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Salted Caramel Apple Pie Cheesecake
Anne Newgent

Salted Caramel Apple Pie Cheesecake

This Salted Caramel Apple Pie Cheesecake is a stunning fusion of classic cheesecake, warm apple pie, and rich salted caramel. With layers of cinnamon apples, creamy cheesecake, buttery graham crust, and a golden oat crumble, it's the ultimate fall dessert to impress at Thanksgiving or any special gathering.
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Prep Time 45 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours 25 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 822
Ingredients Method Notes

Ingredients
  

Apple Filling
  • 4 medium apples, peeled and sliced (about 588 grams)
  • 3 tbsp salted butter
  • 1.5 tbsp apple cider or water
  • 0.33 cup packed light brown sugar
  • 1.25 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.25 tsp ground cloves
  • 0.125 tsp ground allspice
  • 1.5 tsp lemon juice
  • 2 tsp cornstarch
  • 2 tsp water
Graham Cracker Crust
  • 3 cups cinnamon graham cracker crumbs
  • 0.8125 cup melted salted butter
Cheesecake Layer
  • 32 oz full-fat block cream cheese
  • 1.5 cups granulated sugar
  • 4 large eggs
  • 2 tsp vanilla extract
  • 1.5 tsp cornstarch
  • 0.75 cup full-fat sour cream
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 0.125 tsp ground cloves
Crumble Topping
  • 0.25 cup all-purpose flour
  • 0.5 cup old-fashioned rolled oats
  • 0.25 cup packed brown sugar
  • 0.5 tsp cinnamon
  • 0.125 tsp salt
  • 0.25 cup cold salted butter, cubed
Salted Caramel Sauce
  • 1 cup granulated sugar
  • 6 tbsp salted butter, cubed
  • 0.5625 cup heavy cream
  • 1 pinch flaky sea salt

Method
 

  1. Step 1: Prepare the apple filling by cooking the apples with butter, cider or water, sugar, spices, and lemon juice. Once soft, add cornstarch and water to thicken. Let cool completely.
  2. Step 2: Preheat oven to 350°F (175°C). Prepare the springform pan with crust mixture and bake for 10 minutes. Heat water for a water bath.
  3. Step 3: Make the cheesecake batter by mixing cream cheese, sugar, eggs, vanilla, sour cream, cornstarch, and spices until smooth.
  4. Step 4: Pour half the batter into the crust. Add the apple filling, then top with remaining batter. Smooth the top.
  5. Step 5: Bake using a water bath. Bake for 90–110 minutes until center reaches 150–155°F and has a slight jiggle.
  6. Step 6: Turn off oven, crack the door, and let cheesecake rest inside for one hour. Then cool on a rack completely before refrigerating overnight.
  7. Step 7: Before serving, top with cooked apple slices, crumble topping, and drizzle with salted caramel.

Notes

Use room temperature ingredients to prevent cracks. Avoid overmixing and sudden temperature changes. For clean slices, wipe a hot knife between cuts. You can make the cheesecake ahead and freeze it without toppings.

Nutrition Facts (Per Slice)

Calories: 822 kcal | Carbohydrates: 85 g | Protein: 10 g | Fat: 51 g | Saturated Fat: 29 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 14 g | Trans Fat: 1 g | Cholesterol: 195 mg | Sodium: 573 mg | Potassium: 366 mg | Fiber: 4 g | Sugar: 63 g | Vitamin A: 1822 IU | Vitamin C: 6 mg | Calcium: 156 mg | Iron: 2 mg
Nutrition Disclaimer
Nutritional information provided is an estimate and may vary based on the products and brands you use. Calculate the actual nutrition values using your preferred nutrition calculator and the exact ingredients you choose.