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Salted Caramel Apple Pie Cheesecake Recipe

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★★★★

3.9 from 36 reviews

Salted Caramel Apple Pie Cheesecake is the perfect fall dessert, combining creamy vanilla cinnamon cheesecake with layers of caramelized apples on a crisp cinnamon graham cracker crust. Topped with spiced apple slices, a buttery oat crumble, and a drizzle of homemade salted caramel sauce, this cheesecake captures the flavors of apple pie without the pie crust hassle. Ideal for Thanksgiving or any cozy autumn gathering, it yields 12 generous slices of rich, comforting indulgence.

Ingredients

Scale

Apple Filling:

  • 4 medium apples (588 grams), sliced
  • 3 tbsp salted butter (42 grams)
  • 1–2 tbsp apple cider or water
  • 1/3 cup light brown sugar, packed (73 grams)
  • 1 and 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, at room temperature (full-fat, block style)
  • 1 and 1/2 cups granulated sugar (308 grams)
  • 4 large eggs, at room temperature
  • 2 tsp vanilla extract
  • 1 and 1/2 tsp corn starch
  • 3/4 cup full-fat sour cream, at 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 (4 tbsp or 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 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 and 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 the entire recipe and gather all ingredients and equipment before starting. You can prepare some elements in advance to spread out the workload.
  2. Make the Apple Filling: Peel and slice 4 apples about 1/4 to 1/2 inch thick. In a medium pan over medium-high heat, combine the apples with butter, apple cider or water, brown sugar, cinnamon, nutmeg, cloves, allspice, and lemon juice. Cook for 8-14 minutes, stirring continuously until apples are tender. If liquid evaporates too quickly, add more cider or water. Mix cornstarch and water in a small bowl to dissolve, and stir into apple mixture. Cook another 30-60 seconds until thickened. Transfer to a bowl to cool.
  3. Make the Crust: Preheat oven to 350°F (175°C). Spray a 9-inch springform pan with nonstick spray. Combine cinnamon graham cracker crumbs and melted butter. Press mixture firmly into the bottom and slightly up the sides of the pan. Bake for 10 minutes, then set aside. Keep oven on.
  4. Make the Cheesecake Batter: Beat room temperature cream cheese in a large bowl with an electric mixer until creamy (~1-2 minutes). Add sugar and mix well, scraping sides as needed. Add eggs one at a time, mixing on medium speed until just combined. Add vanilla extract, cornstarch, sour cream, cinnamon, nutmeg, and cloves and mix until smooth but do not overmix. Start boiling water for water bath on stovetop.
  5. Assemble the Cheesecake: Pour half of the cheesecake batter into the baked crust. Spoon the cooled apple filling evenly over the batter. Pour the remaining batter over the apple layer and smooth the top with an offset spatula.
  6. Prepare Water Bath and Bake: Place the springform pan on a rack in the center of the oven. Place a large roasting pan on the rack below or wrap the springform pan base in foil and place inside a 10-inch cake pan that sits in the roasting pan. Pour the boiling water into the roasting pan carefully to surround the cheesecake without submerging the pan. Bake for 1 hour 30 minutes to 1 hour 50 minutes. The cheesecake is done when edges are set, the top is matte, and there is a slight wobble in the center. An instant-read thermometer should register 150–155°F (65–68°C). If the top puffs or browns, that is normal.
  7. Cool in Oven: Turn oven off and crack the door open. Let cheesecake cool inside for 1 hour.
  8. Cool Completely and Refrigerate: Remove the cheesecake from the oven and carefully take off foil if used. Place it on a wire rack and let cool to room temperature. Cover with foil and refrigerate for at least 6 hours, ideally 12 hours to overnight.
  9. Make the Crumble Topping: While the cheesecake chills, preheat oven to 350°F (175°C). Line a sheet pan with parchment paper. In a bowl, whisk flour, oats, brown sugar, cinnamon, and salt. Cut cold cubed butter into the dry ingredients using a pastry blender or forks until crumbly. Spread evenly on the pan and bake 12-20 minutes, stirring halfway through, until golden and crisp. Cool completely.
  10. Make Salted Caramel Sauce: Prepare salted caramel sauce following a 10-minute recipe: melt sugar over medium heat until amber, add cubed butter stirring constantly, then slowly add heavy cream and a pinch of flaky sea salt. Cool before use.
  11. Make Apple Pie Topping: Peel and slice 4 apples about 1/2 to 3/4 inch thick. Repeat the same cooking process as the apple filling using butter, cider or water, brown sugar, spices, lemon juice, cornstarch, and water. Cook until tender and thickened, then cool.
  12. Serve: Remove chilled cheesecake from the springform pan. Top with the apple pie topping, then a generous layer of crumble topping, and drizzle with salted caramel sauce. Slice and serve immediately.

Notes

  • Baking Pan Alternatives: Use a 9-inch springform pan for best results. A 9×13 inch pan can be used but reduce baking time by about 40 minutes and check doneness similarly.
  • Apple Filling/Topping: You can make the full apple filling in one batch and divide it for the filling and topping if you prefer thinner slices on top. Thicker slices are best reserved for topping only to maintain cheesecake texture.
  • Crust: Use cinnamon graham cracker crumbs made from pulsed graham crackers with added cinnamon if desired. Adjust butter as needed for moistness.
  • Make-Ahead: Apple filling/topping can be refrigerated up to 1 day ahead in an airtight container. Caramel sauce can be made up to 5 days in advance and stored in fridge. Crumble can be made 2-3 days ahead and stored at room temperature in airtight container.
  • Reheat Apple Filling: Gently microwave chilled apple filling briefly and stir before using to restore sauciness.

Keywords: Thanksgiving, Apple Dessert, Cheesecake, Apple Pie

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