Salted Caramel Apple Pie Cheesecake

This Salted Caramel Apple Pie Cheesecake combines creamy cinnamon cheesecake, tender caramelized apples, crunchy streusel, and rich homemade salted caramel for the ultimate fall dessert your family will adore.

No ratings yet

Print Pin

Course: Dessert

Cuisine: American

Keyword: apple pie cheesecake, caramel apple cheesecake, fall cheesecake dessert, salted caramel apple pie cheesecake

Prep Time: 40

Cook Time: 1 25

Chilling Time: 6

Total Time: 8 5

Servings: servings

Calories: 490kcal

Cost: $24

Equipment

1 9-inch Springform Pan Wrap with foil for water bath
1 Large roasting pan For water bath
1 Heavy-bottom saucepan For caramel
1 Electric mixer Hand or stand
1 Skillet For apples
1 Pastry cutter For streusel

Ingredients

Cinnamon Graham Cracker Crust

2 cups graham cracker crumbs
¼ cup granulated sugar
1 teaspoon ground cinnamon
6 tablespoon butter melted

Apple Pie Filling

4 cups Granny Smith apples peeled & diced
¼ cup brown sugar
2 tablespoon butter
1 teaspoon ground cinnamon
¼ teaspoon nutmeg
1 tablespoon cornstarch
2 tablespoon water

Cheesecake Filling

24 oz cream cheese softened
¾ cup brown sugar
3 large eggs room temperature
1 cup sour cream
2 teaspoon vanilla extract
1 teaspoon ground cinnamon

Streusel Topping

½ cup all-purpose flour
½ cup old-fashioned oats
⅓ cup brown sugar
½ teaspoon cinnamon
¼ cup butter cold & cubed

Salted Caramel Sauce

1 cup granulated sugar
6 tablespoon butter room temperature
½ cup heavy cream
1 teaspoon sea salt

Instructions

I preheat the oven to 325°F, while my little helper wraps the springform pan in foil to keep the water bath from sneaking in.
We mix the [graham cracker crumbs], [sugar], [cinnamon], and [melted butter], then press it into the pan. Olivia loves patting it flat like playdough.
Bake the crust for 10 minutes, then cool completely before layering.
In a skillet, I cook the [apples], [brown sugar], [butter], [cinnamon], and [nutmeg] until soft and fragrant, this is when the house starts to smell like fall.
We stir together [cornstarch] and [water] and add it to the apples to thicken them.
I beat the [cream cheese] and [brown sugar], then add the [sour cream], [vanilla], and [cinnamon]. Olivia sneaks a spoonful every time.
We gently mix in the [eggs] one at a time, she counts out loud for me.
Half the cheesecake batter goes in, then the [apple filling], followed by the rest of the batter.
We cut together the [flour], [oats], [brown sugar], [cinnamon], and [butter], then sprinkle it all over the top.
Bake for 75–85 minutes until the center gently jiggles.
Let it cool in the oven for an hour, then refrigerate for 6 hours (the hardest waiting part).
I melt the [sugar], add the [butter], then carefully stir in the [cream] and [salt].
We drizzle [caramel sauce], add [apple slices], and finish with a tiny pinch of [flaky salt].

Notes

Use Honeycrisp apples for a sweeter version.
Store covered in the fridge for up to 5 days.
Freeze without caramel for up to 2 months.
This pairs beautifully with vanilla ice cream or hot coffee.
For a no-bake version, use gelatin and skip baking.

Nutrition