Salted Caramel Apple Pie Cheesecake: The Ultimate Fall Dessert
There’s something truly magical about the flavors of fall, and what better way to celebrate the season than with an indulgent dessert that combines the warmth of apple pie with the creamy decadence of cheesecake? This Salted Caramel Apple Pie Cheesecake is not just a treat for the taste buds; it’s a heartfelt dessert that will bring everyone together around the table. Trust me, you’ll want to share this recipe with your friends and family, and I invite you to subscribe so you never miss a chance for a delightful dessert like this!
Why You’ll Love This Recipe
This Salted Caramel Apple Pie Cheesecake is an absolute showstopper—rich, creamy, and oh-so-satisfying! With every bite, you’ll experience luscious layers of velvety vanilla cinnamon cheesecake nestled between gooey caramelized apples, all resting atop a crumbly graham cracker crust. And that oat crumble topping? It adds just the right amount of crunch! Plus, the salted caramel drizzle brings a sweet-salty balance that will have you going back for seconds (and maybe thirds!). It’s the perfect family-friendly dessert that can elevate your fall gatherings to a whole new level.
Ingredients
For the Apple Filling:
– 4 medium apples (588g), peeled and sliced
– 3 tbsp salted butter
– 1-2 tbsp apple cider (or water)
– ⅓ cup light brown sugar (packed)
– 1 ¼ tsp cinnamon
– ½ tsp nutmeg
– ¼ tsp ground cloves
– ⅛ tsp allspice
– 1-2 tsp lemon juice
– 2 tsp cornstarch
– 2 tsp water
For the Crust:
– 3 cups cinnamon graham cracker crumbs (300g)
– ½ cup + 3 tbsp salted butter, melted (155g)
For the Cheesecake:
– 32 oz cream cheese, at room temperature
– 1 ½ cups granulated sugar (308g)
– 4 large eggs, at room temperature
– 1 cup full-fat sour cream (240g)
– 2 tsp vanilla extract
– 1 tsp cinnamon
– ¼ tsp nutmeg
– ⅛ tsp ground cloves
For the Apple Topping:
– 4 medium apples (588–625g), peeled and sliced
– 3 tbsp salted butter
– 1-2 tbsp apple cider (or water)
– ⅓ cup brown sugar (packed)
– 1 ¼ tsp cinnamon
– ½ tsp nutmeg
– ¼ tsp ground cloves
– ⅛ tsp allspice
– 1-2 tsp lemon juice
– 2 tsp water
– 2 tsp cornstarch
For the Crumble Topping:
– ¼ cup all-purpose flour (33g)
– ½ cup old-fashioned rolled oats (48g)
– ¼ cup brown sugar (packed) (55g)
– ½ tsp cinnamon
– ⅛ tsp salt
– ¼ cup cold salted butter (cubed)
For the Salted Caramel Sauce:
– 1 cup granulated sugar (210g)
– 6 tbsp salted butter (cubed)
– ½ cup + 1 tbsp heavy cream
– Pinch of flaky sea salt
Necessary Tools
– 9-inch springform pan
– Medium saucepan
– Mixing bowls
– Electric mixer
– Whisk
– Baking sheets
– Roasting pan (for water bath)
Ingredient Swaps and Additions
Feel free to get creative! You can use different types of apples depending on your preference—Granny Smith for tartness or Honeycrisp for sweetness. Swap the graham crackers for cookie crumbs like Biscoff for an additional flavor twist. If you want to make it a bit healthier, consider using Greek yogurt in place of sour cream.
Step-by-Step Instructions
1. Make the Apple Filling: In a medium pan, melt butter and add sliced apples, cider, brown sugar, and spices. Cook over medium heat until apples are tender, about 8-14 minutes. If necessary, thicken with a cornstarch-water mix.
2. Make the Crust: Preheat the oven to 350°F (175°C). Combine graham cracker crumbs and melted butter, press into the bottom of a springform pan, and bake for 10 minutes.
3. Prepare the Cheesecake Filling: In a mixing bowl, beat cream cheese and sugar until creamy. Add eggs one at a time, beating well after each addition. Stir in sour cream, vanilla, and spices. Pour half the batter over the crust, then layer the apple filling, and top with the remaining cheesecake batter.
4. Bake the Cheesecake: Place the cheesecake in a water bath and bake for 1 hour 30 minutes to 1 hour 50 minutes until the edges are set but the center still wobbles. Let it cool in the turned-off oven for an hour.
5. Chill: Cool at room temperature, then cover and refrigerate for at least 6 hours or overnight.
6. Make the Apple Topping: Cook the sliced apples with butter, cider, and spices until tender, then thicken if needed. Cool.
7. Crumble Topping: Mix flour, oats, brown sugar, and cinnamon; cut in butter until crumbly. Bake until golden.
8. Salted Caramel Sauce: Melt sugar in a saucepan until golden, add butter and cream, stir until smooth, then cool with a pinch of salt.
9. Assemble: After the cheesecake has chilled, top it with apple topping, sprinkle with crumble, and drizzle with caramel.
Serving Suggestions
Pair this cheesecake with a scoop of vanilla ice cream or a dollop of whipped cream to enhance the experience. Serve it alongside a hot cup of cider or coffee for the ultimate autumn dessert duo.
Pro Tips for Success
– Make sure all your dairy ingredients are at room temperature for a smoother batter.
– Allow the cheesecake to cool completely before chilling to prevent condensation.
– Don’t skip the water bath; it helps prevent cracks and keeps the cheesecake moist.
Storing and Reheating
Store leftover cheesecake in the fridge, covered, for up to a week. It can also be frozen for up to 2 months. When you’re ready to enjoy, thaw it in the refrigerator overnight.
FAQ Section
Can I make this ahead of time? Absolutely! This cheesecake tastes even better after chilling overnight.
What type of apples are best for this? A mix of tart and sweet apples like Granny Smith and Honeycrisp works beautifully!
Conclusion
This Salted Caramel Apple Pie Cheesecake is not just a recipe; it’s a warm embrace in dessert form. With its combination of flavors and textures, it’s the perfect way to celebrate fall with your loved ones. Don’t forget to leave a review, share your photos, or tag your creations on Pinterest or Instagram!
Nutritional Information
Approximate nutritional information per serving:
– Calories: 450
– Fat: 25g
– Carbohydrates: 54g
– Protein: 6g
– Sugar: 30g
Enjoy this heavenly dessert that captures the essence of fall, and happy baking!
Salted Caramel Apple Pie Cheesecake
Ingredients
Method
- Make the Apple Filling: In a medium pan, melt butter and add sliced apples, cider, brown sugar, and spices. Cook over medium heat until apples are tender, about 8-14 minutes. If necessary, thicken with a cornstarch-water mix.
- Make the Crust: Preheat the oven to 350°F (175°C). Combine graham cracker crumbs and melted butter, press into the bottom of a springform pan, and bake for 10 minutes.
- Prepare the Cheesecake Filling: In a mixing bowl, beat cream cheese and sugar until creamy. Add eggs one at a time, beating well after each addition. Stir in sour cream, vanilla, and spices. Pour half the batter over the crust, then layer the apple filling, and top with the remaining cheesecake batter.
- Bake the Cheesecake: Place the cheesecake in a water bath and bake for 1 hour 30 minutes to 1 hour 50 minutes until the edges are set but the center still wobbles. Let it cool in the turned-off oven for an hour.
- Chill: Cool at room temperature, then cover and refrigerate for at least 6 hours or overnight.
- Make the Apple Topping: Cook the sliced apples with butter, cider, and spices until tender, then thicken if needed. Cool.
- Crumble Topping: Mix flour, oats, brown sugar, and cinnamon; cut in butter until crumbly. Bake until golden.
- Salted Caramel Sauce: Melt sugar in a saucepan until golden, add butter and cream, stir until smooth, then cool with a pinch of salt.
- Assemble: After the cheesecake has chilled, top it with apple topping, sprinkle with crumble, and drizzle with caramel.
