Salted Caramel Apple Pie Cheesecake

Why This Recipe Works

This Salted Caramel Apple Pie Cheesecake is a delightful combination of textures and flavors that come together perfectly. The creamy cheesecake, spiced apple filling, and buttery crumble topping create a delicious dessert that is sure to impress. The salted caramel drizzle adds a sweet and salty contrast that brings everything to life. The recipe works because it balances sweetness, spice, and richness while also offering a beautiful presentation for any occasion.

Why You Should Try This Recipe

You should try this recipe for several reasons. First, it’s a crowd-pleaser that combines two beloved desserts: apple pie and cheesecake. Second, the step-by-step instructions make it easy to follow, whether you’re a beginner or an experienced baker. Finally, with the option to make parts of the recipe ahead of time, it allows for flexibility in your baking schedule, ensuring that you can enjoy this scrumptious dessert without stress.

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)
• 1/2 cup + 3 tbsp salted butter, melted (155 grams)
• 32 ounces cream cheese, at room temperature
• 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

Equipment Needed

• 9-inch springform pan
• Medium pan
• Mixing bowls
• Electric mixer
• Rubber spatula
• Whisk
• Sheet pan
• Roasting pan
• Parchment paper

Step-by-Step Instructions

Prep

Read through the recipe before you begin. You can break it down over multiple days to manage your time better.

Make the Apple Filling

1. Peel and slice your apples into 1/4 to 1/2 inch thick pieces.
2. In a medium pan over medium-high heat, combine the apples, salted butter, apple cider, brown sugar, cinnamon, nutmeg, cloves, allspice, lemon juice, cornstarch, and water.
3. Cook for 8-14 minutes, stirring until the desired tenderness is reached. If the juices dry up, add a splash of cider or water.
4. Transfer the apple mixture and juices to a bowl to cool.

Make the Crust

1. Preheat your oven to 350°F (175°C). Spray the springform pan with non-stick spray.
2. Mix the crust ingredients in a bowl and press them into the pan. Bake for 10 minutes, then set aside.

Make the Cheesecake

1. Ensure all ingredients are at room temperature.
2. In a large bowl, beat the softened cream cheese until creamy.
3. Add granulated sugar and mix well.
4. Add the eggs one at a time, mixing until just incorporated.
5. Add vanilla, corn starch, sour cream, and spices, then mix until combined.
6. Pour half the batter into the crust, followed by the apple filling. Top with the remaining batter and smooth it out.

Prep Water Bath

1. Place the cheesecake on a rack in the center of the oven.
2. Prepare a roasting pan below it, filling it with boiling water.
3. This method prevents leaks and keeps the cheesecake creamy.

Bake

• Bake for 1 hour and 30 to 1 hour and 50 minutes, until slightly raised with a slight wobble in the center.
• Once done, turn off the oven and crack the door open, letting the cheesecake cool for 1 hour.

Cool & Chill

• After an hour, remove the cheesecake and let it cool completely at room temperature.
• Cover and refrigerate for at least 6 hours or overnight.

Make the Crumble Topping

1. Preheat the oven to 350°F (175°C) and line a pan with parchment paper.
2. Mix flour, oats, brown sugar, salt, and cinnamon, then cut in the cold butter until crumbly.
3. Bake for 12 to 20 minutes, stirring halfway, until golden.

Make Salted Caramel Sauce

• Prepare the caramel according to your favorite recipe and allow it to cool.

Make Apple Pie Topping

1. Slice apples again and combine the apple filling ingredients in a pan.
2. Cook for 8-14 minutes, following similar steps as before.

Serve + Store

• Top the cheesecake with apple topping, crumble, and drizzle with caramel. Enjoy!

Make-Ahead Tips

• Apple filling and topping can be made a day ahead.
• Caramel sauce can be made up to 5 days in advance.
• Crumble topping can be prepared 2-3 days ahead.

How to Serve Salted Caramel Apple Pie Cheesecake

Serve chilled or at room temperature, topped with apple pie filling, crumble, and drizzled with salted caramel sauce.

How to Store Salted Caramel Apple Pie Cheesecake

Store leftovers in the refrigerator, covered. It can last up to 4-5 days, though it’s best enjoyed fresh.

Tips & Tricks

• Ensure all ingredients are at room temperature for the smoothest cheesecake.
• To avoid cracks in the cheesecake, do not overmix after adding the eggs.

Variations & Substitutions

• Use different types of apples to alter the flavor.
• Swap the salted caramel with chocolate sauce for a different twist.

FAQs

1. 
   

   Can I use a different kind of crust?
   Yes, you can use a traditional pie crust or a cookie crust, but the graham cracker crust adds a nice cinnamon flavor.

2. 
   

   How do I know when the cheesecake is done?
   The edges will be slightly raised, and the center will have a slight wobble when gently shaken.

3. 
   

   Can I freeze this cheesecake?
   Yes, you can freeze the cheesecake before adding toppings for up to 2 months. Thaw in the refrigerator overnight before serving.

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