Salted Caramel Apple Pie Cheesecake
Salted Caramel Apple Pie Cheesecake
Salted caramel apple pie cheesecake combines the classic flavors of apple pie and rich cheesecake, creating a delight that is perfect for any occasion. The blend of creamy cheesecake, spiced apple filling, buttery crust, and decadent salted caramel topping will impress your family and friends.
Why You’ll Love This Salted Caramel Apple Pie Cheesecake
This salted caramel apple pie cheesecake is a show-stopping dessert. If you love apple pie and cheesecake, this recipe offers the best of both worlds. The warm spices of cinnamon and nutmeg evoke feelings of comfort and nostalgia, while the addition of salted caramel adds a modern twist that elevates the flavor profile. The layers of flavors and textures make this cheesecake a perfect choice for celebrations, potlucks, or simply a cozy night at home.
How to Make Salted Caramel Apple Pie Cheesecake
Ingredients:
- 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. See note)
- 1/2 cup + 3 tbsp salted butter, melted (155 grams)
- 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 cornstarch
- 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 (4 tbsp, or 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
Step-by-Step Instructions:
Prep
Read through the recipe before you begin to ensure you have everything you need. This recipe can be broken down over multiple days to ease the process. Make-ahead tips are provided at the bottom of this recipe.
Make the Apple Filling
Peel and slice your apples into pieces between 1/4 and 1/2 inch thick. In a medium pan over medium-high heat, combine all apple filling ingredients. Cook for 8-14 minutes, stirring intermittently, until the apples reach your desired tenderness. If the liquid dries up, add a splash more cider or water to keep it saucy.
If the filling isn’t thickened as desired, thicken it by mixing 2 tsp cornstarch with 2 tsp water and adding it to the apple filling over medium heat. Stir for 30-60 seconds until thickened. Transfer the apple mixture and juices to a medium bowl to cool.
Make the Crust
Preheat your oven to 350°F. Spray a 9-inch springform pan with nonstick spray and ensure the bottom is secure. Stir together the crust ingredients and press the mixture into the prepared pan, extending slightly up the sides. Bake for 10 minutes and then set aside. Keep the oven at 350°F.
Make the Cheesecake
Ensure that all cold ingredients are at room temperature. In a large mixing bowl, beat softened cream cheese with an electric mixer until creamy (about 1-2 minutes). Add granulated sugar and mix until well incorporated (about 1 minute), scraping the bowl occasionally. Incorporate eggs one at a time, mixing until just combined after each. Add vanilla, cornstarch, sour cream, and spices, mixing until just combined.
When mixing is complete, pour half of the batter into the baked crust. Spoon the apple filling over the first layer of batter, spreading it evenly. Pour the remaining cheesecake batter on top and smooth it out.
Prep Water Bath
Set your cheesecake pan on a rack in the center of the oven and place a roasting pan on the rack below. Pour boiling water into the roasting pan. This creates a water bath that will help keep your cheesecake creamy. Do not place your cheesecake pan directly into the water bath as it may leak.
Bake
Bake the cheesecake for 1 hour and 30 to 1 hour and 50 minutes. The edges should be slightly raised, and the center should have a slight wobble. A knife inserted into the edge will come out with thick batter, and an instant-read thermometer inserted halfway down should read 150 to 155℉. After baking, turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour before removing.
Cool & Chill
After an hour, carefully remove the cheesecake from the oven. Allow it to cool at room temperature completely. Cover with foil and refrigerate for a minimum of 6 hours, ideally 12 hours to 1 day before serving.
Make Crumble Topping
While the cheesecake is baking or cooling, preheat your oven to 350°F. Line a baking sheet with parchment paper. Whisk together flour, oats, brown sugar, salt, and cinnamon. Add cubed cold butter and cut into the dry ingredients until crumbly. Spread the mixture on the baking sheet and bake for 12 to 20 minutes, stirring halfway through. Keep an eye on it as baking times may vary. Let it cool completely.
Make Salted Caramel Sauce
Prepare the caramel sauce according to your preferred recipe. Allow it to cool before using it on the cheesecake.
Make Apple Pie Topping
Peel and slice apples into 1/2 to 3/4 inch thick pieces. In a medium pan over medium-high heat, combine the apple topping ingredients. Cook for 8-14 minutes using the same steps as for the apple filling. Transfer this mixture to a bowl to cool.
Serve + Store
Top the cooled cheesecake with your apple pie topping, a generous layer of crumble topping, and a drizzle of salted caramel sauce. Slice and serve.
How to Serve Salted Caramel Apple Pie Cheesecake
This cheesecake is best served chilled. You can add a dollop of whipped cream alongside each slice for added indulgence. It’s perfect for community gatherings, family dinners, or simply treating yourself.
How to Store Salted Caramel Apple Pie Cheesecake
Store any leftovers in the fridge, covered with foil or plastic wrap. It will remain fresh for up to 5 days. For longer storage, you could freeze individual slices, wrapped well in plastic wrap, for up to 2 months. Thaw them the night before serving.
Tips to Make Salted Caramel Apple Pie Cheesecake Perfect
- Make sure all ingredients are at room temperature for the best mixing results.
- Don’t skip the water bath; it ensures a creamy texture.
- Allow the cheesecake to cool gradually to prevent cracks.
- Experiment with different apple varieties for varied flavor profiles.
Flavor Variations
Consider using different spices, such as cardamom or ginger, to switch up the flavor. You can also change the fruit, substituting apples for pears or peaches, which would still pair well with the salted caramel.
Pro Tips for Success
- If you want to save time, prepare the apple filling and crumble topping a day ahead.
- Always cool the cheesecake in the oven after baking for the best texture.
- For a firmer cheesecake, bake a little longer, but watch for browning.
FAQs
Can I use store-bought caramel?
Yes, store-bought caramel sauce works just fine. However, homemade salted caramel gives a gourmet touch that makes this dessert even more special.
What apples are best for this recipe?
Granny Smith, Honeycrisp, or any firm, tart apple will work well. They hold their shape during cooking and provide a perfect sweet-tart balance.
Can I make this cheesecake ahead of time?
Absolutely! In fact, this cheesecake tastes even better the next day as the flavors meld together. It can be made up to two days ahead, perfect for entertaining.
Final Thoughts
Salted caramel apple pie cheesecake is a delightful dessert that combines the best flavors of fall and rich dessert. Its unique combination of creamy cheesecake, spiced apple filling, and buttery crumble topping makes it a crowd-pleaser any time of year. Follow this recipe, and you’ll end up with a stunning cheesecake that is sure to impress. Enjoy every slice!
Salted Caramel Apple Pie Cheesecake
Ingredients
Method
- Read through the recipe before you begin to ensure you have everything.
- Peel and slice the apples for filling into pieces between 1/4 and 1/2 inch thick.
- In a medium pan over medium-high heat, combine all apple filling ingredients.
- Cook for 8-14 minutes, stirring intermittently, until the apples reach desired tenderness.
- If needed, thicken the filling by mixing cornstarch with water and adding it to the filling.
- Transfer the apple mixture to a bowl to cool.
- Preheat your oven to 350°F.
- Spray a 9-inch springform pan with nonstick spray.
- Stir together the crust ingredients and press into the prepared pan.
- Bake for 10 minutes and set aside.
- Ensure that all cold ingredients are at room temperature.
- In a large bowl, beat the softened cream cheese until creamy.
- Add granulated sugar and mix well, scraping the bowl occasionally.
- Incorporate eggs one at a time, mixing until just combined.
- Add vanilla, cornstarch, sour cream, and spices, mixing until just combined.
- Pour half of the batter into the baked crust.
- Spoon the apple filling over the first layer of batter.
- Pour the remaining cheesecake batter on top and smooth it out.
- Set your cheesecake pan on a rack in the center of the oven.
- Place a roasting pan below with boiling water.
- Do not place the cheesecake pan in the water.
- Bake the cheesecake for 1 hour and 30 to 1 hour and 50 minutes.
- After baking, turn off the oven and crack the door to cool for 1 hour.
- After an hour, carefully remove the cheesecake from the oven.
- Allow it to cool completely at room temperature.
- Cover with foil and refrigerate for a minimum of 6 hours, ideally 12 hours.
- Preheat oven to 350°F again.
- Line a baking sheet with parchment paper.
- Whisk together flour, oats, brown sugar, salt, and cinnamon.
- Add cubed cold butter and cut into the dry ingredients until crumbly.
- Spread the mixture on the baking sheet and bake for 12 to 20 minutes.
- Peel and slice apples for the topping.
- In a medium pan, combine apple topping ingredients and cook for 8-14 minutes.
- Top the cooled cheesecake with apple pie topping, crumble topping, and drizzle salted caramel sauce.
- Slice and serve.
