Description
Indulge in the decadent layers of this Salted Caramel Apple Pie Cheesecake, where creamy cheesecake meets spiced apple filling and a crumbly graham cracker crust, all topped with luscious salted caramel.
Ingredients
4 medium apples
sliced
3 tbsp salted butter
1–2 tbsp apple cider or water
1/3 cup light brown sugar
packed
1 and 1/4 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
1/8 tsp allspice
1–2 tsp lemon juice
2 tsp cornstarch
2 tsp water
3 cups cinnamon graham cracker crumbs
1/2 cup + 3 tbsp salted butter
melted
32 ounces cream cheese
at room temperature
1 and 1/2 cups granulated sugar
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
1 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp ground cloves
1/4 cup all-purpose flour
1/2 cup old-fashioned whole rolled oats
1/4 cup brown sugar
packed
1/2 tsp cinnamon
1/8 tsp salt
1/4 cup cold salted butter
cubed
1 cup granulated sugar
6 tbsp salted butter
cubed
1/2 cup + 1 tbsp heavy cream
pinch of flaky sea salt
4 medium apples
3 tbsp salted butter
1–2 tbsp apple cider or water
1/3 cup brown sugar
packed
1 and 1/4 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
1/8 tsp allspice
1–2 tsp lemon juice
2 tsp water
2 tsp cornstarch
Instructions
- Preheat the oven to 325°F (160°C). Prepare a 9-inch springform pan by greasing it lightly.
- In a pan, melt the salted butter for the apple filling over medium heat. Add sliced apples, brown sugar, cinnamon, nutmeg, cloves, allspice, and lemon juice, cooking until the apples are softened. Stir in cornstarch mixed with water and cook until thickened.
- For the crust, combine cinnamon graham cracker crumbs with melted butter and press into the bottom of the prepared springform pan. Bake for 10 minutes, then cool.
- In a large mixing bowl, beat the cream cheese with granulated sugar until smooth. Add eggs one at a time, followed by vanilla, sour cream, and spices, mixing until fully incorporated.
- Pour half of the cheesecake batter over the crust, add the apple filling, then top with the remaining cheesecake batter. Spread evenly.
- Bake for 50-60 minutes or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door ajar for about an hour.
- For the crumble topping, mix flour, oats, brown sugar, cinnamon, and salt, then cut in cold butter until crumbly. Sprinkle over the cheesecake and bake an additional 10-15 minutes.
- To make the salted caramel sauce, heat sugar over medium heat until it melts and turns amber. Remove from heat and add butter, then gradually stir in heavy cream. Season with a pinch of sea salt.
- Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours or overnight before serving with warm salted caramel sauce.
Notes
Ensure all ingredients are at room temperature for best mixing results. Feel free to adjust the spices in the apple filling to your liking.
- Prep Time: 20
- Cook Time: 30
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 430 kcal
- Sugar: 28 g
- Sodium: 250 mg
- Fat: 27 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 100 mg
Keywords: Salted Caramel Apple Pie Cheesecake, cheesecake, apple pie, salted caramel, dessert recipe