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Salted Caramel Apple Pie Cheesecake

There’s nothing quite like the comforting flavors of fall to bring warmth into your home, and the Salted Caramel Apple Pie Cheesecake beautifully encapsulates that essence. This dessert blends the creamy richness of cheesecake with the delightful crunch of apple pie and the indulgence of salted caramel, making it a standout dish for holidays or cozy gatherings. A slice of this cheesecake promises a burst of flavors that’ll have everyone coming back for more!

Why Make This Recipe

Decadent Flavor: Combining creamy cheesecake, tart apples, and sweet caramel creates a flavor explosion in every bite.
Perfect for Celebrations: Whether it’s a holiday dinner or a birthday party, this cheesecake makes for an impressive and delicious centerpiece.
Versatile and Customizable: You can adapt this recipe to suit your taste preferences, making it as sweet or as spicy as you like.

When it comes to desserts that impress, the Salted Caramel Apple Pie Cheesecake is undoubtedly exceptional. The unique combination of textures and flavors—smooth cheesecake, chunkiness from the apples, crispiness from the crumble, and the irresistible salted caramel drizzle—creates a dessert that is both comforting and joyous.

Easy Method for Salted Caramel Apple Pie Cheesecake

This cheesecake is layered with deliciousness, making the preparation just as satisfying as the final product. Here’s a detailed guide on how to craft this delightful dessert.

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; see note)
- 1/2 cup + 3 tbsp salted butter, melted (155 grams)
Cheesecake Filling:
- 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)
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, or 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

Directions

Prep: Read through the recipe before you begin to ensure you have everything you need, as there are several elements at play. They can be broken down over multiple days to make the task lighter!

1. Make the Apple Filling:
Peel & slice your apples between 1/4 and 1/2 inch thick. Add all apple filling ingredients to a medium pan over medium-high heat. Cook for 8-14 minutes, stirring lazily the whole time, until desired tenderness is reached. If the liquid all dries up at any point, add a splash more cider or water to keep things saucy. Once apples reach desired tenderness, if the filling isn’t thickened, thicken by stirring together 2 tsp cornstarch and 2 tsp water until dissolved, then add to the apple filling over medium heat, stirring for 30-60 seconds. Transfer the apple mixture and thickened juices to a medium bowl to cool (at room temp or in the fridge if making ahead).

2. Make the Crust:
Preheat oven to 350°F (175°C). Spray a 9-inch springform pan with nonstick spray and ensure the bottom is securely fastened. Stir together the crust ingredients and press into the prepared pan, up the sides a bit. Bake for 10 minutes. Set aside. Keep the oven on at 350°F.

3. Make the Cheesecake:
Ensure your cold ingredients reach room temperature before you start. In a large mixing bowl, beat the softened cream cheese with an electric mixer until creamy, about 1-2 minutes. Add the sugar and mix until well incorporated, about 1 minute. Scrape the sides of the bowl with a rubber spatula as you go. Add the eggs one at a time, mixing on medium speed after each addition until just incorporated.

Add the vanilla, corn starch, sour cream, and spices, and mix until just incorporated. Start your pot of water boiling on the stovetop before assembling the cheesecake into the crust. Pour half the batter into the baked crust, spoon the apple filling over the top of the batter in an even layer, and pour on the remaining batter, smoothing it with an offset spatula.

4. Prep Water Bath:
Set your pan of cheesecake on a rack positioned in the center of the oven. Place a roasting pan on the rack below, or wrap the base of the cheesecake pan in foil and place it inside a 10-inch cake pan in the roasting pan. Pour the boiling water into the roasting pan to help keep the cheesecake creamy.

5. Bake:
Bake the cheesecake for 1 hour and 30 to 1 hour and 50 minutes. When done, the edges of the cheesecake should be slightly raised, and the top will appear matte with only a slight wobble in the center. A knife inserted into the edge should come out with a small amount of thick batter, and an instant read thermometer inserted halfway down into the center should read 150-155°F (65-68°C). If the top of the cheesecake appears a bit puffy and browns during the bake, that’s normal.

6. Cool & Chill:
Turn off the oven and crack the door open. Let the cheesecake cool for 1 hour before removing it. After an hour, carefully remove the pan from the oven and set it on a wire rack. Let it cool completely at room temperature, then cover with foil and refrigerate at least 6 hours or ideally up to 12 hours to 1 day before serving.

7. Make Crumble Topping:
Preheat oven to 350°F (175°C). Line a sheet pan with parchment paper. Whisk together the flour, oats, brown sugar, salt, and cinnamon. Cut the cold butter into chunks, then add to the bowl with the dry ingredients. Cut the butter into the dry ingredients using a pastry blender or two forks until you have a crumbly mixture. Spread into an even layer on your prepared cookie sheet and bake for 12 to 20 minutes, stirring halfway through. Let cool completely.

8. Make Salted Caramel Sauce:
Make the caramel sauce according to a 10-minute Salted Caramel Sauce recipe. Allow it to cool before using on the cheesecake.

9. Make Apple Pie Topping:
Peel & slice your apples between 1/2 and 3/4 inch thick. Repeat all the steps from the apple filling section above for the topping. Transfer the apple mixture and thickened juices to a medium bowl to cool.

10. Serve + Store:
Top the cooled cheesecake with your apple pie topping, a generous layer of the crumble topping, and a drizzle of caramel sauce. Slice the cheesecake and enjoy!

Storage Tips for Salted Caramel Apple Pie Cheesecake

Refrigerator: Store the cheesecake tightly covered in the refrigerator for up to 5 days.
Freezer: Wrap tightly in plastic wrap followed by aluminum foil; it can last up to 2 months in the freezer.
Temperature: Always serve at a cool room temperature for the best taste.

Best Ways to Serve Salted Caramel Apple Pie Cheesecake

Plain: Serve with a dollop of whipped cream on the side for an elegant touch.
Drizzled: Consider adding an extra drizzle of salted caramel sauce on top for added richness.
Paired with Ice Cream: A scoop of vanilla ice cream melts beautifully against the warm flavors of the cheesecake.

Tips to Make Salted Caramel Apple Pie Cheesecake

Use High-Quality Ingredients: Since this dish has a few distinct components, using high-quality apples, cream cheese, and chocolate can elevate the overall flavor.
Let Ingredients Sit at Room Temperature: Allow your cream cheese and eggs to settle at room temperature to ensure a smoother batter texture which ultimately makes for a creamier cheesecake.
Patience is Key: Make sure to chill your cheesecake adequately—this ensures it sets well and continues to embellish the flavors over time.

Q: How do I keep it creamy?
A: It’s crucial to not over-bake the cheesecake and allow it to cool gradually in the oven.

Q: Can I use different fruits?
A: Yes! Try berries, peaches, or cherries for a new flavor twist—just adjust the spices accordingly.

Variations

Nutty Crust: Replace half of the graham cracker crumbs with finely chopped nuts for added texture and flavor.
Spiced Caramel: Enhance your salted caramel sauce with spices like cinnamon or ginger for a warm twist in flavor.

FAQs

Q: Can I make this recipe ahead of time?
A: Absolutely! You can make the apple filling and caramel sauce a few days in advance, which saves time on the day of serving.

Q: What types of apples work best?
A: A mix of tart apples like Granny Smith with sweeter varieties like Honeycrisp offers the best flavor profile.

Q: How do I cut clean slices?
A: Use a sharp knife dipped in hot water for clean cuts. Wipe between each slice for the best presentation.

If you crave a dessert that brings joy and warmth to any gathering, the Salted Caramel Apple Pie Cheesecake awaits you. Consider it a sweet symphony of flavors, textures, and nostalgia, perfect for any occasion. Let your friends and family experience the delightful combination of apple pie and cheesecake, with a hint of salted caramel that surely takes the cake!