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Salted Caramel Apple Pie Cheesecake

A thick slice of apple pie cheesecake topped with a rich caramel drizzle, showing layers of crust, apples, and cream cheese filling.
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You get a layered dessert combining creamy cheesecake, spiced apple pie filling, and a buttery crumble topping, finished with salted caramel. This recipe is perfect for fall gatherings and special occasions.

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 cup sour cream
  • 3 large eggs
  • 3 cups sliced apples (such as Granny Smith or Honeycrisp)
  • 1/2 cup brown sugar (for apples)
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons cornstarch
  • 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 with heavy-duty aluminum foil.
  2. Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. 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: Beat the softened cream cheese and 1 1/2 cups sugar in a large bowl until smooth. Mix in vanilla extract and sour cream. Beat in 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 layer: In a medium saucepan, combine sliced apples, brown sugar, cinnamon, and nutmeg. Cook over medium heat until apples soften slightly, about 5 to 7 minutes.
  6. In a small bowl, whisk together cornstarch and water to create a slurry. Stir the slurry into the apples and cook until the sauce thickens, about 1 minute. Remove from heat.
  7. Spoon half of the cooked apple mixture over the first layer of cheesecake batter. Gently spread the remaining cheesecake batter over the apples. Top with the remaining apple mixture.
  8. 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.
  9. Bake for 60 to 75 minutes, or until the edges are set but the center still jiggles slightly.
  10. Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour. This prevents cracking.
  11. Remove the cheesecake from the water bath, remove the foil, and let it cool completely on a wire rack.
  12. Chill the cheesecake in the refrigerator for at least 6 hours, or preferably overnight.
  13. Before serving, drizzle generously with salted caramel sauce. This recipe is a great alternative to traditional meal planning when you need a show-stopping dessert.

Notes

  • For the best texture, bake the cheesecake in a water bath. This keeps the heat gentle and even.
  • If you want a crisp topping, reserve 1/2 cup of the dry graham cracker/sugar mixture before adding butter, and sprinkle it over the apples before baking.
  • If you are looking for quick dinner ideas that lead to great leftovers, consider making this dessert ahead of time.

Nutrition

Find it online: https://carlacooking.com/apple-pie-cheesecake-recipe/