salted caramel apple pie cheesecake
A delicious salted caramel apple pie cheesecake, featuring a creamy vanilla cinnamon filling, caramelized apples, and a buttery oat crumble.
Equipment
- 9-inch springform pan
- medium pan
- Large mixing bowl
- roasting pan
- wire rack
- sheet pan
Ingredients
For the Apple Filling
- 4 medium apples sliced
- 3 tablespoon salted butter
- 1-2 tablespoon apple cider or water if you don't have cider
- ⅓ cup light brown sugar packed
- 1 and ¼ teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ground cloves
- ⅛ teaspoon allspice
- 1-2 teaspoon lemon juice to taste
- 2 teaspoon cornstarch
- 2 teaspoon water
For the Crust
- 3 cups cinnamon graham cracker crumbs
- ½ cup salted butter melted
For the Cheesecake
- 32 ounces cream cheese at room temperature
- 1 and ½ cups granulated sugar
- 4 large eggs at room temperature
- 2 teaspoon vanilla extract
- 1 and ½ teaspoon corn starch
- ¾ cup full-fat sour cream at room temperature
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ⅛ teaspoon ground cloves
Crumble Topping
- ¼ cup all-purpose flour
- ½ cup old-fashioned whole rolled oats
- ¼ cup brown sugar packed
- ½ teaspoon cinnamon
- ⅛ teaspoon salt
- ¼ cup cold salted butter cubed
For the Salted Caramel Sauce
- 1 cup granulated sugar
- 6 tablespoon salted butter cubed
- ½ cup heavy cream
- 1 pinch flaky sea salt
For the Apple Topping
- 4 medium apples sliced
- 3 tablespoon salted butter
- 1-2 tablespoon apple cider or water if you don't have cider
- ⅓ cup brown sugar packed
- 1 and ¼ teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ground cloves
- ⅛ teaspoon allspice
- 1-2 teaspoon lemon juice
- 2 teaspoon water
- 2 teaspoon cornstarch
Instructions
Preparation
- Read through the recipe before you begin to ensure you have everything you need.
Make the Apple Filling
- Peel & slice your apples between ¼ and ½ inch thick. Add all apple filling ingredients to a medium pan over medium-high heat. Cook for 8-14 minutes, stirring lazily until desired tenderness is reached. Thicken with cornstarch if necessary.
Make the Crust
- Preheat oven to 350°F. Spray a 9-inch springform pan and press crust ingredients into prepared pan.
- Bake for 10 minutes, then set aside.
Make the Cheesecake
- Beat the softened cream cheese until creamy. Mix in sugar, then add eggs, vanilla, corn starch, sour cream, and spices. Pour half the batter into the crust, spoon the apple filling over it, and then pour the remaining batter.
Prep Water Bath
- Set the cheesecake pan in the center of the oven and place the roasting pan below. Pour boiling water into the roasting pan.
Bake
- Bake for 1 hour and 30 to 1 hour and 50 minutes until edges are raised and top is matte.
- Turn off the oven and let cool in the oven for 1 hour before removing.
Cool & Chill
- After cooling, refrigerate for at least 6 hours or up to 1 day before serving.
Make Crumble Topping
- Preheat oven to 350°F. Whisk together the dry ingredients, then cut in the butter until crumbly. Spread onto a sheet pan and bake for 12-20 minutes.
Make Salted Caramel Sauce
- Prepare the caramel sauce according to recipe. Let cool before using.
Make Apple Pie Topping
- Repeat the apple filling steps for the topping.
Serve + Store
- Top the cooled cheesecake with the apple pie topping, crumble topping, and caramel sauce before serving.
Notes
Make-ahead tips: Apple filling and toppings can be made a day ahead. The caramel sauce can be stored for up to 5 days. Crumble can be made 2-3 days ahead.
Nutrition
Serving: 1sliceCalories: 822kcalCarbohydrates: 85gProtein: 10gFat: 51gSaturated Fat: 29gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 195mgSodium: 573mgPotassium: 366mgFiber: 4gSugar: 63gVitamin A: 1822IUVitamin C: 6mgCalcium: 156mgIron: 2mg
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