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Salted Caramel Apple Pie Cheesecake Recipe

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This Salted Caramel Apple Pie Cheesecake is an indulgent dessert featuring tender apple filling spiced with cinnamon and nutmeg, nestled between layers of creamy cheesecake and a cinnamon graham cracker crust. Topped with a buttery oat crumble, a rich homemade salted caramel sauce, and extra apple pie topping, this recipe offers the comforting flavors of fall in a luscious, creamy cheesecake form. Perfect for special occasions or cozy gatherings, it combines multiple textures and sweet-tart nuances in every bite.

Ingredients

Apple Filling

  • 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

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)
  • 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 water
  • 2 tsp cornstarch

Instructions

  1. Prep: Read through the entire recipe thoroughly to understand each component and ensure all ingredients and equipment are ready. You can spread the preparation over multiple days if preferred.
  2. Make the Apple Filling: Peel and slice apples between 1/4 and 1/2 inch thick. Combine all apple filling ingredients in a medium pan over medium-high heat. Cook for 8-14 minutes while stirring gently until apples are tender. Add a splash more cider or water if liquid evaporates. To thicken, dissolve 2 tsp cornstarch in 2 tsp water and stir into the filling. Cook for 30-60 seconds until thickened. Transfer to a bowl and cool.
  3. Make the Crust: Preheat oven to 350°F. Spray a 9-inch springform pan with nonstick spray, ensuring the bottom is firmly attached. Mix cinnamon graham cracker crumbs with melted butter, press into pan and slightly up the sides. Bake for 10 minutes and set aside, leaving oven on.
  4. Make the Cheesecake Filling: Bring cream cheese, sour cream, and eggs to room temperature. Beat cream cheese until creamy (1-2 minutes), add sugar and mix well. Add eggs one at a time, beating after each addition until just combined. Mix in vanilla, cornstarch, sour cream, cinnamon, nutmeg, cloves, and flour until incorporated. Start boiling water on stovetop for water bath.
  5. Assemble and Prepare Water Bath: Pour half the cheesecake batter into baked crust, spread apple filling evenly over it, then add remaining batter, smoothing top with an offset spatula. Place the springform pan in a roasting pan or wrap in foil and position into a larger pan. Pour boiling water into roasting pan for a water bath, avoiding direct water contact with the cheesecake pan.
  6. Bake: Bake for 1 hour 30 minutes to 1 hour 50 minutes, until edges are set and top is matte with slight wobble in center. Check with a knife inserted near edge to see if a few thick batter crumbs stick, and an internal thermometer reads 150-155°F. If the top browns and puffs slightly, this is normal. Turn off oven, crack door open and cool cheesecake inside oven for 1 hour.
  7. Cool and Chill: Remove cheesecake from oven and water bath carefully. Let cool completely at room temperature on a wire rack. Cover and refrigerate for at least 6 hours, preferably 12-24 hours before serving.
  8. Make Crumble Topping: Increase oven to 350°F and line a sheet pan with parchment paper. Mix flour, oats, brown sugar, cinnamon, and salt. Cut in cold cubed butter using a pastry blender or forks until crumbly. Spread evenly on pan and bake 12-20+ minutes, stirring halfway, until golden and crisp. Let cool.
  9. Make Salted Caramel Sauce: Prepare salted caramel sauce following the 10-minute Salted Caramel Sauce recipe linked. Let cool before use.
  10. Make Apple Pie Topping: Peel and slice apples 1/2 to 3/4 inch thick. Cook with apple pie topping ingredients over medium-high heat for 8-14 minutes, stirring to desired tenderness. Thicken with cornstarch and water slurry as done previously. Cool.
  11. 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.
  12. Make-Ahead Tips: Apple filling or topping can be made 1 day ahead and refrigerated. Caramel sauce can be made up to 5 days in advance and refrigerated. Crumble topping can be made 2-3 days ahead and stored in an airtight container at room temperature.

Notes

  • Use full-fat, block-style cream cheese at room temperature for best texture in cheesecake.
  • Keeping the cheesecake in a water bath while baking prevents cracks and ensures a creamy texture.
  • If the apple filling liquid dries out while cooking, add additional apple cider or water as needed to avoid burning.
  • The crumble topping adds a delightful texture contrast; bake until lightly golden and crisp.
  • For the salted caramel sauce, refer to the detailed 10-minute recipe including photos and troubleshooting to avoid burning or crystallization.
  • Slice apples evenly for consistent cooking in both filling and topping.
  • Allowing the cheesecake to chill for at least 6 hours (preferably overnight) helps flavors to meld and texture to set perfectly.

Find it online: https://bitezly.com/salted-caramel-apple-pie-cheesecake-recipe-2/