake batter into the baked crust. Spoon the apple filling evenly over the batter. Pour the remaining batter over the apple layer and smooth with an offset spatula.
  6. Prepare Water Bath: Place the springform pan on a rack in the center of the oven. Place a large roasting pan on the rack below. Pour boiling water into the roasting pan carefully to create a water bath that surrounds but does not submerge the cheesecake pan. Alternatively, wrap the bottom of the springform pan in foil and nest within a 10-inch cake pan placed in the roasting pan with boiling water.
  7. Bake Cheesecake: Bake for 1 hour 30 minutes to 1 hour 50 minutes. The cheesecake is done when edges are set and slightly raised, the top is matte, and the center has a slight wobble. An inserted knife near the edge should come out with a few moist crumbs. The internal temperature should be 150-155°F (65-68°C). If the top browns, it’s normal due to the dense filling.
  8. Cool in Oven: Turn off the oven and crack the door open. Let the cheesecake cool inside for 1 hour to prevent cracking.
  9. Cool and Chill: Remove the cheesecake from the oven. Take off foil if used and place the springform pan on a wire rack. Cool completely at room temperature, then cover with foil and refrigerate for at least 6 hours, ideally 12 hours to overnight.
  10. Make Crumble Topping: Increase oven to 350°F (175°C). Line a sheet pan with parchment paper. Whisk flour, oats, brown sugar, cinnamon, and salt. Cut cold cubed butter into the mixture with a pastry blender or two forks until crumbly. Spread evenly on pan and bake 12 to 20 minutes, stirring halfway, until golden and crisp. Let cool completely.
  11. Make Salted Caramel Sauce: Prepare the caramel sauce following the 10-minute salted caramel sauce recipe: cook granulated sugar until melted and amber, add cubed butter off heat, then slowly stir in heavy cream. Cook until smooth and slightly thickened. Add a pinch of flaky sea salt. Cool completely before use.
  12. Make Apple Pie Topping: Peel and slice 4 medium apples between 1/2 and 3/4 inch thick. Cook with salted butter, apple cider or water, brown sugar, cinnamon, nutmeg, cloves, allspice, lemon juice, cornstarch, and water over medium-high heat for 8-14 minutes, stirring occasionally until tender and thickened. Cool at room temperature or refrigerate if making ahead.
  13. Serve: Remove the cheesecake from the springform pan. Top with the apple pie topping, sprinkle generously with the crumble topping, and drizzle with salted caramel sauce. Slice and serve.
  14. Storage and Make-Ahead Tips: Apple filling/topping can be made up to one day early and stored refrigerated in an airtight container. Caramel sauce can be made up to 5 days in advance, cooled and stored in the fridge. Crumble topping can be made 2-3 days ahead and stored airtight at room temperature.

Notes

  • Baking Pan Alternatives: Use a 9-inch springform pan only; a 9-inch cake or pie pan is too small. A 9×13 pan can be used but reduce baking time by approximately 40 minutes and monitor doneness closely.
  • Apple Filling/Topping: Apple slices for filling are thinner than topping slices to maintain texture in the cheesecake. You can make the full apple batch at once and reserve half for topping if desired.
  • Crust: Use cinnamon graham cracker crumbs purchased or homemade from graham crackers pulsed in a food processor. Adjust melted butter quantity if making crumbs from whole crackers as they tend to be drier.
  • Make-Ahead Apple Filling: When storing overnight, scrape pan well to preserve juices. Gently microwave before using to restore sauce consistency.

Nutrition

  • Serving Size: 1 slice (1/12th of cheesecake)
  • Calories: 550
  • Sugar: 38g
  • Sodium: 210mg
  • Fat: 35g
  • Saturated Fat: 20g
  • Unsaturated Fat: 12g
  • Trans Fat: 0.5g
  • Carbohydrates: 50g
  • Fiber: 3g
  • Protein: 7g
  • Cholesterol: 130mg

Find it online: https://mealsbymia.com/salted-caramel-apple-pie-cheesecake-recipe/