Salted Caramel Apple Pie Cheesecake

Salted Caramel Apple Pie Cheesecake: A Cozy Fall Delight

As the crisp autumn air begins to weave its way through the trees, my heart fills with warmth at the thought of cozy family gatherings. There’s something magical about sharing creamy desserts with loved ones, especially when they tell the delightful story of seasonal ingredients. This Salted Caramel Apple Pie Cheesecake brings together the classic flavors of apple pie with a luscious layer of cheesecake and a rich salted caramel drizzle, making it the perfect centerpiece for your fall table. Whether it’s for a holiday dinner or a simple family gathering, this creamy fall dessert is sure to create heartwarming memories and warm smiles all around. This is one you’ll definitely want to pin for later!

Why You’ll Love This Recipe

• Decadent Layering: Enjoy the heavenly combination of fluffy cheesecake and buttery apple filling.
• Showstopper Dessert: Perfect for impressing guests at gatherings, making it a fabulous crowd-pleaser.
• Cozy Comfort: Brings the comforting flavors of an apple pie, reminiscent of warm family traditions.
• Make-Ahead Friendly: Break up the prep over a few days for easy assembly without the stress.
• Customizable Toppings: Indulge with crumbly toppings and rich caramel drizzle for a delightful finish.

What You’ll Need

To embark on this cozy baking adventure, gather these simple ingredients:

• 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

Step-by-Step Instructions

Let’s make it together!

1. Prep: Read through the recipe before starting to ensure you have everything you need. This recipe contains several elements that can be prepped over multiple days if desired.

2. Make the Apple Filling: Peel and slice your apples about 1/4 to 1/2 inch thick. In a medium pan over medium-high heat, add the sliced apples along with the salted butter, apple cider, sugar, spices, lemon juice, cornstarch, and water. Cook for 8-14 minutes, stirring occasionally until your apples reach the desired tenderness. If the mixture becomes too dry, add a splash more cider or water. If it isn’t thickening, stir together the cornstarch and water, add it to the pan, and cook for an additional 30-60 seconds. Transfer the apple mixture to a bowl to cool.

3. Make the Crust: Preheat your oven to 350°F (175°C) and spray a 9-inch springform pan with nonstick spray. In a bowl, combine the graham cracker crumbs and melted butter, mixing well before pressing the mixture into the bottom and slightly up the sides of the prepared pan. Bake for 10 minutes, then set aside while keeping the oven on at the same temperature.

4. Make the Cheesecake Batter: Ensure your cold ingredients are at room temperature. In a large mixing bowl, beat the softened cream cheese with an electric mixer for 1-2 minutes until creamy. Add the sugar and continue mixing for another minute. Gradually add each egg one at a time, mixing until just incorporated. Add the vanilla, corn starch, sour cream, and spices and mix until combined.

5. Assemble: Pour half of the cheesecake batter into the baked crust, followed by a layer of the cooled apple filling. Pour the remaining cheesecake batter over the apple filling, smoothing the top with an offset spatula.

6. Prep Water Bath: Place a large pot of water on the stove to boil. Set your cheesecake pan on a rack in the center of the oven, with a roasting pan below it to catch any drips. Carefully pour the boiling water into the roasting pan, ensuring no water gets into the cheesecake pan.

7. Bake: Bake the cheesecake for 1 hour and 30 to 1 hour and 50 minutes. The edges should be raised, the top slightly matte, and it should have a slight wobble in the center. Turn off the oven, crack open the door, and let the cheesecake cool in the oven for 1 hour.

8. Cool & Chill: Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, cover with foil and refrigerate for at least 6 hours or ideally overnight before serving.

9. Make Crumble Topping: Preheat your oven to 350°F (175°C) and line a sheet pan with parchment paper. In a bowl, whisk together flour, oats, brown sugar, salt, and cinnamon. Cut in the cold butter until crumbly, then spread over the parchment and bake for 12-20 minutes, stirring halfway through, until golden brown. Let it cool completely.

10. Make Apple Pie Topping: Recreate the apple filling’s magic by peeling and slicing additional apples. Cook them as you did before with butter, cider, sugar, and spices, stirring until tender. Let this topping cool.

11. Serve + Store: Top the chilled cheesecake with the apple pie topping, a generous layer of the crumble topping, and a drizzle of the salted caramel sauce. Slice, serve, and enjoy!

Variations & Creative Twists

• Nutty Crunch: Add chopped pecans or walnuts to the crumble topping for an extra crunch.
• Spicy Kick: Incorporate a pinch of cayenne or chili powder for a surprising, delightful twist on flavor.
• Pumpkin Delight: Swap out some cream cheese with pumpkin puree for a creamy pumpkin cheesecake experience.
• Cheesecake Swirl: Marble some of the apple filling into the cheesecake batter before baking for a unique look and flavor!

Chef Emma’s Helpful Tips

• Make-Ahead Advice: The apple filling can be made up to a day in advance and stored in the fridge. The caramel can be made five days ahead, and the crumble topping can stay fresh for 2-3 days at room temperature.
• Ingredient Swaps: If you want a lighter option, you can substitute the sour cream with Greek yogurt.
• Slicing Tips: To get perfect slices, run your knife under warm water and wipe it clean between cuts. This helps maintain clean lines.
• Storage Suggestions: Store any leftovers in an airtight container in the refrigerator for up to five days.

Nutrition Information per Serving

• Serving Size: 1 slice
• Calories: 540
• Total Carbohydrates: 68g
• Sugar: 40g
• Fat: 33g
• Protein: 7g
• Sodium: 250mg

Frequently Asked Questions

Can I make this ahead?
Absolutely! The elements of this cheesecake can be made ahead, giving you more time to enjoy your gathering.

Can I use different ingredients?
You can swap the cream cheese for a lighter option like Greek yogurt or even use a dairy-free cream cheese if necessary.

How do I store leftovers?
Store any leftover cheesecake in an airtight container in the fridge for up to five days, if it lasts that long!

How long does it last?
If stored properly, this cheesecake can last up to a week in the refrigerator.

Final Thoughts

This Salted Caramel Apple Pie Cheesecake is a delightful blend of comforting flavors that welcomes the season with open arms. It’s more than just a dessert; it’s a warm embrace, a taste of nostalgia, and a beautiful addition to your fall celebrations. Save this Salted Caramel Apple Pie Cheesecake to your cozy treats board so it’s ready when you need a comforting slice of happiness!