Salted Caramel Apple Pie Cheesecake
A delightful combination of creamy cheesecake and spiced apple pie flavors, topped with rich salted caramel, perfect for any occasion.
Ingredients
For the Apple Filling
- 4 medium apples, sliced Approximately 588 grams
- 3 tbsp salted butter Approximately 42 grams
- 1-2 tbsp apple cider
- ⅓ cup light brown sugar, packed Approximately 73 grams
- 1 and ¼ tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ground cloves
- ⅛ tsp allspice
- 1-2 tsp lemon juice To taste
- 2 tsp cornstarch
- 2 tsp water
For the Crust
- 3 cups cinnamon graham cracker crumbs Approximately 300 grams
- ½ cup salted butter, melted Approximately 155 grams
For the Cheesecake Filling
- 32 oz cream cheese, at room temperature Full-fat, block style
- 1 and ½ cups granulated sugar Approximately 308 grams
- 4 large eggs, at room temperature
- 2 tsp vanilla extract
- 1 and ½ tsp cornstarch
- ¾ cup full-fat sour cream, at room temperature Approximately 180 grams
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ⅛ tsp ground cloves
- ¼ cup all-purpose flour Approximately 33 grams
For the Crumble Topping
- ½ cup old-fashioned whole rolled oats Approximately 48 grams
- ¼ cup brown sugar, packed Approximately 55 grams
- ½ tsp cinnamon
- ⅛ tsp salt
- ¼ cup cold salted butter, cubed Approximately 57 grams or 4 tbsp
For the Salted Caramel Sauce
- 1 cup granulated sugar Approximately 210 grams
- 6 tbsp salted butter, cubed Approximately 85 grams
- ½ cup + 1 tbsp heavy cream Approximately 135 grams
- 1 pinch flaky sea salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and clear your workspace.
Make the Apple Filling
- Peel and slice the apples into 1/4 to 1/2-inch thick pieces.
- In a medium pan over medium-high heat, melt 3 tablespoons of salted butter. Add sliced apples, cider, brown sugar, cinnamon, nutmeg, cloves, allspice, and lemon juice. Cook for 8-14 minutes until the apples reach desired tenderness, stirring regularly.
- Combine cornstarch with water, stir into apple mixture, and cook for another 30-60 seconds until thickened. Transfer to a bowl and let cool.
Prepare the Crust
- In a mixing bowl, combine cinnamon graham cracker crumbs with melted butter and a pinch of salt.
- Firmly press the mixture into the bottom and slightly up the sides of a 9-inch springform pan.
- Bake crust for 10 minutes. Remove and set aside while keeping the oven on.
Make the Cheesecake Filling
- Beat room-temperature cream cheese until creamy, about 1-2 minutes.
- Mix in granulated sugar until well combined, scraping the sides of the bowl.
- Add eggs one at a time, mixing on medium speed until just incorporated.
- Stir in vanilla, cornstarch, sour cream, and spices until smooth.
Assemble the Cheesecake
- Pour half the cheesecake batter into the baked crust.
- Spread cooled apple filling evenly over the batter.
- Carefully pour the rest of the cheesecake batter over the apple layer and smooth the top.
Prepare for the Water Bath
- Place a large, deep roasting pan in the oven on a lower rack for a water bath.
- Boil water and carefully pour it into the roasting pan.
Bake the Cheesecake
- Position cheesecake on a rack over the roasting pan. Bake for 1 hour and 30 minutes to 1 hour and 50 minutes until edges are set but the center still has a slight wobble.
Cool and Chill
- Turn off the oven and crack the door open. Let cheesecake cool in the oven for about 1 hour.
- Remove from oven, let cool to room temperature, and refrigerate for at least 6 hours, ideally overnight before serving.
Notes
Store covered in the fridge for up to 5-7 days; can freeze for up to 3 months. Thaw frozen cheesecake in the refrigerator a day before serving.