Salted Caramel Apple Pie Cheesecake
This salted caramel apple pie cheesecake is the ultimate fall dessert. With layers of creamy cheesecake, spiced apple filling, buttery crumble topping, and a drizzle of homemade salted caramel sauce, this recipe is like autumn wrapped in a slice.
Ingredients
For the Apple Filling:
- 4 medium apples peeled and sliced (about 588 grams)
- 3 tbsp salted butter 42 grams
- 1-2 tbsp apple cider or water
- 1/3 cup light brown sugar packed (73 grams)
- 1 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
For the Crust:
- 3 cups cinnamon graham cracker crumbs 300 grams
- 1/2 cup + 3 tbsp salted butter melted (155 grams)
For the Cheesecake:
- 32 ounces cream cheese at room temperature (full-fat, block-style)
- 1 1/2 cups granulated sugar 308 grams
- 4 large eggs at room temperature
- 2 tsp vanilla extract
- 1 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
For the Crumble Topping:
- 1/4 cup all-purpose flour 33 grams
- 1/2 cup old-fashioned 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)
For the 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
For the Apple Topping:
- 4 medium apples peeled and sliced (588-625 grams)
- 3 tbsp salted butter 42 grams
- 1-2 tbsp apple cider or water
- 1/3 cup brown sugar packed (73 grams)
- 1 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
Prepare the Apple Filling
- Peel and slice the apples about 1/4 to 1/2 inch thick. In a medium pan over medium-high heat, combine the apples, butter, cider (or water), brown sugar, spices, and lemon juice. Cook for 8-14 minutes, stirring occasionally, until the apples are tender.
- If the mixture isn’t thickened, dissolve 2 tsp cornstarch in 2 tsp water and stir it into the apples. Cook for another 30-60 seconds until thickened. Transfer the filling to a bowl and let it cool.
Make the Crust
- Preheat your oven to 350°F. Combine the graham cracker crumbs and melted butter in a bowl, then press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Bake for 10 minutes, then set aside.
Make the Cheesecake Batter
- In a large mixing bowl, beat the cream cheese with an electric mixer until smooth (about 1-2 minutes). Add the sugar and mix until combined. Scrape the sides of the bowl, then add the eggs one at a time, mixing on medium speed after each addition.
- Mix in the vanilla, cornstarch, sour cream, and spices until just combined. Do not overmix.
Assemble the Cheesecake
- Pour half the cheesecake batter into the prepared crust. Spread the cooled apple filling evenly over the batter. Pour the remaining batter on top and smooth the surface.
Bake in a Water Bath
- Place the springform pan on a center rack in the oven. Set a large roasting pan filled with boiling water on the rack below to create a water bath. Bake for 1 hour 30 minutes to 1 hour 50 minutes.
- The cheesecake is done when the edges are set, and the center has a slight wobble. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
Cool and Chill
- Remove the cheesecake from the oven and let it cool completely at room temperature. Cover and refrigerate for at least 6 hours or overnight.
Prepare the Toppings
- While the cheesecake chills, make the crumble topping. Combine the flour, oats, brown sugar, cinnamon, and salt in a bowl. Cut in the cold butter until the mixture is crumbly.
- Spread it on a parchment-lined baking sheet and bake at 350°F for 12-20 minutes, stirring halfway through.
- For the caramel sauce, follow my easy recipe for salted caramel. It takes just 10 minutes and adds the perfect finishing touch!
- To make the apple topping, repeat the steps from the apple filling, cooking the apples until tender and saucy.