If you love the taste of sweet caramel, warm apples, and creamy cheesecake, then you’re in for a treat! The Salted Caramel Apple Pie Cheesecake combines all these flavors into a delicious dessert that’s perfect for any occasion. This delightful recipe features a crunchy graham cracker crust, a rich cheesecake filling, a spiced apple topping, and a drizzle of salted caramel to bring it all together.
Why Make This Recipe
Why should you try making this Salted Caramel Apple Pie Cheesecake? First, it offers the best of both worlds by blending the classic flavors of an apple pie with the smooth texture of a cheesecake. Second, it’s a beautiful dessert that is sure to impress family and friends at gatherings or celebrations. Lastly, the combination of crunchy, creamy, and sweet makes every bite a delicious adventure for your taste buds. Plus, making it can be a fun activity to share with loved ones!
How to Make Salted Caramel Apple Pie Cheesecake
Making this cheesecake may take some time, but the steps are easy to follow. Simply break down the process into smaller parts, and you can even prepare some elements in advance. Here’s how you can create this mouthwatering treat!
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 (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:
- Prep: Read through the recipe to ensure you have everything ready. You can break this recipe into multiple days if needed.
- 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, combine all apple filling ingredients. Cook for 8-14 minutes, stirring occasionally, until the apples are tender. If the liquid dries out, add a splash more cider or water. When done, thicken the mixture with a mix of 2 tsp cornstarch and 2 tsp water, cooking further to combine. Transfer the mixture to a bowl to cool.
- Make the Crust: Preheat your oven to 350°F. Spray a 9-inch springform pan with nonstick spray. Mix the crust ingredients and press into the prepared pan, up the sides a bit. Bake for 10 minutes and set aside.
- Make the Cheesecake: Ensure your ingredients are at room temperature. Beat the cream cheese until creamy, then add sugar and mix. Add eggs one by one, then vanilla, cornstarch, sour cream, and spices, mixing until combined. Pour half the batter into the crust, spoon the apple filling on top, then add the remaining batter.
- Prep Water Bath: Place the cheesecake pan in the center of the oven, with a roasting pan below it. Fill the roasting pan with boiling water. This helps keep the cheesecake creamy.
- Bake: Bake for 1 hour and 30 to 1 hour and 50 minutes. The cheesecake is done when the edges rise slightly and the center has a slight wobble. Cool in the oven with the door cracked for an hour.
- Cool & Chill: Remove the cheesecake from the oven and let it cool. Refrigerate for at least 6 hours or up to 12 hours before removing from the pan.
- Make Crumble Topping: Preheat your oven to 350°F. Mix together the flour, oats, brown sugar, salt, and cinnamon. Cut the butter into the mixture until crumbly, and bake for 12 to 25 minutes until golden. Let cool.
- Make Salted Caramel Sauce: Following your favorite caramel recipe, make the salted caramel sauce and let it cool.
- Make Apple Pie Topping: Repeat the apple filling steps to create an apple pie topping. Let cool.
- Serve: Top the cheesecake with apple pie topping, crumble, and a drizzle of salted caramel. Slice and enjoy!
How to Serve Salted Caramel Apple Pie Cheesecake
Serve the cheesecake chilled, topped with your apple pie topping, crumble mixture, and caramel sauce. This dessert pairs well with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat!
How to Store Salted Caramel Apple Pie Cheesecake
Store any leftover cheesecake in an airtight container in the refrigerator. It should keep well for about 3-5 days. The flavors continue to meld together, making it even more delicious!
Tips to Make Salted Caramel Apple Pie Cheesecake
- Ensure your cream cheese and sour cream are at room temperature before mixing, as this helps create a smooth batter.
- You can prepare the individual components ahead of time. The apple filling, crumble, and caramel sauce can be made in advance to save time on the day of serving.
- For a better crust, press the graham cracker mixture firmly into the pan.
Variation
You can experiment by using different types of apples or adding nuts such as pecans or walnuts to the crumble topping for added texture.
FAQs
1. Can I use frozen apples for the filling?
While fresh apples work best for flavor and texture, you can use frozen apples if necessary. Just make sure to thaw and drain them well.
2. Can I freeze the cheesecake?
Yes, you can freeze the cheesecake for up to 3 months. Wrap it tightly in plastic wrap and then in foil before freezing. Thaw it in the refrigerator before serving.
3. How do I prevent the cheesecake from cracking?
Using a water bath helps to keep the temperature even while baking, which reduces the likelihood of cracks. Cooling the cheesecake slowly in the oven also helps.
Salted Caramel Apple Pie Cheesecake
Ingredients
Apple Filling
- 4 medium apples, sliced Approximately 588 grams
- 3 tbsp salted butter Approximately 42 grams
- 1-2 tbsp apple cider
- 1/3 cup light brown sugar, packed Approximately 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
Crust
- 3 cups cinnamon graham cracker crumbs Approximately 300 grams
- 1/2 + 3 tbsp salted butter, melted Approximately 155 grams
Cheesecake Filling
- 32 ounces cream cheese, at room temperature Use the full-fat, block style
- 1 and 1/2 cups granulated sugar Approximately 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 Approximately 180 grams
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp ground cloves
- 1/4 cup all-purpose flour Approximately 33 grams
Crumble Topping
- 1/2 cup old-fashioned whole rolled oats Approximately 48 grams
- 1/4 cup brown sugar, packed Approximately 55 grams
- 1/2 tsp cinnamon
- 1/8 tsp salt
- 1/4 cup cold salted butter, cubed Approximately 57 grams
Salted Caramel Sauce
- 1 cup granulated sugar Approximately 210 grams
- 6 tbsp salted butter, cubed Approximately 85 grams
- 1/2 + 1 tbsp heavy cream Approximately 135 grams
- Pinch of flaky sea salt
Instructions
Preparation
- Read through the recipe to ensure you have everything ready. You can break this recipe into multiple days if needed.
Apple Filling
- Peel and slice your apples between 1/4 and 1/2 inch thick. 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 liquid dries out, add a splash more cider or water.
- When done, thicken the mixture with a mix of 2 tsp cornstarch and 2 tsp water, cooking further to combine.
- Transfer the mixture to a bowl to cool.
Crust
- Preheat your oven to 350°F. Spray a 9-inch springform pan with nonstick spray.
- Mix the crust ingredients and press into the prepared pan, up the sides a bit.
- Bake for 10 minutes and set aside.
Cheesecake
- Ensure your ingredients are at room temperature. Beat the cream cheese until creamy, then add sugar and mix.
- Add eggs one by one, then vanilla, cornstarch, sour cream, and spices, mixing until combined.
- Pour half the batter into the crust, spoon the apple filling on top, then add the remaining batter.
Water Bath
- Place the cheesecake pan in the center of the oven, with a roasting pan below it.
- Fill the roasting pan with boiling water. This helps keep the cheesecake creamy.
Bake
- Bake for 1 hour and 30 to 1 hour and 50 minutes. The cheesecake is done when the edges rise slightly and the center has a slight wobble.
- Cool in the oven with the door cracked for an hour.
Chill
- Remove the cheesecake from the oven and let it cool. Refrigerate for at least 6 hours or up to 12 hours before removing from the pan.
Crumble Topping
- Preheat your oven to 350°F.
- Mix together the flour, oats, brown sugar, salt, and cinnamon.
- Cut the butter into the mixture until crumbly, and bake for 12 to 25 minutes until golden.
- Let cool.
Salted Caramel Sauce
- Following your favorite caramel recipe, make the salted caramel sauce and let it cool.
Apple Pie Topping
- Repeat the apple filling steps to create an apple pie topping. Let cool.
Serving
- Top the cheesecake with apple pie topping, crumble, and a drizzle of salted caramel.
- Slice and enjoy!
