why make this recipe

Salted Caramel Apple Pie Cheesecake is the perfect dessert for any occasion. It combines the rich, creamy texture of cheesecake with the warm flavors of apple pie, all topped with a delightful salted caramel sauce. This dessert not only looks impressive but tastes incredible, making it a favorite for family gatherings, holidays, or just a sweet treat at home. The best part? You can make it ahead of time and enjoy it whenever you’re ready.

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 (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 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)
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
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

Directions

Prep: Read through the recipe before starting to ensure you have everything ready. You can break this recipe into multiple days to make it easier.
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, add all the apple filling ingredients. Cook for 8-14 minutes, stirring occasionally, until your desired tenderness is reached. If liquid runs low, add a splash of cider or water to keep it saucy. To thicken, mix 2 tsp cornstarch with 2 tsp water and stir into the apple mixture over medium heat for 30-60 seconds. Once ready, transfer to a medium bowl to cool.
Make the Crust: Preheat your oven to 350°F (175°C). Spray a 9-inch springform pan with nonstick spray. Mix the crust ingredients and press them into the pan, including the sides. Bake for 10 minutes. Keep the oven at 350°F. Fill a large pot with water on the stove and get a large roasting pan for the water bath.
Make the Cheesecake: Ensure all cold ingredients warm to room temperature. In a large bowl, beat the softened cream cheese for 1-2 minutes until creamy. Add sugar and mix for about 1 minute. Scrape the sides as needed. Add eggs one by one, mixing after each addition. Then add vanilla, cornstarch, sour cream, and spices. Mix until just incorporated. Boil the water for the water bath. Pour half the batter into the baked crust, then add the apple filling evenly. Top with the remaining batter and smooth it out.
Prep Water Bath: Place your cheesecake pan on the oven rack and the roasting pan below it. Pour boiling water into the roasting pan for a water bath. Avoid placing your cheesecake directly into the water to prevent leaks.
Bake: Bake for 1 hour and 30 to 50 minutes. The edges should rise slightly, the top should look matte, and there should be a slight wobble in the center. For doneness, a knife inserted into the edge should come out with thick batter, and the temperature should read 150-155°F (65-68°C). If the top puffs and browns, that’s normal. Turn off the oven and crack the door. Let it cool in the oven for 1 hour.
Cool & Chill: After an hour, carefully remove the pan from the oven and let it cool on a wire rack. Cover and chill in the fridge for at least 6 hours, ideally up to 12 hours or overnight.
Make Crumble Topping: Preheat oven to 350°F (175°C) and line a sheet pan with parchment paper. In a bowl, mix flour, oats, brown sugar, salt, and cinnamon. Add cold butter and mix until crumbly. Spread on the sheet and bake for 12-20 minutes, stirring halfway. Let it cool.
Make Salted Caramel Sauce: Prepare your salted caramel sauce according to your preferred recipe and let it cool.
Make Apple Pie Topping: Repeat the apple filling steps using thicker apple slices and cook for 8-14 minutes for the topping. Cool it in a bowl.
Serve + Store: Once the cheesecake is cool, add the apple topping, sprinkle the crumble on top, and drizzle with caramel sauce. Slice and enjoy!
Make-Ahead Tips: You can prepare the apple filling, caramel sauce, and crumble a few days ahead for convenience.

how to serve Salted Caramel Apple Pie Cheesecake

Serve the cheesecake chilled. Top each slice with the apple pie topping, a generous amount of crumble, and a drizzle of salted caramel sauce. You can also add a dollop of whipped cream, if desired, to enhance the flavor.

how to store Salted Caramel Apple Pie Cheesecake

Keep any leftover cheesecake in an airtight container in the refrigerator. It will last about 4-5 days. If you want to store it longer, you can freeze slices wrapped in plastic wrap and foil, and it will last for up to 2 months. Thaw in the refrigerator before serving.

tips to make Salted Caramel Apple Pie Cheesecake

Ensure all ingredients, especially cream cheese and eggs, are at room temperature for a smooth filling.
Use a water bath to prevent cracking in the cheesecake and to create a creamy texture.
Adjust the spices according to your taste preferences. Adding more cinnamon or nutmeg can enhance the flavor.
Make the salted caramel sauce a few days ahead to save time.

variation

You can replace the salted caramel sauce with chocolate ganache for a different flavor profile or try adding a layer of cream cheese frosting on top for extra sweetness.

FAQs

1. Can I use store-bought caramel sauce?
Yes, store-bought caramel sauce can be used as a time saver, but homemade caramel adds a special touch.

2. Can I make this cheesecake without a springform pan?
While a springform pan is ideal for cheesecakes, you can use a regular pie pan. Just be more careful when serving as it may not hold its shape as well.

3. What type of apples are best for this recipe?
Granny Smith apples are excellent for baking due to their tartness, but you can also use a mix of sweet and tart apples like Honeycrisp or Fuji for more flavor.