Salted Caramel Apple Pie Cheesecake
This Caramel Apple Pie Cheesecake is the ultimate fall dessert! It combines a creamy vanilla cinnamon cheesecake with layers of caramelized apples, a graham cracker crust, and is topped with an oat crumble and salted caramel sauce. A delightful twist on apple pie thats both decadent and delicious!
Ingredients:
For the Apple Filling:
4 medium apples 588g, peeled and sliced
3 tbsp salted butter 杻
1-2 tbsp apple cider or water
cup light brown sugar packed
1 tsp cinnamon
tsp nutmeg
tsp ground cloves
tsp allspice
1-2 tsp lemon juice
2 tsp cornstarch
2 tsp water
For the Crust:
3 cups cinnamon graham cracker crumbs 300g
cup 3 tbsp salted butter, melted 155g 杻
For the Cheesecake:
32 oz cream cheese, at room temperature 燎
1 cups granulated sugar 308g
4 large eggs, at room temperature 讀
1 cup full-fat sour cream 240g 拏
2 tsp vanilla extract
1 tsp cinnamon
tsp nutmeg
tsp ground cloves
For the Apple Topping:
4 medium apples 588625g, peeled and sliced
3 tbsp salted butter 杻
1-2 tbsp apple cider or water
cup brown sugar packed
1 tsp cinnamon
tsp nutmeg
tsp ground cloves
tsp allspice
1-2 tsp lemon juice
2 tsp water
2 tsp cornstarch
For the Crumble Topping:
cup all-purpose flour 33g
cup old-fashioned rolled oats 48g 北
cup brown sugar packed 55g
tsp cinnamon
tsp salt 蓼
cup cold salted butter cubed 杻
For the Salted Caramel Sauce:
1 cup granulated sugar 210g
6 tbsp salted butter cubed 杻
cup 1 tbsp heavy cream 拏
Pinch of flaky sea salt 蓼
Instructions:
Make the Apple Filling:
1 Peel and slice the apples 1/4 to 1/2 inch thick. In a medium pan, combine all apple filling ingredients and cook over medium-high heat, stirring occasionally, until apples are tender 8-14 minutes. 2 If needed, thicken with a cornstarch-water slurry and cook for another 30-60 seconds until thickened. Set aside to cool.
Make the Crust:
3 Preheat oven to 350F 175C. Spray a 9-inch springform pan with non-stick spray. Combine graham cracker crumbs and melted butter, then press mixture into the bottom of the pan. 4 Bake the crust for 10 minutes. Set aside to cool.
Prepare the Cheesecake Filling:
5 Beat softened cream cheese with sugar until creamy about 1-2 minutes. Add eggs one at a time, mixing after each addition. Stir in vanilla, sour cream, and spices. 6 Pour half of the cheesecake batter into the crust. Add the apple filling as an even layer, then cover with the remaining cheesecake batter.
Bake the Cheesecake:
7 Preheat a pot of water for a water bath. Carefully place the cheesecake pan into a large roasting pan and fill the pan with boiling water about 1 inch of water around the cheesecake. 8 Bake at 350F 175C for 1 hour 30 minutes to 1 hour 50 minutes, until edges are set and the center wobbles slightly. Turn off the oven and let the cheesecake cool in the oven for 1 hour.
Chill the Cheesecake:
9 After an hour, remove the cheesecake and let it cool at room temperature. Then, refrigerate for 6-12 hours preferably overnight.
Make the Apple Topping:
Peel and slice apples for topping. In a pan, combine all apple topping ingredients and cook until apples are tender. Thicken the mixture with cornstarch if necessary. Let cool.
Make the Crumble Topping:
11 Preheat oven to 350F 175C. Mix flour, oats, brown sugar, cinnamon, and salt. Cut butter into the mixture until crumbly. Spread on a baking sheet and bake for 12-20 minutes until golden brown. Let cool completely.
Make the Salted Caramel Sauce:
12 In a saucepan, melt the sugar over medium heat until golden brown. Add butter and cream, stir until smooth. Let cool and add a pinch of sea salt.
Assemble the Cheesecake:
13 Once cheesecake has cooled, top it with the apple topping, sprinkle the crumble topping, and drizzle with salted caramel sauce.
Serve & Enjoy:
Slice and enjoy this delightful Salted Caramel Apple Pie Cheesecake with your family and friends!
Make-Ahead Tips:
Apple Filling/Topping: Can be made 1 day ahead and stored in the fridge.
Crumble Topping: Can be made 2-3 days ahead.
Salted Caramel Sauce: Can be made up to 5 days ahead.