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Salted Caramel Apple Pie Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 119 reviews
  • Author: Lauren
  • Prep Time: 50 minutes
  • Cook Time: 1 hour 45 minutes
  • Total Time: 2 hours 35 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Salted Caramel Apple Pie Cheesecake is a decadent fall dessert combining a creamy vanilla cinnamon cheesecake with layers of caramelized apples on a cinnamon graham cracker crust. It is topped with spiced apples, a buttery oat crumble, and drizzled with homemade salted caramel sauce, offering all the flavors of apple pie in a luscious cheesecake form without the fuss of traditional pie crust.

Ingredients

Scale

Apple Filling

  • 4 medium apples (588 grams sliced)
  • 3 tbsp salted butter (42 grams)
  • 1-2 tbsp apple cider
  • 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 Filling

  • 32 ounces cream cheese, room temperature (full-fat block style)
  • 1 and 1/2 cups granulated sugar (308 grams)
  • 4 large eggs, room temperature
  • 2 tsp vanilla extract
  • 1 and 1/2 tsp corn starch
  • 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 (4 tbsp, 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
  • 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 through the recipe entirely before you begin to ensure you have all ingredients and equipment ready. This recipe has multiple components which can be made over a few days for ease. See make-ahead tips below.
  2. Make the Apple Filling: Peel and slice 4 medium apples into 1/4 to 1/2 inch thick slices. Combine all apple filling ingredients in a medium pan over medium-high heat. Cook for 8-14 minutes, stirring gently to achieve tender apples. If liquid evaporates, add a splash of cider or water to maintain sauce consistency. Once tender, mix 2 tsp cornstarch with 2 tsp water and add to the pan. Cook while stirring for 30-60 seconds to thicken. Transfer to a bowl to 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 ensure bottom is secured. Mix cinnamon graham cracker crumbs with melted butter until combined. Press mixture firmly into the pan and up the sides. Bake for 10 minutes, then set aside and keep oven on.
  4. Prepare Water Bath and Pot of Boiling Water: Fill a large pot with water and bring to boil on stovetop. Have a large roasting pan ready for the water bath setup.
  5. Make the Cheesecake Batter: In a large mixing bowl, beat cream cheese with electric mixer until creamy (~1-2 minutes). Add granulated sugar and mix until combined (~1 minute), scraping bowl sides. Add eggs one at a time, mixing each until just incorporated. Add vanilla extract, corn starch, sour cream, cinnamon, nutmeg, and cloves; mix until incorporated.
  6. Assemble the Cheesecake: Pour half the cheesecake batter into the baked crust. Spread the cooled apple filling evenly over the batter. Pour remaining batter on top and smooth with an offset spatula.
  7. Set Up Water Bath: Place springform pan on a rack in the oven center. Position roasting pan on rack below or wrap springform base in foil and place it in a 10-inch cake pan inside roasting pan. Pour boiling water into roasting pan carefully to about halfway up springform sides. Avoid placing cheesecake pan directly into water to prevent leaks.
  8. Bake the Cheesecake: Bake at 350°F for 1 hour 30 minutes to 1 hour 50 minutes. The cheesecake edges will be slightly raised with a matte top and gentle wobble in the center. Insert knife near edges; it should come out with some thick batter. Internal temperature should reach 150-155°F. If top browns or puffs, it’s normal. Turn off oven and crack door open; let cool inside for 1 hour.
  9. Cool and Chill: Remove cheesecake from oven and foil, set on wire rack to cool completely at room temperature. Cover with foil and refrigerate at least 6 hours, preferably 12 hours to overnight before removing from pan and serving.
  10. Make Crumble Topping: Preheat oven to 350°F. Line sheet pan with parchment. Combine flour, oats, brown sugar, salt, and cinnamon. Cut cold butter into dry ingredients with a pastry blender or forks until crumbly. Spread evenly and bake 12-20 minutes, stirring halfway, until golden and crisp. Cool completely.
  11. Make Salted Caramel Sauce: Prepare caramel sauce as per 10-minute salted caramel recipe (referenced in article). Cool before using.
  12. Make Apple Pie Topping: Peel and slice 4 medium apples into 1/2 to 3/4 inch thick slices. Repeat apple filling cooking steps for this topping. Cool completely before use.
  13. Serve: Top the chilled cheesecake with apple pie topping, crumble topping, and drizzle with salted caramel sauce. Slice and enjoy.
  14. Make-Ahead Tips: Apple filling/topping can be made up to 1 day ahead, stored in airtight container in fridge. Caramel sauce can be made up to 5 days ahead, stored in jar in fridge. Crumble can be made 2-3 days ahead, stored in airtight container at room temperature.

Notes

  • This cheesecake is perfect for fall with warm spices and caramelized apples.
  • Careful with the water bath setup to avoid soggy crust; avoid direct contact of water with cheesecake pan.
  • Room temperature ingredients ensure smooth batter and prevent cracks.
  • This recipe requires multiple steps but can be broken up over days for convenience.
  • The crumble topping adds a delightful crisp texture contrast to the creamy cheesecake and soft apples.
  • The salted caramel sauce adds a rich, buttery sweetness with just a touch of salt balance.

Nutrition

  • Serving Size: 1 slice
  • Calories: 822 kcal
  • Sugar: 63 g
  • Sodium: 573 mg
  • Fat: 51 g
  • Saturated Fat: 29 g
  • Unsaturated Fat: 16 g
  • Trans Fat: 1 g
  • Carbohydrates: 85 g
  • Fiber: 4 g
  • Protein: 10 g
  • Cholesterol: 195 mg

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