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Salted Caramel Apple Pie Cheesecake

A rich slice of apple pie cheesecake topped with spiced apples, crumble, and dripping caramel sauce.
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This recipe combines creamy vanilla cinnamon cheesecake with layers of spiced, caramelized apples and a buttery oat crumble topping, finished with salted caramel sauce. It is an impressive dessert perfect for fall gatherings and holidays.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 2 (8 ounce) packages cream cheese, softened
  • 1 cup granulated sugar (for filling)
  • 1/4 cup sour cream
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 2 cups sliced apples (such as Granny Smith or Honeycrisp)
  • 1/4 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1 tablespoon lemon juice
  • 1/4 cup water
  • 1/2 cup rolled oats
  • 1/4 cup all-purpose flour
  • 2 tablespoons cold butter, cut into small pieces
  • 1/2 cup salted caramel sauce (store-bought or homemade)

Instructions

  1. Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake at 350°F (175°C) for 10 minutes. Cool slightly.
  2. Prepare the apple layer: In a saucepan, combine sliced apples, brown sugar, cinnamon, lemon juice, and water. Cook over medium heat until apples are tender and the sauce thickens, about 8 to 10 minutes. Set aside.
  3. Prepare the cheesecake filling: Beat the softened cream cheese and 1 cup sugar until smooth. Mix in the sour cream and vanilla extract. Beat in the eggs one at a time, mixing just until combined after each addition. Do not overmix.
  4. Assemble the cheesecake: Pour half of the cheesecake batter over the cooled crust. Spoon half of the cooked apple mixture over the batter. Pour the remaining batter over the apples. Top with the remaining apple mixture.
  5. Prepare the oat crumble topping: In a small bowl, combine the rolled oats, flour, and 2 tablespoons cold butter. Use your fingers to cut the butter into the dry ingredients until a coarse, crumbly mixture forms. Sprinkle this crumble evenly over the top layer of apples.
  6. Bake the cheesecake: Wrap the outside of the springform pan in heavy-duty foil. Place the pan in a larger roasting pan and fill the roasting pan with hot water halfway up the side of the springform pan (water bath). Bake at 325°F (160°C) for 60 to 75 minutes, or until the edges are set and the center has a slight jiggle.
  7. Cool and chill: Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour. Remove from the water bath, remove the foil, and let it cool completely on a wire rack. Chill in the refrigerator for at least 6 hours, or preferably overnight.
  8. Serve: Before serving, drizzle the top generously with salted caramel sauce. This recipe is a great alternative to traditional holiday desserts, similar to what you might find when looking up meal planning guides for impressive fall baking.

Notes

  • For the best texture, use room temperature cream cheese and eggs for the filling.
  • If you are looking for a quick dessert option, consider searching for keto meal plan delivery for lighter alternatives, though this recipe is rich.
  • To prevent cracking, do not open the oven door during the initial baking time.
  • This dessert pairs well with a dry Riesling or a light-bodied Pinot Noir.

Nutrition

Find it online: https://www.unfoldrecipes.com/apple-pie-cheesecake-recipe/