Why Make This Recipe
Salted Caramel Apple Pie Cheesecake combines the best of both worlds: the creamy richness of cheesecake and the comforting flavors of apple pie. It’s perfect for any occasion, whether it’s a family gathering, a holiday feast, or just a special treat for yourself. With its crunchy crumble topping and sweet salted caramel sauce, this cheesecake is sure to impress everyone who takes a bite.
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, see note)
- 1/2 cup + 3 tbsp salted butter, melted (155 grams)
- 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 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:
-
Prep: Read the recipe fully before starting. You can break the steps over several days if needed.
-
Make the Apple Filling: Slice your apples into 1/4 to 1/2 inch thick pieces. In a medium pan over medium-high heat, combine all apple filling ingredients. Cook for 8-14 minutes, stirring occasionally, until the apples are tender. If the mixture dries out, add more cider or water. Once tender, mix cornstarch and water together, then add it to the filling to thicken. Transfer the mixture to a bowl to cool.
-
Make the Crust: Preheat the oven to 350°F. Spray a 9-inch springform pan with nonstick spray. Mix crust ingredients in a bowl and press into the pan and up the sides. Bake for 10 minutes and set aside.
-
Make the Cheesecake: Ensure your cold ingredients are at room temperature. In a large bowl, beat the softened cream cheese until creamy. Mix in the sugar. Add eggs one at a time, mixing each in carefully. Add vanilla, cornstarch, sour cream, and spices. Mix well.
-
Layer the Cheesecake: Pour half of the batter into the baked crust, add the apple filling on top, then pour the remaining batter over it.
-
Prep Water Bath: Place a roasting pan in the oven and fill it with water. This will help keep the cheesecake moist.
-
Bake: Bake for 1 hour and 30 to 1 hour and 50 minutes. The cheese will have a slight wobble in the center when done. Let the cheesecake cool in the open oven for 1 hour.
-
Cool & Chill: Once cooled enough to handle, remove from the oven. Let it cool completely at room temperature, then refrigerate for at least 6 hours or overnight.
-
Make Toppings: While cooling, prepare the crumble topping, salted caramel sauce, and apple pie topping as the cheesecake bakes.
-
Serve: Top your cheesecake with apple pie topping, crumble, and caramel sauce. Enjoy!
How to Serve Salted Caramel Apple Pie Cheesecake
Serve slices of this delicious cheesecake with extra salted caramel drizzled on top. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream.
How to Store Salted Caramel Apple Pie Cheesecake
Store leftover cheesecake in the refrigerator, tightly covered. It can last up to 5 days. For best results, keep toppings separate until serving.
Tips to Make Salted Caramel Apple Pie Cheesecake
- Ensure all your cream cheese and eggs are at room temperature for a smoother batter.
- Experiment with different types of apples for the filling. Granny Smith and Honeycrisp are great choices.
- Make the elements ahead of time to save yourself some work.
Variations
- Add nuts to the crumble topping for added crunch.
- Try different spices like ginger or cardamom for an extra flavor twist.
- Substitute a gluten-free crust using gluten-free graham crackers.
FAQs
1. Can I use store-bought caramel sauce?
Yes, you can use store-bought caramel sauce to save time.
2. Is it necessary to use a water bath?
Yes, a water bath helps to prevent cracks and keeps the cheesecake creamy.
3. Can I freeze the cheesecake?
Yes, you can freeze it after it has cooled completely. Wrap it tightly in plastic wrap and foil, and it will last up to 2 months in the freezer.
Enjoy making and sharing this indulgent Salted Caramel Apple Pie Cheesecake!
Salted Caramel Apple Pie Cheesecake
Ingredients
Apple Filling
- 588 grams 4 medium apples, sliced Use any sweet apples; Granny Smith and Honeycrisp are great choices.
- 42 grams 3 tbsp salted butter
- 1-2 tbsp apple cider Adjust to taste.
- 73 grams 1/3 cup light brown sugar, packed
- 1.25 tsp 1 and 1/4 tsp cinnamon
- 0.5 tsp 1/2 tsp nutmeg
- 0.25 tsp 1/4 tsp ground cloves
- 0.125 tsp 1/8 tsp allspice
- 1-2 tsp lemon juice, to taste Adjust to taste.
- 2 tsp cornstarch
- 2 tsp water
Crust
- 300 grams 3 cups cinnamon graham cracker crumbs See note.
- 155 grams 1/2 cup + 3 tbsp salted butter, melted
Cheesecake Batter
- 907 grams 32 ounces cream cheese, at room temperature Full-fat, block style.
- 308 grams 1 and 1/2 cups granulated sugar
- 4 large eggs, at room temperature
- 2 tsp vanilla extract
- 1.5 tsp 1 and 1/2 tsp cornstarch
- 180 grams 3/4 cup full-fat sour cream, at room temperature
- 1 tsp cinnamon
- 0.25 tsp 1/4 tsp nutmeg
- 0.125 tsp 1/8 tsp ground cloves
- 33 grams 1/4 cup all-purpose flour
Crumble Topping
- 48 grams 1/2 cup old-fashioned whole rolled oats
- 55 grams 1/4 cup brown sugar, packed
- 0.5 tsp 1/2 tsp cinnamon
- 0.125 tsp 1/8 tsp salt
- 57 grams 1/4 cup cold salted butter, cubed 4 tbsp.
Salted Caramel Sauce
- 210 grams 1 cup granulated sugar
- 85 grams 6 tbsp salted butter, cubed
- 135 grams 1/2 cup + 1 tbsp heavy cream
- 1 pinch flaky sea salt
Instructions
Preparation
- Read the recipe fully before starting to understand the steps.
Make the Apple Filling
- Slice your apples into 1/4 to 1/2 inch thick pieces.
- In a medium pan over medium-high heat, combine all the apple filling ingredients.
- Cook for 8-14 minutes, stirring occasionally, until the apples are tender. If the mixture dries out, add more cider or water.
- Once tender, mix cornstarch and water together, then add it to the filling to thicken.
- Transfer the mixture to a bowl to cool.
Make the Crust
- Preheat the oven to 350°F.
- Spray a 9-inch springform pan with nonstick spray.
- Mix crust ingredients in a bowl and press into the pan and up the sides.
- Bake for 10 minutes and set aside.
Make the Cheesecake
- Ensure your cold ingredients are at room temperature.
- In a large bowl, beat the softened cream cheese until creamy.
- Mix in the sugar.
- Add eggs one at a time, mixing each in carefully.
- Add vanilla, cornstarch, sour cream, and spices. Mix well.
Layer the Cheesecake
- Pour half of the batter into the baked crust.
- Add the apple filling on top.
- Pour the remaining batter over it.
Prep Water Bath
- Place a roasting pan in the oven and fill it with water to keep the cheesecake moist.
Bake
- Bake for 1 hour and 30 to 1 hour and 50 minutes.
- The cheesecake will have a slight wobble in the center when done.
- Let the cheesecake cool in the open oven for 1 hour.
Cool & Chill
- Once cooled enough to handle, remove from the oven.
- Let it cool completely at room temperature, then refrigerate for at least 6 hours or overnight.
Make Toppings
- While cooling, prepare the crumble topping, salted caramel sauce, and apple pie topping.
Serve
- Top your cheesecake with apple pie topping, crumble, and caramel sauce.
- Enjoy!