Description
This Salted Caramel Apple Pie Cheesecake is a decadent dessert that combines rich, creamy cheesecake with spiced apple filling, a buttery cinnamon graham cracker crust, and a crunchy crumble topping. Finished with a luscious homemade salted caramel sauce and tender apple pie topping, it’s a perfect indulgence for fall or any special occasion.
Ingredients
Units
Scale
Apple Filling
- 4 medium apples (588 grams), sliced
- 3 tbsp salted butter (42 grams)
- 1-2 tbsp apple cider or water
- 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
- 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 (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 Topping
- 4 medium apples (588 to 625 grams)
- 3 tbsp salted butter (42 grams)
- 1-2 tbsp apple cider or water
- 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
- Prep the Apple Filling: Peel and slice apples to 1/4-1/2 inch thickness. Combine apples, butter, apple cider or water, brown sugar, cinnamon, nutmeg, cloves, allspice, and lemon juice in a medium pan over medium-high heat. Cook 8-14 minutes, stirring continuously, adding extra liquid if needed to keep saucy. Dissolve cornstarch in water; add to apples and cook 30-60 seconds to thicken. Transfer to a bowl and cool.
- Make the Crust: Preheat oven to 350°F. Spray a 9-inch springform pan with nonstick spray. Mix cinnamon graham cracker crumbs and melted butter. Press mixture evenly into the pan bottom and slightly up sides. Bake 10 minutes. Set aside; keep oven on.
- Prepare the Cheesecake Batter: Beat room temperature cream cheese until creamy, about 1-2 minutes. Add sugar and mix well. Gradually add eggs one at a time, mixing until just incorporated. Add vanilla, corn starch, sour cream, cinnamon, nutmeg, and cloves; mix until combined. Have a pot of water boiling for the water bath.
- Assemble the Cheesecake: Pour half the batter into the baked crust. Evenly spoon the cooled apple filling over the batter. Pour remaining batter over apples and smooth the surface.
- Prepare Water Bath: Place the springform pan on a rack in the center of the oven. Place a roasting pan on rack below or wrap the springform pan base in foil and set inside a larger pan placed in the roasting pan. Pour boiling water into roasting pan, ensuring no leaks and protecting cheesecake from direct water contact.
- Bake: Bake for 1 hour 30 minutes to 1 hour 50 minutes. Edges should be slightly raised, top matte with slight wobble in center. A knife at edges comes out with thick batter. Internal temp should be 150-155°F. If top browns and puffs, this is normal. Turn oven off, crack door, and let cheesecake cool inside for 1 hour.
- Cool and Chill: Remove cheesecake from oven and foil. Let cool completely on wire rack at room temperature, then cover with foil and refrigerate at least 6 hours, preferably 12 hours to 1 day before removing from pan and serving.
- Make Crumble Topping: Preheat oven to 350°F. Line sheet pan with parchment. Whisk flour, oats, brown sugar, cinnamon, salt. Cut cold butter into dry ingredients using pastry blender or forks until crumbly. Spread evenly on sheet and bake 12-20 minutes, stirring halfway. Bake longer if needed until golden and crisp. Cool completely.
- Make Salted Caramel Sauce: Prepare salted caramel sauce by melting sugar until amber, then add butter cubes and stir until incorporated. Slowly add cream, stirring until smooth. Add flaky sea salt. Cool before use. (Refer to detailed instructions in original recipe or trusted caramel sauce guide.)
- Make Apple Pie Topping: Peel and slice apples 1/2-3/4 inch thick. Combine all topping ingredients as in apple filling. Cook 8-14 minutes until tender and juices are saucy and thickened with cornstarch and water mixture. Cool to room temperature or refrigerate if making ahead.
- Serve and Store: Top chilled cheesecake with apple pie topping, crumble topping, and drizzle generously with salted caramel sauce. Slice and serve. Store any leftovers covered in refrigerator for up to 3-4 days.
Notes
- Baking Pan Alternatives: Use a 9-inch springform pan only. A 9×13 pan can be used with reduced bake time (about 40 minutes less). Monitor doneness similarly.
- Apple Filling/Topping: You can make the entire apple filling in one batch; reserve half for topping. Thicker apple slices are preferable for topping; thinner for filling inside cheesecake.
- Crust: Homemade cinnamon graham cracker crumbs can be made by pulsing graham crackers with cinnamon and adding melted butter as needed. Ready-made crumbs usually require less butter.
- Make-Ahead Tips: Apple filling/topping can be stored in fridge 1 day ahead; caramel sauce up to 5 days refrigerated; crumble topping can be made 2-3 days ahead and stored airtight at room temperature.
- Reheating: Warm apple filling gently if refrigerated before using to re-sauce the apples.
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 560
- Sugar: 36g
- Sodium: 320mg
- Fat: 38g
- Saturated Fat: 23g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 140mg
