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Salted Caramel Apple Pie Cheesecake

A decadent slice of apple pie cheesecake topped with warm apple slices and rich caramel sauce.
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You create a show-stopping dessert by combining creamy cheesecake, spiced apples, and a buttery graham cracker crust, finished with a salted caramel drizzle. This recipe is perfect for holidays and fall gatherings.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar (for filling)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 large eggs
  • 4 cups sliced apples (such as Granny Smith or Honeycrisp)
  • 1/2 cup packed brown sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon ground cinnamon
  • 1/4 cup water
  • 1/2 cup salted caramel sauce (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan tightly in heavy-duty aluminum foil.
  2. Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Set aside to cool slightly.
  3. Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese with 1 1/2 cups sugar, vanilla extract, and salt until smooth. Beat in the eggs one at a time, mixing just until combined after each addition. Do not overmix.
  4. Pour half of the cheesecake batter over the cooled crust.
  5. Prepare the apple topping: In a medium saucepan, combine the sliced apples, brown sugar, cornstarch, cinnamon, and water. Cook over medium heat, stirring occasionally, until the apples soften slightly and the sauce thickens, about 8 to 10 minutes. Let the apple mixture cool for 10 minutes.
  6. Spoon half of the cooled apple mixture evenly over the cheesecake layer in the pan. Pour the remaining cheesecake batter over the apples. Top with the remaining apple mixture.
  7. Bake the cheesecake in a water bath: Place the foil-wrapped springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
  8. Bake for 60 to 75 minutes, or until the edges are set but the center still has a slight jiggle.
  9. Turn off the oven, crack the door open, and let the cheesecake cool inside the oven for 1 hour. This prevents cracking.
  10. Remove the cheesecake from the water bath and let it cool completely on a wire rack. Chill in the refrigerator for at least 6 hours, or preferably overnight.
  11. Before serving, remove the springform ring and drizzle generously with salted caramel sauce.

Notes

  • For the silkiest texture, bring your cream cheese and eggs to room temperature before mixing.
  • If you do not want to use a water bath, bake the cheesecake at 325°F (160°C) for 70-85 minutes and cool slowly in the turned-off oven.
  • You can substitute the apple topping with store-bought apple pie filling for a quicker preparation.

Nutrition

Find it online: https://cookerycommand.com/apple-pie-cheesecake-recipe-salted-caramel/