Description
This Salted Caramel Apple Pie Cheesecake is a decadent dessert combining the warm flavors of spiced apple pie with creamy cheesecake, a buttery cinnamon graham cracker crust, a crunchy oat crumble topping, and a luscious homemade salted caramel sauce. Perfectly layered and baked with a water bath for a creamy texture, this dessert offers a beautiful balance of tart apples, sweet caramel, and a hint of spice in every bite.
Ingredients
Apple Filling
- 4 medium apples (588 grams), peeled and 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
- 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
- 1/4 cup all-purpose flour (33 grams)
Crumble Topping
- 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), peeled and sliced into 1/2 to 3/4 inch thick slices
- 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 cornstarch
- 2 tsp water
Instructions
- Prep: Read through the recipe to understand each component, which can be made over multiple days. Gather all ingredients and equipment.
- Make the Apple Filling: Peel and slice apples (1/4 to 1/2 inch thick). Combine apple filling ingredients in a medium pan over medium-high heat, cooking 8-14 minutes while stirring until apples are tender. If needed, add more cider or water to maintain moisture. Thicken the mixture by dissolving 2 tsp cornstarch in 2 tsp water, then stir in and cook for 30-60 seconds. Transfer to a bowl to cool.
- Make the Crust: Preheat oven to 350°F (177°C). Spray a 9-inch springform pan. Mix cinnamon graham cracker crumbs and melted butter, then press into the pan’s bottom and slightly up the sides. Bake for 10 minutes. Keep oven on. Prepare a large pot of boiling water and a roasting pan for the water bath later.
- Make the Cheesecake Filling: Ensure cream cheese and other cold ingredients are at room temperature. Beat cream cheese until smooth. Add sugar and mix well. Add eggs one at a time, mixing after each until just combined. Stir in vanilla, corn starch, sour cream, and spices until just combined.
- Assemble Cheesecake: Pour half the cheesecake batter into the baked crust. Layer the apple filling evenly over the batter. Pour the remaining batter on top and smooth out the surface.
- Prepare Water Bath: Place the springform pan on a rack in the center of the oven. Set a roasting pan on the rack below or place the springform pan wrapped in foil inside a 10-inch cake pan then inside the roasting pan. Pour boiling water into the roasting pan to surround the cheesecake setup without leaking.
- Bake: Bake 1 hour 30 minutes to 1 hour 50 minutes until edges are slightly raised, top matte with a slight wobble in center, and internal temperature reaches 150-155°F. If top browns or puffs, it’s normal. After baking, turn off oven and let cheesecake cool inside oven with door cracked for 1 hour.
- Cool and Chill: Remove from oven and foil, set on wire rack. Cool completely at room temperature, then cover and refrigerate at least 6 hours or up to 1 day.
- Make Crumble Topping: Preheat oven to 350°F. Line a sheet pan with parchment paper. Mix flour, oats, brown sugar, salt and cinnamon. Cut cold butter into mixture until crumbly. Spread evenly on sheet pan and bake 12-20 minutes, stirring halfway through, until golden and crisp. Cool completely.
- Make Salted Caramel Sauce: Prepare salted caramel sauce separately according to a trusted recipe, let cool before use.
- Make Apple Pie Topping: Peel and slice apples 1/2 to 3/4 inch thick. Cook all topping ingredients over medium high heat, following the same method as the apple filling, then cool.
- Serve and Store: Top chilled cheesecake with apple pie topping, crumble topping, and drizzle with salted caramel sauce. Slice and serve. Store leftovers covered in refrigerator.
Notes
- Apple filling and apple pie topping can each be made up to a day ahead and refrigerated in airtight containers.
- Salted caramel sauce can be made up to 5 days in advance and stored refrigerated in a sealed mason jar.
- Crumble topping can be baked 2-3 days ahead and stored in an airtight container at room temperature.
- Using a water bath during baking helps achieve a creamy, crack-free cheesecake.
- Make sure all dairy ingredients are at room temperature before mixing to ensure a smooth cheesecake batter.
- Adjust thickness of apple filling and topping by simmering longer or cut apples thicker/thinner based on texture preference.
