Salted Caramel Apple Pie Cheesecake

Why Make This Recipe

Salted Caramel Apple Pie Cheesecake is a delightful dessert that combines the rich flavors of cheesecake, warm spiced apples, and the irresistible sweetness of caramel. This dessert is perfect for any occasion, from holiday gatherings to a cozy family dinner. The creamy texture of the cheesecake complements the tartness of the apples, while the salted caramel adds a unique twist that makes every bite special. It’s sure to impress your friends and family, creating lasting memories around the table.

How to Make Salted Caramel Apple Pie Cheesecake

Ingredients:

• 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
• 3 cups cinnamon graham cracker crumbs (300 grams)
• 1/2 cup + 3 tbsp salted butter, melted (155 grams)
• 32 ounces cream cheese, at room temperature (use the 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 cornstarch
• 3/4 cup full-fat sour cream, at room temperature (180 grams)
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/8 tsp ground cloves
• 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)
• 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

Directions:

1. Prep: Read through the recipe before you begin to ensure you have everything you need. You can break this recipe into multiple days if desired.

2. Make the Apple Filling: Peel and slice your apples between 1/4 and 1/2 inch thick. In a medium pan over medium-high heat, add all apple filling ingredients. Cook for 8-14 minutes, stirring occasionally, until the apples are tender. If the liquid evaporates, add a splash of cider or water. If the filling isn’t thickened, combine 2 tsp cornstarch with 2 tsp water, stir it in, and cook for an additional 30-60 seconds. Cool the mixture in a bowl.

3. Make the Crust: Preheat your oven to 350°F. Spray a 9-inch springform pan with nonstick spray. Stir together the crust ingredients and press them into the pan and up the sides. Bake for 10 minutes.

4. Make the Cheesecake: Ensure your ingredients are at room temperature. Beat the cream cheese until creamy in a large bowl. Add sugar and mix until incorporated. Add eggs one by one, mixing after each. Then add vanilla, cornstarch, sour cream, and spices, mixing until combined. Pour half of the batter into the baked crust, layer the apple filling, and then pour the remaining batter over the top. Smooth it with a spatula.

5. Prep Water Bath: Place a large pot of water on the stove to boil. Set the cheesecake pan on a rack in the center of the oven, placing a roasting pan beneath it. Pour boiling water into the roasting pan to help keep the cheesecake creamy and prevent cracks.

6. Bake: Bake the cheesecake for 1 hour and 30 to 1 hour and 50 minutes, or until the edges are set and the center still wobbles slightly. After baking, turn off the oven and crack the door. Let the cheesecake cool for 1 hour before removing it.

7. Cool & Chill: Once cooled, place the cheesecake on a wire rack. Let it cool completely, then refrigerate for at least 6 hours or up to a day before serving.

8. Make Crumble Topping: Preheat the oven to 350°F and line a sheet pan with parchment paper. Mix the dry ingredients, cut in the cold butter, and bake for 12-20 minutes until golden.

9. Make Salted Caramel Sauce: Follow your favorite recipe for a quick salted caramel sauce, letting it cool before using it.

10. Make Apple Pie Topping: Repeat the process for the apple filling using the same instructions for the topping.

11. Serve + Store: Top the cheesecake with the apple pie topping, crumble topping, and drizzle with salted caramel. Slice and enjoy!

12. Make-Ahead Tips: Apple filling can be made a day ahead. Caramel sauce can be prepared and stored in the fridge for up to 5 days. Crumble can be made 2-3 days ahead.

How to Serve Salted Caramel Apple Pie Cheesecake

Slice the cheesecake into clean pieces and serve cold. You can drizzle additional salted caramel or sprinkle cinnamon on top for an extra touch. This dessert pairs beautifully with whipped cream or a scoop of vanilla ice cream.

How to Store Salted Caramel Apple Pie Cheesecake

Store any leftovers in the refrigerator covered tightly with plastic wrap or in an airtight container. It should be good for up to 5 days.

Tips to Make Salted Caramel Apple Pie Cheesecake

• Make sure all your cream cheese and eggs are at room temperature for the best consistency.
• Use a water bath to bake the cheesecake for a smoother texture.
• Keep an eye on the caramel sauce to prevent it from burning.
• Allow the cheesecake to cool fully before refrigerating to help set it properly.

Variation

You can experiment by using different types of apples, such as Granny Smith for extra tartness, or add nuts to the crumble for added crunch.

FAQs

1. Can I use store-bought caramel sauce?
Yes, store-bought caramel can be used if you’re short on time!

2. How can I prevent my cheesecake from cracking?
Using a water bath and not overbaking the cheesecake helps to minimize cracking.

3. Can I freeze this cheesecake?
Yes, you can freeze the cheesecake! Just make sure to wrap it well and store it in an airtight container. Let it thaw in the fridge before serving.

Salted Caramel Apple Pie Cheesecake

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• Total Time: 125 minutes
• Yield: 12 servings
• Diet: Vegetarian

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Description

A delightful dessert that combines cheesecake, warm spiced apples, and salted caramel, perfect for any occasion.

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Ingredients

• 4 medium apples, sliced
• 3 tbsp salted butter
• 1-2 tbsp apple cider
• 1/3 cup light brown sugar, packed
• 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
• 3 cups cinnamon graham cracker crumbs
• 1/2 cup + 3 tbsp salted butter, melted
• 32 ounces cream cheese, at room temperature
• 1 and 1/2 cups granulated sugar
• 4 large eggs, at room temperature
• 2 tsp vanilla extract
• 1 and 1/2 tsp cornstarch
• 3/4 cup full-fat sour cream, at room temperature
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/8 tsp ground cloves
• 1/4 cup all-purpose flour
• 1/2 cup old-fashioned whole rolled oats
• 1/4 cup brown sugar, packed
• 1/2 tsp cinnamon
• 1/8 tsp salt
• 1/4 cup cold salted butter, cubed
• 1 cup granulated sugar
• 6 tbsp salted butter, cubed
• 1/2 cup + 1 tbsp heavy cream
• Pinch of flaky sea salt

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Instructions

1. Read through the recipe before you begin to ensure you have everything you need. You can break this recipe into multiple days if desired.
2. Peel and slice your apples, then combine with all apple filling ingredients in a medium pan over medium-high heat. Cook for 8-14 minutes, stirring occasionally.
3. Preheat your oven to 350°F and spray a 9-inch springform pan with nonstick spray.
4. Stir together the crust ingredients and press them into the pan and up the sides. Bake for 10 minutes.
5. Beat the cream cheese in a large bowl until creamy, then add sugar and mix well. Add eggs one at a time, mixing after each.
6. Pour half of the batter into the baked crust, layer with the apple filling, and then pour the remaining batter on top.
7. Place a large pot of water on the stove to boil and set the cheesecake pan on a rack above a roasting pan in the oven.
8. Bake the cheesecake for 90 to 110 minutes, until the edges are set and the center wobbles slightly.
9. Let the cheesecake cool for 1 hour, then refrigerate for at least 6 hours.
10. Preheat</strong] the oven for the crumble topping and bake for 12-20 minutes until golden.
11. Top the cheesecake with apple pie topping, crumble topping, and drizzle with salted caramel before serving.

Notes

Make-ahead tips: Apple filling can be prepared a day in advance. Caramel sauce lasts 5 days in the fridge.

• Prep Time: 15 minutes
• Cook Time: 110 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American