Salted Caramel Apple Pie Cheesecake

Cozy Up with This Salted Caramel Apple Pie Cheesecake

There’s nothing quite like the comforting aroma of cinnamon and baked apples wafting through the kitchen as the seasons change from warm summer days to the crispness of fall. It’s during this special time of year that I find myself drawn to recipes that evoke feelings of nostalgia and warmth, and this Salted Caramel Apple Pie Cheesecake does just that. Imagine a creamy cheesecake hugging layers of spiced apple filling and topped with a crunchy crumble, all drizzled with luscious salted caramel. It’s the ultimate cozy dessert, perfect for holiday gatherings or quiet nights at home. This is one you’ll definitely want to pin for later!

Why You’ll Love This Recipe

• Creamy and Decadent: The cheesecake base is smooth and rich, making it an indulgent treat that melts in your mouth.
• Easy to Make Ahead: You can prepare many components of this recipe in advance, freeing you up to enjoy the moment.
• Crowd-Pleasing Delight: This cheesecake is bound to impress your friends and family, making it perfect for gatherings.
• Seasonal Flavors: The combo of spiced apples and caramel creates a flavor profile that screams fall.
• Stunning Presentation: With layers of filling and a beautiful crumble topping, this cheesecake not only tastes divine but looks impressive too!

Ingredients You’ll Need for Salted Caramel Apple Pie Cheesecake

• 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

Let’s Make It Together

Prep: Before diving into making this cheesecake, take a moment to read through the entire recipe. There are several components at play, and you might want to break it up over a couple of days to make it easier. Be mindful of the make-ahead tips at the bottom of this recipe!

1. Make the Apple Filling:

   • Peel and slice your apples into 1/4 to 1/2 inch thick pieces.
   • In a medium pan over medium-high heat, combine all apple filling ingredients. Cook for about 8-14 minutes, stirring occasionally, until the apples reach your desired tenderness.
   • If the mixture dries out, add a splash of cider or water. Once tender, thicken the juices by mixing 2 tsp cornstarch with 2 tsp water until dissolved, then stir into the filling and cook for an additional 30-60 seconds. Transfer the apple mixture to a bowl to cool.

2. Make the Crust:

   • Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan with nonstick spray.
   • Combine crust ingredients and press the mixture firmly into the bottom and up the sides of the prepared pan. Bake for 10 minutes, then set aside while keeping the oven on at 350°F.
   • Fill a large pot with water for the water bath and set aside.

3. Make the Cheesecake:

   • Ensure that all cold ingredients are at room temperature, as this is essential for a smooth filling. In a large mixing bowl, beat softened cream cheese with an electric mixer until creamy. Gradually add the granulated sugar and continue mixing until well combined. Scrape the bowl’s sides to incorporate all ingredients.
   • Add eggs one at a time, mixing on medium speed until just incorporated. Follow with the vanilla, cornstarch, sour cream, and spices, mixing until just combined.
   • Pour half the cheesecake batter over the cooled crust, then spoon the apple filling evenly on top. Pour the remaining batter over the apple layer and smooth it gently with an offset spatula.

4. Prep Water Bath:

   • Place your cheesecake pan on a rack in the center of the oven, and place the roasting pan underneath.
   • Wrap the cheesecake pan with foil to prevent leaks, and pour boiling water into the roasting pan. This helps maintain moisture and temperature stability, ensuring a creamy texture.

5. Bake:

   • Bake for 1 hour and 30 to 1 hour and 50 minutes. Check for a slightly raised edge and a matte top, with a slight wobble in the center. A knife inserted should have a bit of thick batter on it. The internal temperature should read between 150 to 155°F (65-68°C).
   • Once done, turn off the oven and crack the door, letting the cheesecake cool inside for an hour before carefully removing it.

6. Cool & Chill:

   • Let the cheesecake cool completely on a wire rack. Once cooled, cover and refrigerate for at least 6 hours or overnight before serving.

7. Make Crumble Topping:

   • Preheat the oven to 350°F (175°C) and line a sheet pan with parchment paper. In a bowl, mix the flour, oats, brown sugar, salt, and cinnamon. Cut in the cold butter until crumbly, then spread on the sheet pan and bake for 12-20 minutes, stirring halfway, until golden. Allow to cool.

8. Make Salted Caramel Sauce:

   • Prepare the salted caramel sauce according to my simple recipe! Let it cool before drizzling over the cheesecake.

9. Make Apple Pie Topping:

   • Peel and slice additional apples into 1/2 to 3/4-inch thick pieces, then repeat the steps for the apple filling. Allow to cool.

10. Serve & Store:

    • Top the chilled cheesecake with your apple pie topping, followed by the crumble and a generous drizzle of caramel sauce. Slice and relish each creamy slice!

Variations & Creative Twists

• Nutty Delight: Add chopped walnuts or pecans to the crumble for an extra crunch and a hint of nuttiness.
• Zesty Citrus: Add a teaspoon of orange zest to the apple filling for a refreshing twist on flavor.
• Spiced Pumpkin: Swap out some apples for pumpkin puree and add traditional pumpkin spice for a seasonal twist!
• Chocolate Drizzle: Treat yourself by drizzling some chocolate over the caramel for a deliciously indulgent twist.

Chef Emma’s Helpful Tips

• Make Ahead: The apple filling and topping can be made a day prior, and the crumble can be prepared 2-3 days ahead.
• Ingredient Swaps: If you’d like a lighter version, feel free to use reduced-fat cream cheese or yogurt instead of sour cream.
• Slicing Tips: For clean slices, use a warm knife! Dip the knife in hot water, wipe it dry, and slice through the cheesecake for perfect presentation.
• Storage: Cover the cheesecake tightly and store it in the fridge for up to 5 days.

Nutrition Information per Serving

• Serving Size: 1 slice
• Calories: 530
• Carbs: 65g
• Sugar: 45g
• Fat: 30g
• Protein: 7g
• Sodium: 320mg

Frequently Asked Questions

Can I make this ahead?
Absolutely! Many components can be prepared in advance, such as the apple filling and crumble.

Can I use different ingredients?
Yes! Feel free to adjust the spices or use a different type of apple based on your preference.

How do I store leftovers?
Cover the cheesecake with foil or plastic wrap and store in the fridge for up to 5 days.

How long does it last?
This cheesecake can be enjoyed for up to a week when stored properly in the refrigerator.

A Cozy Closing Note

This Salted Caramel Apple Pie Cheesecake truly embodies the warmth and flavors of the season. It’s a dessert that greets you like a warm hug and brings people together around the table. Save this lovely recipe to your Holiday desserts board so it’s ready when you need a cozy treat!