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Salted Caramel Apple Pie Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 106 reviews
  • Author: Jaden
  • 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 an indulgent fall dessert that combines the best of apple pie and creamy cheesecake. Featuring a spiced cinnamon graham cracker crust, a luscious vanilla cinnamon cheesecake filling, caramelized apple layers, a buttery oat crumble topping, and a drizzle of homemade salted caramel sauce, this dessert is perfect for gatherings or special occasions. The water bath baking method ensures a smooth and velvety texture, while the apple filling and pie topping bring the comforting flavors of autumn right to your plate.

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, 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 (57 grams, 4 tbsp)

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)
  • 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 entire recipe to gather all ingredients and equipment. Since the recipe has multiple components, consider spreading the preparation over multiple days to manage the workload. Refer to make-ahead tips for efficient planning.
  2. Make the Apple Filling: Peel and slice 4 medium apples into 1/4 to 1/2 inch thick pieces. In a medium pan over medium-high heat, combine sliced apples with 3 tbsp salted butter, 1-2 tbsp apple cider, 1/3 cup light brown sugar, 1 1/4 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ground cloves, 1/8 tsp allspice, and 1-2 tsp lemon juice. Cook for 8-14 minutes while stirring gently until apples reach desired tenderness. If the liquid evaporates too quickly, add splash of cider or water to maintain moisture. To thicken juices, mix 2 tsp cornstarch with 2 tsp water until dissolved, add to pan, and cook for 30-60 seconds while stirring. Transfer the apple mixture and juices 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 and ensure the bottom is secured. Mix 3 cups cinnamon graham cracker crumbs with 1/2 cup plus 3 tbsp melted salted butter until combined. Press the mixture firmly into the bottom and slightly up the sides of the pan. Bake for 10 minutes, then set aside. Keep the oven at 350°F.
  4. Prepare for Water Bath: Fill a large pot with water and set it to boil on the stovetop. Prepare a large roasting pan to be used for the water bath during baking.
  5. Make the Cheesecake Filling: Ensure cream cheese, sour cream, and eggs are at room temperature for best texture. In a large mixing bowl, beat 32 ounces cream cheese with an electric mixer for 1-2 minutes until creamy. Add 1 1/2 cups granulated sugar and mix until combined, scraping bowl sides as needed. Add eggs one at a time, mixing on medium speed until just incorporated after each. Stir in 2 tsp vanilla extract, 1 1/2 tsp corn starch, 3/4 cup sour cream, 1 tsp cinnamon, 1/4 tsp nutmeg, and 1/8 tsp ground cloves; mix until just combined.
  6. Assemble the Cheesecake: Pour half of the cheesecake batter into the baked crust. Evenly layer the cooled apple filling on top of the batter. Pour the remaining cheesecake batter over the apples and smooth the surface using an offset spatula.
  7. Set Up Water Bath: Place the springform pan on a rack centered in the oven. Place a roasting pan on the rack below. Alternatively, wrap the springform pan base in foil and place it inside a 10-inch cake pan, then set inside the roasting pan. Pour boiling water into the roasting pan carefully to reach halfway up the sides of the cheesecake pan, avoiding leaks.
  8. Bake the Cheesecake: Bake for 1 hour and 30 minutes to 1 hour and 50 minutes. The edges should be slightly raised, the top matte, with a slight wobble in the center. A knife inserted near the edge will have a small amount of thick batter, and the internal temperature should be 150-155°F (65-68°C). If the top browns or puffs slightly, this is normal. Once done, turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
  9. Cool and Chill: Remove the cheesecake from the oven and unwrap foil if used. Let it cool completely on a wire rack at room temperature. Cover with foil and refrigerate for at least 6 hours, ideally 12 hours to 1 day before serving.
  10. Make Crumble Topping: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. In a bowl, whisk together 1/4 cup all-purpose flour, 1/2 cup rolled oats, 1/4 cup packed brown sugar, 1/2 tsp cinnamon, and 1/8 tsp salt. Cut 1/4 cup cold cubed salted butter into the mixture using a pastry blender or forks until crumbly. Spread evenly on the prepared sheet and bake for 12-20 minutes, stirring halfway. Cool completely.
  11. Make Salted Caramel Sauce: Prepare the caramel sauce following the 10-minute salted caramel sauce recipe with step-by-step instructions (refer to linked blog or recipe). Let cool before use.
  12. Make Apple Pie Topping: Peel and slice 4 medium apples into 1/2 to 3/4 inch thick pieces. Repeat the apple filling process using the same spices, cider, butter, sugar, and thickening method. Transfer filling to a bowl to cool.
  13. Serve: Top the chilled cheesecake with the apple pie topping, crumble topping, and drizzle generously with salted caramel sauce. Slice and enjoy immediately.
  14. Make-Ahead Tips: Apple filling and topping can be made up to one day in advance and stored in the refrigerator in airtight containers. Salted caramel sauce can be prepared up to five days ahead and refrigerated in a sealed jar. Crumble topping can be made 2-3 days ahead and stored at room temperature in an airtight container.

Notes

  • This Salted Caramel Apple Pie Cheesecake is the ultimate fall dessert featuring a creamy cinnamon cheesecake with layers of caramelized apples and a cinnamon graham cracker crust.
  • The water bath baking technique helps achieve a silky, smooth cheesecake texture by protecting it from direct heat.
  • Using room temperature ingredients like cream cheese, eggs, and sour cream ensures a smooth batter and prevents lumps.
  • The apple cinnamon spiced filling captures classic pie flavors, making this dessert comforting and festive.
  • Make-ahead components allow you to spread prep over several days, making it easier to manage.
  • Ensure the crust bottom is securely fastened to prevent leaks during the water bath bake.
  • Do not place the cheesecake pan directly into the water bath without protection, as it will cause leaks and a soggy crust.

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://yummyhere.com/salted-caramel-apple-pie-cheesecake-recipe/