Irresistible Salted Caramel Apple Pie Cheesecake: A Heavenly Fusion Dessert!

Indulge in the ultimate dessert delight with our Salted Caramel Apple Pie Cheesecake! This heavenly creation combines the classic flavors of apple pie with creamy cheesecake goodness, topped with a luscious salted caramel sauce. Every bite is a harmonious blend of sweet, tart, and savory notes, making it a must-try for dessert aficionados everywhere.

In our cozy kitchen, the aroma of cinnamon-spiced apples and buttery graham cracker crust fills the air as my husband eagerly awaits his favorite dessert: Salted Caramel Apple Pie Cheesecake. It all started when we stumbled upon this recipe, searching for a unique treat to celebrate our anniversary. Since that day, it’s become a cherished tradition in our little family. Whether it’s a special occasion or just a craving for something extraordinary, this cheesecake never fails to impress. With each slice, we’re reminded of the joy of simple pleasures and the magic of homemade desserts shared with loved ones.

Why This Salted Caramel Apple Pie Cheesecake Will Steal Your Heart

Fusion of classic apple pie and creamy cheesecake for a taste sensation like no other.
Rich, velvety texture complemented by layers of caramelized apples and crunchy crumble topping.
Made with fresh, wholesome ingredients, including crisp apples, cream cheese, and a hint of warming spices.
Perfect for any occasion, from cozy family dinners to elegant gatherings, guaranteed to leave a lasting impression.

Ingredients:
For the Apple Filling:

4 medium apples (approximately 588 grams or 1.3 lbs)
3 tbsp salted butter
1-2 tbsp apple cider (or water as a substitute)
1/3 cup packed light brown sugar
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 cornstarch
2 tsp water

For the Crust:

3 cups cinnamon graham cracker crumbs (approximately 300 grams)
1/2 cup + 3 tbsp salted butter, melted (approximately 155 grams)

For the Cheesecake:

32 ounces cream cheese, at room temperature
1 and 1/2 cups granulated sugar (approximately 308 grams)
4 large eggs, at room temperature
1 cup full-fat sour cream (approximately 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 (approximately 588 to 625 grams or 1.3 to 1.4 lbs)
3 tbsp salted butter
1-2 tbsp apple cider (or water as a substitute)
1/3 cup packed brown sugar
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 cornstarch
Crumble Topping
1/4 cup all-purpose flour (approximately 33 grams)
1/2 cup old-fashioned whole rolled oats
1/4 cup packed brown sugar (approximately 55 grams)
1/2 tsp cinnamon
1/8 tsp salt
1/4 cup cold salted butter, cubed (approximately 57 grams)

For the Salted Caramel Sauce:

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

Directions:

Prep: Begin by reading through the entire recipe to ensure you have all the necessary ingredients and equipment. Consider breaking down the preparation over multiple days to make it more manageable.
Make the Apple Filling: Peel and slice the apples, then cook them with butter, sugar, spices, and lemon juice until tender. Thicken the filling with a cornstarch mixture and set aside to cool.
Make the Crust: Preheat the oven and prepare a springform pan. Combine graham cracker crumbs with melted butter, press into the pan, and bake until set.
Make the Cheesecake: Beat cream cheese and sugar until smooth, then add eggs, sour cream, vanilla, and spices. Pour half of the batter into the crust, layer with apple filling, and top with remaining batter.
Prep Water Bath: Set up a water bath in the oven to ensure even baking and prevent cracking.
Bake: Bake the cheesecake until set, with a slight wobble in the center. Let it cool in the oven before refrigerating.
Make Crumble Topping: Combine flour, oats, brown sugar, cinnamon, salt, and butter until crumbly. Bake until golden brown and let cool.
Make Salted Caramel Sauce: Prepare the caramel sauce by melting sugar and butter, then adding cream and salt. Let cool before using.
Make Apple Pie Topping: Cook apples with butter, sugar, spices, lemon juice, and cornstarch until thickened. Let cool.
Serve + Store: Top the chilled cheesecake with apple pie topping, crumble topping, and drizzle with salted caramel sauce before serving. Store any leftovers in the refrigerator.

Notes:

For a quicker preparation, some elements of this recipe can be made ahead of time and stored in the refrigerator.
Avoid substituting apple cider vinegar for apple cider, as they have different flavors and acidity levels.
Take care when assembling the cheesecake to prevent leaks during the water bath.
Enjoy the cheesecake chilled for the best flavor and texture, and store any leftovers in the refrigerator.