Description
This Indulgent Salted Caramel Apple Pie Cheesecake combines the comforting flavors of classic apple pie with rich, creamy cheesecake and a buttery graham cracker crust, all finished with a luscious salted caramel drizzle. Perfect for apple season or any occasion when you want a crowd-pleasing dessert that’s both impressive and irresistible.
Ingredients
Scale
Apple Pie Filling
- 4 medium apples (Granny Smith and Honeycrisp recommended)
- 2 tablespoons salted butter (or adjust if using unsalted)
- 1/4 cup apple cider (or water)
- 1/2 cup light brown sugar (dark brown can be used for richer flavor)
- 1 teaspoon cinnamon (adjust to taste)
- 1/4 teaspoon nutmeg (adjust to taste)
- 1/4 teaspoon ground cloves (adjust to taste)
- 1/4 teaspoon allspice (adjust to taste)
- 2 tablespoons cornstarch
Crust
- 1 1/2 cups cinnamon graham cracker crumbs (substitute with regular crumbs if desired)
- 1/2 cup salted butter (or adjust if using unsalted)
- 1 cup old-fashioned whole rolled oats (gluten-free if needed)
- 1/2 cup all-purpose flour (gluten-free flour can be used)
- 1/4 teaspoon salt
Cheesecake Filling
- 24 ounces cream cheese (full-fat, block-style recommended)
- 1 cup granulated sugar (no substitutions)
- 3 large eggs (room temperature)
- 1 cup sour cream (or full-fat yogurt)
Topping
- 1 cup salted caramel sauce (for drizzling)
Instructions
- Prepare the Apple Filling: Peel, core, and thinly slice the apples. In a saucepan over medium heat, melt the 2 tablespoons of butter. Add the apple slices and cook for 4-5 minutes until they start to soften. Stir in apple cider, brown sugar, cinnamon, nutmeg, cloves, and allspice. Cook for another 5-7 minutes until the apples are tender and the sauce thickens slightly. Mix cornstarch with a small amount of water to create a slurry, then stir into the apple mixture to thicken further. Remove from heat and set aside to cool.
- Make the Crust: Preheat the oven to 350°F (175°C). In a mixing bowl, combine the cinnamon graham cracker crumbs, oats, flour, and salt. Melt the 1/2 cup butter and pour it over the dry ingredients. Mix until the crumbs are evenly coated and resemble wet sand. Press the mixture firmly into the bottom of a greased 9-inch springform pan to form an even crust. Bake the crust for 10 minutes, then remove and let cool slightly.
- Prepare the Cheesecake Filling: In a large bowl, beat the cream cheese with an electric mixer until smooth and creamy. Gradually add the granulated sugar and continue to beat until well combined. Add the eggs one at a time, mixing on low speed after each addition just until incorporated. Blend in the sour cream until the mixture is smooth and creamy but do not overmix.
- Assemble the Cheesecake: Pour half of the cheesecake batter over the prepared crust. Spoon half of the cooled apple filling evenly over the batter. Pour the remaining cheesecake batter on top, spreading gently to cover the apples. Finally, dollop the remaining apple filling over the top and swirl gently with a knife to create a marbled effect.
- Bake the Cheesecake: Place the springform pan on the middle rack of the preheated oven. To prevent cracking, you may use a water bath by placing a shallow pan with hot water on the rack below. Bake for 75-90 minutes until the edges are set and the center slightly jiggles when the pan is gently shaken. Avoid overbaking to keep the cheesecake creamy. Turn off the oven and leave the cheesecake inside with the door cracked open for 1 hour to cool slowly.
- Chill and Serve: Remove the cheesecake from the oven and let it cool completely at room temperature. Then refrigerate for at least 4 hours or overnight to allow it to set fully. Before serving, drizzle the top generously with salted caramel sauce. Slice into 12 pieces and serve chilled.
Notes
- Use room temperature cream cheese and eggs to ensure a smooth batter without lumps.
- For a gluten-free version, substitute graham cracker crumbs, oats, and flour with gluten-free alternatives.
- If you don’t have apple cider, water works in the apple filling but cider adds more depth of flavor.
- Make sure not to overbake the cheesecake; it should be slightly jiggly in the center when done.
- The water bath helps prevent cracks and gives the cheesecake a silky texture but is optional.
- Leftovers keep well refrigerated for up to 4 days.
- Allow the salted caramel sauce to be at room temperature before drizzling to avoid stiff clumps.
