Salted Caramel Apple Pie Cheesecake

The sliced apple crumble cheesecake on a cake stand, with apple filling, crumble, and caramel on top.

Salted Caramel Apple Pie Cheesecake

Caramel Apple Pie Cheesecake is the ultimate fall dessert! A perfectly baked, creamy vanilla cinnamon cheesecake filling surrounds layers of caramelized apples, atop a crisp graham cracker crust. Top off this beauty with a layer of spiced apples, a buttery oat crumble, and a drizzle of salted caramel sauce. It's a delicious apple pie in cheesecake form - without any of the hassle of pie crust!

Course Dessert

Cuisine Dessert

Keyword thanksgiving dessert, apple cheesecake, apple pie cheesecake, apple crumble cheesecake

Prep Time 50

Cook Time 1 45

Servings + slices

Calories 822kcal

Author Stephanie Simmons

Ingredients

For the Apple Filling:

4 medium apples 588 grams
3 tbsp salted butter
1-2 tbsp apple cider or water if you don't have cider - apple cider vinegar is not the same thing, don't use it!
1/3 cup light brown sugar, packed
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

For the Crust:

3 cups cinnamon graham cracker crumbs 300 grams. See note
1/2 cup + 3 tbsp salted butter, melted 155 grams

For the Cheesecake:

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
1 cup full-fat sour cream, at room temperature 240 grams
2 tsp vanilla extract
1 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp ground cloves

For the Apple Topping:

4 medium apples 588 to 625 grams
3 tbsp salted butter
1-2 tbsp apple cider or water if you don't have cider - apple cider vinegar is not the same thing, don't use it!
1/3 cup brown sugar, packed
1 and 1/4 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
1/8 tsp allspice
1-2 tsp lemon juice
2 tsp water
2 tsp cornstarch

Crumble Topping

1/4 cup all-purpose flour 33 grams
1/2 cup old-fashioned whole rolled oats
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

For the Salted Caramel Sauce

1 cup granulated sugar 210 grams
6 tbsp salted butter, cubed 85 grams
1/2 cup + 1 tbsp heavy cream
pinch of flaky sea salt

Instructions

Prep: Read through the recipe before you begin to ensure you have everything you need, as there are a few elements at play here. They can be broken down over multiple days to break things up! See make-ahead tips at the bottom of this recipe.
Make the Apple Filling: See note below if you want to make this all in one batch! Peel & slice your apples between 1/4 and 1/2 inch thick. Add all apple filling ingredients to a medium pan over medium high heat. Cook for 8-14 minutes, stirring lazily the whole time, until desired tenderness is reached. If the liquid all dries up at any point, add a splash more cider or water to keep things saucy. Once apples reach desired tenderness, if the filling isn't thickened like in my photos, thicken by stirring together 2 tsp cornstarch and 2 tsp water until dissolved. add to the apple filling over medium heat, and cook, stirring, for 30-60 seconds. This will thicken the juices.
Transfer apple mixture & thickened juices to a medium bowl to cool (at room temp or in the fridge if making ahead).
Make the Crust: Preheat oven to 350° F. Spray a 9-inch springform pan with nonstick spray and make sure the bottom is securely fastened. Stir together crust ingredients and press into prepared pan and up the sides a bit (see photos above). Bake this for 10 minutes. Set aside. Keep the oven on at 350. Fill a large pot with water and set it on your stove, and get out a large roasting pan – you'll need this for your water bath later.
Make the Cheesecake: Remember that your cold ingredients need to come to room temp before you start or the filling won't turn out. In a large mixing bowl, beat the softened cream cheese with electric mixer until creamy, about 1-2 minutes. Add the sugar & mix until well incorporated, about 1 minute. Scrape the sides of the bowl with a rubber spatula as you go. Add the eggs one at a time, mixing on medium speed after each until just incorporated. Add the vanilla, sour cream, and spices, and mix until just incorporated. Start your pot of water boiling on the stovetop before you start assembling the cheesecake into the crust.
Pour half the batter into the baked crust, then spoon the apple filling over the top of the batter in an even layer. Pour on the remaining batter and smooth with an offset spatula.
Prep Water Bath: Set your pan of cheesecake on a rack positioned in the center of the oven, and place the roasting pan on the rack below, or wrap the base of the cheesecake pan in foil and place it inside a 10-inch cake pan inside of the roasting pan (this one is ideal - having the cheesecake surrounded by water helps protect it from the oven's heat and keeps things extra creamy). Pour the boiling water into the roasting pan in both scenarios. Both of these methods ensure no leaks.
Note: I do not recommend placing your cheesecake pan (even if wrapped in foil) directly into the water bath as it will always leak to some degree and you'll have a soggy crust.
Bake: Bake the cheesecake for 1 hour and 35 to 1 hour and 50 minutes. When done, the edges of the cheesecake will be slightly raised, the top will appear matte, and it will have only a slight wobble in the center. A knife inserted into the edge will come out with a small amount of thick batter, and an instant read thermometer inserted halfway down into the center should read 150 to 155℉. If the top of the cheesecake appears a bit puffy and browns during the bake, that's normal. It is not over baked - the top browns more with this recipe because of how full this pan is.
Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour before removing it.
Cool & Chill: Once the hour is up, remove the pan from the oven. It should be cool enough to handle, but be careful. Remove the foil and set the springform pan on a wire rack. Let cool completely at room temp, then cover with foil and refrigerate at least 6 hours or ideally up to 12 hours to 1 day before removing from the pan & serving.
Time Saving Tip: Make the elements below - the crumble, caramel, and apple topping - while the cheesecake bakes or while it cools and chills.
Make Crumble Topping: Preheat oven to 350℉. Line a sheet pan with parchment paper. Whisk together the flour, oats, brown sugar, salt, and cinnamon. Cut the cold butter into chunks, then add to the bowl with the dry ingredients. Cut the butter into the dry ingredients using a pastry blender or two forks until you have a crumbly mixture. Spread into an even layer on your prepared cookie sheet and bake for 12 to 20 minutes, stirring halfway through. Add more time as needed - mine took 25 minutes, but other folks have said theirs was done faster. Let cool completely.
Make Salted Caramel Sauce: Make the caramel sauce according to my 10-minute Salted Caramel Sauce Recipe. This blog post includes step-by-step photos & troubleshooting tips along with the recipe. Let cool before using on the cheesecake.
Make Apple Pie Topping: Peel & slice your apples between 1/2 and 3/4 inch thick. Add all apple filling ingredients to a medium pan over medium high heat. Cook for 8-14 minutes, and repeat all the steps from the apple filling section above, just like you did for the filling.
Transfer apple mixture & thickened juices to a medium bowl to cool (at room temp or in the fridge if making ahead).
Serve + Store: Top the cooled cheesecake with your apple pie topping, a generous layer of the crumble topping, and a drizzle of caramel sauce. Slice the cheesecake and enjoy!
Make-Ahead Tips:
-Apple Filling/Topping: This can be made up to a day ahead. Store in the fridge in an airtight container.
-Caramel Sauce: Make up to 5 days in advance. Cool and store in a mason jar in the fridge.
-Crumble: This can be made 2-3 days ahead. Let cool and store in an airtight container at room temp.

Notes

Baking Pan Alternatives: You must use a 9-inch springform pan, not a 9-inch cake pan or a 9-inch pie dish - both of those are far too small to hold this recipe. You can, however, use a 9x13 pan instead of a 9-inch springform. Start with 40 minutes less bake time or so to start with, as the layers will be thinner and will bake faster. Check for doneness in the same way as listed in the recipe.

Crust: Pulse graham crackers in the food processor to make the crumbs, or buy plain graham cracker crumbs and add 1/2 to 1 tsp cinnamon to the crust mixture, to taste.

Apple Filling/Topping:If you don't mind thinner slices for your topping, you can make the full batch of apple filling/topping all at once, in a large pan. Reserve half for topping the cheesecake, once baked & cooled.

Make-Ahead Apple Filling: If you're planning to store the apple filling in the fridge for a day before using, be sure to scrape the pan well to get all the juices so your apples stay juicy. You may want to gently microwave the filling (10-15 seconds at a time) before using, to get things saucy again after being chilled.

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