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Salted Caramel Apple Pie Cheesecake

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A delightful blend of creamy cheesecake and spiced apple pie, topped with a buttery crumble and drizzled with salted caramel.

Ingredients

Scale
  • 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 (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

Instructions

  1. Peel and slice the 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. Cook for 8-14 minutes until desired tenderness is reached.
  3. Transfer the apple mixture to a bowl to cool.
  4. Preheat your oven to 350°F (175°C). Spray the springform pan with non-stick spray.
  5. Mix the crust ingredients in a bowl and press into the pan. Bake for 10 minutes, then set aside.
  6. In a large bowl, beat the softened cream cheese until creamy. Add granulated sugar and mix well.
  7. Add the eggs one at a time, mixing until just incorporated. Add vanilla, cornstarch, sour cream, and spices, then mix until combined.
  8. Pour half the batter into the crust, followed by the apple filling, topping with the remaining batter.
  9. Prepare a water bath and bake for 1 hour and 30 to 1 hour and 50 minutes until slightly raised with a slight wobble in the center.
  10. Let cool in the oven for 1 hour, then cool completely at room temperature.
  11. Cover and refrigerate for at least 6 hours or overnight.
  12. For the crumble topping, mix flour, oats, brown sugar, salt, and cinnamon, then cut in the cold butter until crumbly. Bake for 12 to 20 minutes until golden.
  13. Prepare the caramel sauce and allow it to cool.
  14. Top the cheesecake with apple topping, crumble, and drizzle with caramel. Serve chilled or at room temperature.

Notes

Make ahead: Apple filling can be made a day in advance, caramel sauce up to 5 days, and crumble topping 2-3 days ahead.

Nutrition

Find it online: https://voxrecipes.com/salted-caramel-apple-pie-cheesecake/